Apple Pie Recipe
With a flaky pie crust and sweet, tart apples in every bite, this apple pie recipe is an easy dessert for Thanksgiving, Christmas, or anytime your family wants a taste of homemade.
Equipment
Ingredients
Crust
- 2 (9-inch) pie crust
Filling
- ¾ cup granulated sugar , reserve 1 Tablespoon for top
- ¼ cup all-purpose flour
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons butter , cold
- 6 Granny Smith apples , peeled and sliced 1/4-inch thick
Egg wash
- 1 egg
- 1 Tablespoon water
For serving: Vanilla ice cream
Instructions
- Preheat the oven to 375°F. Place a baking sheet on the middle rack.
Crust
- Roll out crust. Roll out pie crust on a floured surface to about 12 inches round. Fold in half and then into a quarter and transfer to your pie dish. Flute edges, if desired. Place in the refrigerator until ready to fill. You want your dough to be cold before baking.
Filling
- Make apple filling. In a large bowl, combine 3/4 cup sugar, 1/4 cup flour, 1 1/4 teaspoons cinnamon and 1/8 teaspoon nutmeg. Add 5 sliced apples and toss until coated.
- Whisk egg and water in a small bowl for the egg wash.
- Assemble pie. Add the sliced apples in even layers into the pie crust, leaving excess juice in the bowl. Turn apples and press flat, if needed. Cut small piece of butter and add across the top. Top with other pie crust (I used a thicker lattice crust). Flute edge. Brush with egg wash and sprinkle with sugar.
- Bake pie. Place the pie dish on top of the baking sheet in the oven. Bake for 50 minutes. Cover the crust with foil or a pie shield if the crust is browning too fast before the apples are done.
- Cool. Remove pie from oven and let cool completely on a cooling rack to thicken (about 2 to 3 hours). Serve the pie with vanilla ice cream, if desired.
Notes
Apples: I prefer to use Granny Smith. You can also do a mix with Honey Crisp. Make sure to slice them all the same thickness (or they won't bake properly). I like to cut them from the shorter edge so the pieces are bite-sized.
Crust: I prefer a thicker lattice pie crust (pictured) on top, but you can simple top the apple pie with the additional pie crust and cut slits in top to vent.
Make-ahead: This pie can be baked 24 to 48 hours in advance.
Nutrition
Serving: 1g, Calories: 334kcal, Carbohydrates: 61g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 110mg, Potassium: 158mg, Fiber: 4g, Sugar: 35g, Vitamin A: 208IU, Vitamin C: 5mg, Calcium: 18mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
