classic apple pie

A Classic Apple Pie made completely from scratch that's buttery, flaky, easy to make, and perfect for any time of the year.

Classic Apple Pie

pie crust (whole recipe for top and bottom crust)

apples

lemon juice (freshly squeezed)

brown sugar (packed)

tbsp all-purpose flour

cinnamon (ground)

egg (beaten, for egg wash)

Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.

While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.

Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.

Preheat oven to 375 F degrees.

Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness.&nbsp;Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.

Add the apple mixture to the bottom crust

Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.

Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.

https://content.jwplatform.com/videos/EYdcyUDK.mp4

A Classic Apple Pie made completely from scratch that’s buttery, flaky, sweet, delicious, pretty easy to make and perfect for any time of the year.

Apple Pie

This Apple Pie with Precooked Apple Filling is so delicious! Precooking the apple pie filling ensures the perfect consistency and sweetness. No more watery apple pie filling! With this method, you can be sure to have a perfectly baked apple pie! Makes 1 9-inch pie.

Classic Apple Pie with Precooked Apple Filling

all-purpose flour

sugar

Kosher salt

buttermilk

apples ((about 8-9 large apples, see note below about

unsalted butter, divided

brown sugar

cinnamon,

⅛ teaspoon ground nutmeg,

⅛ teaspoon ground allspice,

salt

lemon

lemon juice

cornstarch

heavy cream or whole milk

Coarse sugar or turbinado sugar (for sprinkling)

Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the very cold butter cubes (2 sticks, equivalent to 1 cup) and pulse a few times until a pea-size coarse meal forms. Add the buttermilk and run the food processor continuously for several seconds until a dough forms. At first, it will look like it&#x27;s not coming together but it will.

Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Before using, let it sit on the counter for 15 minutes to slightly soften it.

Make the pie crust

Peel apples and cut out the core. Then cut into 1/4 inch slices. They should all be cut to the same size for even cooking.

In a large deep skillet or Dutch oven over medium heat, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 10-15 minutes until apples have slightly softened but not lost their shape.

Sift and sprinkle 1-2 tablespoons cornstarch and mix (start with 1 tablespoon and add more if needed. The amount of cornstarch depends on the amount of juices released by the apples). Bring to a simmer and cook for an additional 3-5 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch beforehand prevents clumps from forming.

Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple filling to a large shallow bowl or a large pan.

Make the apple pie filling

After the filling has cooled down, preheat oven to 400 degrees F.

Cut remaining 1 tablespoon of cold butter into small cubes. Set aside.

Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk.

Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes. Cover the pie with the second rolled out dough. Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Make a few slits at the top to let the steam escape. Alternatively, you can make a lattice pattern. For instructions, see the “How to Make a Lattice Pie Crust” above.

If you made a lattice top, refrigerate the pie for about 15-20 minutes. If you did not, skip this step.

Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash and sprinkle with coarse sugar if desired.

Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.

Let it cool on a wire rack for 3 hours before serving. Trust me, if you cut into it before it has cooled down, it will fall apart (been there, done that). Enjoy!

Assemble the pie and bake

Classic apple pie with a perfectly flaky and crispy yet tender crust.

all purpose flour

sugar (more

salt salt (even

(1 stick) chilled unsalted butter ((I actually

lard (½-inch pieces)

egg milk egg

cinnamon (or

ginger

flour

butter (to dot pie filling)

Make crust.  In a food processor, pulse flour, sugar and salt to blend.  Add cubed butter and lard and pulse on/off until mixture resembles coarse meal.  You should still see pieces of butter and lard.  Transfer mixture to bowl and add 5 tablespoons of ice water.  Mix with a fork until dough starts to clump together.  If too dry, add more ice water by teaspoonfuls until you can gather dough into ball.  Divide in half and flatten each half into a disc.  Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.

Preheat oven to 425º.  About 15 minutes or so before dough is ready to roll, make filling.  In bowl, combine apples, lemon juice, sugar, cinnamon, ginger and salt.  Sprinkle with flour and toss to combine.

In small dish, whisk together egg and milk, set aside.

Remove 1 disc of dough.  Lightly flour work surface and rolling pin.  Roll dough from center out, turning frequently and adding more flour if sticking.  Transfer dough to glass pie dish and gently press into place.  Trim excess dough but leave some overhang.  Patch any holes or tears with dough scraps.  Return to refrigerator while you roll the 2nd disc for the top.

As with the bottom, roll the top disc into a large round to top the pie.  Remove bottom crust in the plate from refrigerator.  Fill with apple mixture and then dot with 1 tablespoon butter.

Carefully place top crust over filling.  If you can, try rolling the dough around the pin and then unroll it over the filling.  Trim excess dough and roll under edges and crimp, with a fork or flute with thumb and index finger.  Brush top and edges with egg wash and sprinkle with sugar.  Using a small knife, cut 4 or 5 slits in top crust to vent.

Place pie on baking sheet and bake in middle of oven for 20 minutes.  Turn heat down to 375º and continue baking until crust is browned and apples are tender, about 35 – 40 minutes.  Cool completely before cutting.

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The most viewed classic apple pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine