Family traditions are such a big deal for us, and our annual apple-picking trip is always at the top of the list. 🍎 There’s just something special about filling our baskets, enjoying the crisp fall air, and soaking up the beauty of Michigan this time of year. Of course, we always end up with way too many apples… which means I get to have some fun in the kitchen finding new ways to use them all before they go bad.
Dawn’s Classic Apple Pie 🍏🍎
Ingredients
- 1 package Pillsbury pie crust (2 crusts)
- 4 Tbsp (½ stick) salted butter
- ½ cup packed dark brown sugar (light works too, but dark adds extra molasses flavor)
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 3 Honeycrisp apples, peeled and thinly sliced
- 3 Granny Smith apples, peeled and thinly sliced
- ¼ cup flour
- 1 egg beaten
Instructions
- Preheat oven to 375°F.
- Unroll one pie crust and place it into a 9-inch pie dish.
- In a large skillet, melt butter over medium heat. Stir in both sugars, cinnamon, allspice, and nutmeg until combined.
- Add sliced apples and cook 5–7 minutes, stirring gently until they just begin to soften. Sprinkle in flour and stir until the juices thicken into a caramel-like sauce. Remove from heat.
- Spoon apple mixture evenly into the prepared crust.
- Lightly flour your countertop and roll out the remaining pie dough. Using a pastry cutter, cut the dough into long strips and weave them over the top to create a lattice crust.
- Beat egg and brush over the lattice pie crust then sprinkle with brown sugar ( this adds a nice texture and a little sweetness to the crust)
- Bake 45–55 minutes, or until crust is golden brown and filling is bubbling.
- Cool at least 2 hours before slicing to allow filling to set.
Serve with vanilla ice cream or whipped cream for the perfect fall treat!
