Description
This classic homemade Apple Pie recipe features a flaky, buttery crust filled with tender, perfectly spiced apples. Sweetened with brown sugar and cinnamon, and lightly brushed with an egg wash for a beautiful golden finish, it's a timeless dessert perfect for any occasion.
Ingredients
Pie Crust
- 1 Perfect Pie Crust Recipe*
Filling
- ¼ cup butter
- 8 cups thinly sliced apples, peeled and cored
- 2/3 cup lightly packed brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Egg Wash
- 1 egg
- 1 teaspoon water
Optional Topping
- Coarse sugar for sprinkling
Instructions
- Preheat Oven and Prepare Pie Plate: Set aside a 9-inch pie plate and preheat your oven to 425°F (220°C).
- Cook Apple Filling: Melt the butter in a large pot over medium-low heat. Add the sliced apples, brown sugar, all-purpose flour, cinnamon, lemon juice, and salt. Stir to combine and cook, stirring occasionally, until the apples soften, about 8 to 10 minutes. Remove from heat and allow the filling to cool completely.
- Roll Out Bottom Crust: While the filling cools, divide the prepared pie dough into two equal discs if not already done. Lightly flour a work surface and roll out one disc to about 1/8-inch thickness, extending slightly larger than the pie plate. Transfer this dough into the pie plate, gently pressing it down to fit the bottom and sides.
- Prepare Egg Wash: In a small bowl, whisk together the egg and water until smooth. Set aside for later use.
- Assemble the Pie: Pour the cooled apple filling into the prepared bottom crust. Roll out the second disc of pie dough on a lightly floured surface. Either place it on top of the filling or cut into strips for a braided lattice top. If placing dough whole, cut vents to allow steam to escape. Trim and crimp the edges to seal the pie.
- Apply Egg Wash and Sugar: Lightly brush the top crust with the prepared egg wash. Sprinkle coarse sugar evenly over the surface for added crunch and sweetness, if desired.
- Bake the Pie: Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes or until the crust is golden brown and the filling is bubbling through the vents. Cover the edges with aluminum foil if the crust begins to brown too much during baking.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing and serving. This resting time lets the filling set nicely for clean slices.
Notes
- Using tart apple varieties such as Granny Smith, Honeycrisp, or Braeburn gives the pie a perfect balance of sweet and tart flavors.
- Chilling the pie dough before rolling helps prevent shrinkage and cracking during baking.
- The all-purpose flour in the filling helps thicken the juices so the pie isn’t runny.
- Feel free to add a pinch of nutmeg or ground cloves for extra warm spice notes.
- The egg wash gives the crust a shiny, golden-brown finish and helps sugar adhere to the surface.
- Covering the pie edges with foil midway prevents over-browning.
- For a gluten-free version, substitute the pie crust and flour with gluten-free alternatives.