Description
This delicious homemade apple pie features a buttery double pie crust filled with a perfectly spiced apple mixture, enhanced by cinnamon, nutmeg, and optional cardamom. The pie is baked to a golden brown with a crunchy sugar topping, making it a classic dessert that is perfect for any occasion.
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 apples (before peeling and coring), sliced
- 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 Brushing and Topping
- 1 tablespoon milk
- 1 tablespoon beaten egg (optional)
- 1 tablespoon raw sugar (for topping)
Instructions
- Prepare Apple Filling: Peel, core, and slice apples evenly to about 1/4-inch thickness. In a large bowl, combine the sliced apples with lemon zest, lemon juice, brown sugar, granulated sugar, all purpose flour, kosher salt, cinnamon, nutmeg, optional cardamom, and vanilla extract. Toss gently until all ingredients are evenly coated. Allow the mixture to sit for 15-30 minutes to macerate and release juices.
- Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven. On a lightly floured surface, roll out one sheet of the double pie crust dough into a 12-inch circle about 1/8-inch thick. Carefully transfer this dough circle to a 9-inch pie plate. Trim the edges leaving about a 1/2-inch overhang, then fold the edges under to create a neat crust edge.
- Fill the Pie: Pour the apple filling into the prepared bottom crust, mounding the apples slightly in the center to ensure a full and attractive filling.
- Add Top Crust and Seal: Roll out the second sheet of pie dough into an 11-inch circle. Place this over the apple filling. You may cut several slits in the dough to allow steam to escape, or create a decorative lattice top. Trim the edges to match the bottom crust and crimp them together tightly to seal the pie.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the milk and beaten egg (if using) to make an egg wash. Brush the top crust evenly with this wash to promote golden color. Sprinkle the entire top surface generously with raw sugar to add sparkle and a crunchy texture.
- Bake the Pie: Place the pie on a baking sheet and put it in the preheated oven at 425°F (220°C). Bake for 15-20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 40-50 minutes. Bake until the crust is deeply golden and the filling is bubbling thickly. If the edges of the crust brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool and Serve: Remove the baked pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 3-4 hours at room temperature; this resting time helps the filling to set properly. Slice and serve the pie warm with ice cream or whipped cream, or enjoy it at room temperature. Leftovers can be stored loosely covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Notes
- Using a mix of tart and sweet apples can enhance the flavor and texture of the filling.
- Macerating the apple filling beforehand ensures the flavors meld and the apples release their natural juices.
- Cover pie edges with foil or a pie shield if they brown too quickly during baking.
- For a shiny crust, the egg wash is optional but highly recommended.
- Allowing the pie to cool fully before slicing is important for clean slices and proper setting of the filling.
- This pie can be served warm or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.
