Classic Iowa Apple Pie
Crisp fall apples from the orchard, warm spices, and a flaky butter crust. The pie that's been on every Iowa farm table for a century.
Ingredients
2 pie crusts (top and bottom) 6 cups apples, peeled and sliced (Honeycrisp or Jonathan) 3/4 cup granulated sugar 1/4 cup brown sugar 2 tbsp all-purpose flour 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp lemon juice 2 tbsp butter, diced 1 egg, beaten with 1 tsp water (egg wash)
Instructions
Preheat oven to 400°F. Line a 9-inch pie dish with one crust. In a large bowl, toss the apples with both sugars, flour, cinnamon, nutmeg, and lemon juice. Pour the filling into the crust and dot with the diced butter. Cover with the second crust, crimp the edges, and cut a few slits for steam. Brush the top with egg wash. Bake 20 minutes at 400°F, then reduce heat to 350°F and bake 45-55 minutes more until the apples are tender and the crust is golden. Cool at least 2 hours before slicing. Serve with vanilla ice cream.
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