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Classic Apple Pie
This old-fashioned apple pie recipe is a fall staple!
Ingredients
- pastry for a double crust pie*
- 1 large egg yolk
- 1 tablespoon (15 ml) heavy cream
- 3 pounds (1360 g) assorted apples, peeled, cored, and cut into 1/4-inch slices**
- 2 tablespoons (30 ml) fresh lemon juice
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons (23 g) all-purpose flour, plus more for rolling the crust
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1 tablespoon (14 g) unsalted butter, cut into very small pieces
- sanding sugar, for sprinkling
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Instructions
- Place one half of the pie crust on a lightly floured work surface. Roll into a 12-inch round. Fit the dough into a 9-inch pie plate, pressing it into the edges. Trim the edges to a 1/2-inch overhang, and crimp the edges as desired.
- Roll out the other half of the pie crust to the same size and transfer to a baking sheet lined with parchment paper. Chill both until firm, about 30 minutes.
- In a small bowl, whisk together the egg yolk and cream to make an egg wash. Set aside.
- In a large bowl, mix the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Arrange the apples in the pie shell. Dot with the butter.
- Brush the rim of the pie shell with the egg wash. Cut out the remaining rolled-out pie crust into desired shapes. Arrange the cut-outs on top of the apples to cover well but with some spaces for venting. Brush the top with egg wash and sprinkle with sanding sugar, if desired. Freeze the pie for about 30 minutes or until the dough is firm.
- Preheat the oven to 400°F (200°C), with the rack positioned in the lower third of the oven. Place the pie on a lined, rimmed baking sheet. Bake for about 20 minutes, or until the crust begins to turn golden.
- Reduce the oven temperature to 350°F (175°C). Bake about 40 to 50 minutes, rotating the pan halfway through. The crust should be a deep golden brown and the juices should be bubbling and have thickened.
- Cool the pie on a wire rack before serving.
Notes
- *I prefer my all-butter pie crust, but feel free to use your favorite double crust pie crust recipe.
- **Recommended apples: Macoun, Granny Smith, Cortland, Jonagold, or Empire
- Recipe adapted from Martha Stewart’s Baking Handbook.
- Store at room temperature up to 2 days or in the refrigerator up to 5 days.
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