The Best Homemade Apple Pie

A couple weeks back, we headed out to our favorite local orchard for apple picking! It was a crisp day, feeling so much like autumn and we picked a ton of apples, golden delicious (my childhood favorite), red delicious, and empire (definitely a new favorite) because I had plans for baking and Bella had plans for apple snacking. Now apple pie has always been one of those things that I loved, but I just hadn't found "the recipe" so I never made it a lot, until now. As you all know, I'm a pie baker, give me all the pies. So the fact that I didn't have a good apple pie recipe is surprising to even myself, but this one, you guys, is it. It's hands down the best apple pie I've ever made, and Frank told me it's the best apple pie he's ever eaten in his life, even Bella (the pickiest eater I've ever known) loves it. So when I made it once, I couldn't help but make it again yesterday, you know, just to make sure the recipe the first time wasn't a fluke (or maybe just because I wanted apple pie again), and nope, it's just as good as it was the first time, maybe even better!  I have a feeling we'll be making a lot more trips to the orchard... Here's the recipe below so you can make it too!


1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

9 thinly sliced peeled apples

1 tablespoon lemon juice

Pastry for double-crust pie (9 inches)

1 large egg white

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugars, flour and spices; toss to coat. Line a 9 inch pie pan with bottom crust ans trim the dough even with edge of the pie pan. Fill with apple mixture. Roll out remaining pastry to fit top of pie and place over filling. Trim, seal and flute edges. Cut slits in the middle of the pie (for ventilation). Beat egg white until foamy and brush over top of pie. Bake at 350 degrees for 1 hour and 15 minutes (or until crust is golden). Serve warm and enjoy with a scoop of vanilla ice cream, or chill and serve later!

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