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Classic Homemade Apple Pie Recipe

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This classic homemade Apple Pie is the perfect blend of flaky crust and warm, spiced apple filling. Simple yet irresistibly delicious, it features tender apples cooked with cinnamon, brown sugar, and a hint of lemon, all encased in a buttery, golden pie crust. Ideal for dessert or any cozy occasion, this recipe yields a timeless pie that’s sure to impress.

Ingredients

Pie Crust

  • 1 Perfect Pie Crust Recipe*

Filling

  • ¼ cup butter
  • 8 cups thinly sliced apples, peeled and cored (Granny Smith recommended, but Golden Delicious or Gala will also work)
  • ⅔ cup lightly packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt

Topping

  • 1 egg
  • 1 teaspoon water
  • Coarse sugar, optional

Instructions

  1. Prepare Oven and Pie Plate: Set aside a 9-inch pie plate and preheat your oven to 425°F (220°C) to ensure it’s hot and ready when the pie is assembled.
  2. Cook the Filling: Melt the butter in a large pot over medium-low heat. Add the sliced apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir to combine and cook, stirring occasionally, until the apples soften slightly and the mixture thickens, about 8 to 10 minutes. Remove from heat and allow to cool completely.
  3. Roll Out Bottom Crust: While the filling cools, divide your prepared pie dough into two halves if not already done. On a lightly floured surface, roll out one disc to about 1/8-inch thickness, making it a little larger than your pie plate. Gently transfer this dough into the pie plate, pressing it into the edges and bottom.
  4. Prepare Egg Wash: In a small bowl, whisk together the egg and water until well combined. This will give your pie a shiny, golden crust.
  5. Assemble the Pie: Spoon the cooled apple filling into the prepared bottom crust. Roll out the second dough disc into a similar size. You can either place the rolled dough on top as a solid top crust or cut it into strips and create a lattice or braided pattern. If using a solid crust, cut vents in the top to allow steam to escape. Trim excess dough hanging over the sides and pinch or crimp the edges to seal the pie.
  6. Apply Egg Wash and Sugar: Brush the egg wash evenly over the top crust to promote browning. If desired, sprinkle coarse sugar over the top for extra sparkle and crunch.
  7. Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). Then reduce the temperature to 350°F (175°C) and continue baking for approximately 40 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
  8. Protect the Crust: If the edges or top crust start to brown excessively before the filling is done, tent the pie loosely with aluminum foil to prevent burning.
  9. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set for clean slices.

Notes

  • The Perfect Pie Crust Recipe can be referenced for a flaky, buttery crust base.
  • Granny Smith apples are preferred for their tartness, but you can use other varieties like Golden Delicious or Gala depending on your sweetness preference.
  • To achieve a crunchy sugar topping, coarse sugar is recommended but optional.
  • Cooling the pie before slicing ensures the filling sets properly and prevents it from running.
  • Use foil shields during baking to prevent over-browning if necessary.

Find it online: https://bitezly.com/classic-homemade-apple-pie-recipe/