How should you seal the pie filling between the two layers of pie crust?: Nothing says comfort like homemade old-fashioned apple pie! This recipe uses store-bought dough in addition to peeled and thinly sliced Granny Smith apples for a super easy preparation and delightful flavor.
Granny Smith apples are perfect for this recipe because they’ll hold their wonderfully tart and sweet flavor, even after they’ve cooked. Because they have a low moisture content—the results of your pie will be much less watery than alternate apple varieties.
When you prepare the pie ingredients, don’t worry if the mound of apples looks more like a mountain! They will cook down to just the right size during the baking process.
When you’re ready to arrange the pie dough on top, just remember that perfectly fluted pie edges aren’t necessary. However, sealing the pie filling between the two layers is. You’ll want to tuck the edges from the top crust under the edges of the bottom crust then crimp together. This way all of the wonderful pie glaze will stay in the pie—exactly where it belongs!
Place a rack in the center of the oven and preheat to 400 degrees.
Place sliced apples in a large mixing bowl, add lemon juice then gently combine using your hands or a wooden spoon.
In separate small mixing bowl, combine sugar, flour, cinnamon and salt. Pour the mixture over the apples then gently combine, making sure that all apples are coated in the sugar mixture. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.
Carefully line a pie pan with one pie crust, gently stretching it to cover the sides and the lip of the pan. Pour apple mixture into the prepared pie plate, making sure to scrape all of the excess juices into the pie filling.
Cut butter into small pieces and dot the top of the pie with butter.
Place the second pie crust on top of the apples and carefully tuck the edges underneath the bottom pie crust on the lip of the plate. Pinch edges with your fingers to seal shut then make small slits in pie to allow steam to escape.
Bake for 45–55 minutes or until apples are tender and bubbly. Allow the pie to cool for about 20 minutes before slicing. Serve and enjoy!
Place foil around the edges of the pie crust after it has been baking for about 20 minutes to prevent burning.
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