Fresh Apple Pie with Cinnamon Sugar
Thin apple slices with lemon and cinnamon sugar baked under a golden double crust.
Equipment
- pie pan
- Rolling Pin
- Aluminum foil
Ingredients
Main Ingredients
- 2 ½ lb apples a mix of tart and sweet, peeled, cored and thinly sliced
- 3 tbsp granulated sugar for the cinnamon sugar
- 1 tbsp cinnamon for the cinnamon sugar
- 1 small lemon juiced
- ¼ cup granulated sugar
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter softened, for dotting
- 1 prepared pie dough enough for a double crust
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F. Mix 3 tbsp sugar with 1 tbsp cinnamon.
- Toss. Toss the sliced apples with the lemon juice, all the cinnamon sugar, 1/4 cup sugar and the flour until coated.
- Fill. Fit the bottom dough into a pie pan, add the apples and dot with the butter.
- Top. Cover with the second dough circle, crimp the edge and cut steam vents.
- Bake. Bake 15 minutes at 425 degrees F, then 30 to 35 minutes at 375 degrees F until golden and bubbling. Cover the edges with foil if they darken.
- Cool. Cool at least 30 minutes before slicing.
Notes
Substitutions: Use homemade or store bought pie dough and any mix of tart and sweet apples.
Tips: Brush the top with beaten egg for extra shine and cover the rim with foil if it browns too fast.
Storage: Refrigerate covered for 3 to 4 days.