Homemade Apple Pie
A classic dessert made simple, this Easy Apple Pie features buttery, flaky pastry wrapped around tender apple slices coated in cinnamon, nutmeg, and sugar. Brightened with lemon zest and juice, the filling strikes the perfect balance of sweet and tart. It’s a timeless recipe that’s easy enough for weekday baking yet impressive enough for holidays.
Equipment
- 1 Deep Dish Pie Plate, 9–9.5"
- 1 Apple Corer and Slicer
- 1 Rolling Pin
- 1 Pastry Brush
- 1 Half Sheet Pan
Ingredients
- 2 × 9-inch pie crusts store-bought or homemade
- 7 large Granny Smith apples peeled, cored, and sliced ½-inch thick
- 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 tablespoon lemon juice
- Zest of ½ lemon
- 1 large egg lightly beaten (for egg wash)
- 2 tablespoons sanding sugar optional, for topping
Instructions
- Chill and Ready the Dough: If you made a homemade pie dough, make it at least 1 hour ahead and keep it chilled. If using store‑bought crusts, remove them from the package and keep them cold until you’re ready to roll. Before rolling, let the dough sit at room temperature for 5–10 minutes so it relaxes slightly — still cold, but pliable. Cold dough makes a flakier crust; warm dough will become sticky and tough. Keep your work surface lightly floured and have your pie plate ready.
- Preheat Oven and Position Rack: Place an oven rack in the center of the oven and preheat to 400°F (204°C). Set a large rimmed baking sheet nearby (you’ll bake the pie on it to catch any bubbling over). A properly preheated oven gives the crust a quick initial rise and a crisp, golden finish.
- Prepare the Apples: Peel, core and slice 7 large Granny Smith apples into uniformly thick slices (about ½‑inch). Even thickness ensures all slices cook evenly. As you slice, place them in a large mixing bowl. Add ½ cup granulated sugar, ½ cup lightly packed light brown sugar, 2 tablespoons all‑purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 tablespoon lemon juice and the zest from half a lemon. Toss gently but thoroughly with a large spoon or your hands — coat each slice so the sugars and flour cling without pulverizing the fruit. The flour helps thicken the juices while baking; the lemon keeps the apples bright.
- Drain Excess Juices: After tossing the apples, let the mixture rest 2–3 minutes, then use a slotted spoon to lift the apples out and leave pooled juices behind. Too much liquid in the bowl will make the pie soggy; reserving the extra juices prevents an overly wet filling. If you like, taste a slice now — it should be pleasantly sweet‑tart. Adjust a tiny pinch of sugar or lemon if needed.
- Roll Out the Bottom Crust and Line the Pan: On a lightly floured surface, roll one dough disc into a 12‑inch circle about 1/8‑inch thick. Roll from the center outward, turning the dough one quarter turn often to keep an even circle; rotate the dough frequently to avoid sticking. Gently fold the dough in half (or loosely roll it around the rolling pin) and transfer it to a deep‑dish 9‑inch pie plate. Ease it down into the plate without stretching — stretching causes shrinking during baking. Smooth it into the corners and trim any ragged edges so there’s about 1/2 inch of overhang.
- Tip: If the dough tears, press a small piece of trimmed dough over the tear and crimp to seal. For a more reliable edge that resists shrinking, you can chill the lined pie plate for 10 minutes before adding the filling, but this is optional.
- Fill the Pie: Using a slotted spoon, mound the prepared apple slices into the lined crust, arranging them evenly but slightly heaped in the center. Avoid packing them too tightly — leave a little room for steam and movement. Spread the apples so slices lie in overlapping layers; this helps the pie set neatly when baked.
- Roll Out the Top Crust and Cover: Roll the second dough disc to the same thickness (about 1/8‑inch) and to roughly the same diameter. Gently lay it over the apple pile. If the dough cracks while rolling, mend it with small pieces of the trimmed dough. Tuck the top and bottom crust edges together, fold the overhang under itself to create a double‑thick rim, and press to seal.
- Seal and Crimp the Edge: To create a tidy, attractive edge, use your thumb and forefinger to flute the rim — push your thumb from the inside while pinching with your index finger on the outside — or press down with the tines of a fork for a simpler pattern. A good seal keeps juices from spilling and gives the pie a professional look.
- Create Vents and Apply Egg Wash: Cut 4–6 slits in the top crust (or make a decorative vent pattern) so steam can escape. In a small bowl whisk 1 large egg and brush it lightly over the exposed top crust — avoid pooling egg wash in the vents. The egg wash promotes even browning and a glossy finish. If you like sparkle, sprinkle 2 tablespoons sanding sugar over the top now.
- Protect the Edges: Wrap a foil ring or a pie shield around the exposed rim to prevent the edge from overbrowning during the intense initial bake. If you don’t have a shield, tear a strip of foil, fold it to a width of about 1–1.5 inches and form a ring around the edge.
- Bake — High Heat Blast: Place the pie on the rimmed baking sheet and slide it into the preheated oven. Bake at 400°F (204°C) for 25 minutes. The high initial temperature gives the crust a head start and helps set the top quickly. Check briefly toward the end of this time to make sure the edges aren’t burning.
- Reduce Heat and Finish Baking: After the first 25 minutes carefully remove the foil shield (watch for hot steam) and immediately reduce oven temperature to 375°F (190°C). Return the pie and continue baking for another 30–35 minutes. You’re looking for a deep golden top and vigorous bubbling through the vents — bubbling is the best sign the filling has thickened. If the crust browns too fast after the shield is removed, tent the pie loosely with foil.
- Check for Doneness (visual and optional temp): The pie is done when the top is evenly browned and the filling bubbles steadily in the center and vents. For a more scientific check, an instant‑read thermometer inserted into the filling should read about 200–205°F (93–96°C) — this indicates the fruit and thickener have reached a set point. If the filling is not bubbling but the crust is browned, continue baking in 5‑minute increments.
- Cool to Set the Filling: Remove the pie from the oven and place it on a wire rack. Resist the urge to slice it hot — the filling needs time to thicken. Cool at room temperature for at least 3 hours (longer is fine) so juices gel; this step ensures clean slices and a tidy plate.
- Slice with Confidence: For neat wedges, use a sharp serrated or chef’s knife. Warm the knife under hot water, wipe it dry, and slice with a single confident stroke. Wiping the blade between cuts keeps slices clean. Serve warm or at room temperature with whipped cream or vanilla ice cream if you like.
- Optional: Reheat and Store: Leftovers keep well: tightly wrap slices and refrigerate up to 4 days, or store the whole pie covered loosely with foil at room temperature for 1–2 days. To reheat a slice, warm it in a 325°F (160°C) oven for 10–15 minutes until heated through; this refreshes the crust and revives the aroma.
Notes
- Use Granny Smith apples for the best sweet-tart balance and a firm texture that holds shape during baking.
- Keep pie dough cold at every stage to ensure a flaky, tender crust.
- Always drain excess apple juices before adding the filling to avoid a soggy base.
- An egg wash creates a glossy golden crust and helps sugar stick for extra crunch.
- Bake the pie on a rimmed baking sheet to catch drips and prevent oven mess.
- Cooling the pie completely is essential for the filling to set properly.
- Optional: Add a pinch of allspice or cardamom for a warm, aromatic twist.