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Apple Pie

Apple pie with a flaky golden double crust and a spiced apple filling, baked until the filling bubbles. Slice-ready after a long cool so the cornstarch sets for clean wedges.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pie crusts
  • 2 homemade or refrigerated pie crusts Use 2 crusts total (bottom and top), homemade or store-bought.
apple filling
  • 6 large apples (Granny Smith and Honeycrisp) Peel and slice 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 Dice into small pieces.
top crust
  • 1 egg Beaten for egg wash.
  • 1 tbsp water Mixed into egg wash.
  • 2 tbsp sugar For cinnamon sugar topping.
  • 1 tsp cinnamon For cinnamon sugar topping.

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prep and fill
  1. Preheat the oven to 425°F, fit one crust into a 9-inch pie dish, and set aside while you prepare the fruit filling.
  2. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then let the mixture sit for 15 minutes.
  3. Drain any excess liquid, then pile the apple filling into the crust and mound it in the center.
  4. Dot the filling with diced unsalted butter, then top with the second crust, crimp the edges, and cut steam vents.
Bake and finish
  1. Brush the top crust with the egg wash and sprinkle with cinnamon sugar.
  2. Bake at 425°F for 25 minutes, then reduce the oven to 375°F and bake 30 to 35 more minutes until the crust is deep golden and the filling bubbles.
  3. Cool the pie at least 2 hours before slicing so the filling sets cleanly.

Notes

For the best texture, let the pie cool at least 2 hours so cornstarch thickens the filling instead of running. Store covered in the refrigerator for up to 4 days; freeze baked pie (whole or sliced) up to 2 months. For a lighter option, use a reduced-sugar crust or replace some sugar with a 1:1 baking sweetener if you like, keeping the cornstarch amount the same for thick filling consistency.