The Best Cinnamon Apple Pie
Ingredients:
6 small or 4 large Granny Smith apples, peeled, cored, and sliced
1 1/2 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg, beaten, for wash
Directions:
Preheat oven to 400F.
Divide the prepared pie crust in half, and form each half into balls.
Roll out one at a time into a 12-inch circle on a lightly floured surface.
Place into a 9-in pie pan.(Or you can be a rebel like me and use various small ramekins).
In a large mixing bowl toss the apples with lemon juice.
Combine the sugar, flour, brown sugar, cinnamon and nutmeg.
Add the apples and toss until completely coated. Set mixture aside.
Transfer the apple mixture to the pastry lined pie plate.
Cut the butter into small cubes and add to the apple mixture.
For the top crust, roll out the remaining dough, place on top, and seal and flute the edge.
Cut slits on the top to allow steam to escape.
For the egg wash, crack the egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie.
Cover pie with foil to prevent over browning and bake for 25 minutes.
Remove the foil and bake for 25 minutes more until crust is golden and apples are tender.
Server warm with ice cream or just plain.
The filling’s flavor will develop as you let it sit, so it tastes even better a few hours later.
Bon Appétit! | 
