Description
This classic Homemade Apple Pie features a flaky double crust filled with a spiced apple mixture, bursting with flavors of cinnamon, nutmeg, and a hint of cardamom. Perfectly baked to golden perfection, this pie offers a wonderfully sweet and tangy filling that sets beautifully after cooling, making it a timeless dessert for any occasion.
Ingredients
Scale
Pie Crust
- 1 homemade double pie crust (2 sheets of pie dough)
Apple Filling
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice (from half a lemon)
- 5 pounds apples (before peeling and coring), sliced
- 3/4 cup brown sugar, packed
- 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
Topping
- 1 tablespoon milk (for brushing on pie)
- 1 tablespoon beaten egg (optional, for brushing on pie)
- 1 tablespoon raw sugar (for topping pie)
Instructions
- Prepare Apple Filling: Peel, core, and slice the apples to about 1/4-inch thickness. In a large bowl, combine the sliced apples with lemon zest, lemon juice, brown sugar, granulated sugar, all purpose flour, kosher salt, cinnamon, nutmeg, cardamom (if using), and vanilla. Toss gently until the apples are evenly coated. Let the mixture sit for 15-30 minutes to macerate, allowing the apples to release their juices and meld flavors.
- Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven. On a lightly floured surface, roll out one sheet of your double pie crust into a 12-inch circle, about 1/8-inch thick. Carefully transfer this dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang, then fold under the excess dough to create a neat edge.
- Fill the Pie: Pour the prepared apple filling into the bottom crust, mounding slightly in the center to create an even layer of filling.
- Add Top Crust and Seal: Roll out the second sheet of pie dough into an 11-inch circle. Place it gently over the apple filling. Cut a few slits in the top crust to allow steam to escape during baking, or create a decorative lattice if preferred. Trim the edges so they match the bottom crust and crimp them together to seal the pie fully.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the milk and optional beaten egg to create an egg wash. Brush this evenly over the entire top crust to promote browning. Then, sprinkle 1 tablespoon of raw sugar over the surface to add sparkle and a slight crunch once baked.
- Bake the Pie: Place the assembled pie on a baking sheet to catch any drips. Bake in the preheated oven at 425°F (220°C) for 15-20 minutes to set the crust. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40-50 minutes, until the crust is deeply golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack to cool completely for at least 3-4 hours. This cooling time is essential to allow the filling to set properly. Serve the pie warm, perhaps with ice cream or whipped cream, or enjoy it at room temperature. Store leftovers loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
Notes
- Letting the apple filling macerate before baking enhances flavor and prevents a watery pie.
- Using two sheets of homemade pie dough provides a flaky and buttery crust.
- The cooling period is crucial for the filling to thicken and slice nicely.
- If you prefer a lattice top crust, feel free to create it instead of a solid top with slits.
- Cover pie edges with foil if they brown too quickly during baking to avoid burning.
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
