Easy Homemade Apple Pie

Easy Homemade Apple Pie is everything you want in Apple Pie. A great basic recipe that shows you how to keep your apples from browning and pack that filling with flavor. Easy to make, delicious to eat!

Apple Pie: Easy and Homemade

I know what you are thinking. This can’t be right. Most all homemade recipes are complicated and just not worth the time. This recipe shows you otherwise.

I have been screaming for years that homemade is better and it doesn’t have to be labor intensive. Yes, you can go out and buy a pie shell and apple pie filling but why should you? Using fresh ingredients is so much better. And doggone it, there is something to be said for the labor of love in making scratch made recipes.

I hope that this recipe like our others that have the word homemade in them will show that scratch cooking has so many rewards.

How to Make Homemade Apple Pie

Easy is the word I used. Now you can take this recipe and pour it in a prepared pie crust an no-one will be the wiser. Or, you can make your own crust like THIS ONE and really make it homemade all of the way. I can tell a difference but most folks sure can’t. So in order to get you making this pie, I give you permission to buy a prepared crust if that is what it takes.

Either way you go on the crust, the rest is easy peasy. Let’s go!

~Ingredients~

• 1/2 cup sugar plus 1 teaspoon
• 3 tablespoons plain flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 6 cups Green apples, peeled and sliced
• 1 tablespoon lemon juice
• 2 pie crusts – one for bottom and one for top
• 1 tablespoon butter, cold and cubed
• 1 egg white

~Method~

1. Preheat oven to 375 degree Fahrenheit. In a small bowl, mix brown sugar, 1/2 cup of white sugar, flour, cinnamon and nutmeg. Set aside.
2. In a large bowl, mix sliced apples with lemon juice taking care to coat each slice. Sprinkle with sugar and spice mixture and mix well to coat again.
3. Line a deep dish pie pan with one crust. Pour apple mixture into pie crust. Dot apples with cubes of butter evenly.
4. Place second crust on top and seal edges with bottom crust. Using a knife, cut 1 inch slits in the center of the top to vent.
5. Beat egg whites until frothy. Using a brush, brush egg whites on top of crust. Sprinkle remaining 1 tablespoon white sugar evenly over top.
6. taking a long strip of aluminum foil, tent edges of pie for first portion of cook time. Bake 25 minutes with edges tented. Remove pie from oven and remove foil.
7. Place back in oven and cook another 20-25 minutes until pie is browned. Cool for 15 minutes, slice and serve. Enjoy!

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Tips and Tricks

• Lemon Juice – You will see here that I am using bottled lemon juice. If you have fresh that is great, if not, don’t sweat using the bottled stuff. It is not enough to add any flavor to the recipe. The lemon juice in this recipe is simply to keep your apples from browning too early. Bottled or fresh is just fine.
• Pie Plate – This recipe calls for a deep dish pie plate. Most all of my PIE RECIPES do. I don’t think I have any pie I have ever made that called for a small pie. The thing about having only a deep dish pie pan is there is no wrong way to do it. Its better to have too much room than not enough. You can find a great pie plate at the bottom of this post.
• Tenting edges – I am not going to lie, I haaaate doing this! I am not good at it. Guess what? You don’t have to be. Just get it on there because a bad tent job is still better than a bad pie crust. It doesn’t have to be perfect. It simply just has to work!

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And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

Stuff We Used!