There’s nothing quite like the warmth and comfort of a homemade apple pie. This classic dessert brings back memories of family gatherings and cozy autumn nights. With its flaky crust and sweet-spiced apple filling, each slice is a delicious reminder of simpler times.
Why Make This Recipe
This apple pie recipe is not only easy to follow but also delivers amazing results every time. It uses fresh apples and spices, creating a filling that bursts with flavor. Plus, making your own pie crust from scratch adds to the experience and taste. When you serve this pie at gatherings or simply enjoy it at home, you’ll see smiles all around!
How to Make My Best Apple Pie
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar for sprinkling on crust
Directions
- Prepare either pie crust recipe through step 5. Refrigerate the pie dough for at least 2 hours before using.
- On a floured work surface, roll out one disc of chilled dough until you have a 12-inch diameter circle. Place it carefully into a 9-inch pie dish and tuck it in smoothly. Refrigerate the pie shell while you prepare the filling.
- In a large bowl, mix the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg until well combined.
- Pour the apple filling into a large skillet or Dutch oven. Cook over medium heat, stirring gently for about 5 minutes until the apples start to soften. This step is optional but enhances the flavor of the filling.
- Preheat the oven to 400°F (204°C).
- Roll out the other disc of dough to a 12-inch circle. Cut it into strips and weave these over the filling, creating a lattice pattern. Trim off any excess dough and crimp the edges to seal.
- Lightly brush the top crust with the egg wash and sprinkle with coarse sugar if you wish. Refrigerate for 20-30 minutes to set the shape if desired.
- Bake the pie for 25 minutes. Place a sheet on the bottom rack to catch any juices. Then, reduce the temperature to 375°F (190°C) and add a pie crust shield. Continue baking for another 35-45 minutes until golden brown and bubbly.
- Remove the pie from the oven and cool it on a rack for at least 3 hours before slicing. This prevents the filling from being too juicy.
- Store any leftovers at room temperature for 1 day or in the fridge for up to 5 days.
How to Serve My Best Apple Pie
Serve your apple pie warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra treat!
How to Store My Best Apple Pie
Keep any leftover pie covered at room temperature for one day. If you want it to last longer, store it in the refrigerator for up to five days.
Tips to Make My Best Apple Pie
- Use a mix of sweet and tart apples for a deeper flavor.
- Make sure to cool the pie before slicing to allow the filling to set.
- A sprinkle of lemon juice not only adds flavor but helps keep the apples from browning.
Variation
You can customize this apple pie by adding nuts like walnuts or pecans to the filling, or incorporating raisins for an added twist. You can also sprinkle some caramel sauce over slices for a delicious caramel apple flavor.
FAQs
1. Can I use store-bought pie crust instead of homemade?
Yes, store-bought crusts can save you time, and they’ll still taste great!
2. What types of apples are best for apple pie?
Good choices include Granny Smith, Honeycrisp, and Fuji. A combination of sweet and tart apples works best.
3. How can I prevent the crust from burning?
Use a pie crust shield or cover the edges of the pie with foil if they start browning too quickly while baking.
Apple Pie
Ingredients
Pie Crust
- 2 crusts Homemade Pie Crust or All Butter Pie Crust Both recipes make 2 crusts, 1 for bottom and 1 for top.
Filling
- 10 cups 1/4-inch-thick apple slices (about 8 large peeled and cored apples)
- 1/2 cup granulated sugar (or packed brown sugar)
- 1/4 cup all-purpose flour (spooned & leveled)
- 1 Tablespoon lemon juice
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 large egg (beaten with 1 Tablespoon milk for egg wash)
- to taste coarse sugar Optional for sprinkling on crust.
Instructions
Preparation
- Prepare either pie crust recipe through step 5. Refrigerate the pie dough for at least 2 hours before using.
- On a floured work surface, roll out one disc of chilled dough until you have a 12-inch diameter circle. Place it carefully into a 9-inch pie dish and tuck it in smoothly. Refrigerate the pie shell while you prepare the filling.
- In a large bowl, mix the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg until well combined.
- Pour the apple filling into a large skillet or Dutch oven. Cook over medium heat, stirring gently for about 5 minutes until the apples start to soften. This step is optional but enhances the flavor of the filling.
- Preheat the oven to 400°F (204°C).
Assembly
- Roll out the other disc of dough to a 12-inch circle. Cut it into strips and weave these over the filling, creating a lattice pattern. Trim off any excess dough and crimp the edges to seal.
- Lightly brush the top crust with the egg wash and sprinkle with coarse sugar if you wish. Refrigerate for 20-30 minutes to set the shape if desired.
Baking
- Bake the pie for 25 minutes. Place a sheet on the bottom rack to catch any juices. Then, reduce the temperature to 375°F (190°C) and add a pie crust shield. Continue baking for another 35-45 minutes until golden brown and bubbly.
- Remove the pie from the oven and cool it on a rack for at least 3 hours before slicing. This prevents the filling from being too juicy.
