Description
There’s nothing quite like a homemade apple pie, and this classic double crust recipe is truly a treasure. It’s filled with tender, spiced apples hugged by a flaky, buttery pastry that’s simply irresistible. Get ready to fill your home with the most wonderful aroma! This showstopper dessert, with its golden lattice top and bubbling sweet-tart filling, is perfect for any occasion, from casual family dinners to holiday feasts.
Ingredients
2 store-bought or homemade pie crusts (deep dish size)
6 cups Granny Smith apples (about 6–7 apples), peeled, cored, and sliced 1/4-inch thick
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small cubes
1 large egg, lightly beaten with 1 tablespoon water (for egg wash)
1 tablespoon coarse turbinado sugar (for sprinkling)
Instructions
Preheat your oven to 425F (220C). Place a baking sheet on the bottom rack to catch any drips.
Press one pie crust into a 9-inch pie dish.
Toss sliced apples with sugar, cinnamon, nutmeg, and lemon juice in a large bowl.
Pour the apple mixture into the prepared bottom crust, mounding slightly.
Scatter butter cubes over the apples.
Drape the second pie crust over the apples.
Trim excess crust, fold the top under the bottom edge, and pinch to seal. Crimp the edges.
Cut 4 to 5 slits in the top crust for steam.
Brush the top with egg wash and sprinkle with turbinado sugar.
Bake for 45 to 50 minutes until crust is golden brown and filling bubbles. Cover edges with foil if browning too fast.
Cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Notes
Chill Your Dough: Resting the pie dough in the refrigerator allows the gluten to relax and the fat to firm up, making it easier to roll and resulting in a flakier crust.
Even Slices: Try to slice your apples to a consistent thickness. This will help them cook evenly in the pie.
Prevent a Soggy Bottom: Baking the pie on the lower rack of the oven can help ensure the bottom crust cooks through and becomes golden brown and crisp.
Don’t Overwork the Dough: When mixing and rolling the pie dough, handle it as little as possible. Overworking can develop the gluten too much, leading to a tough crust.
Listen for the Bubbles: A bubbling filling is a good indicator that the apples have softened and the pie is cooked through.
- Prep Time: Approximately 45 minutes (plus chilling and baking time)
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American