60-MINUTE APPLE PIE RECIPE BY TASTY

60-Minute Apple Pie Recipe by Tasty image

With a little help from store-bought pie dough, this quintessential apple pie takes only 1 hour to make (including baking time!). We gave it an upgrade by creating a beautiful lattice decoration on top and garnishing with raw sugar for added texture.

Provided by Katie Aubin

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 ½ lb Golden Delicious apples
1 ½ cups gala apple
¾ cup brown sugar
½ lemon, juiced
2 tablespoons cornstarch
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon kosher salt
all purpose flour, for dusting
2 store-bought pie dough rounds, divided
1 large egg, beaten with 1 tablespoon of water
1 tablespoon raw sugar

Steps:

Place a baking sheet in the oven, then preheat the oven to 425°F (220°C).
Peel the Golden Delicious and Gala apples, then slice into ⅛-inch (3 mm) thick wedges. Transfer to a large bowl.
Add the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt to the bowl with the apples and mix until the apples are well coated.
On a lightly floured surface, roll out a pie dough round to a 10-inch (25 cm) circle. Roll the dough around the rolling pin, brushing off any excess flour, then unroll into a 9-inch (24 cm) pie dish, making sure the dough is centered. Fill with the apple mixture. Refrigerate while you prepare the top crust.
Roll out the remaining pie dough round to a 12-inch (30 cm) circle. Cut out 6 1-inch (2.54 cm) strips and 8 ½-inch (21 cm) strips.
Lay the longest 1-inch (2.54 cm) strip vertically over the center of the pie, then 2 more 1-inch (2.54 cm) strips on either side. Place 2 ½-inch (6.5 cm) strips between each set of 1-inch (2.54 cm) strips. Fold back the 1-inch (2.54 cm) strips and place another 1-inch (2.54 cm) strip horizontally across the pie about ⅓ of the way down. Fold the vertical 1-inch (2.54 cm) strips back down. Continue adding the remaining ½-inch (1.24 cm) and 1-inch (2.54 cm) strips to create a lattice top.
Roll the excess dough around the edges inward toward the pie, tucking the ends in. Use your index finger on one hand and thumb and index finger on the other hand to crimp the edge. Brush off any excess flour, then brush the egg wash all over the dough. Sprinkle the raw sugar on top.
Brush the pie with the egg wash and sprinkle with the raw sugar. Cut four slits in the top of the pie to create a vent.
Carefully remove the hot baking sheet from the oven and place the pie dish on top, then return to the oven and bake for 40 minutes, covering with foil halfway through, until the crust is golden brown and the juices are bubbling.
Let the pie cool completely before slicing and serving.
Enjoy!