Description
This homemade apple pie features a buttery, flaky double crust encasing a warmly spiced filling made from a blend of tart and sweet apples. Perfectly balanced with cinnamon, allspice, and nutmeg, this classic dessert offers an inviting aroma and comforting flavors, making it a timeless favorite for any occasion.
Ingredients
For the Pie
- 3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples)
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 cup to 2/3 cup sugar, depending on sweetness preference
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 double-crust sour cream pie dough, or all-butter crust, or your favorite pie crust recipe
For the Egg Wash
- 1 large egg yolk
- 1 tablespoon cream
Instructions
- Peel, core, and slice the apples: Peel and core the apples, then cut them into evenly sized 1/4- to 1/2-inch slices or chunks. Toss sliced apples with lemon juice or apple cider vinegar in a large bowl to prevent browning.
- Make the apple pie filling: In a small bowl, mix sugar, flour, cinnamon, allspice, and nutmeg. Add this mixture to the apples and toss by hand until the apples are evenly coated. Sprinkle with vanilla extract and stir to combine thoroughly.
- Preheat the oven: Set the oven to 375°F. Position one rack in the lowest position with a large rimmed baking sheet to catch drips. Place a second rack in the lower third of the oven above the first.
- Roll out the dough and line the pie plate: Let one disk of pie dough sit at room temperature for 5 to 10 minutes, then roll it on a floured surface to a 12-inch circle about 1/8-inch thick. Transfer it gently onto a 9-inch pie plate and press to line the dish.
- Add the apple filling: Arrange the apple slices evenly in the dough-lined pie plate, mounding slightly in the center.
- Roll out the top crust, trim, and crimp the edges: Roll out the second dough disk into a 12-inch circle. Place it over the filling, trim excess dough leaving a 3/4-inch overhang, then fold the overhang under and press edges together. Flute edges with fingers or a fork. Chill if dough softens.
- Brush with egg wash and cut vents: Whisk egg yolk and cream together and brush over the top crust and edges. Cut several slits in the top crust to allow steam to escape.
- Bake: Place the pie on the upper rack above the baking sheet. Bake at 375°F for about 20 minutes until the crust begins to brown. Lower the temperature to 350°F and bake 60 to 90 minutes more until crust is golden and filling bubbles; center temperature should reach approximately 200°F. Tent with foil if crust browns too quickly.
- Cool: Transfer pie to a wire rack and cool for at least 1 hour. For best slicing and texture, let it cool completely. Serve warm or at room temperature.
Notes
- Use a mix of tart and sweet apples for balanced flavor and texture.
- Adjust sugar according to your preference and the tartness of your apples.
- If dough becomes too soft while working, chill it to make handling easier.
- Using a baking sheet under the pie helps catch any juices that bubble over during baking.
- Allow pie to cool fully for cleaner slices and thicker filling consistency.