All-American Apple Pie
Deep-dish apple pie bursting with cinnamon-spiced fruit and plump raisins under a golden, flaky crust. Warm, comforting dessert with hints of lemon and nutmeg.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minSix sliced apples mingle with brown sugar, warm spices, and a full cup of raisins in this generous deep-dish pie.
Lemon zest brightens the filling while cinnamon and nutmeg wrap every apple slice in cozy warmth.
The top crust gets brushed with beaten egg and sprinkled with sugar, baking up glossy and golden with steam vents releasing the scent of baked apples.
Kitchen Tips
- Use a mix of tart and sweet apple varieties for complex flavor (Granny Smith plus Honeycrisp works well)
- Toss apples with flour and sugar immediately after slicing to prevent browning
- Cut generous steam vents in the top crust so moisture escapes and filling doesn’t get soggy
- Cool on a wire rack for 30 minutes so filling thickens but pie is still warm for serving
Ingredients
Directions
Preheat oven to 425℉ (220℃).
Spray a 9-inch deep-dish pie plate with vegatable cooking spray.
In a large bowl, combine brown sugar, granulated sugar, flour. Mix well.
Add apples to sugar mixture; stir until coated.
Stir in raisins. Spoon into prepared plate.
Place pie crust on top of filling. Trim edges, pressing against edge of pan.
Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush pie crust with beaten egg.
Sprinkle with sugar.
Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes.
Serve warm.
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