Description
This classic apple pie recipe features a flaky, buttery double crust filled with a perfectly spiced, tender apple filling. Made with a mix of tart and sweet apples, cinnamon, nutmeg, and a hint of vanilla, it is baked to golden perfection and makes a quintessential fall dessert. Serve warm or cooled, optionally topped with vanilla ice cream or whipped cream for a delightful treat.
Ingredients
Scale
Crust
- 1 double pie crust for a 9 inch pie
Apple Filling
- 6 cups thinly sliced peeled apples (such as Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Toppings
- 1 tablespoon milk (for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to start baking the pie immediately.
- Prepare Bottom Crust: Roll out one pie crust and carefully fit it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
- Mix Apple Filling: In a large bowl, combine the thinly sliced apples with granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss everything together until the apples are evenly coated with the mixture.
- Assemble Pie: Pour the apple mixture evenly into the prepared pie crust. Distribute small pieces of unsalted butter evenly on top of the apples.
- Top Crust: Roll out the second pie crust and place it over the apple filling. Trim the excess dough, seal the edges by pinching, and crimp decoratively to secure the top and bottom crusts together.
- Vent & Finish: Cut several small slits in the top crust to allow steam to escape while baking. Brush the entire top crust with milk and sprinkle coarse sugar evenly over it for a sparkling finish.
- Bake: Place the pie in the preheated oven and bake at 425°F (220°C) for 20 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 35 to 40 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to let the filling set properly before slicing.
Notes
- Use a mix of tart and sweet apples for a more complex and balanced flavor.
- Allowing the pie to cool completely results in cleaner, more beautiful slices.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for a classic pairing.
