EFK Tested
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.
From the EFK recipe collection
- Yield
- 8 servings
Let’s get cooking
Ingredients
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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.
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