If you’re anything like me, you understand the magical appeal of a warm, freshly baked apple pie straight out of the oven. The nostalgic aroma of cinnamon and apples, the golden, flaky crust that crumbles oh-so-perfectly, it’s a treat that never goes out of style. This classic Apple Pie recipe will have your taste buds soaring!
Why Apple Pie is The Epitome of “Pie”
Apple pie isn’t just a dessert; it’s an experience! It’s the epitome of comfort and a surefire way to evoke warm, fuzzy feelings. There’s just nothing better than a big slice of apple pie with a scoop of ice cream on top. Plus, making apple pie is a fantastic way to bring your family together, especially during the holiday season. Get the kids involved in helping you make this all-time favorite that never fails to impress and satisfy a craving for something sweet.
How to Make Classic Apple Pie
The Ingredients
- Double Layer Homemade Pie Crust (store-bought will work too!)
- Apples
- Cinnamon
- Nutmeg
- Granulated Sugar
- Brown Sugar
- All Purpose Flour
- Lemon Juice
- Butter
- Egg wash
- Ice Cream or Whipped Cream, for serving
The Instructions
1. Make the dough: Prepare pie crust and refrigerate until ready to use.
2. Combine Ingredients: Place the apples, cinnamon, nutmeg, sugar, flour and lemon juice in a large bowl and stir to combine.
3. Cook the Apples: In a large sauté pan or pot, melt the butter over medium heat. Add the apples and any drippings in the bowl and cook the apples for 5-7 minutes or until the just start to soften. You don’t want them to be too soft. Set aside the mixture and allow to cool.
4. Prep the Oven: Preheat oven to 400°F.
5. Roll Our Bottom Pie Crust: Roll out half of the pie dough on a floured surface just wider than a deep dish pie plate. Carefully slide the dough into the pie plate, tuck under any excess dough.
6. Fill the Pie: Spoon the apples into the pie plate (it’s ok if they’re still a bit warm) and refrigerate while you roll out the remaining dough. If you don’t have space in your refrigerator you can place in a freezer for up to 10 minutes.
7. Roll Out Top Pie Crust: Next, roll out the remaining piece of pie dough until just wider than the pie plate.
8. Top the Pie: Remove the apple filled pie plate from the refrigerator or freezer and top with remaining piece of pie dough folding the dough over the bottom piece of dough. Crimp the edges.
9. Add the Egg Wash: Gently brush with the egg wash if desired to make the crust more golden.
10. Bake to Perfection: Place the pie plate on a baking sheet (to prevent any liquid from oozing out) and bake for 50-60 minutes or until the crust is golden.
11. Allow to Rest: Remove pie from the oven and allow to remain at room temperature for 2-3 hours. This allows the juices to settle and makes it easier to slice the pie.
12. Slice and Serve: Cut the pie into wedges and top with whipped cream or ice cream.
Tips for Perfect Apple Pie
- Perfecting the crust: Remember, a flaky, buttery crust is the backbone of any excellent apple pie. Keep your butter cold, and don’t overwork the dough – you want those delightful flaky layers. A little patience here goes a long way. Watch my video for How to Make the Perfect Pie Crust for some tips!
- Apple selection: Go for a mix of tart and sweet apples to achieve that ideal balance of flavors. Slice them evenly, around 1/4 inch thick, for even cooking and distribution of flavors.
- Let it cool: As tempting as it may be to dig in right away, let your pie cool for at least an hour or longer before serving. This allows the filling to set and ensures you get those neat, picture-perfect slices.
If You Love This Recipe Then Try:
Treat yourself and your loved ones to a heartwarming slice of this classic dessert. From the satisfying crisp of the crust to the luscious, cinnamon-infused apple filling, every bite is an absolute delight! Let me know in the comments what you think of this recipe and tag me on social media if you make it!
Apple Pie
Ingredients
- homemade pie crust or store-bought pie crust
- 8 apples peeled and cut into 1/4 inch thick slices
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- Juice of 1 small Lemon about 1 1/2 tbsp
- 1 tablespoon butter
- egg wash
- ice cream or whipped cream for serving
Instructions
- Prepare pie crust and refrigerate until ready to use.
- Place the apples, cinnamon, nutmeg, sugars, flour and lemon juice in a large bowl and stir to combine.
- In a large sauté pan or pot, melt the butter over medium heat.
- Add the apples and any drippings in the bowl and cook the apples for 5-7 minutes or until they just start to soften. You don’t want them to be too soft. Set aside the mixture and allow to cool.
- Preheat oven to 400°F.
- On a floured surface, roll out half of the pie dough just wider than a deep dish pie plate. Carefully slide the dough into the pie plate, tuck under any excess dough.
- Spoon the apples into the pie plate (it’s ok if they’re still a bit warm) and refrigerate while you roll out the remaining dough. If you don’t have space in your refrigerator you can place in a freezer for up to 10 minutes.
- Roll out the remaining piece of pie dough until just wider than the pie plate.
- Remove the apple filled pie plate from the refrigerator or freezer and top with remaining piece of pie dough folding the dough over the bottom piece of dough. Crimp the edges.
- Gently brush with the egg wash if desired to make the crust more golden.
- Place the pie plate on a baking sheet (to catch any liquid that may spill over) and bake for 50-60 minutes or until the crust is golden.
- Remove pie from the oven and allow to remain at room temperature for 1-3 hours. This allows the juices to settle and makes it easier to slice the pie.
- Cut the pie into wedges and top with whipped cream or ice cream.
