Apple Pie
Make the coziest Apple Pie from scratch with this easy apple pie recipe! Featuring a deliciously gooey and spiced apple pie filling with fresh apples and a flaky golden all-butter lattice pie crust, this all American Apple Pie recipe is perfect to impress your loved ones this fall!If you love apples, check out my Apple Slab Pie with Icing and Puff-Pastry Caramel Roses too!
Ingredients
- 2 discs pie crust (I used my Homemade Pie Crust Recipe to make mine)
- 3 lbs (1300 g) apples (about 7-8 apples, peeled, cored, and sliced into 1/8-inch or 8 mm thick slices. I like Honeycrisp and Granny Smith)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (100 g) white sugar
- 1/2 cup (100 g) brown sugar
- 2 tbsp (20 g) cornstarch
- 1 and 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg (whisked, for the egg wash)
Instructions
- Make the crust following my Homemade Pie Crust recipe or use your favorite crust recipe. This step can be done 1-2 days ahead of time, if desired.
- Make the apple pie filling. While the pie crust is chilling, prepare the filling. In a medium non-stick skillet over medium-low heat, mix together the apples, white sugar, brown sugar, cornstarch, cinnamon, allspice, cloves, and salt.Cover the mixture with a lid and cook over medium-low heat for 15-20 minutes or until the apple slices are fork-tender (check every 3-5 minutes and stir). If you notice that the apples are sticking, stir in 1 tablespoon water (if needed, you can add more but try not to use too much or the filling won’t thicken up).Remove from heat, stir in the vanilla extract, and transfer to a baking pan or sheet making sure the apples are spread out so they can cool down a bit (you can also pop this in the refrigerator and let it chill while you follow the next steps).
- Preheat the oven to 400F (200C).
- Assemble the pie. Remove the first disc of dough from the refrigerator and transfer it to floured work surface. Use a lightly floured rolling pin to roll it out into a 12-inch (30 cm) disc then place into a 9-inch (22 cm) pie dish. Add the pie filling to the crust in an even layer.
- Make the lattice top. Remove the second disc of dough from the refrigerator and roll it out just like the first one. Using a knife, cut the pie dough into 6 strips about 2 inches (5 cm) wide each.Lay the strips over and under one another on top of the prepared pie, pulling back strips as needed to weave. Cut off any extra dough from the ends of the strips, press the ends of each strip into the bottom layer of the crust and flute or crimp the edges.
- STEP SIX: Bake in the middle rack of your oven for 15-20 minutes at 400F (200C), then reduce the oven temperature to 350F (180C) and bake for another 30-40 minutes. The filling should be bubbling along the sides of your pie. Cover the pie with aluminum foil if you notice the crust browning too quickly. Allow to cool down before serving (1-2 hours).
Notes
Make-Ahead Instructions: you can prep ahead both the crust and filling. For the crust, you can store it in the refrigerator for up to 1-2 days or in the freezer for up to 3 months. For the apple pie filling, allow it to cool down to room temperature before covering or storing in an air-tight container in the refrigerator for up to 1-2 days. Allow to come to room temperature before adding it to the pie. Do not assemble the pie ahead of time.
Storing Instructions: you can store apple pie covered with plastic wrap at room temperature for up to 1-2 days. If you want to store it for longer than 2 days, store covered in the refrigerator for another 2-3 days.
Freezing Instructions: I personally do not recommend freezing as I don’t like the texture of frozen and thawed pies (I think they always turn soggy) but it can be frozen for up to 2 months and thawed in the refrigerator overnight, if desired. Allow to come to room temperature before serving. Do not freeze the unbaked pie.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 209kcalCarbohydrates: 52gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 21mgSodium: 26mgPotassium: 216mgFiber: 4gSugar: 44gVitamin A: 123IUVitamin C: 9mgCalcium: 30mgIron: 0.5mg
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