Apple Pie

There is something about the scent of apple pie baking in the oven that feels like the coziest kind of hug.

For me, this classic, simple, flaky, and perfectly spiced pie brings back Sunday afternoons with my family gathered in the kitchen, everyone sneaking a slice of apple before the filling hit the pot.

My husband, Charles, calls this his absolute favorite dessert, and honestly, it has become our official welcome to fall tradition, though we make it all year because apples never really go out of season.

Serve it warm with a scoop of vanilla ice cream, a cloud of whipped cream, or just plain from the pan; it is a total crowd pleaser every single time!

Apple Pie

I have experimented with nearly every variety at the farmer’s market, and I always come back to apples that hold a bit of their shape when baked. You want tender slices, not complete mush!

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Granny Smith, Ambrosia, and Gala are my go to picks, and mixing two or even all three creates beautiful layers of flavor.

Granny Smith brings that bright, tart punch and stays noticeably less sweet than the others, which balances the caramel like brown sugar so well.

If you have Honeycrisp or Pink Lady on hand, they work too; just keep in mind that a firmer apple gives your pie that satisfying bite.

What is the Best Apple to use in Apple Pie?

Before we get to the bubbling apple goodness, let’s talk about the buttery foundation underneath it all. My favorite pie crust is the one I turn to for quiches, galettes, and every holiday pie because it is flaky, rich, and honestly just tastes better than anything you can grab from the store.

It rolls out like a dream and holds up to a juicy filling without turning soggy. I have a separate post that walks you through every little trick for the flakiest layers, so head over to my Perfect Pie Crust guide and whip up a batch!

When you make it ahead and chill the discs, pie day becomes so much easier.

Perfect Pie Crust

This method is the secret to a pie that never has that dreaded gap between the top crust and the filling or a soggy bottom. By gently cooking the apples on the stovetop first, you lock in the perfect texture and get the spices working their magic early.

Ingredients

For this recipe, you will need:

• 1 recipe Perfect Pie Crust
• 1/4 cup butter
• 8 cups thinly sliced apples, peeled and cored
• 2/3 cup lightly packed brown sugar
• 1 tablespoon all purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon water
• Coarse sugar, optional

Granny Smith apples are my first choice for this recipe. Their tartness stands up to the sweet, spiced filling in the most delicious way, and they keep their shape beautifully after baking.

Instructions

1. Set aside a 9 inch pie plate and preheat your oven to 425°F.
2. Melt the butter in a large pot over medium low heat. Add the sliced apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir everything together and cook, stirring occasionally, until the apples soften, about 8 to 10 minutes. Remove from the heat and set aside to cool.
3. Meanwhile, divide your prepared pie dough in half if it is not already in two discs and lightly flour a work surface. Roll one disc out to about ⅛ inch thick, a bit larger than your pie plate. Transfer the rolled dough into the plate and gently press it into the bottom.
4. Make the egg wash by whisking the egg and water together in a small bowl. Set it aside.
5. Once the filling has cooled, spoon it into the prepared crust. Roll the second disc of dough out on a lightly floured surface and place it on top of the pie. You can also cut the rolled dough into strips and create a braided lattice top if you are feeling fancy! If you are not braiding, remember to cut a few vents. Trim the excess dough and crimp the edges with your fingers to seal.
6. Lightly brush the top of the pie with the egg wash and sprinkle evenly with coarse sugar if you like a sparkly, crunchy crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking until the pie is golden brown and the filling bubbles through the vents, around 40 minutes. If the crust starts to brown too quickly, tent a piece of aluminum foil over the top. Let the pie cool before slicing so the filling can set up nicely.

I love making this pie a day ahead because the flavors deepen overnight, and it makes holiday morning so calm. Store it loosely covered at room temperature, and warm individual slices briefly in the oven if you miss that fresh baked feeling. Trust me, one forkful and you will understand why this recipe is the heart of our family table.

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Apple Pie

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Apple Pie There is something about the scent of apple pie baking in the oven that feels like the coziest kind of hug. For me, this classic, simple, flaky, and perfectly spiced pie brings back Sunday afternoons with my family gathered in the kitchen, everyone sneaking a slice of apple before the filling hit the pot.

• Total Time: 0 min
• Yield: 8 1x

Ingredients

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1 Perfect Pie Crust Recipe
1/4 cup butter
8 cups thinly sliced apples, peeled and cored
2/3 cup lightly packed brown sugar
1 tablespoon all-purpose flour
2 teaspoons cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt
1 egg
1 teaspoon water
Coarse sugar

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Instructions

1-Set aside a 9-inch pie plate and: Set aside a 9-inch pie plate and preheat the oven to 425 F.
2-Melt the butter in a large pot: Melt the butter in a large pot over medium-low heat. Add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir together and cook, stirring occasionally, until the apples soften, 8 to 10 minutes. Remove from the heat and set aside to cool.
3-Meanwhile, divide the prepared pie dough in: Meanwhile, divide the prepared pie dough in half (if not already in 2 discs) and lightly flour a work surface. Roll one disc of dough out to around 1/8-inch thick, (a bit larger than your pie plate). Transfer the rolled sheet of dough into the pie plate, gently pushing it in to the bottom.
4-Make the egg wash by whisking together: Make the egg wash by whisking together the egg and water in a small bowl. Set aside.
5-Transfer the cooled cooked pie filling into: Transfer the cooled cooked pie filling into the prepared crust. Roll the other disc of pie dough out onto a lightly floured surface and transfer on top of the pie. Alternately, you can cut the rolled pie dough into strips using a pizza cutter and braid the top layer. Cut vents in the pie crust if not braiding. Trim the excess dough hanging over the sides and crimp the edges of the pie with your fingers to seal.
6-Lightly brush the top of the pie: Lightly brush the top of the pie with the egg wash and sprinkle evenly with coarse sugar, if desired. Bake the pie for 15 minutes at 425 F, reduce the temperature to 350 F, and continue baking until golden brown and the apple pie filling bubbles through the vents, around 40 minutes. Place a piece of aluminum foil over the pie during the cooking process if the crust starts to get too brown. Set aside to cool before serving.

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• Prep Time: 0 min
• Cook Time: 0 min
• Method: bake