Description
This easy apple pie recipe is perfect for beginners looking to create a classic, comforting dessert. Featuring a flaky double crust filled with a cinnamon-spiced apple mixture, this foolproof pie balances sweetness and tartness with a rich buttery finish. Baking at two temperatures ensures a perfectly cooked crust and bubbly filling for an all-time favorite treat.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought refrigerated dough or homemade)
Apple Filling
- 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4 inch thick
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar (optional, for deeper flavor)
- 2 tablespoons all-purpose flour (for thickening)
- 1 tablespoon cornstarch (extra thickening help, especially for juicier apples)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (keeps apples bright and balances sweetness)
- 2 tablespoons unsalted butter, cut into small pieces
Topping
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven to help the bottom crust cook thoroughly. Allow the pie crusts to soften slightly if using store-bought refrigerated dough.
- Prepare the apples: Peel, core, and slice the apples into even 1/4 inch slices. Place them in a large bowl and toss with lemon juice to prevent browning and balance the sweetness.
- Mix the filling: Add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and vanilla extract to the apples. Toss well to coat all slices evenly, then let the mixture rest for 5–10 minutes to draw out the juices.
- Line the pie dish: Unroll one pie crust and fit it gently into a 9-inch pie pan, pressing into the bottom and sides. Trim excess dough but leave about 1/2 inch over the rim.
- Fill the pie: Spoon the apple mixture into the crust, mounding slightly in the center. Dot evenly with small pieces of unsalted butter to enrich the filling and give a glossy finish.
- Top crust: Cover the filling with the second crust. Trim and tuck edges under, then crimp with fingers or a fork to seal securely. Cut 4–5 small slits on top to vent steam. Alternatively, weave strips of dough for a lattice top before sealing edges.
- Brush and sprinkle: Brush the top crust with the egg wash to promote browning and shine. Sprinkle with coarse sugar if preferred for added texture and sweetness.
- Bake hot, then lower temperature: Bake the pie at 425°F (220°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 30–35 minutes until the crust is golden and the filling bubbles through vents.
- Protect the edges: If the crust edges brown too quickly during baking, cover them loosely with foil or use a pie shield for the final 20 minutes to prevent burning.
- Cool before slicing: Allow the pie to cool on a wire rack for at least 2 hours. This cooling step sets the filling for clean, neat slices rather than a runny texture.
Notes
- Use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples for balanced flavor and texture.
- Allowing the filling to sit before baking helps thicken the juices for a perfect consistency.
- Egg wash improves crust color and adds a beautiful shine.
- Letting the pie cool fully before slicing ensures neat, clean slices.
- Cover crust edges with foil or a pie shield if they brown too quickly to avoid burning.
