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Perfect Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 129 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic apple pie recipe features a homemade double pie crust filled with a perfectly spiced apple mixture. Using a blend of Granny Smith, Gala, and Golden Delicious apples, the filling is gently cooked on the stovetop with warm spices like cinnamon, nutmeg, and optional cardamom, then baked to golden perfection. The pie is finished with a glossy egg or milk wash and a sprinkle of raw sugar for a delightful crunch. A true comforting dessert best served cooled and enjoyed with vanilla ice cream.

Ingredients

Scale

Pie Crust

  • 2 sheets homemade double pie crust dough

Apple Filling

  • 5 pounds apples (about 11 large; mix of Granny Smith, Gala, Golden Delicious), peeled and sliced 1/8 inch thick
  • 1/4 teaspoon lemon zest
  • 2 tablespoons lemon juice (juice from half a lemon)
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (for brushing pie crust)
  • 1 tablespoon beaten egg (optional, for brushing pie crust)
  • 1 tablespoon raw sugar (for topping pie)

Instructions

  1. Choose and prepare apples: Use about 5 pounds of apples (approximately 11 large), combining varieties such as Granny Smith, Gala, and Golden Delicious for balanced flavor. Peel and slice each apple into 1/8 inch pieces, immediately adding them to a skillet containing the lemon zest and juice to prevent browning. Stir occasionally to coat the apples well.
  2. Make the filling: On medium heat, add brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and optional cardamom to the apples in the skillet. Gently stir to combine without breaking the apples. Cover with a lid and cook for 20 minutes, stirring every 3 minutes to prevent sticking and ensuring the apples become fork tender but still hold shape. Add water sparingly if sticking occurs.
  3. Finish filling and cool: Remove from heat, stir in vanilla extract, and transfer the filling with all juices to a pan with a lip. Spread evenly and cool completely in the refrigerator or freezer for about 30 minutes until chilled.
  4. Prepare pie crust: Roll out one sheet of pie dough into a 9-inch deep pie dish, letting excess hang over edges. Scrape the chilled apple filling into the crust, including all syrupy drippings.
  5. Top crust: Cover with the second pie crust sheet. If desired, create a lattice pattern or cover whole. Trim and fold edges under, then crimp for a finished look. Vent with slits if using whole crust.
  6. Chill assembled pie: Refrigerate or freeze the assembled pie for 20-30 minutes to firm up the crust and ensure flakiness.
  7. Preheat oven and prep for baking: Place a baking sheet on the center rack and preheat oven to 425°F (220°C) for at least 20-25 minutes, ensuring the oven and baking sheet are very hot before baking.
  8. Glaze and add sugar: Brush the pie crust with milk, beaten egg, or a combination for browning and shine. Sprinkle raw sugar evenly over the top.
  9. Bake first phase: Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes until the edges start to brown.
  10. Protect crust and reduce temperature: Make a pie shield from foil by cutting a center circle large enough to expose filling but shield the crust edges. Remove pie from oven, tent the edges with the foil shield, and reduce oven temperature to 350°F (175°C).
  11. Bake second phase: Return pie to the oven and bake for another 40-45 minutes at 350°F until crust is golden brown and filling is bubbly (visible through lattice, if used).
  12. Cool pie: Transfer pie to a wire rack and cool completely for about 4 hours. This resting period is crucial for the filling to set and avoid hot liquid spills when sliced.
  13. Serve: Slice the cooled pie and serve. For an indulgent treat, pair with vanilla ice cream and optionally caramel sauce.
  14. Store leftovers: Keep pie covered at room temperature for up to 2 days, then refrigerate thereafter.

Notes

  • After cooling, the apple pie filling can be frozen in a large ziplock bag for up to 3 months to use later in pies, cobblers, or apple crisps.
  • Using a mixture of apple varieties provides the best flavor and texture balance.
  • Cooking apples on the stovetop before baking ensures they are tender yet maintain shape, avoiding overly mushy texture after baking.
  • Chilling the assembled pie enhances crust flakiness and prevents shrinking during baking.
  • Using a foil pie shield protects the crust edges from burning during the longer bake at reduced temperature.
  • Allowing the pie to cool fully before slicing prevents hot juice spills and improves filling consistency.

Nutrition

  • Serving Size: 1 slice (1/10th of pie)
  • Calories: 370
  • Sugar: 32g
  • Sodium: 130mg
  • Fat: 12g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 59g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/perfect-apple-pie-recipe/