Classic Apple Pie Recipe

Slice of Apple Pie recipe with ice cream on plate

Classic Apple Pie Recipe

This is a classic apple pie recipe with lattice pie crust made with a blend of Granny Smith and Golden Delicious apples, cooked in browned butter and flavored with warming cinnamon and nutmeg.

Course Dessert

Cuisine American

Keyword apple pie

Servings , one 9-inch pie

Calories 284kcal

Ingredients

1 double-crust pie dough , homemade or store-bought
3 pounds apples , about 7-8 medium, preferably half Granny Smith and half Golden Delicious or McInstosh
2 tablespoons unsalted butter
¼ cup packed light brown sugar
¼ cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 large egg
1 tablespoon water
1 tablespoon coarse or turbinado sugar

Instructions

Prep the apples. Peel, core, and slice the 3 pounds apples about ¼-inch thick. Divide the apples in half.
Cook half of the apples. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Cook until the butter is golden brown and smells nutty. Add half of the apples, ¼ cup packed light brown sugar, and ¼ cup granulated sugar, and cook for 4-5 minutes, stirring occasionally, until the apples just begin to soften. Transfer to a large bowl and stir in the remaining raw apples, tossing to coat. Set aside to cool while you prepare the crust.
Roll out the pie crust and make the filling. Roll out half of 1 double-crust pie dough and fit it into a 9-inch pie dish. To the just-warmed apples, add 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 ½ teaspoons ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Toss well to coat the apples.
Assemble the pie. Preheat the oven to 425°F. Spoon the apple filling with 1-2 tablespoons of its liquid into the crust, spreading the apples evenly to the edges and mounding them slightly in the center. Discard any extra liquid from the apples. Roll out the second crust and place over the filling. Trim and crimp the edges, then cut several slits in the top to vent. Freeze for 15 minutes or refrigerate for 30 minutes while the oven preheats.
Finish the crust. Whisk 1 large egg with 1 tablespoon water and lightly brush over the top crust. Sprinkle with 1 tablespoon coarse or turbinado sugar.
Bake the pie. Place the pie on a baking sheet on a rack in the lower third of the oven and bake for 20 minutes. Reduce the temperature to 375°F and bake for another 40-50 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. Cover the edges loosely with foil if they brown too quickly.
Cool and serve. Transfer the pie to a wire rack and cool for at least 3 hours before slicing. This gives the apple filling time to thicken and set.

Notes

Storage: Apple pie doesn't need to be refrigerated for the first 48 hours, just wrap it tightly with plastic wrap once it has cooled to room temp. After 48 hours, transfer it to the fridge for another 2 days or freeze for up to 2 months.

Nutrition