This classic apple pie recipe has a delicious flaky, buttery crust with just the right balance of a sweet and tart spiced apple filling. It’s sure to become an all-time favorite for your next gathering!
Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about 1/8” thick and about 12” in diameter.
Transfer dough to a pie plate. Trim the edge of the dough so that there is about 1” overhang. Fold the edges under and crimp with your fingers or a fork. Put the pie plate in the refrigerator or freezer while you make the pie filling.
For the filling: In a large bowl whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and cardamom.
Add apples and lemon juice. Gently toss to coat the apples evenly. Set aside.
Roll out the 2nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.
Take the pie plate out of the refrigerator or freezer and carefully spoon the pie filling into the pie plate. Dot with small pieces of butter on top of the filling.
Next, take the 2nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.
To prevent over-browning, cover edge of pie with foil or use a pie shield.
Place pie onto a cookie sheet for baking and place in the oven.
Bake for 40 minutes; remove foil or pie shield. Bake about 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack at least 2 hours prior to serving.
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