Homemade Apple Pie
Ingredients:
I only have the instructions in these screenshots, so I’m missing the exact ingredient quantities. I can see that the recipe uses:
Pie dough for a double-crust 9-inch pie
Apples
Butter
Brown sugar
All-purpose flour
Ground cinnamon
Lemon juice
Salt
1 egg
Water
Coarse sugar, optional
If you send me the ingredient screenshot, I’ll give you the exact amounts rather than guessing them.
Instructions:
Set aside a 9-inch pie plate and preheat the oven to 425°F.
Melt the butter in a large pot over medium-low heat. Add the apples, brown sugar, flour, cinnamon, lemon juice and salt. Stir together and cook, stirring occasionally, until the apples begin to soften, about 8–10 minutes. Remove from the heat and set aside to cool.
Divide the prepared pie dough into two discs. On a lightly floured surface, roll one disc to about ⅛-inch thick, slightly larger than your pie plate. Transfer the dough to the pie plate and gently press it into the bottom.
Make the egg wash by whisking together the egg and water in a small bowl. Set aside.
Spoon the cooled apple filling into the prepared crust. Roll out the second disc of dough and place it over the filling. Alternatively, cut it into strips to create a lattice top. If using a solid top crust, cut a few vents in the dough. Trim any excess dough and crimp the edges to seal.
Lightly brush the top with egg wash and sprinkle with coarse sugar, if desired.
Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for about 40 minutes, until the crust is golden brown and the apple filling is bubbling through the vents.
If the crust begins browning too quickly, loosely cover the pie with aluminum foil. Let the pie cool before slicing and serving.