Thanksgiving and Christmas are, by far, my dad’s favorite holidays of the year. While I was growing up at home, it became a family tradition that my dad would become the pie-making king. He loves to bake pies–and he does it well!
So, this apple pie recipe comes directly from my dad. He always used the pre-made refrigerated pie crusts for his recipes, but I have sinced upgraded to making my own butter flaky pie crust!
The homemade version of the crust gives the pie a richer flavor and zero chemicals and artificial ingredients. Once I learned how to make my own crust, I have never gone back to the preservative-filled versions.
The “innards” of the pie are still my Dad’s, and I always think of him when I smell it baking.
- 6-7 large tart apples (Jonathan, Jonagold, or Rome)
- ½-1 stick unsalted butter
- 1 cup sugar
- 1 tsp ground cinnamon
- 2 9-inch pie crusts (see my Butter Flaky Pie Crust recipe here)
- 1 egg (optional)
- Preheat oven to 400 degrees.
- Spread one 9-inch crust into bottom of pie pan. Grease pan first if you desire.
Be sure to have enough of the dough overlapping the rim of the pie pan, so you can pinch it together with the top.
- Peel and cut apples (about 8-10 slices per apple). Discard cores.
- Heap apple slices into pie crust.
- Cut butter onto the apples.
- In a bowl, mix together sugar and cinnamon.
- Drizzle sugar/cinnamon mixture over the top evenly.
- Add top layer of crust, pinch edges together with bottom crust.
- Pierce the top layer all over with a fork.
- Make an egg wash in a small bowl and brush over the top, if you desire.
- Bake in oven for 50 minutes.
- Let stand and cool for at least 1 hour. (The pie thickens up and slices better after sitting out a bit.)