Apple Pie
This classic apple pie features a flaky crust and a sweet-spiced apple filling, perfect for family gatherings or cozy nights.
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.
Notes
Store any leftovers at room temperature for 1 day or in the fridge for up to 5 days. 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.