Easy Apple Pie Recipe
A timeless apple pie with a buttery, flaky crust and warmly spiced apple filling. Beautifully finished with a lattice top and perfect for any celebration.
Servings: 12 servings
Calories: 210kcal
Ingredients
- 1 Double pie crust Homemade pie crust or refrigerated pie crust
- 7-8 cups apples cut into 1/4-inch slices, about 6-7 large peeled and cored
- 1/2 cup granulated sugar or packed brown sugar
- 1/4 cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- egg wash 1 large beaten egg with 1 tablespoon 15ml milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Make a homemade pie crust or prepare a storeo-bought pie crust. Be sure it's chilled before using.
- Roll out the chilled pie dough: On a lightly floured work surface, roll out one chilled pie crust until it's 12 inches in diameter, turning the dough about a quarter turn every few rolls. Fit the dough into a 9 to 10-inch pie plate. I use a deep dish pie plate that's 1½-2-inches deep. Chill while making the filling.
- Make the filling: In a large bowl, toss the apple slices with the sugar, flour, cinnamon, and nutmeg until combined.
- Optional pre-cook: I don't always do this, but it deepens the flavors and gives the apples a head start toward softening while they bake. Meanwhile, preheat oven to 400°F (204°C).
- Filling the pie: Spoon the filling into the crust, mounding slightly in the center. If you precooked the apples, it's fine if they're still on the warm side.
- Prepare the second crust: Roll it into a 12-inch diameter circle. Cut an even number of strips using a pizza cutter or pastry wheel. Arrange the strips in a woven lattice pattern, threading strips over and under one another on the top of the pie filling (see my lattice tutorial for more details). Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center and crimp or flute the edges to seal.
- Egg wash: Lightly brush the top of the pie crust with the egg wash, then sprinkle the top with coarse sugar, if using.
- Bake: Bake at 400℉ for 25 minutes. I like to place a cookie sheet on the rack below to catch any juices. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-45 minutes, or until the pie is golden and the filling is bubbling through the vents. Use a pie crust shield or foil to prevent the edges from overbrowning. Cool at room temperature for about 2 hours before serving.
Notes
- Make Ahead: Bake the pie up to 1 day in advance. Let it cool completely, then cover loosely with foil and store at room temperature.
- Storage: Store leftovers at room temperature for 1 day, or refrigerate for up to 4 days. Warm slices in a 300°F oven for best texture.
- Freezing: Bake the pie, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Crust Options: This pie works beautifully with my All-Butter Pie Crust or your favorite store-bought crust.
- Preventing Soggy Bottoms: Start the pie on a preheated baking sheet, use evenly sliced apples, and bake until the filling is bubbling.
- Doneness Cue: The filling should be bubbling and reach about 200°F in the center. Bubbling is the clearest sign the thickener has activated.
- Browning Tip:
If the crust begins to darken too quickly, tent with foil or use a pie shield during the final bake.
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 110mg | Fiber: 3g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg