Apple Pie {Foodie Friday}

Apple pie. 

It's like a fall staple right? Apple orchards everywhere are selling them by the bushel and a peck (ha)-not to mention cider, apple butter all the rest. Truth be told I have never been a big baked apple fan. I like apples, but was never really into baking them. Let's just say some adventures in homemade applesauce made me a convert (recipe coming soon!)

The egg wash on this pie makes it brown up beautifully. I made this on a night we were having guests over so you will have to forgive me for not showing you an actual slice. But it was so hard to wait to eat it. My house smelled like baked apples all day and it was simply divine. We loved it so much, that we actually went and bought more apples from a local grower so we could have another. Guess what I'm doing this weekend?

One Year Ago: Creamy Fettuccine with Ham and Peas
Two Years Ago: Pumpkin Pie Bars

Apple Pie

INGREDIENTS

Double crust pie dough
5-6 medium/large Granny Smith apples (about 2½ lbs.), peeled, cored and sliced
1/3 cup granulated sugar
3 tbsp. brown sugar
1 tbsp. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
1 tbsp. freshly squeezed lemon juice
2 tbsp. cold unsalted butter, cut into pieces
1 large egg beaten with 1 tablespoon cold water (for egg wash)

DIRECTIONS

• On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round.  (Keep the other half of the pie dough chilled for now.)  Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges.  Cover with plastic wrap and freeze for 30 minutes.
  
  Meanwhile, preheat the oven to 400˚ F.  Position an oven rack in the upper-middle position.  In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice.  Toss well to combine.  When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly.  Dot the surface of the apples with the pieces of cold butter.  Roll out the remaining pie dough on a floured work surface.  Make a lattice top crust.  Brush the top and edges of the crust with the egg wash.
  

  • Place a baking sheet on the lower oven rack.  Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes.  Transfer to a wire rack and allow to cool for at least 30 minutes before slicing.  Serve warm or at room temperature.

    
    Source: Annie's Eats
    

    
    I'm linking up at: Your homebased mom, Thirty Handmade Days The Best Blog Recipes,Tatertots and Jello, Whipperberry,  Buns in My Oven, Today’s Creative Blog, Design, Dining and Diapers, Iheartnaptime, Home Stories A to Z Home-Styled, Real Coake, Create, Craft, Love, Mostlyhomemade mom, Six Sisters’ Stuff, A Peek into My Paradise, A Bowl Full of Lemons, Love Grows Wild and Shabby Creek Cottage.