Classic Apple Pie | Shelter Insurance®

Classic Apple Pie



2 discs of your favorite pie crust dough – enough for two crusts (a top and bottom)

3/4 cups tightly packed brown sugar

1/4 cup unbleached all-purpose flour

3/4 t. ground cinnamon

1/4 t. freshly grated nutmeg

6-7 medium apples (Jonathan, Gala or Granny Smith - peeled, cored, and thinly sliced)

2 T. freshly squeezed lemon juice

3 T. unsalted butter (diced)

1 large egg + 2 T. water (egg wash for crust)

Raw sugar to decorate top (optional)


  1. Roll out one pie crust dough disc and line a 9-inch pie pan. Chill in refrigerator until ready to use.
  2. Preheat oven to 425 degrees.
  3. In a small bowl, mix together the brown sugar, flour, cinnamon and nutmeg.
  4. In a large bowl, sprinkle apples with lemon juice. Sprinkle the sugar mixture over the apples and toss to combine, evenly coating the apple slices.
  5. Mound the apples in the center of the pie crust-lined pie pan.
  6. Dot the top of the apple slices with the diced butter. Brush the edge with egg wash and set aside.
  7. Create lattice top. (See instructions below.)
  8. Place on a baking sheet and bake for 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown and the apples feel tender when pierced with a knife, about 40 to 45 minutes.
  9. Remove from oven and place on a wire rack to cool for at least 20 minutes before serving.

To create lattice top:

  • Roll out the second batch of pie dough 2 inches wider than the pie pan.
  • Cut dough into strips with a large knife or pizza cutter. You should end up with 14-16 strips.
  • Place every other strip on top of the apple filled crust, arranging them vertically across about a 1/2 inch apart.
  • Starting at the center, fold back every other strip on itself.
  • Lay a strip horizontally across the remaining strips. Fold vertical strips back down over the horizontal strip.
  • Fold back the opposite vertical strips.
  • Place a second horizontal strip across the vertical strips. Fold back down as before.
  • Continue folding, and laying strips, then flip the pie around and duplicate on the opposite side until the entire pie is covered.
  • Crimp the edges with a fork. Trim with a knife.
  • Brush egg wash over dough strips, and sprinkle with raw sugar.