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Erickson Apple Pie

This is our classic homemade apple pie: a double-crust pie filled with tender apples, warm spices, and just enough sweetness. We use a mix of good baking apples when we can so the filling has both tart and sweet flavor.

Ingredients

3 lb baking apples, about 6–8 apples — Granny Smith, Jonagold, Golden Delicious, Fuji, Braeburn, or a mix

1 tbsp lemon juice or apple cider vinegar

1/2 to 2/3 cup granulated sugar, depending on how sweet you want the pie

3 tbsp all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1 tbsp brandy, optional

1 tsp vanilla extract

1 double pie crust, homemade or store-bought

For the egg wash:

1 large egg yolk

1 tbsp cream

Directions

1. Peel, core, and slice the apples into roughly 1/4- to 1/2-inch slices or chunks. Place them in a large bowl and toss with the lemon juice or apple cider vinegar.

2. In a separate bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg. Add the mixture to the apples and toss until the apples are evenly coated.

3. Stir in the vanilla and the brandy, if using.

4. Preheat the oven to 375°F. Place a rimmed baking sheet on a lower rack to catch any juices that may bubble over.

5. Line a 9-inch pie plate with the bottom crust and gently press it into place.

6. Add the apple filling and mound the apples slightly toward the center.

7. Place the top crust over the apples. Trim and crimp the edges to seal the pie.

8. Whisk the egg yolk and cream together. Brush the egg wash over the top crust, then cut several small vents in the crust so steam can escape.

9. Bake at 375°F for about 20 minutes. Reduce the oven temperature to 350°F and continue baking for about 60–90 minutes, until the crust is golden brown and the filling is visibly bubbling. If the crust browns too quickly, loosely cover it with foil.

10. Remove the pie from the oven and let it cool for at least 1 hour before slicing and serving.

1. Peel, core, and slice the apples into roughly 1/4- to 1/2-inch slices or chunks. Place them in a large bowl and toss with the lemon juice or apple cider vinegar. 2. In a separate bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg. Add the mixture to the apples and toss until the apples are evenly coated. 3. Stir in the vanilla and the brandy, if using. 4. Preheat the oven to 375°F. Place a rimmed baking sheet on a lower rack to catch any juices that may bubble over. 5. Line a 9-inch pie plate with the bottom crust and gently press it into place. 6. Add the apple filling and mound the apples slightly toward the center. 7. Place the top crust over the apples. Trim and crimp the edges to seal the pie. 8. Whisk the egg yolk and cream together. Brush the egg wash over the top crust, then cut several small vents in the crust so steam can escape. 9. Bake at 375°F for about 20 minutes. Reduce the oven temperature to 350°F and continue baking for about 60–90 minutes, until the crust is golden brown and the filling is visibly bubbling. If the crust browns too quickly, loosely cover it with foil. 10. Remove the pie from the oven and let it cool for at least 1 hour before slicing and serving.