Make the 2-pie crust dough according to the package instruction or your pie crust recipe.

Transfer the bottom pie crust dough to a greased 9″ pie plate, pie pan, or pie dish and set it aside. There should be at least a 1-inch overhang of dough.

Also, set aside the second piece of the rolled-out dough for the top crust.

Peel the apples and remove the seeds and core.

Slice them into thick slices (a thick apple slice is best, so the apples don’t get mushy).

Open the Instant Pot lid and pour in 1 cup of water, the apples, butter, brown sugar, cinnamon, and nutmeg.

In a medium-sized bowl, mix the remaining cold water with the cornstarch until it’s free of lumps.

Pour the water mixture into the Instant Pot.

Add the vanilla extract and stir to combine the apple mixture.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 8 minutes.

When the cooking time is finished, allow a natural pressure release for at least 4 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Use a slotted spoon to drain the cooked apples as you transfer them from the pot and into the prepared pie crust.

Then place the top pie crust over the apple pie.

Connect the edges of the top and bottom crust by pressing around the edge of the pan.

Trim the extra crust from around the edges of the pressed dough.

Use your fingers or a fork to crimp the crust. Pro tip: You may choose to cut strips from the rolled-out top crust dough for a lattice pie crust. (Using a pizza wheel or pastry wheel, cut the dough into even strips, 1/2 inch to 3/4 inch wide, depending on how thick you want your lattice.)

Prepare the egg wash by mixing the egg and the milk in a small bowl. Use a basting brush, and brush the entire surface of the top pie crust with the egg wash. (You will have a lot of leftover egg wash.)

Bake the apple pie on the bottom rack at 350 degrees F for about 30 minutes in a conventional oven or until the top crust is golden brown. In the Instant Pot Omni Plus oven, bake the pie at 350 degrees F for 25 minutes or until the top crust is golden.

Let the pie cool for 1-2 hours to allow the apple filling to set before slicing.

Slice and serve this Soul Food Apple Pie recipe with whipped cream or vanilla ice cream, and enjoy!