Revision review

Title diff

• Apple Pie

Intro diff

• Classic double-crust apple pie.

Description diff

• A vented crust and thickened filling keep slices structured, not watery.

Recipe facts diff

• Cuisine: American
• Course: Dessert
• Difficulty: Medium
• Total time: 90 min
• Servings: 8 servings
• Tool: Chef's knife
• Tool: Cutting board
• Tool: Measuring cups and spoons
• Tool: Oven
• Tool: 9-inch pie dish
• Tool: Rolling pin
• Tag: Pie
• Tag: Baking
• Tag: Dessert

Related links diff

• tiramisu
• chocolate-chip-cookies
• pie-dough
• -quiche-lorraine
• -banana-bread

Ingredients diff

• 1 double crust [[pie-dough|Pie Dough]]
• 6 medium Granny Smith apples, peeled and sliced
• 2 medium Honeycrisp apples, peeled and sliced
• 3/4 cup granulated sugar
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg beaten with 1 tbsp water, for egg wash

Steps diff

• Set a rack in the lower-middle position, heat oven to 425F, and place a sheet pan beneath to catch drips.
• Toss apples with sugars, spices, and cornstarch; let sit 10 minutes, then cook briefly in a wide pan until juices thicken.
• Line a 9-inch pie dish with the bottom crust and fill with warm apples, mounding slightly in the center.
• Top with the second crust, trim and crimp, cut vents, and brush with egg wash.
• Bake 20 minutes at 425F, then 35 to 45 minutes at 375F until juices bubble thickly; cool fully before slicing.