Description
Classic homemade apple pie featuring a flaky crust and a sweet, spiced apple filling. Perfect for any occasion!
Ingredients
Scale
- 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 box (14.1 ounces) refrigerated pie crusts (or homemade pie crust)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and allspice. Toss gently to coat. Let the mixture sit for 15-20 minutes.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Assemble the Pie: On a lightly floured surface, unroll one pie crust and roll it out to about 12 inches in diameter. Transfer the crust to a 9-inch pie dish, pressing it into the bottom and up the sides. Trim any excess crust, leaving a 1-inch overhang. Crimp the edges.
- Fill the Pie: Pour the apple filling into the prepared crust, distributing the apples evenly and drizzling any accumulated juices over the top. Dot the top of the filling with the small pieces of butter.
- Add Top Crust (or Topping):
- Full Crust: Roll out the second crust, place it over the filling, trim, and crimp. Cut slits to vent.
- Lattice Crust: Cut the crust into strips and arrange in a lattice pattern. Trim and crimp.
- Streusel Topping: (Not detailed in the original input, but if you use this, you’ll need to provide the streusel recipe).
- Egg Wash and Sugar: In a small bowl, whisk together the beaten egg and a tablespoon of water. Brush the egg wash evenly over the top crust (or lattice strips). Sprinkle with the remaining tablespoon of granulated sugar.
- Bake: Place the pie on a baking sheet lined with parchment paper. Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Tent with foil if the crust browns too quickly.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Notes
- Apple Variety: Use a mix of Granny Smith and Honeycrisp for a balance of tartness and sweetness.
- Spice it Up: Add a pinch of ground cloves or cardamom to the apple filling.
- Nuts: Sprinkle chopped walnuts or pecans over the apple filling.
- Caramel Sauce: Drizzle caramel sauce over the baked pie.
- Ice Cream: Serve warm with vanilla ice cream.
- Homemade Crust: Homemade pie crust is always best!
- Blind Baking: Blind bake the bottom crust if concerned about sogginess.
- Freezing: Can be frozen before or after baking. See detailed instructions in the original text.
- Prep Time: 30 minutes
- Cook Time: 60 minutes