Illinois Apple Pie
Savor the comforting flavors of the Midwest with this classic Illinois Apple Pie, featuring the finest locally grown apples like Jonathan or Honeycrisp for unparalleled sweetness and crispness. This pie strikes the perfect balance of warm cinnamon and nutmeg spices, complemented by a rich, buttery crust that's either store-bought or homemade to suit your preference. A golden egg wash and optional coarse sugar topping add an irresistible, rustic touch. Ideal for holidays, autumn gatherings, or any time you're craving a taste of home, this beautifully bubbling classic is best served warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream. With straightforward steps and just an hour and 20 minutes from prep to plate, this homemade apple pie is a timeless delight anyone can master.
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Recipe Information
Ingredients
- 6 medium Apples (Illinois-grown, such as Jonathan or Honeycrisp)
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/4 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 2 tablespoons Unsalted butter (cold, diced)
- 2 9-inch Pie crusts (store-bought or homemade)
- 1 large Egg (for egg wash)
- 1 tablespoon Water
- 2 teaspoons Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips from the pie.
Peel, core, and slice the apples into 1/4-inch-thick slices. Place the apple slices in a large mixing bowl.
In a small bowl, mix the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mixture over the apple slices and toss to coat evenly.
Roll out one 9-inch pie crust and fit it into a 9-inch pie plate. Let the edges hang over the rim slightly.
Pour the apple mixture into the pie crust, spreading it evenly. Dot the top of the apples with the diced butter.
Roll out the second pie crust and lay it over the apples. Trim and crimp the edges to seal the pie. Alternatively, cut the top crust into strips and create a lattice pattern.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust, then sprinkle with coarse sugar if desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
Place the pie on the preheated baking sheet in the oven. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with foil or a pie crust shield.
Allow the pie to cool for at least 2 hours before slicing. This helps the filling set for cleaner slices.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 737.0 g | 268% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 333.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 216 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
