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Classic Apple Pie

A close-up of a generous slice of homemade apple pie on a white plate, showcasing a flaky crust and tender apple filling.
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A traditional apple pie with a flaky homemade crust and a warm, cinnamon-spiced apple filling. Perfect for holiday baking.

Ingredients

Scale
  • 1 recipe for double pie crust
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 2 medium Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Prepare your double pie crust according to your favorite recipe. Divide the dough in half, shape into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. In a large bowl, combine the sliced Granny Smith and Honeycrisp apples.
  3. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
  4. Pour the sugar mixture over the apples and toss gently to coat evenly. Let the apples sit for about 15-20 minutes to release some of their juices.
  5. Preheat your oven to 425°F (220°C).
  6. On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
  7. Drain any excess liquid from the apple mixture, then pour the apples into the prepared pie crust. Dot the top of the apples with the small pieces of butter.
  8. Roll out the second disc of pie dough. You can either place it as a solid top crust, cutting vents for steam, or cut it into strips to create a lattice top.
  9. If making a lattice, arrange the strips over the filling, weaving them over and under each other. Trim the lattice strips and press them into the bottom crust’s overhang. Crimp the edges of the pie crust decoratively.
  10. Brush the top crust (or lattice) with the beaten egg wash and sprinkle with the tablespoon of granulated sugar.
  11. Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 425°F (220°C).
  12. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
  13. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For a crispier bottom crust, you can pre-bake the bottom crust for about 10-15 minutes before adding the filling, or use a thickening agent like tapioca starch.
  • This pie can be made ahead. You can freeze the unbaked pie or bake it completely and freeze it. Thaw overnight in the refrigerator and reheat gently.
  • The best apples for pie are a mix of tart and sweet varieties. Granny Smith provides tartness and holds its shape, while Honeycrisp adds sweetness and a good texture.

Nutrition

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