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Classic American Apple Pie
A quintessential double-crust apple pie, bursting with the warm flavors of cinnamon and tender, spiced apples. As American as, well, apple pie itself.
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- 6-7 medium Apples(A mix of varieties like Granny Smith (for tartness), Honeycrisp, Fuji, or Gala (for sweetness) is recommended. Peel, core, and slice into 1/4-inch thick pieces.)
- 3/4 cup Granulated Sugar(Adjust to taste depending on the sweetness of your apples.)
- 1.5 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter(Cut into small pieces.)
- 2 tbsp All-purpose flour(To thicken the filling.)
- 1 tbsp Lemon juice(Freshly squeezed is best.)
- 2 discs Pie crust(Homemade or store-bought, chilled. One for the bottom and one for the top.)
- 1 large egg Egg wash (optional)(Beaten with 1 tbsp water or milk, for brushing the top crust.)
- 1 tbsp Coarse sugar (optional)(For sprinkling on the top crust.)
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- 1
Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, all-purpose flour, and lemon juice. Toss gently until the apples are evenly coated. Let this mixture sit for about 15-20 minutes, allowing the apples to release some of their juices and the sugar to start dissolving.
â±ïž 20 minutes - 2
Assemble the bottom crust: Carefully unroll one disc of pie crust and gently press it into a 9-inch pie dish. Trim any excess dough, leaving about a 1/2-inch overhang. Pour the prepared apple filling into the crust-lined dish, distributing it evenly. Dot the top of the apple filling with the small pieces of unsalted butter.
â±ïž 10 minutes - 3
Add the top crust: Unroll the second disc of pie crust. You can either place it whole over the filling, or cut it into strips to create a lattice top. If using a whole top crust, cut several slits in the center to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal. If desired, brush the top crust with the egg wash and sprinkle with coarse sugar.
â±ïž 15 minutes - 4
Chill the pie: Place the assembled pie in the refrigerator for at least 30 minutes. This helps the crust firm up, preventing shrinkage and ensuring a flakier texture.
â±ïž 30 minutes - 5
Bake the pie: Preheat your oven to 200°C (400°F). Place the chilled pie on a baking sheet (to catch any drips). Bake for 20 minutes at 200°C (400°F). Then, reduce the oven temperature to 190°C (375°F) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
â±ïž 55-65 minutes - 6
Cool the pie: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the juices to thicken properly, preventing a runny filling.
â±ïž 3-4 hours
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- âUsing a mix of tart and sweet apples provides the best flavor complexity.
- âVent the top crust by cutting slits or creating a lattice to allow steam to escape, preventing a soggy bottom.
- âFor an extra flaky crust, ensure all ingredients, especially butter and water, are very cold when making homemade dough.
- âServe warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
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- Replace some of the sugar with brown sugar for a deeper caramel note.
- Add a pinch of nutmeg or allspice to the apple filling for extra warmth.
- Instead of a double crust, use a streusel crumb topping.
- Drizzle with salted caramel sauce before serving.