Washington Apple Pie

Grab a slice of piping hot comfort with this classic double crusted apple pie!

Apple just might be the most popular fruit filling of the pie world, but what makes an apple pie so darn desirable? A flakey crust and perfectly spiced fruit filling is the goal, but to bake the perfect apple pie—it’s all about the apple! 

There are a few apple varieties to choose from when baking the perfect pie, but the most common apple happens to be the tart Granny Smith. Known for it’s ability to keep it’s shape when the heat is on, the tart and firm Granny Smith is the go-to apple for most baked goods. But if you’d like to experiment with a new variety, Braeburns are also great at holding up to the baking process and has a good balance between sweet and tart. 

Looking to turn your favorite snacking apple into a baking one? Try swapping tart apples for Honeycrisp in your pie filling. While staying firm during the baking process, Honeycrisp apples will become more intensely sweet and add a unique flavor to your pie filling. 

Whatever apples you choose, make sure to serve this classic pie hot and with a scoop of vanilla bean ice cream!

Washington Apple Pie Recipe

Ingredients

• 4 Ready-to-Fill Refrigerated Pie Crusts
• 5-6 medium Tart Apples, peeled cored and thinly sliced
• ½ cup Granulated Sugar + 2 tablespoons to top
• ¼ cup packed Brown Sugar
• 2 tablespoons Flour
• 1 ½ teaspoons ground Cinnamon
• ¼ teaspoon ground Ginger
• ¼ teaspoon ground Nutmeg
• 2 teaspoon Lemon Juice
• 1 egg, lightly beaten

Instructions

1. Heat oven to 375F. Arrange two of the pre-made pie crusts on the Washington plate so most of the dish is covered, then gently press the dough around the edges and in the corners to smooth. Use a sharp knife to trim the excess dough from the edges, adding those pieces to any areas of the plate that are uncovered. Refrigerate while you make the filling. 
2. Filling: In a large bowl combine the apple slices, sugar and brown sugar, flour, ground spices, and lemon juice. Toss to coat, then add to the chilled pie crust. 
3. Cover the top of the pie with the remaining two crusts, piecing them together as needed. Brush the top crust with the beaten egg and sprinkle with the remaining 2 tablespoons granulated sugar. 
4. Bake for 45-60 minutes or until the apples are fork tender and the crisp topping is browned. *Cover with foil after 30 minutes to prevent over-browning the crust if necessary. 

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