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Apple Pie

A nostalgic apple pie recipe featuring juicy apples, a flaky crust, and the warm flavors of cinnamon and lemon, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 recipe Perfect Pie Crust Recipe Flaky and buttery crust.
  • ¼ cup butter Room temperature for easy mixing.
  • 8 cups thinly sliced apples Peeled and cored; Granny Smith or Honeycrisp are great choices.
  • ⅔ cup lightly packed brown sugar Try using light brown for its subtle molasses flavor.
  • 1 tablespoon all-purpose flour For thickening the filling.
  • 2 teaspoons cinnamon Plus more for sprinkling on top.
  • 1 teaspoon lemon juice To brighten the flavors.
  • ¼ teaspoon salt To enhance sweetness.
  • 1 egg egg For the egg wash.
  • 1 teaspoon water For the egg wash.
  • Coarse sugar Optional; for a little sparkle on the crust.

Method
 

Preparation
  1. Set aside a 9-inch pie plate and preheat your oven to 425°F (220°C).
  2. Melt the butter in a large pot over medium-low heat.
  3. Add the sliced apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir and cook for about 8 to 10 minutes until the apples soften. Remove from heat, let cool, and transfer to a bowl.
  4. Divide the pie dough in half and roll one disc out to around 1/8-inch thick, ensuring it’s larger than the pie plate. Transfer the rolled dough into the pie plate.
  5. In a small bowl, whisk together the egg and water to create your egg wash.
  6. Transfer the cooled apple filling into the prepared crust.
  7. Roll out the second disc of pie dough and place it on top of the filling. Cut vents in the crust.
  8. Trim excess dough, crimp the edges, and brush the top with egg wash. Sprinkle with coarse sugar if desired.
Baking
  1. Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 40 minutes.
  2. Let the pie cool for at least an hour before serving.

Notes

Store leftover pie at room temperature for up to 2 days or in the refrigerator for up to a week. Pie crust can be prepared ahead of time; refrigerate or freeze for later use. Avoid soggy bottom by pre-baking the crust.