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Apple Pie

Apple pie with a flaky golden double crust and a thick spiced apple filling. Baked hot first, then finished at lower heat so the crust turns deeply golden and the filling bubbles.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 pie crust Use homemade or refrigerated; one for the bottom and one for the top.
Apple filling
  • 6 apples (Granny Smith and Honeycrisp) Peel and slice 1/4 inch thick.
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter Dice for dotting the filling.
Top crust egg wash & topping
  • 1 egg Beaten with water for egg wash.
  • 1 tbsp water For egg wash.
  • 2 tbsp sugar Sprinkle with cinnamon for topping.
  • 1 tsp cinnamon Mix with sugar for topping.

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prepare & bake
  1. Preheat oven to 425F, then fit one crust into a 9-inch pie dish.
  2. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then let sit 15 minutes.
  3. Drain any excess liquid, then pile the apple filling into the crust, mounding in the center.
  4. Dot the filling with diced unsalted butter, then place the second crust on top, crimp the edges, and cut steam vents.
  5. Brush the top crust with egg wash, then sprinkle with cinnamon sugar.
  6. Bake at 425F for 25 minutes.
  7. Reduce heat to 375F and bake 30-35 minutes, until the crust is deep golden and the filling bubbles.
  8. Cool the pie at least 2 hours before slicing, so the filling sets.

Notes

Pro tip: After the apples sit, drain excess liquid well to prevent a soggy bottom crust. Store covered in the fridge up to 4 days; freeze baked pie up to 2 months (thaw overnight in the fridge). For a lighter swap, use reduced-sugar apple filling ingredients while keeping the cornstarch amount the same for thickening.