Classic Apple Pie

a slice of apple pie on a plate with a fork

A basic, classic apple pie recipe with the flavors you expect from this seasonal dessert.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Cool Time 2

Total Time 3 30

Servings slices

Calories 337kcal

Author Meghan

Equipment

9-inch pie plate

Ingredients

For the Filling:

½ cup sugar
¼ cup flour all purpose or gluten free
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon of salt
6 cups thinly sliced peeled apples approx. 6-8 medium
1 tablespoon lemon juice
2 tablespoons firm butter if desired

For the Crust:

pie crust for a double crust pie see note
2 teaspoons water or cream
1 tablespoon sugar

Instructions

Heat oven to 425°F. Line a baking sheet with aluminum foil and set aside.
Roll out the bottom crust dough and fit into a 9-inch pie plate. Roll out the top crust and set aside.
In a large bowl, combine the sugar, flour, cinnamon, nutmeg, and salt.
½ cup sugar, ¼ cup flour, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon of salt
Stir in the apple slices and lemon juice.
6 cups thinly sliced peeled apples, 1 tablespoon lemon juice
Transfer the filling mixture into the pie plate lined with the bottom crust. Cut butter into small pieces and sprinkle over apples.
2 tablespoons firm butter
Cover the apples with the rolled top crust. Seal the edges of the pie and flute the crust using your index finger on one hand and your thumb and index finger on your other hand. Cut slits in the top crust to vent.
Use a pastry brush to brush water or cream over top pastry and sprinkle with sugar.
2 teaspoons water, 1 tablespoon sugar
Cover the edges of the crust with a ring of aluminum foil to protect the outer crust from browning too quickly. Alternatively, you may start to bake the pie and add the aluminum foil ring when the outer crust looks brown. (See note).
Place pie plate onto the aluminum-lined baking sheet and plate into oven.
Bake 40 to 50 minutes or until crust is golden brown and and juices begin to bubble through the slits. This may take longer for apples with a firmer flesh. Once the center of the top crust has started to brown, remove the foil ring and allow the outer crust to brown. If the outer crust begins to brown faster than the inner crust, replace foil ring and continue to bake until the inner crust is properly baked. You may completely cover the top crust with foil if the crust is finished but the apples need more time to soften.
Remove pie and cool for at least 2 hours before serving.

Notes

Find the All Butter Pie Crust Recipe HERE and All Butter Gluten Free Pie Crust Recipe HERE

An aluminum foil ring is your tool to adjust how the outer crust bakes relative to the inner crust. Without a foil ring, the outer crust tends to cook more quickly. You may choose to start off baking the pie with the foil ring on then remove it once the inner crust starts to brown, or you may allow the outer crust to brown then add the ring to allow the inner crust to continue to bake. If at any point your outer crust is looking brown before your inner crust, add the foil ring and continue to bake.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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