When fall rolls around, we’re always on the lookout for the perfect apple pie recipe. The best apple pies are just the right combination of sweet and tart, and should always be made with crisp, fresh September and October apples. We’ve waited all year for this perfect apple pie, and we’re happy to report that this recipe does not disappoint. Lemon zest and cinnamon add a special zing to an otherwise classic recipe.
6-7 large Golden Delicious or Braeburn apples
1/2 c. sugar
1 tsp. cinnamon
Pinch of lemon zest
Juice of lemon
2 12-inch pie crusts (ready-made or follow this Quick and Easy Pie Crust Recipe)
1. Preheat oven to 450° F.
2. Core and slice apples, leaving the skin on. Mix apple slices, sugar, and cinnamon in a large bowl. Add lemon zest and lemon juice, and then toss.
3. Pour apples into the pie crust; feel free to use a pre-made pie crust, or get ambitious with a homemade crust. Top with second crust; fold and trim edges. Score the top a few times to let the steam escape. Bake at 450° F for 10 minutes. Reduce heat to 350° F and bake for another 45 minutes, or until the crust is golden brown.