Good Ole Apple Pie
  • 1 Double Pie Crust
  • 5 Small Granny Smith Apples, peeled, cored, and sliced
  • 4 Medium Fuji Appels, peeled, cored, and sliced
  • 4 Tablespoons Corn Starch
  • ¼ Cup Light Brown Sugar, packed
  • ½ Cup White Granulated Sugar
  • 1 + ½ Teaspoon Ground Cinnamon
  • Juice of 1 Lemon
  • 1 Egg, lightly beaten
  1. Preheat oven to 375F.
  2. Roll out bottom pie crust and fit (do not stretch) into 9 inch pie plate, leaving edges hanging over and place in freezer until ready to use.
  3. In a large bowl, combine apple slices, corn starch, brown sugar, white sugar, cinnamon, and the juice of 1 lemon. Toss to combine.
  4. Pour filling into bottom pie crust.
  5. Roll out top crust and lay over apple filling. Crimp edges together using either a fork or pinching with thumb and pointer fingers.
  6. Brush top with lightly beaten egg and sprinkle with 1 tablespoon of sugar and a pinch of cinnamon. Cut small slits in top of crust to let steam escape.
  7. Bake in preheated oven for 45 to 60 minutes until crust is golden brown and the juices are bubbly.
  8. Remove from oven and let cool. Serve warm with vanilla ice cream.
Recipe by Fork Vs Spoon at