Classic Apple Pie

↓ Jump to the recipe

Apple pie is the smell of fall in our house. We go to the orchard every year and come home with more apples than two people could reasonably eat, so a pie is always the plan. I am not a fussy baker, and my lattice tops are never quite even, but a homemade apple pie forgives a lot. Under that golden crust the apples go soft and syrupy, spiced with cinnamon and a little nutmeg. I have learned to let it cool all the way before cutting, which takes more patience than I usually have. The first warm slice with a scoop of vanilla ice cream is worth the wait.

Why You’ll Love This Apple Pie

• Soft, spiced apples under a flaky golden crust.
• Uses everyday apples from the store or the orchard.
• Faster with store-bought crust, or go all-butter homemade.
• Fills the whole house with the smell of fall.

Ingredients for Apple Pie

• 2 pie crusts (store-bought or homemade), for a top and bottom
• 6 to 7 medium apples (about 2 1/2 to 3 pounds), peeled and thinly sliced
• 3/4 cup sugar (a mix of granulated and brown)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces
• 1 egg beaten with 1 tablespoon water, for brushing
• Coarse sugar, for sprinkling (optional)

How to Make Apple Pie

1. Heat your oven to 425°F. Fit one crust into a 9 inch pie dish.
2. Peel, core, and thinly slice the apples into a large bowl.
3. Add the sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated, then let them sit for 10 minutes.
4. Pile the apples into the crust, mounding them slightly in the center. Dot the top with the butter.
5. Lay the second crust over the top, trim and pinch the edges to seal, and cut a few slits so steam can escape. For a lattice, weave strips across instead.
6. Brush the top with the egg wash and sprinkle with coarse sugar.
7. Bake at 425°F for 20 minutes to set the crust. Lower the heat to 375°F and bake for another 35 to 40 minutes, until the filling bubbles through the slits and the crust is deep golden. Cover the edges with foil if they brown too fast.
8. Let the pie cool completely, at least 2 to 3 hours, before slicing so the filling can set.

Tips

• Mix two kinds of apples, a tart one like Granny Smith and a sweet one like Honeycrisp, for the best balance.
• The flour is what keeps the filling from going runny. Cornstarch works too. Do not skip it.
• Set a baking sheet on the rack below to catch any bubbling filling.
• Cool it completely before cutting. A warm pie runs everywhere.

FAQ

*My filling was watery. Why?* The apples needed more thickener, or the pie was cut too warm. Toss with flour and let it cool fully.

*Can I make it ahead?* Bake it a day ahead and keep it at room temperature. Warm slices briefly before serving.

Classic Apple Pie

Recipe by Daisy MerrittCourse: DessertCuisine: American

Ingredients

• 2 pie crusts (store-bought or homemade) for a top and bottom

• 6 to 7 medium apples (about 2 1/2 to 3 pounds) peeled and thinly sliced

• 3/4 cup sugar (a mix of granulated and brown)

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 tablespoon lemon juice

• 1 tablespoon butter cut into small pieces

• 1 egg beaten with 1 tablespoon water for brushing

• Coarse sugar, for sprinkling (optional)

Directions

• Heat your oven to 425°F. Fit one crust into a 9 inch pie dish.
• Peel, core, and thinly slice the apples into a large bowl.
• Add the sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated, then let them sit for 10 minutes.
• Pile the apples into the crust, mounding them slightly in the center. Dot the top with the butter.
• Lay the second crust over the top, trim and pinch the edges to seal, and cut a few slits so steam can escape. For a lattice, weave strips across instead.
• Brush the top with the egg wash and sprinkle with coarse sugar.
• Bake at 425°F for 20 minutes to set the crust. Lower the heat to 375°F and bake for another 35 to 40 minutes, until the filling bubbles through the slits and the crust is deep golden. Cover the edges with foil if they brown too fast.
• Let the pie cool completely, at least 2 to 3 hours, before slicing so the filling can set.

Notes

Mix two kinds of apples, a tart one like Granny Smith and a sweet one like Honeycrisp, for the best balance. The flour is what keeps the filling from going runny. Cornstarch works too. Do not skip it. Set a baking sheet on the rack below to catch any bubbling filling. Cool it completely before cutting. A warm pie runs everywhere.