Description
A golden, flaky crust filled with warm, cinnamon-spiced apples — this Classic Apple Pie tastes just like comfort in every bite!
Perfect for holidays, cozy weekends, or anytime you crave a timeless dessert.
Ingredients:
2 pie crusts (homemade or store-bought)
6 cups thinly sliced apples (Granny Smith or Honeycrisp work best)
¾ cup granulated sugar
¼ cup brown sugar, packed
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small cubes
1 egg (for egg wash)
1 tbsp coarse sugar (optional, for topping)
Instructions:
Preheat the oven to 425°F (220°C).
(5 minutes)
Prepare the apples: In a large bowl, combine sliced apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss until evenly coated. (8 minutes)
Line the pie dish: Roll out one pie crust and fit it into a 9-inch pie pan. Trim any excess dough around the edges. (3 minutes)
Add the filling: Spoon the apple mixture into the crust and dot with butter cubes. (2 minutes)
Top the pie: Place the second crust over the filling. Seal and flute the edges, then cut small slits or create a lattice pattern for steam to escape. (5 minutes)
Brush with egg wash: Beat the egg and lightly brush over the top crust. Sprinkle coarse sugar for a golden sparkle. (2 minutes)
Bake for 45–50 minutes, or until the crust is golden and the filling is bubbly. (50 minutes)
Cool for at least 2 hours before slicing to let the filling set. (2 hours)
Prep Time: 20 minutes | Cooking Time: 50 minutes | Cooling Time: 2 hours | Total Time: 3 hours 10 minutes
Kcal: 380 kcal | Servings: 8 slices
#HomemadeApplePie #CinnamonAppleLove #FallBaking #GoldenCrust
Step-by-Step Guide
Follow this detailed guide for a perfect pie. Start by preheating your oven to 425°F (220°C). In a large bowl, thoroughly combine 6 cups of thinly sliced apples with ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 tbsp flour, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract. Let this mixture sit for 10-15 minutes to allow the apples to release some juice, which will create a better sauce. Meanwhile, roll out your bottom pie crust and gently press it into a 9-inch pie dish. After the apples have macerated, give them another toss and spoon them into the crust, making sure to include all the syrupy juices. Dot with 2 tbsp of cubed butter. Add the top crust, seal and crimp the edges firmly, and cut several generous slits for steam. Apply an egg wash (1 beaten egg) and a sprinkle of coarse sugar before baking.
Serving Suggestions
This classic pie is sublime on its own, but a few accompaniments elevate it. Serve a warm slice with a scoop of vanilla ice cream for a classic à la mode experience. For a decadent twist, drizzle with homemade salted caramel sauce. A dollop of freshly whipped cream or a sharp cheddar cheese slice on the side are also timeless pairings. For a festive brunch, serve alongside a cup of strong coffee or spiced chai tea.
How-to Summary
To summarize: Prepare a spiced apple filling and let it sit. Line a pie dish with crust, add the filling dotted with butter, and cover with a top crust. Seal, vent, brush with egg wash, and sprinkle with sugar. Bake at 425°F for 45-50 minutes until golden and bubbly. The most critical step is allowing the pie to cool completely for at least 2 hours so the filling can set properly.
Frequently Asked Questions
Can I make this pie ahead of time? Yes, you can assemble the pie, cover it tightly, and refrigerate it overnight before baking. You can also bake it 1-2 days in advance; store covered at room temperature and re-warm slices gently.
Why did my bottom crust turn out soggy? A soggy bottom often results from juicy apples. Letting the sugared apples macerate and using flour in the filling helps. Placing a baking sheet on the rack below the pie can also help reflect heat upwards.
Can I use only one type of apple? While possible, a blend (like tart Granny Smith and sweet Honeycrisp) creates the best flavor and texture balance, preventing the filling from becoming too mushy or too firm.
How do I prevent the crust edges from burning? If the edges are browning too quickly, tent them with strips of aluminum foil or use a pie crust shield about halfway through the baking time.
My filling is too runny. How can I fix it? Ensure you are using thickeners like flour or cornstarch and letting the pie cool completely. If it’s still runny after baking, try adding an extra tablespoon of flour or 1.5 tsp of cornstarch to the filling mix next time.
Common Mistakes to Avoid
- Not cooling the pie: Slicing too soon causes a soupy mess. Patience is key.
- Overfilling the crust: Mounding apples too high can cause the top crust to dome and crack.
- Neglecting to vent the top crust: Without proper slits or a lattice, steam builds up and can make the crust soggy or cause leaks.
- Using only sweet apples: This can lead to an overly sweet and soft filling without structure.
- Not sealing the edges properly: This allows filling to bubble out during baking. Crimp firmly.
Conclusion
Mastering the classic apple pie is a rewarding baking achievement. By following the detailed steps, avoiding common pitfalls, and allowing ample time for the filling to set, you’ll create a dessert that is the very definition of homemade comfort. Its golden, flaky crust and warmly spiced filling are sure to become a cherished tradition for any occasion.