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Classic Apple Pie

A quintessential dessert that embodies the warmth of home, featuring a flaky crust and sweet, spiced apple filling, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 pounds apples (Macoun, Honeycrisp, or Cortland) These varieties offer a perfect balance of sweetness and tartness.
  • 1/2 cup brown sugar (light or dark) Adds a delightful depth of flavor.
  • 1/2 cup granulated sugar Provides sweetness without overpowering the apple flavor.
  • 2 teaspoons vanilla extract Infuses the pie with a warm aroma.
  • 1/3 cup all-purpose flour Acts as a thickening agent for the apple juices.
  • 1 teaspoon salt Enhances all the flavors.
  • 2 teaspoons ground cinnamon Offers a warm, spicy flavor.
  • 1 teaspoon ground nutmeg Adds complexity to the taste profile.
  • 1/2 teaspoon allspice Brings additional warmth.
  • 2 tablespoons unsalted butter (cut into cubes) Contributes richness to the filling.
For the Crust
  • 1 9-inch double pie crust This flaky shell cradles the sweet filling.
  • 1 tablespoon of milk + 1 egg For egg wash to create a glossy finish.
  • 1 tablespoon of turbinado sugar (optional) Adds a delightful crunch.
Serving Suggestions
  • 1 scoop vanilla ice cream A creamy complement to the warm pie.

Method
 

Preparation
  1. Start by peeling, coring, and slicing the apples into 1/4-inch pieces.
  2. Toss them in a bowl with the granulated sugar, brown sugar, vanilla extract, salt, and spices.
  3. Let the mixture rest for 30 minutes to an hour to release their juices.
Rolling the Crust
  1. On a well-floured surface, roll out the bottom crust into a 12-inch circle.
  2. Drape the dough over your rolling pin and lay it over the pie plate, easing the dough into place.
  3. Chill the crust in the refrigerator while prepping the apples.
Cook the Apple Juices
  1. Drain the juice from the apple mixture into a saucepan.
  2. Add cubed butter and let it simmer on medium-low for 10-15 minutes until it thickens slightly.
  3. Remove from heat and set aside.
Prepare the Filling
  1. Coat the apple slices with flour for even coverage.
  2. Fill the pie plate with apple slices and pour the cooked juice mixture over them.
  3. Chill again while preparing the top crust.
Roll Out the Top Crust
  1. Roll out the top crust into a 9-inch circle.
  2. Cut the dough into strips for a lattice top or keep it whole.
Seal the Pie
  1. Create a fluted edge by pinching the dough around the rim.
  2. Chill the pie in the freezer for 15 minutes.
Prepare to Bake
  1. Preheat the oven to 375°F.
  2. Mix egg and milk for the egg wash and brush it over the crust.
  3. Add turbinado sugar on top if desired.
Bake the Pie
  1. Bake for 1 hour until golden brown.
  2. Brush with egg wash again at the 40-minute mark.
Cool and Serve
  1. Let cool on a rack for at least 4 hours before slicing.
  2. Serve warm with vanilla ice cream.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. For a sweeter pie, adjust sugar to taste.