In the words of one of my favorite drag queens, “!”… and dessert. All day we’ve been talking with Maya-Camille Broussard of and hearing about how she is working to pay her experience in baking forward with young people in her hometown of Chicago, IL. Earlier today she shared a delicious savory quiche recipe with us and now it’s time for something sweet: Classic Apple Pie.
This recipe features a delicious buttery crust and is a great way to introduce younger bakers to a tasty first project. Even if you’re a seasoned baker, this is fun dessert to pop in the oven and a great way to use up apples if you’ve got any kicking around your kitchen. Read on for the full recipe below and don’t miss interview with Maya-Camille right here. xo, Grace
- 2 disks all-butter crust, rolled out (you can use store-bought crust, too!). Double this recipe for homemade.
- 5 Granny Smith apples, peeled, cored and sliced
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp ground ginger
- 2 tbsp Kerrygold butter
- 1 tbsp lemon juice
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tbsp unbleached, all-purpose flour
- 1 egg, 1 tbsp water for egg wash
Preheat oven to 350 degrees F.
In a large mi bowl, combine apple slices, spices, flour, and sugars until the apple slices are well coated.
Add lemon juice and continue to toss the apple mixture.
Line one 9″ pie pan with one disk of crust, allow the ends of the crust to fall over the edges of the pie pan.
Place the apples in the pie pan. Slice the butter into small pats and evenly distribute it on top of the apples. Cover the pie with the second disk of crust, rolling and crimping the edges to seal them.
With a small paring knife, cut three vents on top of the pie. Using a pastry brush, brush the top of the crust with egg wash.
Place in the oven for 45 minutes or until the crust is a nice, golden brown and the sugar starts to bubble.