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My Best Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Sue
  • Prep Time: 30 minutes (plus 2 hours chilling dough and 3 hours cooling pie)
  • Cook Time: 1 hour 5 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic apple pie recipe features a flaky all-butter pie crust filled with a spiced apple filling made from fresh, peeled, and sliced apples. The apples are gently cooked before baking to create a juicy, flavorful filling that’s perfect for a delicious homemade dessert. The pie is finished with a beautiful lattice crust and baked to golden perfection, ideal for serving warm or at room temperature.

Ingredients

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts: 1 bottom and 1 top)

Filling

  • 10 cups (1250g) apple slices (peeled, cored, and 1/4-inch thick, about 8 large apples)
  • 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 and Finishing

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

Instructions

  1. Prepare the crust: Follow your chosen pie crust recipe through step 5, refrigerating the dough for at least 2 hours to firm up.
  2. Roll out bottom crust: On a floured surface, roll out one chilled dough disc to a 12-inch circle and carefully place it into a 9-inch deep pie dish. Smooth the dough and refrigerate while preparing the filling.
  3. Mix the filling: In a large bowl, combine apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg until well mixed.
  4. Optional precook of filling: Transfer the apple filling to a large skillet or Dutch oven over medium heat. Cook gently, stirring occasionally, until apples begin to soften, about 5 minutes. Remove from heat and let cool slightly to enhance flavor and juiciness.
  5. Preheat oven: Set oven to 400°F (204°C).
  6. Fill the pie shell: Spoon the filling into the chilled pie crust. It may seem full, but pack the apples tightly and pile them high.
  7. Create lattice top: Remove the second dough disc and roll to a 12-inch circle. Cut 12 strips about 1 inch wide and weave them in an over-under lattice pattern across the filling. Trim excess dough, fold edges inward, and pinch to seal and crimp the edges.
  8. Apply egg wash and sugar: Brush the lattice crust with the egg wash and sprinkle with coarse sugar if desired. Optionally, refrigerate for 20–30 minutes to help the lattice hold shape.
  9. Bake at high temp: Place the pie on the middle rack and bake for 25 minutes. Put a baking sheet on the lower rack to catch drips.
  10. Adjust temperature and continue baking: Without removing the pie, reduce oven to 375°F (190°C), add a pie crust shield to protect edges, and bake another 35-45 minutes until crust is golden and filling bubbles. Check internal filling temperature aiming for around 200°F (93°C). If browning too fast, tent with foil.
  11. Cool before serving: Remove pie from oven, cool on a rack for at least 3 hours to let the filling set for clean slices.
  12. Storage: Cover leftover pie; store at room temperature up to 1 day or refrigerate up to 5 days.

Notes

  • Pre-cooking the apple filling is optional but highly recommended for better flavor and juiciness.
  • Using a pie crust shield or foil prevents the crust edges from over-browning during baking.
  • Cooling the pie completely before slicing prevents overly runny filling.
  • You can substitute brown sugar for granulated sugar for a deeper flavor.
  • If lattice weaving is unfamiliar, consult a lattice pie crust tutorial for visuals.

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