Classic Apple Pie
Sink your teeth into this classic apple pie, a sublime fusion of tender, flaky crust and lusciously spiced apple filling. With a blend of sweet and tart apples enveloped in cinnamon and sugar, every bite is an experience to savor. Whether you're an apple pie aficionado or a baking beginner, this recipe offers a foolproof route to a dessert that's not just homemade, but heart-made.
Servings: 8
Calories: 553kcal
Equipment
Ingredients
Pastry
- 1 pie crust whole recipe for top and bottom crust
Filling
- 8 medium apples peeled, cored and sliced
- 1 tablespoon lemon juice freshly squeezed
- ½ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon ground
- 1 egg beaten, for egg wash
Instructions
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Preheat oven to 375°F.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about ⅛ of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Add the apple mixture to the bottom crust
- Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
- Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.
Video
Notes
- Crust Choices: Both homemade and store-bought pie crusts work beautifully for this recipe. If using store-bought, opt for a high-quality, all-butter variety for best results.
- Apple Varieties: Feel free to mix and match apple types for a more complex flavor. A combination of tart and sweet apples like Granny Smith and Honeycrisp is highly recommended.
- Adjustable Sweetness: If you prefer a less sweet pie, you can reduce the brown sugar to ⅓ cup without sacrificing flavor.
- Blind Baking Option: For those who are keen on avoiding a soggy bottom, consider blind baking the bottom crust for 10 minutes before adding the filling.
- Freezing Instructions: This pie can be frozen for up to 3 months. To bake from frozen, simply add an extra 10-15 minutes to the original baking time.
Nutrition
Serving: 1serving | Calories: 553kcal | Carbohydrates: 84g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 302mg | Potassium: 359mg | Fiber: 7g | Sugar: 43g | Vitamin A: 855IU | Vitamin C: 12.5mg | Calcium: 44mg | Iron: 2.4mg