Lemon Apple Pie
Bright, zesty, and packed with comforting flavors, this Lemon Apple Pie takes the classic dessert to new heights with the addition of tangy lemon juice and fragrant lemon zest. Perfectly balancing tart Granny Smith or Honeycrisp apples with the warm spices of cinnamon and nutmeg, every bite is a harmonious blend of sweet and tangy. The buttery, flaky homemade crust provides the perfect foundation, while a golden egg-washed top adds an irresistible crunch and sparkle. Ideal for holiday gatherings or an indulgent everyday treat, this pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. With just 30 minutes of prep, you can create a pie that’s as beautiful as it is delicious—sure to impress every dessert lover at your table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 6 cups Apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 1.5 tablespoons Cornstarch
- 1 unit Egg, beaten
- 1 tablespoon Granulated sugar, for sprinkling
Instructions
In a large bowl, mix together the flour, 1 tablespoon of sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced apples, lemon juice, lemon zest, brown sugar, 0.25 cup granulated sugar, ground cinnamon, nutmeg, and cornstarch. Toss until the apples are evenly coated and set aside.
On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish, pressing it gently into the bottom and sides.
Pour the apple filling into the dough-lined pie dish and spread it out evenly.
Roll out the second dough disk into a circle and place it over the apple filling. Trim any excess dough hanging over the edges and crimp or press the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of granulated sugar for a golden and slightly sweet finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve your Lemon Apple Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 562.7 g | 205% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 267.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1900 mg | 40% | |
*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.
