Classic Homestyle Apple Pie
A quintessential American apple pie featuring a flaky, buttery crust filled with tender, cinnamon-spiced apples. This recipe includes a unique step to pre-cook the apple filling for enhanced flavor and texture.
- Prep3h
- Cook1h 5m
- Total7h
- DifficultyMedium
- Servings8
This apple pie is a testament to the simple joys of homestyle baking. It's built around a generous filling of tender apples, kissed with cinnamon and other warm spices, all encased in a perfectly flaky, all-butter crust. The secret to its exceptional flavor and texture lies in a brief pre-cooking of the apple filling, which ensures the apples are perfectly soft without becoming mushy.
Whether you're a seasoned baker or just starting out, this recipe delivers a truly comforting and delicious dessert. It’s ideal for holidays, family gatherings, or simply as a sweet treat to enjoy with a scoop of vanilla ice cream.
Ingredients
Egg Wash
Converted amounts are rounded.
Method
- Prepare your chosen pie crust recipe up to step 5, then chill the dough for at least 2 hours.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently place it into a 9-inch pie dish, pressing it into the bottom and sides. Keep the second dough disc refrigerated.
- Combine the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg in a large bowl. Toss until the apples are evenly coated.
- Transfer the apple mixture to a large skillet or Dutch oven. Cook over medium heat, stirring occasionally, for about 5 minutes until the apples just begin to soften. Remove from heat and let cool slightly.
- Preheat your oven to 400°F.
- Spoon the slightly cooled apple filling into the prepared pie crust. Pile the apples high; it's okay if the filling seems abundant.
- Roll out the second disc of dough into a 12-inch circle. Cut it into strips (about 1-inch wide) and weave them over the filling to create a lattice top. Trim any excess dough, fold the edges of the top crust under the bottom crust, and press to seal. Crimp the edges decoratively.
- Brush the lattice crust evenly with the egg wash and sprinkle with coarse sugar, if desired. You can chill the pie for 20-30 minutes to help the lattice hold its shape.
- Bake the pie at 400°F for 25 minutes. Then, reduce the oven temperature to 375°F and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. Use a pie shield or foil to prevent the edges from burning.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing and serving.
💡 Tips
- For best results, use a mix of apple varieties like Granny Smith and Honeycrisp for a balance of tartness and sweetness.
- If you don't have a pie shield, you can create a makeshift one by folding a piece of aluminum foil into a ring.
- Ensure the pie cools completely; slicing a warm pie will result in a runny filling.
Inspired by a recipe from Sally's Baking Addiction