Description
Nothing says comfort like a slice of warm, homemade apple pie. This foolproof recipe delivers a truly unforgettable dessert every time, with a perfectly flaky, golden-brown crust and a rich, bubbly filling. The harmonious blend of sweet and tart apples, seasoned with warm spices like cinnamon and nutmeg, creates a classic flavor that’s perfect for any occasion. This is the only apple pie recipe you’ll ever need!
Ingredients
For the Pie Crust
1 recipe for a homemade double pie crust, or 2 sheets of store-bought pie dough
For the Apple Pie Filling
7 medium apples (about 3 lbs), peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp is recommended)
2 tablespoons cold unsalted butter, cut into small pieces
3/4 cup packed brown sugar
3/4 cup granulated sugar
5 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
2 tablespoons lemon juice
For Finishing the Pie
1 tablespoon milk or 1 beaten egg
1 tablespoon raw sugar (turbinado) for sprinkling
Instructions
Prepare the Pie Crust:
Roll out one sheet of pie dough and fit it into a 9-inch pie dish. Trim any excess dough around the edges. Place the pie dish in the refrigerator to chill while you prepare the filling. Preheat your oven to 425°F (220°C).
Prepare the Apple Pie Filling:
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, cardamom (if using), vanilla, lemon zest, and lemon juice. Toss gently until the apples are evenly coated.
Assemble the Pie:
Pour the apple mixture into the chilled pie crust, mounding it slightly in the center. Dot the top of the apples with the small pieces of cold butter. Roll out the second sheet of pie dough and place it over the filling. Trim the dough, leaving about a 1/2-inch overhang. Fold the top crust under the bottom crust edge and crimp to seal.
Bake the Apple Pie:
Cut several small slits in the top crust to allow steam to escape. Brush the top of the crust with milk or the beaten egg and sprinkle generously with raw sugar. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with a pie shield or aluminum foil. Let the pie cool on a wire rack for at least 2-3 hours before slicing to allow the filling to set.
Notes
Best Apples to Use:
For the best flavor and texture, use a combination of tart and sweet apples. Granny Smith apples hold their shape well and provide tartness, while apples like Honeycrisp, Fuji, or Gala add natural sweetness.
Prevent a Soggy Bottom:
A soggy crust can be avoided by making sure your filling isn’t too wet and by placing your pie on a preheated baking sheet on the lowest oven rack. This helps the bottom crust cook through quickly.
Flaky Crust Secret:
The key to a flaky crust is cold ingredients. Make sure your butter, and even your water, are ice-cold when making the dough. This creates steam pockets during baking, resulting in a light, flaky texture.
Make-Ahead Tip:
You can prepare the apple filling up to 24 hours in advance. Store it in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 45
- Sodium: 310
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 7
- Carbohydrates: 62
- Fiber: 4
- Protein: 4
- Cholesterol: 35
Keywords: classic apple pie, homemade apple pie, apple dessert, fall baking, Thanksgiving dessert, easy apple pie, flaky pie crust, comfort food, best apple pie