Washington Apple Pie
A classic double-crust pie filled with Washington-grown apples, cinnamon, and a touch of lemon.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •9-inch pie dish
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17
- carbs
- 54
- protein
- 4
- calories
- 380
Instructions
- 1
Heat your oven to 400°F.
- 2
Roll out one disc of pie dough. Lay it gently into a 9-inch pie dish.
- 3
In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice.
- 4
Spoon the apple mixture into the crust. Scatter the butter pieces evenly on top.
- 5
Roll out the second dough disc. Place it over the filling, or cut strips for a woven top.
- 6
Trim and pinch the crust edges to seal. Brush the top with beaten egg.
- 7
Bake for 20 minutes. Lower the heat to 375°F and bake 30 to 35 more minutes until golden and bubbling.
- 8
Let the pie cool on a wire rack for at least 2 hours before you slice it.
Chef's tips
Mix a firm baking apple like Granny Smith with a sweeter Honeycrisp for great texture and flavor. Cool the pie fully so the filling sets.
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating
Warm individual slices in a 300°F oven for 10 minutes.
Common mistakes to avoid
- •Cutting into the pie while it is still hot, which makes the filling run out.
- •Leaving out the flour, which leaves the filling watery instead of thick.
Serving suggestions
Cooked Washington Apple Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Washington
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
