Easy Classic Apple Pie Recipe

Introduction

Easy Apple Pie is a classic dessert that’s perfect for any occasion. With a flaky crust and sweet, spiced apple filling, this recipe is approachable for home bakers seeking homemade comfort in every bite.

Ingredients

• 2 (9″) pie crusts
• 7 large Granny Smith apples, peeled, cored, and sliced into 1/2 inch slices
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (loosely packed)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• Zest of half a lemon
• 1 large egg, lightly beaten (for egg wash)
• 2 tablespoons sanding sugar (optional)

Instructions

1. Step 1: Prepare your pie crusts. If making from scratch, chill the dough for at least 1 hour before rolling. Alternatively, follow package directions for store-bought crusts.
2. Step 2: Place the oven rack in the center position and preheat the oven to 400°F (204°C).
3. Step 3: In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss gently to coat evenly.
4. Step 4: Remove the pie crust dough from the fridge and let it rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12-inch circle about 1/8 inch thick. Carefully place it into the bottom of a deep dish pie plate.
5. Step 5: Spoon the apple filling into the pie crust, discarding any excess juices from the bowl. Roll out the second crust disc to the same thickness and place it over the filling.
6. Step 6: Trim the dough around the edge of the pie plate with a sharp knife. Lift and press the edges where the two crusts meet, then fold them under to create a neat border. Cut four slits in the top crust to allow steam to escape. Place the pie on a baking sheet.
7. Step 7: Brush the top crust with the beaten egg wash and sprinkle with sanding sugar if using. Cover the edges with a pie shield or foil strips to prevent over-browning during the first 25 minutes of baking.
8. Step 8: Bake at 400°F (204°C) for 25 minutes. Remove the pie shield carefully, reduce the oven temperature to 375°F (190°C), and bake for an additional 30-35 minutes until the crust is golden and filling is bubbly. Let the pie cool at room temperature for at least 3 hours before serving.

Tips & Variations

• Use Granny Smith apples for a tart flavor that balances the sweetness perfectly.
• For added depth, try mixing in a teaspoon of vanilla extract with the filling.
• If you prefer a sweeter pie, increase the granulated sugar by a quarter cup.
• Brush the crust with milk instead of egg wash for a dairy-free option, though it won’t brown as deeply.
• Try adding chopped nuts like walnuts or pecans on top for some crunch.

Storage

Store leftover apple pie loosely covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. To reheat, warm slices in a 350°F (175°C) oven for about 15 minutes or until heated through. Avoid microwaving to prevent a soggy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can use a mix of tart and sweet apples like Fuji, Honeycrisp, or Braeburn for varied flavor and texture. Just ensure they hold their shape when baked.

Do I need to blind bake the pie crust?

No, this recipe doesn’t require blind baking since the filling cooks thoroughly and the crust bakes evenly without it.

Easy Classic Apple Pie Recipe

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A classic and easy-to-make apple pie featuring a flaky homemade pie crust filled with a spiced mixture of Granny Smith apples, sugars, and warm spices. This recipe guides you through making the perfect apple pie with a golden-brown top crust, perfect for any occasion or holiday dessert.

• Author: Maya
• Prep Time: 1 hour 30 minutes
• Cook Time: 55-60 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 (9-inch) pie, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 2 (9″) pie crusts (homemade or store-bought)

Apple Filling

• 7 large Granny Smith apples, peeled, cored and sliced into 1/2 inch slices
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, loosely packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• Zest of half of a lemon

Finishing

• 1 large egg, lightly beaten for egg wash
• 2 tablespoons sanding sugar (optional)

Instructions

1. Prepare the Pie Crust: Begin by preparing a flaky pie crust recipe to yield two 9-inch crusts or use store-bought pie crusts according to package instructions. Chill the dough for at least one hour before rolling out to ensure pliability and flakiness.
2. Preheat the Oven: Place the oven rack in the center position and preheat the oven to 400°F (204°C) to ensure an even baking temperature for the pie.
3. Mix the Filling: In a large bowl, combine the sliced Granny Smith apples with granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss thoroughly to coat all apple slices evenly with the spices and sugars, ensuring a flavorful filling.
4. Roll Out Bottom Crust: Remove the chilled pie crust dough from the refrigerator and allow it to rest at room temperature for 5-10 minutes. On a lightly floured surface, roll out one disc into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to the bottom of a deep dish pie plate, fitting it gently.
5. Assemble the Pie: Spoon the prepared apple filling over the bottom crust, discarding any excess juice. Roll out the second dough disc to the same thickness and size and carefully lay it over the apples.
6. Seal and Vent: Trim any excess dough along the edges with a sharp knife. Lift and pinch the edges where the two crusts meet, fold under to create a neat seal, and crimp or press as desired. Cut four small slits in the top crust to allow steam to escape during baking. Place the pie on a baking sheet to catch any drips.
7. Apply Egg Wash and Sugar: Brush the top of the pie crust with the lightly beaten egg wash to promote a shiny, golden finish. Sprinkle sanding sugar over the surface if desired for extra sparkle and texture. Protect the edges of the crust with a pie shield or strips of foil to prevent over-browning during the initial baking stage.
8. Bake the Pie: Bake the pie at 400°F (204°C) for 25 minutes. Then carefully remove the pie shield, reduce oven temperature to 375°F (190°C), and continue baking for an additional 30-35 minutes until the top crust is golden brown and the filling juices are bubbling.
9. Cool Before Serving: Remove the pie from the oven and allow it to cool on a wire rack at room temperature for at least 3 hours. This resting period helps the filling to set for cleaner slices and enhanced flavor.

Notes

• For an easier pie crust option, store-bought pie dough can be used following the package directions.
• Use Granny Smith apples for their tartness and firm texture that holds up well during baking.
• Do not skip the chilling step for homemade dough to avoid shrinking or tough crust.
• Adjust sugar levels depending on preferred sweetness and tartness of apples used.
• Letting the pie cool fully before cutting ensures neat slices and better texture.

Keywords: apple pie, homemade apple pie, easy apple pie recipe, classic dessert, fall dessert, baking, Granny Smith apples