Pie pan, Oven, Knife, Peeler, Brush
Preheat the oven to 350°F. Add one sheet of pie dough into a 9-inch pie dish. Smooth the dough to fit (allow for some pieces to hang off the sides). Place in the refrigerator to chill. Keep the second sheet of pie dough chilled in the refrigerator.
Peel the apples, then cut around the core of each apple & slice into 1/4 inch thick wedges.
In a large mixing bowl, add the apple slices. Zest & juice the lemon into the bowl. Add the sugar, flour, cinnamon, nutmeg & a pinch of salt. Toss to combine & set aside.
Cube the butter into small pieces.
In a small bowl, crack the egg & whisk.
Remove the pie dish from the refrigerator. Add the apple mixture to the pie dish along with any juices from the bottom of the bowl. Top the apples with the cubes of butter.
Place the second sheet of pie dough on top of the apple mixture. Gently press the dough into the apples to remove any air gaps. Cut off excess dough from the sides if needed. Crimp the edges to seal the dough together.
Cut a few slits into the dough (this allows steam to escape the pie while baking). Then, using a pastry brush, add a light layer of the egg wash onto the top crust. (Optional: sprinkle some sugar onto the top of the dough to add a nice texture). Bake the pie at 350°F for 1 hour.
Remove the pie from the oven & let it cool for at least 1 hour. Once cooled, slice & serve! We love apple pie topped with vanilla bean ice cream if you have. Bon Apple-Tea :-)
Tart apples are the best for apple pies. We suggest Granny Smith or Honeycrisp!
- Domitille, Food editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Gooey Apple Pie" contains 293 Energy, 11 g of Fat, 43 g of Carbohydrates, 4 g of Protein, 5 g of Fiber.