Easy Apple Pie Recipe

Square image of sliced apple pie with fresh apples in the background and a sliced apple pie.

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.

Prep Time30

Cook Time1

Baked Pie Cooling Time1

Total Time2 30

Servings: servings

Calories: 230kcal

Author: Stephanie Wilson

Ingredients

1 double pie crust homemade or store-bought, chilled
2 ¼ pounds apples (6–7 medium; about 7 cups), peeled, cored, and thinly sliced
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
8 tablespoons butter
¼ cup all-purpose flour
¼ cup water
¾ cup granulated sugar or packed brown sugar
egg wash 1 large beaten egg with 1 tablespoon 15ml milk
optional: coarse sugar for sprinkling on crust

US Customary - Metric

Instructions

Make a homemade pie crust or use a store-bought one. Be sure it's chilled before using. Preheat the oven to 425°F (220°C) with a rimmed baking sheet inside.
Melt the butter in a saucepan over medium heat. Whisk in the flour and simmer for 1 minute, whisking constantly. Then whisk in ¼ cup water and ¾ cup sugar. Bring to a boil, reduce the heat, and continue simmering for 3 minutes, whisking often, until thickened. Set aside to cool slightly as you prepare the apples.
Make the apple filling: In a large bowl, toss the apple slices with cinnamon and nutmeg. Then pour the sauce over the apples and stir until coated.
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 after each roll. Fit the dough into a 9- to 10-inch pie plate. I use a deep-dish pie plate that's 1½- 2 inches deep.
Filling the pie: Spoon the filling into the crust, mounding slightly in the center.
Prepare the second crust: Roll it into a 11-inch-diameter circle. Cut 10 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.

I like to place a sheet pan or a sheet of foil below the apple pie to catch drippings as it bakes.

Bake: Bake at 425℉ for 15 minutes. Reduce heat to 350℉ and continue baking for another 45 minutes, or until the apples are soft and the filling is bubbling through the vents. Rest at room temperature for at least 1 hour before serving.

Lightly tent a piece of foil over the pie if it browns too quickly.

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.
Bake on a preheated sheet pan. I like to preheat a rimmed baking sheet with the oven, then carefully set the assembled pie directly onto the hot pan before baking. The extra heat helps the bottom crust begin baking right away, and the pan catches any bubbling juices. The pie will still bake beautifully without this step; if you don’t have a sheet pan handy, place a sheet of foil on the rack below to catch drips.
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