Classic Apple Pie
We've taken the classic apple pie recipe and perfected it. Make it even better by serving the slices warm with a scoop of vanilla ice cream.
PREHEAT the oven to 350°F.
CUT the dough in half to make 2 separate balls.
ROLL out each dough ball until they are 1/8” inches thick.
LAY one of the rolled out dough’s over a Reynolds Kitchens® Bakeware 9-inch pie pan.
TRIM the excess dough and form the dough around the outside of the pan.
RESERVE the other rolled out dough to lie over the top.
MIX together the apples, lemon juice, sugar, vanilla, cinnamon, nutmeg and flour in a large bowl until completely combined and pour it into the pie dough shell pan.
PLACE the other rolled out dough over the top of the apples and form it to the outside pie crust and trim any excess.
WHISK together the egg and milk and brush the entire top of the pie.
CUT 4 small slits in the center of the pie.
BAKE in the oven 350° for 60 minutes or until the crust is golden brown.
SERVE warm with vanilla ice cream.