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Classic Apple Pie Recipe

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3.8 from 41 reviews

This Classic Apple Pie recipe features a buttery, flaky crust filled with a perfectly spiced blend of Granny Smith and Honey Crisp apples. Par-cooking the apples softens them before baking, so every slice is tender and flavorful. Finished with a golden egg wash and coarse sugar topping, this traditional dessert is ideal for family gatherings or holiday celebrations.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 2 x 9-inch pie crusts (homemade or store-bought)

Filling

  • 4 large Granny Smith apples, peeled, cored, and sliced ¼-inch thick
  • 4 large Honey Crisp apples, peeled, cored, and sliced ¼-inch thick
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon cardamom
  • ⅛ teaspoon nutmeg
  • Pinch ground clove
  • Pinch salt

Topping

  • One egg, whisked with 1 tablespoon water or milk (for egg wash)
  • 2 tablespoons coarse demerara sugar

Instructions

  1. Prepare pie dough. Make or thaw two 9-inch pie doughs and refrigerate for at least 45 minutes. This step is best done a day ahead to ensure the dough is well chilled.
  2. Preheat oven. Set your oven to 400°F (204°C) and position the rack in the lower third to ensure even baking and browning.
  3. Roll out bottom crust. Roll one dough to a 12-inch diameter and fit it into a 9-inch deep pie pan, allowing the edges to hang over. Chill it again in the fridge to keep the dough firm before filling.
  4. Mix filling. In a large bowl, combine the sliced apples with sugar, brown sugar, flour, lemon juice, cinnamon, cardamom, nutmeg, clove, and salt. Toss gently to combine, then let sit for 10 minutes to macerate.
  5. Par-cook apples. Transfer the apple mixture to an extra-large skillet over medium heat. Cook, stirring occasionally, for about 5 minutes until the apples soften slightly but retain some bite. Remove from heat and allow to cool.
  6. Roll out top crust. Roll the second dough to a 12-inch circle and keep it ready for assembly.
  7. Assemble pie. Remove the chilled bottom crust from the fridge. Pour in the cooled apple filling, shaking the pan gently to level the apples and tucking in stray pieces. Place the top crust over the filling, trim excess dough, then fold and crimp the edges to seal. Cut five vents from the center outward evenly spaced.
  8. Apply egg wash and sugar. Brush the top crust with the beaten egg wash to achieve a golden shine. Sprinkle with coarse demerara sugar for added crunch and sweetness.
  9. Bake pie. Cover edges with a pie shield or foil to prevent burning. Bake at 400°F (204°C) for 25 minutes. Then lower heat to 375°F (190°C), remove the shield, and bake for 35 to 50 more minutes until the internal temperature reaches 200°F (93°C). Cover edges with foil tent if they brown too quickly.
  10. Cool. Transfer the pie to a cooling rack and let it cool for 2 to 3 hours. This resting period allows the filling juices to set, giving clean, perfect slices.

Notes

  • Using a mix of tart Granny Smith and sweet Honey Crisp apples provides balanced flavor and texture.
  • Par-cooking the filling helps avoid an undercooked bottom crust and ensures the apples are tender.
  • A pie shield or foil tent is necessary to protect the crust edges from burning during the long bake.
  • Cooling the pie completely before slicing helps the filling set, preventing runny slices.
  • To make this pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/classic-apple-pie-recipe/