Description
This classic apple pie recipe features a homemade double pie crust filled with a perfectly spiced apple filling, combining Granny Smith, Gala, and Golden Delicious apples for a balanced flavor. The filling is gently cooked on the stovetop to tenderize the apples while preserving their shape, then baked to a golden crisp crust with a luscious, gooey interior. Ideal for dessert lovers seeking a traditional, comforting pie with the perfect balance of sweetness and spice.
Ingredients
Scale
Pie Crust
- 1 homemade double pie crust, 2 sheets of pie dough
Apple Filling
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice (from half a lemon)
- 5 pounds mixed apples (Granny Smith, Gala, and Golden Delicious), peeled and cored
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
For Finishing
- 1 tablespoon milk, for brushing crust
- 1 tablespoon beaten egg (optional), for brushing crust
- 1 tablespoon raw sugar, for topping pie
Instructions
- Choose and Prepare Apples: Select 5 pounds of a mix of apples such as Granny Smith, Gala, and Golden Delicious for balanced flavor. Peel, core, and slice each apple into 1/8 inch pieces, working one apple at a time to prevent browning. Toss slices immediately with lemon juice and zest to keep fresh.
- Make the Apple Filling: In a large 12-inch high-sided skillet, combine lemon zest and juice. Add the sliced apples and toss gently. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and optional cardamom. Stir gently to evenly coat apples without breaking them.
- Cook the Filling: Cover skillet and cook over medium heat for 20 minutes, stirring every 3 minutes to prevent sticking and evenly soften apples. Add water sparingly if mixture starts sticking. Apples should be fork-tender but hold shape. Stir in vanilla extract at end of cooking and remove from heat.
- Cool the Filling: Transfer the filling and juices to a shallow pan and spread evenly. Chill in the fridge or freezer for about 30 minutes until cool.
- Prepare Pie Crust: Roll out one sheet of pie dough and fit it into a deep 9-inch pie dish with overhanging edges. Scrape chilled apple filling into crust, spreading evenly and including all juices.
- Top the Pie: Add the second pie dough sheet over the filling. Either create a lattice crust or place the crust whole. Trim excess dough and crimp edges to seal. Vent the top with a sharp knife if not using lattice.
- Chill the Assembled Pie: Refrigerate or freeze pie for 20-30 minutes to firm the crust for better flakiness during baking.
- Preheat Oven: Place a baking sheet in the oven and preheat to 425°F (220°C) for at least 20-25 minutes ensuring oven and sheet are thoroughly heated.
- Brush Crust and Add Sugar: Mix milk and beaten egg. Brush this mixture over the pie crust to encourage browning and shine. Sprinkle raw sugar evenly over the top.
- Bake at 425°F: Place the chilled pie on the hot baking sheet and bake for 15 minutes, or until the edges start to turn light brown.
- Protect Crust and Continue Baking: Make a foil shield by cutting a circle from folded foil to cover pie edges. Lower oven temperature to 350°F (175°C), place foil shield loosely over the edges to prevent burning, and bake for an additional 40-45 minutes until crust and filling are golden and bubbling.
- Cool Pie: Remove pie from oven and cool completely on a wire rack for about 4 hours. This cooling period allows the filling to set properly for clean slicing.
- Serve and Store: Slice and serve with vanilla ice cream or caramel sauce for indulgence. Store covered at room temperature for up to 2 days, then refrigerate.
Notes
- Once cooled, the apple pie filling can be frozen in a large ziplock bag for up to 3 months for use in pies, cobblers, or apple crisps.
- Cooling the pie for several hours is essential to avoid runny filling and ensure the right texture.
- Using a mix of apple varieties enhances the flavor and texture complexity of the pie.
- Brushing pie crust with milk yields a matte finish, while beaten egg adds a shiny, glossy finish.
- The foil shield prevents over-browning of the crust edges during the longer baking period.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
