Apple Pie Recipe Easy From Scratch
Apple Pie Recipe Easy From Scratch. If pie is browning too quickly, lay a piece of aluminum foil over top. Mix the egg yolk with a tablespoon of water for the egg wash and apply it onto the top of the lattice with a pastry brush.

Hop over to this pie crust recipe to learn how to make apple pie crust, then come back here to continue on with the recipe. In a large bowl, mix ½ cup sugar, flour, cinnamon, and salt. Make dough for apple pie crust.
In a food processor, combine the flour, baking powder, salt, butter and water and process until it turns into dough.
Spread a tablespoon of flour at the bottom of the pie crust and poke holes with a fork. In a large bowl, mix ½ cup sugar, flour, cinnamon, and salt. Mix the egg yolk with a tablespoon of water for the egg wash and apply it onto the top of the lattice with a pastry brush.
Make an apple pie from scratch!
This easy, basic recipe for making apple pie from scratch includes a simple homemade sweet crust, fresh raw apple slices, pie spice, and sweet brown sugar for a homespun taste you’ll love. 7 hours ago this easy apple pie recipe is homemade goodness at its best. See how you can make this foolproof flaky pie crust and heavenly apple filling in.
Shape the dough into 2.
This easy apple recipe is one of my favorites that you’re sure to love! Easy homemade apple pie {from scratch recipe} little. Make dough for apple pie crust.
The filling is made of layers upon layers of fresh apples baked in brown sugar and cinnamon.
Serve warm with a scoop of creamy, vanilla ice cream or whipped cream for a special treat. Place the oven rack in. Bake for 20 minutes, then reduce oven temperature to 375°f and bake for an additional 35 to 40, or until filling has been bubbling for at least 5 minutes.
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.
Pour cooled apples into the pie crust, and brush the crust edge with a little heavy cream. Roll out the top crust and refridgerate both crusts while apples cool. Roll out the remainder of the dough on a floured surface 3 mm / 1/8 inch thick.
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