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Apple Pie

Apple pie with a flaky double crust and bubbling spiced apple filling. You’ll preheat to 425°F for initial bake, then finish at 375°F for a deep golden crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 1 pie crusts, 9-inch (homemade or refrigerated)
  • 1 pie crusts, top (homemade or refrigerated)
Apple filling
  • 6 apples Use a mix of Granny Smith and Honeycrisp; peeled and sliced 1/4 inch thick.
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter Dice for dotting the filling.
Top crust topping
  • 1 egg Beaten for egg wash.
  • 1 tbsp water Mixed with egg for egg wash.
  • 2 tbsp sugar Sprinkled with cinnamon sugar on top.
  • 1 tsp cinnamon Sprinkle with sugar for cinnamon sugar topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the dish
  1. Preheat oven to 425°F, then fit one pie crust into a 9-inch pie dish.
  2. Keep the second pie crust chilled while you prepare the filling.
Make the spiced apple filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then let sit 15 minutes.
  2. Drain any excess liquid, then pile the apple filling into the crust, mounding in the center.
  3. Dot the filling with diced unsalted butter.
Assemble and prep the top crust
  1. Top with the second crust, then crimp the edges to seal.
  2. Cut steam vents in the top crust to let heat escape.
  3. Brush with egg wash (beaten egg mixed with water) and sprinkle with cinnamon sugar (sugar with cinnamon).
Bake and cool
  1. Bake 25 minutes at 425°F, looking for the crust to start turning golden.
  2. Reduce heat to 375°F and bake 30 to 35 more minutes until the crust is deep golden and the filling bubbles.
  3. Cool at least 2 hours before slicing so the filling sets.

Notes

Pro tip: If you see a lot of liquid pooling after the 15-minute rest, drain a bit more before baking to prevent a watery bottom crust. Store covered in the refrigerator up to 4 days; freeze baked pie up to 2 months. For a lower-sugar option, substitute part of the granulated and brown sugar with an equal-measured baking sugar substitute designed to caramelize.