Description
This classic apple pie recipe delivers a perfectly flaky double crust filled with a spiced, tender apple filling. The apples are not precooked but instead softened by resting in sugar, spices, and salt, creating a deeply flavorful pie with a golden brown, shiny crust from the egg wash. An ideal dessert to impress with traditional homemade flavor and texture.
Ingredients
Scale
Pie Crust
- 1 (9-inch) double crust homemade pie crust, our recipe makes 2 crusts (one for the top and one for the bottom)
Filling
- 4 ¼ pounds (1925g) baking apples, about 8 large apples
- 1/2 cup (100g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (14g) butter
For Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the apples: Peel, quarter, and core the apples, then slice them into 1/4-inch slices. Place these slices into a very large bowl to start the filling process.
- Mix the pie filling: Sprinkle the brown sugar, granulated sugar, salt, cinnamon, ginger, cardamom, allspice, and freshly grated nutmeg evenly over the sliced apples. Toss everything thoroughly to combine and let the mixture sit on the counter for 1 hour to allow the apples to soften and absorb the flavors.
- Roll out the bottom crust: On a floured work surface, roll out half of the pie dough to fit a 9-inch pie dish. Roll from the center outward, lifting and turning the dough frequently to maintain even thickness. The dough should be about 1 ½ to 2 inches larger than the pie dish diameter.
- Add the crust to the pie dish: Carefully transfer the rolled-out dough into the pie dish, taking care not to stretch it. Trim the excess dough, leaving about 1 inch overhang. Place the dish with dough into the refrigerator until it’s time to assemble the pie.
- Roll out the top crust: Roll out the remaining dough to the same size as the bottom crust and place it on a parchment-lined baking sheet. Keep it refrigerated until you’re ready to cover the pie.
- Prepare the oven: Position a rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with foil or parchment paper to bake the pie on.
- Add the apples to the pie: Toss the cornstarch with the apple filling to thicken the juices. Pack the apples densely into the prepared bottom crust, mounding them slightly above the crust’s edge. Save any excess apples for another use.
- Add the apple juices: Pour the liquid collected at the bottom of the apple mixture over the apples in the pie, but leave behind any excess if it exceeds 3/4 to 1 cup to avoid overly runny filling.
- Dot apples with butter: Cut the butter into small pieces and evenly dot them over the apple filling.
- Add the top crust: Place the second dough circle over the filling, or create a lattice pattern if desired. Cut slits in the crust if using a full top crust to allow steam to escape during baking.
- Crimp the edges: Trim excess dough and fold the edges under to form a thick rim, then crimp or pinch the edges to seal the pie.
- Add the egg wash: Whisk the egg with 1 tablespoon water and brush this mixture over the top crust to achieve a glossy, golden finish.
- Bake the apple pie: Place the pie on the prepared baking sheet and bake for about 75 minutes, rotating it periodically for even browning. If the crust browns too fast, cover it loosely with a foil dome to prevent burning.
- Check for doneness: The pie is finished when juices bubble through the vents or when an internal thermometer reads 195°F. The apples should feel soft when pierced with a knife.
- Cool the baked pie: Allow the pie to cool completely for at least 2 hours before slicing to let the filling thicken fully and prevent soggy slices.
Notes
- This recipe does not require precooking the apples, relying instead on resting to soften them.
- For best results, use a flaky homemade pie crust as suggested in the recipe.
- Reserve excess apples or juice to avoid an overly wet filling.
- Egg wash adds a beautiful shine and promotes browning of the pie crust.
- Cooling the pie completely is essential for the filling to set properly before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 583
- Sugar: 50.4g
- Sodium: 226.4mg
- Fat: 25.2g
- Saturated Fat: 15.4g
- Unsaturated Fat: approx. 9.2g
- Trans Fat: 0g
- Carbohydrates: 88.6g
- Fiber: 4.2g
- Protein: 5g
- Cholesterol: 64.8mg
