Description
This classic homemade apple pie features a perfect balance of tart and sweet apples combined with a delicate cinnamon-spiced filling and wrapped in a flaky, golden-brown double crust. It’s a timeless dessert ideal for gatherings or cozy fall evenings, with a luscious filling made from a mix of Granny Smith, Honeycrisp, and Gala apples and a buttery flaky crust baked to perfection.
Ingredients
Scale
Filling
- 3 1/2 lb. assorted apples (such as Granny Smith, Honeycrisp, and/or Gala), cored, peeled, thinly sliced
- 2/3 cup granulated sugar
- 2 Tbsp. all-purpose flour
- 2 Tbsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 2 Tbsp. unsalted butter, cut into small pieces
Crust and Assembly
- 2 batches pie crust, made and chilled at least 2 hours
- All-purpose flour, for rolling
- 1 large egg
- 1 Tbsp. water
- Coarse sugar, for sprinkling
Instructions
- Prepare the Filling: In a large bowl, toss together the sliced apples, granulated sugar, flour, fresh lemon juice, ground cinnamon, vanilla extract, and kosher salt until everything is well combined and the apples are evenly coated.
- Transfer to Pie Dish: Pour the apple mixture into your prepared pie dish, then evenly dot the filling with small pieces of unsalted butter for extra richness and flavor.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one batch of pie dough into a 12-inch circle. Carefully wrap the dough around a rolling pin and unfurl it into a 9-inch pie dish. Lift the edges and allow the dough to slump into the dish naturally without stretching. Refrigerate for 30 minutes or freeze for 10 minutes to set the crust.
- Preheat Oven and Prep Baking Sheet: Place a rack in the center of the oven and preheat to 425°F (220°C). Place a large baking sheet on the rack to heat up; this will help the pie bake evenly and prevent soggy crust.
- Add Top Crust: Roll out the second dough disk on a lightly floured surface into a 12-inch circle. Carefully drape this over the apple filling. Trim any overhang to about 1 inch, then fold and crimp the edges decoratively to seal the pie.
- Apply Egg Wash and Vent: In a small bowl, whisk together the egg and water to create an egg wash. Brush this evenly over the top crust to give it a beautiful golden color. Cut 5 to 6 small slits in the center of the crust to allow steam to escape during baking. Sprinkle the crust with coarse sugar for a delightful crunch and sparkle.
- Bake the Pie: Carefully place the pie dish on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for about 40 minutes more. If the crust edges begin to brown too quickly, cover them loosely with foil to prevent burning. Bake until the crust is golden brown and the filling is bubbly.
- Cool Before Serving: Remove the pie from the oven and transfer it to a wire rack to cool completely, allowing the filling to set, for at least 2 hours before slicing and serving.
Notes
- Using a mixture of tart and sweet apples like Granny Smith and Honeycrisp adds a balanced flavor and texture to the filling.
- Chilling the dough before baking prevents shrinking and helps achieve a flakier crust.
- Cutting slits in the top crust allows steam to escape, avoiding soggy filling or a bursting crust.
- Cover pie edges with foil if they brown too fast during baking to maintain an even golden crust.
- Allowing the pie to cool completely before slicing helps the filling set and improves serving quality.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
