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My Best Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 15 reviews
  • Author: Sue
  • Prep Time: 3 hours (includes dough chilling and cooling time)
  • Cook Time: 1 hour 5 minutes
  • Total Time: 7 hours (includes cooling time)
  • Yield: Serves 8-10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic apple pie recipe features a golden, flaky buttery crust and a mountain of gooey, cinnamon-spiced apple filling. The filling is pre-cooked briefly to achieve a perfect tender yet firm texture, then baked to bubbling perfection in a lattice-topped crust. Serve warm or at room temperature, ideally with vanilla ice cream for a comforting homestyle dessert. This recipe yields 8-10 generous slices, perfect for family gatherings or holiday celebrations.

Ingredients

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust recipe (enough for top and bottom crust)

Filling

  • 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples, typically 4 Granny Smith and 4 Honeycrisp)
  • 1/2 cup (100g) granulated sugar or packed brown sugar
  • 1/4 cup (31g) all-purpose flour (spooned and leveled)
  • 1 Tablespoon (15ml) lemon juice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

Egg Wash

  • 1 large egg beaten with 1 Tablespoon (15ml) milk
  • Optional: coarse sugar for sprinkling on crust

Instructions

  1. Prepare the Crust: Follow your choice of pie crust recipe up to step 5, then refrigerate the dough discs for at least 2 hours to chill and rest.
  2. Roll Out Bottom Crust: On a floured surface, roll out one chilled dough disc into a 12-inch circle, turning a quarter turn every few rolls for even thickness. Fit it carefully into a 9-inch deep-dish pie pan, smoothing the dough and tucking it in, then refrigerate while preparing filling.
  3. Make Filling: In a large bowl, combine apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg until evenly coated.
  4. Optional Pre-Cook Filling: Transfer filling to a large skillet or Dutch oven and cook over medium heat, stirring gently until apples begin to soften, about 5 minutes. Remove from heat and let cool slightly. This step enhances juiciness and flavor but can be skipped if desired.
  5. Preheat Oven: Set your oven to 400°F (204°C).
  6. Fill Pie Shell: Spoon the (warm or room temperature) apple filling into the chilled bottom crust, piling it high and packing tightly.
  7. Prepare Lattice Top: Roll out the second chilled dough disc into a 12-inch circle. Cut the dough into twelve 1-inch wide strips using a pastry wheel, knife, or pizza cutter. Weave the strips over and under one another to form a lattice pattern. Trim edges and fold the overhang toward the center, pinching top and bottom crusts together. Crimp or flute the edges to seal.
  8. Apply Egg Wash: Lightly brush the lattice with the beaten egg and milk mixture. Sprinkle coarse sugar on top if desired. Optionally refrigerate the assembled pie for 20–30 minutes to help set the lattice.
  9. Bake First Stage: Place the pie on the middle oven rack with a baking sheet on the lower rack to catch drips. Bake at 400°F for 25 minutes.
  10. Bake Second Stage: Without removing the pie, reduce oven temperature to 375°F (190°C). Cover edges with a pie crust shield to prevent over-browning. Continue baking 35–45 minutes until crust is golden and filling bubbles. Target internal filling temperature near 200°F (93°C). If browning too fast, tent with foil.
  11. Cool Pie: Remove pie from oven and place on a cooling rack. Cool at least 3 hours before slicing to allow filling to set properly.
  12. Store Leftovers: Cover and keep leftovers at room temperature up to 1 day, or refrigerate up to 5 days.

Notes

  • Make Ahead & Freezing: Pie dough can be refrigerated up to 5 days or frozen up to 3 months. The baked pie freezes well for 3 months; thaw overnight in the fridge before serving. Prepared filling freezes up to 3 months too.
  • Special Tools: Apple peeler, large skillet/Dutch oven (for optional pre-cook), rolling pin, 9-inch pie dish, pastry wheel or knife, kitchen shears, pastry brush, coarse sugar, baking sheet, pie crust shield, cooling rack, instant-read thermometer.
  • Apple Varieties: Recommended mix is Granny Smith for tartness and Honeycrisp for sweetness and crisp texture.
  • Pie Crust Shield: Use a purchased shield or make one from foil by cutting a 14-inch square folded in half with a 5-inch semi-circle cut on the fold. Fit over crust edges to protect from burning during baking.
  • Serving Suggestion: Serve warm or at room temperature topped with vanilla ice cream or whipped cream for best enjoyment.
  • Lattice Crust Visual Guide: For detailed instructions on weaving the lattice top, refer to the included lattice crust tutorial link.
  • Temperature Tip: Using an instant-read thermometer to confirm filling temperature about 200°F ensures perfectly cooked filling.

Find it online: https://suerecipe.com/my-best-apple-pie-recipe-2/