Apple Pie


  • 4 medium Granny Smith apples
  • 4 medium McIntosh apples
  • 1 cup Sugar
  • 1 teaspoon ground Cinnamon
  • pinch of freshly grated Nutmeg (fresh is important)
  • pinch of Salt
  • juice of half of a lemon
  • Pie dough (check out our recipe)
  • 1 Egg white
  • Turbinado sugar (garnish)


  • Roll out the pie dough and refrigerate until ready
  • Preheat oven to 400 degrees
  • Peel, core & slice all apples
  • Toss apples with lemon juice
  • Mix remaining ingredients in a small bowl, then toss with apples
  • Let the apple mixture sit for 15 minutes, then drain the liquid from the bowl
  • Pour the apples into the prepared pie dough
  • Cover and seal with another pie dough
  • Beat egg white vigorously with a pinch of salt, until frothy to create egg wash
  • Brush egg wash on pie top, sprinkle with white sugar, then sprinkle turbinado sugar
  • Cut a couple holes in the top crust to allow steam to escape
  • Bake for 45-60 minutes until top crust is brown, juices are thick and bubbly & your kitchen smells like heaven

You can experiment with different apple varietals. The above apples are available year round in Pennsylvania. Some of my other favorites are Granny Smith with Cortland or a Mutsu apple pie; winesap are always great for pie too (if you can find them).

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