Classic Apple Pie Recipe
With layers of spiced, gooey apples under a golden, buttery crust, this apple pie is an ultimate homestyle dessert. A brief stovetop pre-cook for the apples enhances flavor and texture, making each slice irresistibly tender and flavorful. Top with vanilla ice cream for a classic finish.
Time: 1 hour 30 minutes (plus cooling time)
Cuisine: American
Course: Dessert
Keyword: Apple Pie Recipe
Ingredients
- Homemade or All-Butter Pie Crust (enough for a double crust, one for the base and one for the top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large apples, peeled and cored)*
- 1/4 cup (31g) all-purpose flour, spooned and leveled
- 1/2 cup (100g) granulated sugar (or use packed brown sugar)
- 1 Tablespoon (15ml) lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Egg wash: 1 large egg, beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar for crust topping
Instructions
1. Prepare the Pie Crust
Follow your chosen pie crust recipe up through step 5, then set it aside in the refrigerator.
2. Prepare the Filling
In a large bowl, combine the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg. Stir well to coat the apples thoroughly.
3. (Optional) Pre-Cook the Filling
For a more tender filling, place the apple mixture in a large skillet or Dutch oven over medium-low heat. Stir and cook for about 5 minutes, or until the apples begin to soften slightly. Remove from heat and set aside.
4. Preheat the Oven
Set your oven to 400°F (204°C).
5. Roll Out the Bottom Crust
On a floured surface, roll out one disc of chilled dough, rotating it a quarter turn after each roll to maintain a circular shape, until you have a 12-inch circle. Carefully place the dough in a 9-inch pie dish, pressing it into the edges to ensure smoothness. Spoon the apple filling into the crust. It’s fine if the filling is slightly warm.
6. Prepare and Add the Lattice Top
Roll out the second disc of chilled dough into a 12-inch circle. Using a sharp knife or pizza cutter, cut 1-inch-wide strips. Lay half of the strips across the pie vertically, then weave the remaining strips horizontally over and under to create a lattice pattern. Trim excess dough, fold the overhang back toward the center, and pinch the edges to seal. Crimp or flute the crust as desired.
7. Apply Egg Wash and Bake
Brush the lattice top lightly with the egg wash, and sprinkle coarse sugar over the crust if desired. Place the pie on a large baking sheet, and bake for 25 minutes. Reduce the oven temperature to 375°F (190°C), and place a pie crust shield on the edges to prevent over-browning. Continue baking for an additional 35–40 minutes, or until the filling bubbles and the crust is golden. To confirm doneness, the filling should reach about 200°F (93°C) internally.
8. Cool and Serve
Remove from the oven, place on a cooling rack, and let cool for at least 3 hours before slicing. This cooling time allows the filling to set.
Storage and Make-Ahead Tips
- Room Temperature: Store any leftover pie at room temperature for up to 1 day.
- Refrigerator: Keep pie in the refrigerator for up to 5 days.
- Freezing Instructions: The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. The pie dough can be prepared in advance and frozen for up to 3 months; thaw in the refrigerator before use. Prepared filling can also be frozen for up to 3 months and thawed overnight before baking.
Special Tips
- Apple Varieties: For best results, use a mix of firm and tart apples such as Granny Smith and Honeycrisp or Pink Lady.
- Homemade Foil Shield: Make a pie shield by folding a 14-inch square of aluminum foil in half and cutting out a 5-inch semi-circle from the folded edge. Unfold and fit around the pie’s edges for a homemade shield.
Enjoy this classic, all-American apple pie, best served warm with a scoop of vanilla ice cream!