Classic Apple Pie
This Classic Apple Pie has a buttery double crust and a filling that sets into neat slices instead of running across the plate. A mix of tart and sweet apples, brown sugar, and cinnamon. The one rule is letting it cool completely before you cut it.
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
- Cool it completely. At least 4 hours at room temperature. The filling sets as it cools, and cutting warm pie means it runs everywhere.
- Apples: a mix of tart and sweet is best. Granny Smith with Honeycrisp is my usual. 8 medium apples is about 3 pounds.
- Pile the filling high, well above the rim. The apples shrink a lot and this stops the gap forming under the top crust.
- Runny before? Increase the flour to 3 or 4 tablespoons. Apples release more liquid than you'd expect.
- Soggy bottom? Bake on the lowest rack, use metal or glass rather than ceramic, and blind bake the base for 10 minutes if you want certainty.
- Wait for the bubbling. Juices bubbling through the vents mean the filling has come up to temperature and the flour has thickened.
- Shield the edges with foil if they're browning faster than the rest.
- Freezing: assemble unbaked, freeze up to 3 months, and bake from frozen with an extra 10 to 15 minutes.
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
