Apple Pie
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Apple Pie
This apple pie has a flaky double crust and a tender, spiced filling that holds its shape when sliced. The keys are a mix of firm and tart apples, a spoonful of flour to thicken the juices, and cooling the pie fully before cutting. This recipe fills one 9-inch pie and feeds eight.
Ingredients
- 2 store-bought or homemade pie crusts
- 8 cups peeled, sliced apples (about 6 apples)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into pieces
- 1 egg, beaten, for the wash
Directions
- Heat the oven to 425F. Fit one crust into a 9-inch pie plate.
- Toss the apples with the sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
- Pile the apples into the crust and dot with the butter. Lay the second crust on top or weave a lattice, then trim and crimp the edges.
- Brush the top with the beaten egg and cut a few vents. For a lattice, the gaps are vent enough.
- Bake 45 to 55 minutes, until the crust is deep golden and the filling bubbles. Cover the edges with foil if they brown too fast.
- Cool the pie at least 3 hours so the filling sets before slicing.
Tips and variations
- Use a mix of apples such as Granny Smith and Honeycrisp for balanced flavor and texture.
- Cooling fully is what lets the filling set. A warm pie runs when you cut it.
- Set the pie on a baking sheet to catch any bubbling juices.
- For a crisp bottom crust, bake on the lower oven rack.
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Common questions
- What apples are best for apple pie
- Firm, tart apples like Granny Smith hold their shape, while Honeycrisp or Braeburn add sweetness. A mix gives the best pie.
- Why is my apple pie watery
- Watery pie comes from cutting it warm or skipping the thickener. Use flour or cornstarch and cool the pie at least 3 hours.
- Can I make apple pie ahead
- Yes. Bake it a day ahead and keep it at room temperature, or freeze the unbaked pie and bake from frozen, adding time.
- How do I keep the crust from burning
- Cover the edges with foil or a pie shield once they are golden, then finish baking until the center bubbles.
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