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Apple Pie

Apple pie with a flaky golden double crust and a spiced, thickened apple filling. Baked hot first, then finished at 375°F until the top crust turns deep golden and the filling bubbles.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 2 homemade or refrigerated pie crusts Use two 9-inch crusts.
Apple filling
  • 6 large apples (Granny Smith and Honeycrisp) Peeled and sliced 1/4 inch thick.
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter Diced.
Top crust
  • 1 egg Beaten for egg wash.
  • 1 tbsp water Mixed into egg wash.
  • 2 tbsp sugar For topping with cinnamon sugar.
  • 1 tsp cinnamon For cinnamon sugar topping.

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Preheat and prep the crust
  1. Preheat the oven to 425°F, then fit one pie crust into a 9-inch pie dish.
  2. Preheat to 425°F and keep the oven at that temperature while you mix the filling.
Make the apple filling
  1. Toss the sliced apples with granulated sugar and brown sugar, then add cinnamon, nutmeg, allspice, cornstarch, and lemon juice.
  2. Let the apple mixture sit for 15 minutes to draw out juices, then drain any excess liquid.
  3. Pile the drained apple filling into the crust, mounding in the center.
  4. Dot the filling with the diced unsalted butter.
Top and prepare to bake
  1. Top with the second pie crust, crimp the edges, and cut steam vents to let pressure escape.
  2. Brush the crust with egg wash made from the beaten egg and water, then sprinkle with a mix of sugar and cinnamon.
Bake and cool
  1. Bake at 425°F for 25 minutes, until the crust begins to set and color.
  2. Reduce the oven to 375°F and bake 30-35 minutes more, until the crust is deep golden and the filling bubbles.
  3. Cool the pie at least 2 hours before slicing so the filling can firm up.

Notes

Pro tip: Slice apples about 1/4 inch thick for even tenderness and bubbling filling. Store covered in the fridge up to 4 days; reheat slices in a 350°F oven for 10-15 minutes. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter swap, use reduced-sugar pie crust and substitute half the granulated sugar with an unrefined sweetener that measures cup-for-cup.