Easy Apple Pie

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Get it on Google Play


5 cups apple, peeled and cored sliced

lemon juice

1/4 cup, sugar

1&1/2 tbsp. flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 (9") tart shell

crumb topping

3/4 cup flour

3/4 cup brown sugar

1 tsp ground cinnamon

1/4 cup butter, melted

tart shell

2 &1/4 cups flour

1 cup butter (2 stick) cold chopped into cubes

1 egg lightly beaten

1/2 tsp vanilla


1. Peel apples, cut into 8 slices, removing the core section, sprinkle lightly with lemon juice, and add sugar, flour, cinnamon and nutmeg in a large mixing bowl, combine well until blended.

2. Prepare the tart shell, mix flour and sugar in a bow , cut the butter into small pieces, add to the bowl and mix until crumbly, add egg and vanilla extract, form into ball and wrap with plastic refrigerate up to 4 hours or overnight, divide the dough into two pieces, roll out and fit into 9" tart pan with removable bottom, crimp the sides and cut the excess pastry (don’t throw the excess you can use it to crimp the sides if needed and use for decoration, then make another tart shell for the top to cover the pie).

3. Place the apples in tart shell, mounding in the center cover evenly with crumb toppings, and cover with another tart, crimping the sides and brush with egg white, decorate as you wish.

4. Bake for 35-45 minutes, remove to wire rack to cool, remove the outer rim tart pan and serve.

5. To make the crumb topping, combine flour, sugar and cinnamon in bowl, cut butter into small pieces and add to bowl and mix until crumbly otherwise use melted butter and pour on the mixture mix until crumbly. Make the dough 1 day ahead and chill in fridge, to use bring the dough to a room temperature to soften slightly. This method will give you a nice tart shell after baking.

Bon Appetit!

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