This truly is an easy apple pie recipe. It is made from scratch, yet is still easy and great for a crowd.
Why is it easy? Because you don’t have to mess with making a picture perfect pie topper, the dish ends up helping it all come together beautifully.
It’s great for a crowd – yeah, you got it – because it makes a lot.
I make this in a 9in x 12in glass baking dish. Again, great for when you want to throw something together when you know a group is coming over or those holiday evenings when family comes to visit. It’s easy and delicious!
- 4 cups flour (I used half unbleached white/half wheat)
- 1 tsp salt
- 1 tsp baking powder
- 1 cup softened butter (or lard)
- 2 eggs
- 2 Tbs lemon juice
- 8-10 Tbs cold water
- Filling:
- 1 cup unbleached cane sugar*
- 1 cup brown sugar
- 1/4 cup flour
- 2 tsp cinnamon
- dash of ground nutmeg
- 5-6 peeled, cored, and sliced apples
- Glaze:
- 1 cup confectioners sugar
- 1 Tbs milk
- 1 Tbs lemon juice
- Mix together flour, slat, baking powder.
- Cut in butter.
- In a separate bowl, whisk eggs and lemon juice and add to flour mixture.
- Cut in enough water to make pea sized crumbs. Knead into dough (just long enough to make it come together. Do it too long and your crust will be tough).
- Divide the dough into half.
- Place half on a sheet of parchment paper. Place another piece of parchment paper on top and roll out so that 1 inch hangs over the edge of your dish.
- Leave dough hanging over the edge until you put the top on.
- Mix sugars, flour, cinnamon and nutmeg into the apples.
- Pour apples onto the crust.
- Roll out second sheet of dough and place on top.
- Press to seal dough, then run a knife around the edges to trim off the extra dough.
- Make slits in the top for ventilation.
- Bake at 375 degrees F for 45 minutes, or until golden brown.
- Mix together glaze ingredients and drizzle over the top after pie cools.
*I use only the brown sugar and no white.
Easy Apple Pie Recipe Step by Step with Pictures:
Mix dry ingredients together. In a separate bowl, whisk eggs and lemon juice and add to dry ingredients.
Cut in enough water to make pea sized crumbs. Knead into dough (just long enough to make it come together. Do it too long and your crust will be tough).
Divide into half. Place half on a sheet of parchment paper. Place another piece of parchment paper on top and roll out so that 1 inch hangs over the edge of your dish.
Leave dough hanging over the edge until you put the top on.
Mix sugars, flour, cinnamon and nutmeg into the apples and pour apples onto the crust.
Roll out second sheet of dough and place on top. Press to seal dough, then run a knife around the edges to trim off the extra dough. Make slits in the top for ventilation.
Bake at 375 degrees F for 45 minutes, or until golden brown. Mix together glaze ingredients and drizzle over the top after pie cools. I drizzle a little over the top for looks, but then provide a small jar for people to add more onto their own slices if they like (Some people like a little, some a lot).
