Tart apples turned sweet, my Best Ever Pie Crust, and a vanilla twist make this the Perfect Classic Apple Pie Recipe.
Make 2x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour.
Once cold, divide into 2 pieces. Roll out one ball of pastry into and 11 inch round then lay in your 9in GoodCook Pie Pan.
Roll out the remaining dough to a 9-10 inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.
Peel and chop apples and cut into small pieces.
In a large bowl mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples.
Preheat your oven to 350°F (180°C).
Transfer the apple mixture into your prepared pie dish. Egg wash the rim of the pastry then top with the remaining layer of rolled crust. (You can get creative and cut out apples or shapes to make a beautiful pie). Egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape.
Bake the pie for 45-55 minutes or until golden brown.
Enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days.