Homemade Apple Pie Recipe

4.89 from 17 votes

A tender and flaky, all-butter pie crust envelopes tart apple slices that are drenched in sugar and warm spices like cinnamon and nutmeg. Your mouth will be watering when you smell this apple pie baking to perfection in the oven!

Prep Time1 hr

Cook Time1 hr

Total Time2 hrs

Course: Dessert

Cuisine: American

Servings:

Calories: 428kcal

Author: Amy Duska

Equipment

9" x 2" Deep Dish Pie Plate
Baking Sheet
Rolling Pin

Ingredients

Homemade Pie Crust Use one full recipe which makes 2 pie crusts
7 large Granny Smith Apples Peeled, cored and sliced into ½ inch slices
½ cup granulated sugar
½ cup light brown sugar loosely packed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 lemon zest and juice
1 large egg lightly beaten in a small bowl for egg wash
2 tablespoons sanding sugar optional

Instructions

Prepare the Pie Crust as directed and chill.
Prepare Apple Pie Filling: In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.
Place oven rack in the center position and Preheat the oven to 400°F.
Bottom Crust: Remove one disc from the fridge and let rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12" circle that is ⅛" thick. Carefully lay the crust into the bottom of a deep dish pie plate.
Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl.
Top Crust: Remove the second disc of chilled pie dough from the fridge; let rest for 5 minutes at room temperature. On a lightly floured surface, roll it out into a 12" circle at ⅛" thick. Carefully lay it over the apple filling.
Trim and Seal the Edges: Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
Egg Wash: Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly.
Cool at room temperature for at least 3 hours.

Notes

Best apple varieties to use for apple pie: Granny Smith, Honeycrisp, Jonathan, Jazz, Golden Delicious, Jonagold and Pink Lady apples.
If using a standard pie dish (9" x 1 ¼"), use 6 apples. Keep all other measurements the same.
Make up to 2 days in advance and store loosely covered, at room temperature. Store any leftovers tightly covered in the refrigerator for up to 3 more days.
Freeze a baked apple pie for later: Let the baked pie cool completely and then place in the freezer, uncovered. When completely frozen, tightly wrap the pie in a few layers of plastic wrap. You can also use a large freezer bag. A baked apple pie will stay good in the freezer for up to 4 months. When you are ready to serve, let the pie thaw at room temperature for one hour. Reheat the pie in the oven at 375°F on the lowest oven rack for 35 to 40 minutes or until heated through.
Freeze an unbaked apple pie for later: An unbaked apple pie will stay good in the freezer for up to 2 months. Follow steps 1-7, except DO NOT cut vents in the top of the pie crust. Place the unbaked pie in the freezer, uncovered. After one hour, remove from the freezer, tightly wrap with plastic wrap or use a plastic freezer bag. Freezing the unbaked pie before wrapping will help keep the shape of the dough around the edges. When you're ready to bake, do not thaw. Cut vents in the top of the crust and bake at 425°F for 15 minutes. Reduce the heat to 375°F and bake an additional 35-45 minutes or until the crust is golden brown and the juice begins to bubble.

Nutrition