While trying new things and being adventurous often makes life more exciting and enjoyable, there are certain things where it’s impossible to beat the classic, the tried-and-true method. This classic apple pie is one example where this holds true. You cannot improve on the warm feelings and crisp deliciousness of this traditional apple pie recipe.
Just like a good pumpkin pie or pecan pie, we all need an easy to make apple pie recipe. Whether you want to serve a classic holiday dessert for your Thanksgiving or Christmas gathering or, you’re just in the mood for the irresistible taste of cinnamon and apples, I guarantee you’ve found yours here!
How to make classic apple pie
Ingredients
Makes one 9-inch Pie
- 2 Butter Crusts, chilled
- ½ stick unsalted butter
- 3 pounds mixed Granny Smith and Golden Delicious apples, peeled, cored, cut in 1/2 inch wedges
- Juice of 1 lemon
- 2/3 cup light brown sugar, + 2 tablespoons for the glaze
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Large pinch salt
- 2 tablespoons all-purpose flour (or gluten-free piecrust flour mixture), plus extra for the board
- 1 large egg
- 2 tablespoons milk
Directions
- Melt butter in a large skillet over medium-high heat. Add the apples, lemon juice, 2/3 cup brown sugar, cinnamon, nutmeg, and salt. Cook, stirring, until the apples are just tender, about 10 minutes. Sprinkle in the flour, toss to coat. Remove from heat and cool completely before assembling the pie.
- Prepare crust and fill according to the double-crust directions and chill for an hour before baking.
- Place a baking sheet on the lowest oven rack and preheat to 400 degrees F. Brush the top crust with milk and sprinkle with granulated sugar. Cut 4 to 6 decorative slits to release the steam. Carefully place the pie on the hot baking sheet and lower the temperature to 375 degrees. Bake until golden, 60 to 75 minutes. Cool completely on a rack.
Notes and tips:
How do I keep the crust on the bottom of my pie from getting soggy?
When placing the apple mixture into the pie crust, make sure to spoon the apples out of the bowl and discard any excess liquid that is in the bottom of the bowl. The extra liquid can cause the crust to become soggy. The apples will continue to release moisture as the pie bakes.
What is the best way to cut apples to make pie?
When making the apple pie filling, cut the apples into ½” thick slices. Thick apple slices create a sturdy pie that keeps the crust from caving into the middle.
