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Apple Pie

Apple pie with a flaky double crust and a thick, bubbling spiced apple filling. Sliced apples are tossed with sugars, warm spices, and cornstarch, then baked hot then lowered to bake until deep golden.
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Prep Time 30 minutes
Cook Time 1 hour
resting 2 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 pie crusts homemade or refrigerated
Apple filling
  • 6 apples large; mix of Granny Smith and Honeycrisp; peeled and sliced 1/4 inch thick
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter diced
Top crust
  • 1 egg beaten
  • 1 tbsp water
  • 2 tbsp sugar for sprinkling
  • 1 tsp cinnamon for sprinkling

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and fill
  1. Preheat oven to 425°F and fit one crust into a 9-inch pie dish.
  2. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then let sit 15 minutes so juices start to release.
  3. Drain any excess liquid, then pile the apple filling into the crust, mounding in the center to help it bake up high.
  4. Dot the filling with diced unsalted butter so pockets of fat melt and flavor the apples.
Assemble and bake
  1. Top with the second crust, crimp the edges to seal, and cut steam vents so steam can escape.
  2. Brush the crust with egg wash (beaten egg mixed with water), then sprinkle with sugar and cinnamon for a crisp, aromatic top.
  3. Bake 25 minutes at 425°F until the crust starts to set and the filling begins to bubble around the edges.
  4. Reduce oven temperature to 375°F and bake 30-35 more minutes until the crust is deep golden and the filling bubbles visibly.
Cool and slice
  1. Cool at least 2 hours before slicing so the filling thickens and won’t run.

Notes

For the cleanest slices, cool until the center is firm and no longer looks loose. Store covered in the refrigerator up to 4 days; reheat slices in a 350°F oven for 10-12 minutes. Freezing is not recommended for best crust texture. For a lighter option, replace half the granulated sugar with an equal amount of a 1:1 sugar substitute designed for baking.