Apple Pie


  • 5 pounds apples, peeled, cored, and sliced 1/2 inch thick

  • 1/2 to 3/4 cup sugar, plus more for sprinkling

  • 2 tablespoons cornstarch

  • 1/2 teaspoon ground cinnamon

  • 2 teaspoons fresh juice and 1 teaspoon grated zest from 1 lemon

  • 1 pie crust, or see our easy homemade recipe

  • 1 egg white


Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it.

Preheat the oven to 425°F (220°C).

Toss apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest until well-coated. Let rest for 10 minutes.

Transfer apples and juices to a large Dutch oven. Such as one shown.

Heat over low heat, stirring constantly, until lightly steaming.

Cover and continue cooking over lowest heat setting, stirring frequently, using a thermometer to maintain temperature below 160°F (71°C).

Do not allow liquid to come to a boil for first 20 minutes.

After 20 minutes, increase heat to medium-high and cook, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes.

Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.

Take one Pie crust and add filling

Cover pie with either a whole pie crust or lattice.

If using whole pie cover be sure to either cut a few slits or poke holes with a fork.

Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie.

Sprinkle evenly with a tablespoon of sugar.

Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes.

Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer.

Remove from oven and allow to cool at room temperature before serving.

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