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Classic Homemade Apple Pie

Classic Homemade Apple Pie | Traditional Flaky Dessert Recipe

To ensure your apple pie has a perfectly cooked, jammy filling without a soggy bottom crust, this traditional family-style recipe relies on tossing the sliced apples in spices and sugar and letting them sit briefly to release their juices before baking. With a flaky double crust and sweet, spiced apples, it's the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 29 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 double-crust unbaked 9-inch pie shell homemade or store-bought
Apple Filling
  • 6 to 7 cups apples about 6 medium apples, peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • ½ cup packed light brown sugar
  • ½ cup granulated white sugar
  • 3 tablespoons all-purpose flour for thickening
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons butter cut into small pieces
Egg Wash
  • 1 large egg
  • 1 tablespoon water

Equipment

  • 9-inch pie pan
  • Large Mixing Bowl
  • Rolling Pin
  • Vegetable peeler
  • Apple corer or paring knife
  • Pastry Brush
  • Measuring cups and spoons
  • Baking Sheet
  • Wire rack

Method
 

Preheat and Prep:
  1. Preheat your oven to 400°F (200°C). Place a baking sheet in the oven to catch any bubbling drips.
Mix the Filling:
  1. In a large bowl, toss the sliced apples with the lemon juice, brown sugar, granulated sugar, flour, cinnamon, and nutmeg until the slices are evenly coated. Let them sit briefly to release their juices before baking.
Fill the Crust:
  1. Pour the spiced apple filling into the pastry-lined pie pan, mounding them slightly in the center. Dot the top of the apples evenly with the small pieces of butter.
Add the Top Crust:
  1. Roll out the second pie crust and place it gently over the apple filling. Trim any excess dough, roll the edges inward, and pinch or crimp them together to seal the pie.
Vent the Crust:
  1. Cut 4 to 5 small slits in the center of the top crust to allow steam to escape.
Egg Wash:
  1. Beat the egg and water together, then lightly brush the mixture over the top crust. This gives the pie a beautiful, glossy, golden finish.
  2. Bake:
  3. Place the pie on the baking sheet and bake at 400°F (200°C) for 25 minutes. Reduce the oven temperature to 350°F (175°C) and bake for and additional 35 minutes, or until the crust is deep golden brown and the filling juices are visibly bubbling through the vents.
Protect the Edges:
  1. Cover the edges of the crust with aluminum foil during the last 15 minutes of baking to prevent overbrowning.
Cool and Serve:
  1. Remove the pie from the oven and cool at room temperature on a wire rack for at least 2 to 3 hours before slicing. This gives the filling time to set completely so it does not run when cut.

Notes

 
  • Apple Selection: Use a mix of tart Granny Smith and sweet Honeycrisp apples for the best flavor balance and texture.
  • Avoid a Soggy Bottom: Tossing the sliced apples in spices and sugar, and letting them sit briefly to release their juices before baking, ensures a jammy, perfectly cooked filling without soggy pastry.
  • Cooling is Key: Do not skip the resting time! Letting the pie cool for 2 to 3 hours ensures clean slices and a perfectly set filling.
    Serve warm with a scoop of vanilla ice cream for a classic "à la mode" experience!