Homemade Apple Pie
Anyone can master the best Apple Pie recipe, with all the clasic flavors we love from tender apples and a perfect flakey pie crust.
Servings: 8
Calories: 329kcal
Cost: 11
Equipment
- Johnny Apple Slicer (optional)
Ingredients
- 3 lbs apples (I use 3 large Granny Smith and 3 large Honeycrisp)
- 1 teaspoon lemon juice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- ¾ cup + 1 tablespoon granulated sugar , divided
- 3 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 recipe homemade pie dough (2 crusts) (My recipe makes enough for the 2 crusts needed)
- Egg wash: 1 egg beaten with 1 Tablespoon milk
Instructions
- Peel, core, and thinly slice apples. I use a johnny apple peeler which does all three at once. Make sure the apple slices are relatively thinly.
- Apple Pie Filling: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside. Melt butter in a large skillet over medium heat. Once melted, add the apples and lemon juice. Sprinkle the sugar mixture over the top and gently stir to coat. Cook the apple mixture for 3-5 minutes, until the apples are slightly tender. Sprinkle the flour and cornstarch over the apples and toss until well combined.
- Remove from heat and allow to cool to room temperature. Optional: Pour the apple pie filling out onto a baking sheet to cool faster.
- Preheat oven: Place a large baking sheet on the middle rack of oven and preheat the oven (with the pan inside) to 425 degrees F. (Cooking the pie on a hot baking sheet will help the bottom crust crisp and not get soggy.)
- Roll out pie crusts: Remove one disc of pie dough from the refrigerator and roll it out to about 12 inches in diameter. Place crust inside a 9-inch pie plate. Refrigerate while you roll out the second, top pie crust.
- Assemble: Remove the pie pan from the fridge and pour the apple pie filling into it. Cover with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow steam to escape, or make a simple lattice crust. Pinch the pie dough edges together to seal. Crimp pie edge.
- Brush with egg wash: Mix 1 egg with 1 Tablespoon milk or water. Lightly brush the top of the pie with egg wash and sprinkle with remaining Tablespoon of sugar.
- Bake: Place pie in oven on top of hot baking sheet and bake for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Continue to cook until the filling is bubbling and the crust is golden, about 30 to 40 more minutes. If the crust is getting too browned, Tent a piece of aluminum foil over the top.
- Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.
Video
Notes
Make Ahead Instructions: You can make the pie crust dough several days in advance, or freeze for months. The apple pie filling can also be made ahead, stored in the fridge before assembling and baking.
Storing Instructions: Store at room temperature for up to several hours, or keep covered in the refrigerator for 2-3 days.
Freezing Instructions: The pie crust and apple pie filling can be made and frozen in separate freezer safe containers for up to 3 months. Thaw completely before assembling. Baked apple pie can also be frozen once it has cooled completely. Cover the pie with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the fridge (about 1.5 days) before serving.
Nutrition
Calories: 329kcal | Carbohydrates: 62g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 177mg | Potassium: 211mg | Fiber: 5g | Sugar: 41g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg
Recipe Link
Recipe Video
