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Classic Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 109 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic apple pie recipe features a perfectly spiced apple filling made with a mix of Granny Smith, Gala, and Golden Delicious apples, enclosed in a flaky homemade double crust. The filling is cooked stovetop to tender yet crisp perfection before baking to meld the flavors and achieve a golden, bubbly finish. A traditional dessert perfect for any occasion.

Ingredients

Scale

Pie Crust

  • 1 homemade double pie crust (2 sheets of pie dough)

Filling

  • 5 pounds apples (a mix of Granny Smith, Gala, and Golden Delicious), peeled and sliced thin (1/8 inch)
  • 1/4 teaspoon lemon zest
  • 2 tablespoons lemon juice (from half a lemon)
  • 3/4 cup brown sugar, packed
  • 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

Topping and Finishing

  • 1 tablespoon milk (for brushing crust)
  • 1 tablespoon beaten egg (optional, for brushing crust)
  • 1 tablespoon raw sugar (for sprinkling on top)

Instructions

  1. Choose and Prepare Apples: Select about 5 pounds of apples using a mix of Granny Smith, Gala, and Golden Delicious for best flavor. Peel and slice each apple into 1/8 inch pieces, working one apple at a time to avoid browning. Add lemon zest and lemon juice to a large 12-inch skillet as you work to coat the apples.
  2. Make the Filling: Once all apples are prepared and in the skillet, add brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and optional cardamom. Stir gently to combine without breaking the apples.
  3. Cook the Filling: Place the skillet over medium heat and cover with a lid. Cook the apples for 20 minutes, stirring every 3 minutes to prevent sticking and release the flavors. Add a tablespoon of water if the mixture sticks. The apples should be fork tender yet still hold shape.
  4. Finish the Filling: Remove from heat, stir in the vanilla extract, and transfer the filling along with any caramelized juices to a pan with a lip. Spread evenly and cool completely in the fridge or freezer for about 30 minutes.
  5. Prepare the Pie Crust: Roll out one sheet of pie dough and fit it into a deep 9-inch pie dish, leaving excess dough over the edges.
  6. Assemble the Pie: Use a spatula to transfer the cooled filling into the prepared pie crust, ensuring to scrape all the delicious juices. Top with the second pie crust, either as a whole top or lattice. Trim and crimp the edges and cut vents if not using a lattice.
  7. Chill the Pie: Refrigerate or freeze the assembled pie for 20-30 minutes to firm up the crust for flakiness.
  8. Preheat Oven: Place a baking sheet on the center rack and preheat the oven to 425°F (220°C), ensuring the baking sheet heats thoroughly for 20-25 minutes.
  9. Brush and Sugar the Crust: Just before baking, brush the crust with milk or beaten egg (or both for shine and browning). Sprinkle raw sugar over the top for texture and sweetness.
  10. Bake at High Heat: Place the pie on the hot baking sheet and bake for 15 minutes until the edges begin to brown lightly.
  11. Protect Crust and Continue Baking: Create a foil shield with a cutout circle to cover the edges and protect them from burning. Reduce oven temperature to 350°F (175°C), place the foil on the pie edges, and bake for an additional 40-45 minutes until the crust is golden and filling is bubbling.
  12. Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for about 4 hours to allow the filling to set properly for perfect slicing.
  13. Serve and Store: Slice and serve with vanilla ice cream or caramel sauce if desired. Store the pie covered at room temperature for up to 2 days, then refrigerate.

Notes

  • The apple pie filling (once cooked and cooled) can be frozen in a large ziplock bag for up to 3 months, perfect for use in pies, cobblers, or crisps later.
  • Adjust cooking time during stovetop apple cooking to achieve your preferred level of apple tenderness.
  • Use beaten egg for a glossy crust finish, milk for matte browning, or both for best results.

Nutrition

  • Serving Size: 1 slice (1/10 of pie)
  • Calories: 380
  • Sugar: 28g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://cookesrecipes.com/classic-apple-pie-recipe/