Apple Pie-The Little Shop of Olive Oils

Apple Pie


  • 2 pre-made pie crusts (store-bought or homemade)
  • 6-7 cups tart apples (such as Granny Smith), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Cinnamon Pear Dark Balsamic Vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 egg, beaten (for egg wash)
  • Extra sugar, for dusting


  • Preheat your oven to 425°F (220°C).
  • Unroll one of the pre-made pie crusts and place it in a 9-inch pie dish. Trim any excess hanging over the edge.
  • In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, salt, flour, balsamic vinegar, and lemon juice. Toss until the apples are evenly coated.
  • Pour the apple filling into the prepared pie crust.
  • Scatter the small cubes of unsalted butter over the apple filling.
  • Unroll the second pre-made pie crust and place it over the apple filling.
  • Trim any excess crust hanging over the edge and crimp the edges to seal the pie.
  • Cut a few slits in the top crust to allow steam to escape.
  • Brush the top crust with the beaten egg and sprinkle with extra sugar for a beautiful, golden finish.
  • Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown, and the filling is bubbling.
  • Allow the pie to cool for a bit before slicing and serving. It's delicious on its own or with a scoop of vanilla ice cream.
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