- 1 pie crust (top and bottom)
- 6 apples (granny smith are my personal favorite for pie), about 3 pounds, peeled and thinly sliced
- 2 tablespoons of lemon juice
- 1/3 cup of white sugar
- 1/3 cup of light brown sugar, tightly packed
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 3 tablespoons of all purpose flour
- Turbinado sugar, for sprinkling
- optional: milk for topping (I used almond milk)
- Pre-heat oven to 400 degrees F.
- Prepare the crust if you haven’t already done so. Place in the fridge while you make the filling.
- In a large bowl, mix together the sliced apples and lemon juice.
- In a medium bowl, mix together the sugars, cinnamon, nutmeg, salt, and flour. Stir until fully combined and then pour over the apples and mix.
- Pour the apple mixture into your pie crust and even it out so that none of the apples are sticking up much higher than any other.
- Now is the time for the top crust. I did a simple lattice crust for the top. You can also cover the top with the entire second half of the crust but just be sure to make a few slits in the top for the pie to breath.
- Brush the top of the pie with a thin layer of the milk. Optional: sprinkle the turbinado sugar over the top of the pie. You can use as little or as much as you want here.
- Cover the top of the crust with foil and bake for 20 minutes. After 20 minutes, remove the foil, lower the temperature of the oven to 350 degrees F and then bake for an additional 40-50 minutes or until the pie is a nice golden brown color. Watch the top of the crust for the last 10 minutes and cover it again if the top starts to get too brown.
- Let cool completely before enjoying (although this is not 100% necessary!).
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: apple pie, vegan, baking