Apple Pie

5 from 1 vote

There's nothing more classic than an Apple Pie, especially during the fall and winter. It's warm, cozy and has a homemade crust that's buttery, flaky and delicious!

Prep Time30

Cook Time1

Cooling time:1

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 272kcal

Author: Catherine McCord

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
1 egg (for egg wash)
ice cream or whipped cream for serving, optional

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.

Notes

To Store: Cover and refrigerate pie for up to 4 days or leave at room temperature for one day.

Perfecting the crust: Keep your butter cold, and don't overwork the dough – you want those delightful flaky layers. A little patience goes a long way. Watch my video for How to Make the Perfect Pie Crust for the recipe and 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 apple 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.

Nutrition