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Bask in the warm, sweet embrace of a classic dessert that's as comforting as your grandma's hug. This traditional apple pie boasts a golden, buttery crust that cradles a river of tart and sweet apples kissed with aromatic cinnamon and nutmeg. Whether you're celebrating Thanksgiving or simply indulging in a slice on a chilly, cozy evening, this apple pie is sure to fill your home with delicious aromas and your heart with delight.
Preheat your oven to 425°F (220°C).
Peel and thinly slice 6 to 8 medium apples. Tart varieties like Granny Smith or Honeycrisp work best for a balance of sweet and tangy flavor.
In a large bowl, combine the apple slices with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt, and 2 tablespoons of lemon juice. Toss well to coat evenly.
Let the apples sit for about 10 minutes to release their juices, stirring occasionally.
Meanwhile, roll out your bottom pie crust and fit it into a 9-inch pie plate, trimming any excess.
Mound the apple mixture into the pie crust, dotting the top with 2 tablespoons of cubed unsalted butter.
Roll out the second pie crust and gently place it over the apples. You can lattice the top crust or keep it solid with slits cut for ventilation.
Seal the edges of the crusts together by pressing them with a fork or pinching them decoratively.
Brush the top crust with a beaten egg to encourage browning.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
