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Place the rolled out crust in the bottom of a pie dish or cast iron pan. Use kitchen sheers to trim the edges of the crust, to about ½-inch past the pan rim. Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.

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Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready. In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice.

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Prepare the apple pie filling. Peel, core, and slice the apples into 1/4-inch slices. Add the apple slices to a large bowl. Toss with the lemon juice to prevent the apples from darkening. Add brown sugar, granulated sugar, apple pie spice, salt, vanilla extract, and cornstarch.

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Pour the cooled filling into the bottom crust and top with the strips in a lattice pattern. Place the pie back in the fridge to chill again for at least 15 minutes while the oven is heating. Preheat the oven to 425°F. Lightly brush the top of the crust with egg wash and sprinkle with sparkling sugar if desired.

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Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below.

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In a mixing bowl, combine flour, sugar, brown sugar, ground cinnamon, and ground nutmeg and set aside. Then, in a large bowl, add fresh lemon juice to sliced apples and toss to coat; add the flour mixture and toss again to coat evenly. Toss your apples in the spice mix. Place the coated apples in the chilled pie crust.

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1. Preheat oven to 425 F. Grease or spray a 9-inch pie dish. 2. Make the pie crust by adding the flour, Crisco, sugar, and salt to a large mixing bowl. 3. Use 2 round-bladed knives and cut together into a crumble, then add 1 tablespoon of cold water, and using your hands, start to bring the dough together.

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Make the apple pie filling: Combine the sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Sprinkle with brandy (if using) and vanilla extract and stir to coat all the apples.

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Melt butter in a saucepan over medium-low heat. Stir in flour. Add juice, both sugars, vanilla, cinnamon, and nutmeg. Bring to a low boil stir well, and remove from heat. In a large bowl, combine apple slices with most of the warm butter-sugar sauce, reserving about 1/4 cup for brushing over top crust.

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Preheat the oven to 375°F. Set an oven rack in the middle position. Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes.

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How to make apple pie from scratch. Peel, core and slice the apples. In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside. Place the oven rack in the center position and preheat your oven to 400°F.

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Cut slits or shapes in several places in top crust. 3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

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If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly. Remove the pan from heat and stir in 1 teaspoon vanilla.*. Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges.

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In a large bowl, combine dry ingredients. Add apples; stir until evenly coated. Spoon into bottom crust; dot with butter. Place top crust over apples. Recrimp edge to hold both crusts. Cut several slits in top crust. Bake on preheated baking sheet 40 to 45 minutes.

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Set oven to 350 F, Gas 4, 180 C. Grease your pie dish. Peel and slice the apples (enough to fill plate ¾ full). Mix 1 Tbsp sugar & 1 tsp cinnamon in a small bowl, and sprinkle over the apples. In a saucepan, melt the butter then take off heat. Mix flour, salt and Sugar in a bowl, then add 1 egg, and the melted butter.

Fresh apple pie recipe from Martha Stewart

Apple Pie in 5 Easy Steps. Pre-Preparation - Preheat the oven to 180°C (350°F). Butter a pie plate generously and set it aside. Make Filling & Pastry - Make pastry as mentioned here. Make the filling by mixing sliced apples, raisins, sugar, cinnamon, salt, corn starch and mix well.