Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Homemade Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 135 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Apple Pie recipe features a homemade double crust filled with a perfectly spiced blend of tender apple slices. With a mix of Granny Smith, Gala, and Golden Delicious apples, the filling is cooked on the stovetop before being baked to golden perfection, resulting in a flaky crust and a gooey, flavorful interior. This classic dessert is ideal for autumn and pairs wonderfully with vanilla ice cream for an indulgent treat.

Ingredients

Scale

Pie Crust

  • 2 sheets of homemade double pie crust dough

Filling

  • 5 pounds apples (Granny Smith, Gala, and Golden Delicious), peeled and sliced 1/8 inch thick
  • 1/4 teaspoon lemon zest
  • 2 tablespoons lemon juice (from half a lemon)
  • 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

Topping

  • 1 tablespoon milk (for brushing on pie)
  • 1 tablespoon beaten egg (optional, for brushing on pie)
  • 1 tablespoon raw sugar (for topping pie)

Instructions

  1. Choose Your Apples: Select 5 pounds (about 11 large) of mixed apples such as Granny Smith, Gala, and Golden Delicious for balanced flavor.
  2. Prepare Filling Base: Zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet, then add 2 tablespoons fresh lemon juice.
  3. Peel and Slice Apples: Peel each apple using a peeler, slice into 1/8-inch thick pieces, and add immediately to the lemon juice to prevent browning. Stir occasionally to coat.
  4. Combine Filling Ingredients: Add 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, and 1/2 teaspoon cardamom into the skillet with apples. Gently stir to moisten without breaking the slices.
  5. Cook Filling on Stove: Cover skillet and cook over medium heat, stirring every 3 minutes to prevent sticking and evenly cook, for about 20 minutes until apples are fork-tender but still hold their shape. Add 1 tablespoon water if mixture sticks.
  6. Finish Filling: Remove from heat and stir in 1 teaspoon vanilla extract. Transfer filling to a shallow pan, spread evenly, and chill in refrigerator or freezer until fully cooled (about 30 minutes).
  7. Prepare Pie Crust: Roll out one sheet of pie dough and place it in a deep 9-inch pie dish with edges hanging over. Scrape chilled filling into the crust, including all gooey juices.
  8. Add Top Crust: Cover with the second pie dough sheet or create a lattice crust if desired. Fold and crimp edges to seal, and cut vents if using a whole crust.
  9. Chill Assembled Pie: Refrigerate or freeze the pie for 20-30 minutes to ensure a flaky crust.
  10. Preheat Oven: Place a baking sheet on the center rack and preheat oven to 425°F (220°C), allowing at least 20-25 minutes for proper heat.
  11. Apply Egg Wash and Sugar: Before baking, brush crust with 1 tablespoon milk mixed with 1 tablespoon beaten egg for shine, or milk alone for matte; then sprinkle with 1 tablespoon raw sugar.
  12. Bake Initial High Heat: Place pie on preheated baking sheet and bake at 425°F for 15 minutes until the crust edges start turning light brown.
  13. Protect Crust with Foil: Make a foil shield by cutting a circle out of folded foil square, loosely crimp it over the crust edges to prevent burning.
  14. Bake at Reduced Heat: Lower oven temperature to 350°F (175°C), return pie to oven, and bake for an additional 40-45 minutes until edges are nicely brown and filling is bubbly.
  15. Cool Pie: Remove from oven and cool pie on a wire rack for about 4 hours to allow filling to set for proper slicing.
  16. Serve: Slice and serve at room temperature, optionally with vanilla ice cream and caramel sauce for extra indulgence.
  17. Storage: Cover leftover pie with plastic wrap; store on counter up to 2 days or refrigerate afterwards.

Notes

  • You can freeze the cooled apple pie filling in a large ziplock bag for up to 3 months. Use for pies, cobblers, or crisps.
  • Mixing apple varieties enhances flavor and texture in your pie.
  • Cooking apples on the stove before baking ensures the filling is tender and prevents undercooked raw apple texture.
  • Chilling the assembled pie before baking helps achieve a flaky crust.
  • Using an egg wash creates a glossy crust finish; milk alone creates a matte finish.
  • Cooling the pie thoroughly is essential for the filling to set and avoid runny slices.

Nutrition

  • Serving Size: 1 slice (1/10th pie)
  • Calories: 420
  • Sugar: 27g
  • Sodium: 160mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://jessicasrecipes.com/classic-homemade-apple-pie-recipe/