Prepare Pie Crust: – Make or purchase a double pie crust. Roll out one crust and place it in a pie dish, leaving an overhang, then refrigerate.
Prepare Apple Filling: – Peel, core, and slice apples. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit to macerate and release juices.
Fill Pie Crust: – Transfer the apple filling to the prepared pie crust, mounding it in the center. Dot with butter to add richness.
Top with Second Crust: – Roll out the second pie crust and place it over the filling. Trim excess dough and crimp the edges to seal.
Ventilation: – Cut slits or decorative vents in the top crust to allow steam to escape during baking. This prevents the pie from becoming soggy.
Egg Wash: – Brush the top crust with an egg wash (beaten egg mixed with a little water) for a golden, shiny finish.
Bake: – Place the pie on a baking sheet to catch any drips. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden and the filling is bubbly.
Cool and Serve: – Allow the apple pie to cool on a wire rack for at least 1-2 hours before serving. This allows the filling to set and makes for easier slicing.
Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and bake for 35–40 more minutes until the crust is golden brown, the caramel on top is set, and the apple filling is bubbling. Let cool completely before slicing.
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