Lo’s Apple Pie comes out of the oven and into its close-up taking on the role of an American classic with all the charm of a deep-dish Southern skillet pie. In actuality, it is closer to a rural French galette in its simple appearance. Whatever the roots, with its rough-edged and rustic outer crust baked to a golden brown, you are torn between taking photos or taking a bite. My daughter Lo’s apple pie is hard to resist.
Lo knows pie. Just ask my daughter what her favorite dessert is, and you’ll get a resounding answer: pie. Pie of most any kind will do, but when it comes to getting in the kitchen and making a pie from scratch, Lo goes apple all the way.
When my daughter Lauren (Lo) was just counter height, Roxanne and I recall baking pies with her. She loved getting her hands in the dough and flour in her hair while making apple pie. And for us, we were making memories—warm family moments filled with love and laughter, with just a hint of cinnamon. And now, whenever she returns home, we make Lo’s Apple Pie once again.
Lo’s Apple Pie recipe is quite simple, and with its free-form, store-bought crust, it is easy. In fact, to make it easier, she decided to do a video that will take you step-by-step through the ingredients and process.
I urge you to bake up some memories of your own with Lo’s Apple Pie recipe. It just may be the best apple pie ever.
- 6 apples, such as Honeycrisp
- ¾ cup sugar, plus extra
- 2 tablespoons all-purpose flour, plus extra
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 1 tablespoon fresh-squeezed lemon juice
- 2 (9-inch) store-bought piecrusts
- 1 egg, beaten
- Preheat your oven to 425ºF.
- Core the apples, chop into ¼-inch cubes, and add to a large mixing bowl along with the sugar and flour. Add the cinnamon, salt, nutmeg, and lemon juice, and combine to coat the apples evenly,
- Spray the inside of a 9-inch cast-iron skillet with non-stick spray and insert one of the piecrusts. Pour the apple filling into the crust and mound in the center.
- Sprinkle your counter with extra flour, and roll out the second piecrust until it measures 10 inches in diameter. Add the piecrust over the top of the filling and fold in the edges. Cut four vents in the top of the crust, brush with the egg wash and sprinkle with sugar. If you like, cut decorative shapes (we like leaves) out of the leftover pie dough and place on top.
- Place the skillet on a parchment-lined baking tray and place in the center of the oven. Bake for 40 minutes until golden brown. Remove and let the pie cool until ready to serve.
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