Description
Classic homemade apple pie featuring a tender, flaky double crust and a spiced apple filling made with a mix of Granny Smith, Honeycrisp, and Gala apples. This recipe results in a beautifully golden, bubbly pie with a perfect balance of sweetness and tartness, ideal for any occasion.
Ingredients
Scale
Filling
- 3 1/2 lb. assorted apples (such as Granny Smith, Honeycrisp, and/or Gala), cored, peeled, thinly sliced
- 2/3 cup granulated sugar
- 2 Tbsp. all-purpose flour
- 2 Tbsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 2 Tbsp. unsalted butter, cut into small pieces
Crust and Assembly
- 2 batches pie crust, made and chilled at least 2 hours
- All-purpose flour, for rolling
- 1 large egg
- 1 Tbsp. water
- Coarse sugar, for sprinkling
Instructions
- Prepare the filling: In a large bowl, toss together the thinly sliced apples, granulated sugar, all-purpose flour, fresh lemon juice, ground cinnamon, pure vanilla extract, and kosher salt until everything is well combined and the apples are evenly coated.
- Fill the pie dish: Transfer the apple mixture to the prepared 9″ pie dish, spreading evenly. Dot the top of the filling with small pieces of unsalted butter to add richness and moisture during baking.
- Roll out bottom crust: On a lightly floured surface, roll one batch of pie dough into a 12″ circle. Carefully wrap the dough around a rolling pin and gently unfurl it into the 9″ pie dish. Lift the edges and allow the dough to slump down naturally without stretching the dough. Refrigerate the pie shell for 30 minutes or freeze for 10 minutes to firm up.
- Preheat oven and prepare for baking: Place a rack in the center of the oven and preheat the oven to 425ºF (220ºC). Put a large baking sheet on the rack to preheat along with the oven. This will help catch any drips and ensure even heat distribution.
- Roll out and place top crust: Roll out the second batch of dough on a lightly floured surface into a 12″ circle. Carefully drape this dough over the apple filling. Trim the excess dough to leave a 1″ overhang all around. Fold the overhang up and over itself, then crimp the edges to seal and create a decorative border.
- Apply egg wash and cut slits: In a small bowl, whisk together the large egg and water. Brush this egg wash over the entire surface of the top crust to help it brown nicely. Cut 5 to 6 small slits in the center of the crust to allow steam to escape during baking. Sprinkle the crust with coarse sugar to add crunch and sweetness.
- Bake the pie: Place the pie dish on the preheated baking sheet in the oven. Bake at 425ºF (220ºC) for 20 minutes to set the crust. Then reduce oven temperature to 375ºF (190ºC) and continue baking for about 40 more minutes. If the edges of the crust begin to darken too much, cover them loosely with foil to prevent burning. Bake until the crust is golden brown and the filling is bubbly.
- Cool before serving: Remove the pie from the oven and transfer it to a wire rack. Let the pie cool completely for at least 2 hours before slicing and serving. This cooling time helps the filling to set and flavors to meld.
Notes
- Use a mix of tart and sweet apples for the best flavor and texture balance.
- Make sure to chill the pie crust ahead of time to prevent shrinking and help with flakiness.
- Don’t stretch the dough when fitting it into the pie dish to avoid shrinking during baking.
- Cover the pie edges with foil if they brown too quickly during baking.
- Letting the pie cool thoroughly prevents runny filling and makes slicing easier.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 350
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
