Classic Apple Pie
by unknown · 4/29/2026
DessertVegetarianAmericanBaking
A double-crust apple pie with a spiced, jammy filling and a perfectly flaky, golden pastry shell.
8 servingsPrep: 45 minCook: 60 minTotal: 105 min
Ingredients
Servings:
8
- 3 lbsapples (Granny Smith and Honeycrisp mix)
- ¾ cupsugar
- ¼ cupbrown sugar
- 1½ tspcinnamon
- ¼ tspnutmeg
- 3 tbspcornstarch
- 1 tbsplemon juice
- 2 tbspbutter
- enough for 2 crustsstore-bought or homemade pie dough
- 1egg, beaten
- for sprinklingcoarse sugar
Instructions
- 1.Peel, core, and slice apples about ¼-inch thick. Toss with both sugars, cinnamon, nutmeg, cornstarch, and lemon juice. Set aside 30 minutes.
- 2.Preheat oven to 425°F. Line a 9-inch pie dish with one crust.
- 3.Drain excess liquid from apples (discard or reduce it). Fill the crust with apples and dot with butter.
- 4.Top with second crust, crimping edges to seal. Cut several vents. Brush with egg wash and sprinkle with coarse sugar.
- 5.Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35–40 more minutes until crust is deep golden and filling is bubbling through vents.
- 6.Cool on a rack at least 2 hours before slicing. Serve with vanilla ice cream.
Notes
Letting the baked pie cool for at least 2 hours before slicing allows the filling to set properly.