Old School Apple Pie

Instructions

1. Toss the sliced apples with lemon juice, then add sugar and mix evenly.
2. In a large skillet melt butter over medium‑high heat. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
3. Cover the skillet, reduce heat to medium‑low, and cook until the apples soften and release most of their juices, about 7 minutes. Stir in the corn starch while the apples continue cooking.
4. Pour the apples into a strainer set over a large bowl, reserving the cooking liquid. Return the liquid to the skillet and cook over medium‑high heat, stirring frequently, until it bubbles vigorously and thickens.
5. In a medium bowl combine the apples, reduced juice, cinnamon, and nutmeg. Let the filling cool completely.
6. Fit one pie dough sheet into a pie dish, leaving a half‑inch overhang. Trim excess dough and set aside.
7. Add the cooled filling to the crust and smooth the surface with a spatula.
8. Cut the second dough sheet into strips about an inch thick. Arrange the strips in a lattice: lay one set of strips, fold every other strip over, place a perpendicular strip, and continue until the top is covered.
9. Trim the lattice edges and fold the overhanging crust underneath. Pinch to seal.
10. Whisk together the egg and cream (or milk). Brush the lattice thoroughly with the egg wash.
11. Sprinkle the top with a mixture of cinnamon and sugar. Bake at 350°F until golden brown in the center, about 45‑50 minutes.

Published November 6, 2026.