Apple Pie

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients and creates a pie that tastes just like a traditional homemade dessert should. The filling is perfectly sweet, warmly spiced, and packed with tender apples.

I also like that the recipe works with different apple varieties, making it flexible and easy to prepare throughout the year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 perfect pie crust recipe
• ¼ cup butter
• 8 cups thinly sliced apples, peeled and cored
• 2/3 cup lightly packed brown sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon water
• Coarse sugar, optional

Directions

I preheat the oven to 425°F and set aside a 9-inch pie plate.

In a large pot over medium-low heat, I melt the butter. I add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. I stir everything together and cook for about 8 to 10 minutes, stirring occasionally, until the apples begin to soften. I remove the filling from the heat and let it cool.

Meanwhile, I divide the pie dough in half and lightly flour my work surface. I roll out one disc of dough until it is about 1/8-inch thick and slightly larger than the pie plate. I gently transfer it into the pie plate and press it into the bottom.

In a small bowl, I whisk together the egg and water to make the egg wash.

I spoon the cooled apple filling into the prepared crust. I roll out the second disc of dough and place it over the pie. Sometimes I cut the dough into strips and create a lattice or braided top. If I use a full crust, I cut a few vents in the top.

I trim any excess dough and crimp the edges with my fingers to seal the pie.

I lightly brush the top with the egg wash and sprinkle coarse sugar over it if I want extra crunch and sparkle.

I bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for about 40 minutes, until the crust is golden brown and the filling bubbles through the vents. If the crust browns too quickly, I loosely cover it with foil.

I let the pie cool before slicing and serving.

Servings and Timing

This recipe makes 8 servings.

Prep time: about 30 minutes
Cook time: about 55 minutes
Cooling time: about 1 hour
Total time: about 2 hours 25 minutes

Variations

I like using Granny Smith apples for their tart flavor, but Golden Delicious or Gala apples also work beautifully. Sometimes I mix different apple varieties for more depth of flavor.

For extra warmth, I occasionally add a pinch of nutmeg or cloves to the filling. I can also make a lattice crust for a more decorative presentation.

Storage/Reheating

I store leftover apple pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, I warm slices in a 300°F oven for about 10 to 15 minutes until heated through. I avoid microwaving when possible because it can soften the crust too much.

FAQs

What are the best apples for apple pie?

I like using Granny Smith apples because they hold their shape well and balance the sweetness nicely.

Can I make apple pie ahead of time?

Yes, I can bake the pie a day ahead and store it covered until ready to serve.

Why do I cook the apples before baking?

I cook the apples first to soften them slightly and help prevent gaps between the filling and crust after baking.

How do I keep the crust from browning too fast?

I loosely cover the pie with aluminum foil if the crust starts getting too dark during baking.

Can I freeze apple pie?

Yes, I can freeze the baked pie once cooled. I wrap it tightly and freeze for up to 3 months.

Conclusion

This homemade apple pie is flaky, warmly spiced, and filled with tender apples. I love serving it fresh from the oven for holidays, gatherings, or any time I want a classic homemade dessert.