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Best Recipe for Apple Pie Recipe

★★★★★

4.4 from 134 reviews
  • Author: Lila
  • Total Time: 5 hours 45 minutes
  • Yield: 1 9-inch pie (8 servings) 1x

Description

This classic apple pie recipe features a homemade double crust filled with a perfectly spiced apple mixture. Using a blend of tart and sweet apples combined with warm spices like cinnamon, nutmeg, and cardamom creates a rich, flavorful filling that’s tender yet holds its shape. The crust is brushed with milk and egg for a beautifully golden, glossy finish. The pie is baked with a foil shield to protect the edges and cooled thoroughly to achieve the ideal filling texture. Serve warm or at room temperature with vanilla ice cream for a delightful dessert everyone will love.

Ingredients

Scale

Pie Crust

  • 2 sheets of homemade pie dough (double crust)

Filling

  • 1/4 teaspoon lemon zest
  • Juice from half a lemon (2 tablespoons)
  • 5 pounds apples (about 11 large, a mix of Granny Smith, Gala, and Golden Delicious)
  • 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 ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom (optional)
  • 1 teaspoon vanilla extract

Topping

  • 1 tablespoon milk (for brushing)
  • 1 tablespoon beaten egg (optional, for brushing)
  • 1 tablespoon raw sugar (for sprinkling on top)

Instructions

  1. Choose your apples: Select 5 pounds of apples, using a combination like Granny Smith, Gala, and Golden Delicious for balanced flavor.
  2. Prepare the lemon zest and juice: Zest 1/4 teaspoon of lemon peel into a large, 12 inch high-sided skillet and add the juice from half a lemon (2 tablespoons).
  3. Peel and slice apples: Peel the apples using a peeler and slice them into 1/8 inch pieces directly into the skillet with lemon juice to prevent browning. Stir occasionally to coat.
  4. Cook the filling: Set the skillet over medium heat on the stove and add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to combine, avoiding breaking the apples.
  5. Simmer: Cover with a lid and cook for about 20 minutes, stirring every 3 minutes, until apples are fork-tender but still hold their shape. Add water sparingly if sticking occurs.
  6. Add vanilla: Remove from heat and stir in one teaspoon of vanilla extract.
  7. Cool the filling: Transfer filling with all the caramelized juices to a pan with a lip and refrigerate or freeze it for about 30 minutes until fully chilled.
  8. Prepare the pie crust base: Roll out one sheet of pie dough and line a deep 9-inch pie dish, leaving excess dough hanging over the edges.
  9. Add filling to crust: Scrape the chilled filling into the prepared pie crust, spreading evenly to the edges.
  10. Top with second crust: Place the second dough sheet on top—either as a whole crust or a lattice design. Fold edges and crimp as desired. If using whole crust, vent by poking holes with a knife.
  11. Chill pie: Refrigerate or freeze the assembled pie for 20-30 minutes to help the crust become flaky during baking.
  12. Preheat oven: Place a baking sheet in the center rack and preheat oven to 425°F (220°C), heating the baking sheet for 20-25 minutes.
  13. Brush crust: Just before baking, brush the pie crust with a mixture of 1 tablespoon milk and 1 tablespoon beaten egg for gloss, or milk alone for a matte finish.
  14. Sprinkle sugar: Sprinkle raw sugar on the crust for extra crunch and sweetness.
  15. Bake initial phase: Place the pie on the hot baking sheet and bake at 425°F for 15 minutes until edges begin to brown.
  16. Create foil shield: Prepare a foil square with a circle cut out in the center, and loosely cover the pie edges to prevent burning.
  17. Reduce oven temperature: Lower heat to 350°F (175°C), place foil shield over pie edges, and return pie to oven.
  18. Bake until done: Bake for 40-45 minutes more at 350°F, until crust edges are brown and filling bubbles through lattice or vents.
  19. Cool pie: Remove pie from oven and cool on a wire rack for about 4 hours to allow filling to set and achieve proper texture.
  20. Serve: Slice and serve at room temperature, optionally topped with vanilla ice cream or caramel sauce.
  21. Storage: Store pie covered on counter for up to 2 days, then refrigerate for longer keeping.

Notes

  • Use a mix of tart and sweet apples for best flavor and texture.
  • Peeling and slicing apples one at a time into lemon juice prevents browning.
  • Stir the apples frequently during cooking to ensure even tenderness and prevent sticking.
  • Chilling the filling before baking helps maintain the apple shape and reduces sogginess.
  • A lattice crust allows the filling to bubble through and creates an attractive presentation.
  • Brushing the crust with egg adds shine; milk alone results in a matte finish.
  • Cooling the pie fully before cutting prevents hot runny filling and improves sliceability.
  • Adding caramel sauce and vanilla ice cream creates a decadent dessert experience.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple pie, homemade pie, classic dessert, fall recipe, double crust pie

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