Apple Pie

50 min.
4 Servings
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Make your grandma proud with this delicious classic apple pie recipe. The warm mixture of cinnamon and sweet soft apples will bring you back to home cooked meals. Make sure to bake with love until the pie is golden brown and serve with a dollop of vanilla ice cream!


    Pie crust
  • 2¾ cup (12 oz.) Giant Eagle all-purpose flour
  • ½ tsp. kosher salt
  • 2 sticks (8 oz.) Giant Eagle unsalted butter
  • ½ cup ice water
  • ¼ cup granulated sugar
  • 2 tsp. Giant Eagle ground cinnamon

  • For the Pie Filling
  • 6 large Granny Smith apples
  • 1 lemon
  • ½ cup granulated sugar
  • 3 Tbsp. Argo® 100% pure corn starch
  • 1 tsp. Giant Eagle ground cinnamon
  • ⅛ tsp. kosher salt
  • Optional- Giant Eagle vanilla bean ice cream


  Prep Time: 10 min.; Cook Time: 40 min.

Make the pie crust: In a food processor, pulse the flour and the salt. Dice the 2 sticks of the butter and add to food processor, pulse until it is the size of peas. Drizzle in the ice water and pulse until evenly moistened crumbs form. Turn out onto a flat surface and form into a ball. Divide the dough ball in half. Flatten into disks, wrap in plastic wrap, and refrigerate until firm. In a small bowl combine the sugar and cinnamon and set aside.

Make the pie filling:

Preheat the oven to 350°F.

Peel and slice the apples. Juice the lemon into a small bowl.

In a mixing bowl combine the sliced apples, granulated sugar, cornstarch, 1 teaspoon cinnamon, a pinch of salt and 2 teaspoons of the lemon juice. Stir to combine.

On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apple mixture. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1-inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape. Brush the top with a little water and sprinkle with the cinnamon/sugar mixture.

Bake 40-50 minutes, until golden brown and bubbly. Let cool for at least 30 minutes.

Serve with ice cream.

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