6large apples, about 2 1/2 pounds (Granny Smith, Pink Lady or Honeycrisp)
⅔cup(133 g) sugar
2-3tablespoonsall purpose flour
1tablespoonfresh lemon juice
Core, peel and cut the apples. I used an apple peeler to cut the apples to cut 1/4-inch thick slices quickly.
Place apple slices in a large bowl. Pour lemon juice and lemon zest on apples first to prevent browning. Then sprinkle sugar, flour, cinnamon and salt on top. Use a wooden spoon or hands to combine mixture until apples are evenly coated.
Let apple mixture sit 15 minutes so juices form and apples get tender.
Preheat your oven to 425° F. If using my homemade pie crust recipe, remove the chilled dough from the fridge. On a well-floured board, roll out the dough to about 1/8 of an inch thick and place it in a pie plate.
Add the room temperature apple filling to the pie plate. Roll out the other half of the dough and top your pie. Fold edges to form a thick edge crust and flute using your fingers. Cut a few vent slits in the center of the pie. If making a lattice pie top, follow the step-by-step instructions and photos above.
Make egg wash by whisking egg and 1 tablespoon milk in a small bowl. Use a pastry brush to brush mixture on pie crust (you probably won't use all the mixture). Sprinkle crust with sugar.
Bake the pie at 425° F for 30 minutes, then reduce temperature to 350° F. Bake for 30 to 40 minutes longer. Pie is done when the filling is bubbling and apples are tender when pricked with a toothpick.
Let the pie cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in the oven at 300° F for 15 minutes. The pie is best when eaten the day of, but can be kept covered at room temperature for 2 days or in the refrigerator for 4 to 5 days.
Best apples for apple pie: I suggest using more than one variety of apples. I used Granny Smith and Pink Lady apples for this pie. Honeycrisp, Northern Spy and Braeburn are good too.Storing apple pie: Store at room temperature for 2 days or in the refrigerator for 5 days.Freezing apple pie: Once cooled, cover pie and pie plate with plastic wrap first, then aluminum foil. Store on a flat surface in the freezer for up to 3 months.Reheating frozen apple pie: Defrost frozen pie on the counter for 5 to 6 hours or ideally overnight in the refrigerator. Place in oven at 300° F for 30 minutes until heated through.Suggested tools for making homemade apple pie: