Seriously Good Homemade Apple Pie

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The beauty of this lip-smackingly good traditional apple pie is its simplicity - the golden brown flaky pie crust, the layers of apples infused with cinnamon and nutmeg, and the buttery syrup that forms from the brown sugar and butter. This pie is packed with Granny Smith and Golden Delicious apples, and it's the perfect seasonal recipe for fall and winter baking.

Prep Time2

Cook Time1 10

Cooling Time3

Total Time6 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 329kcal

Author: Cheryl Norris

Equipment

Ingredients

Homemade Pie Crust

1 All-Butter Pie Dough

Apple Filling

1-1/2 pounds (682) Granny Smith apples weight of the unpeeled apples
1 pound (454 grams) Golden Delicious apples weight of the unpeeled apples
3/4 cup (150 grams) packed light brown sugar
6 tablespoons (75 grams) granulated sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons (48 grams) unbleached all-purpose flour
2 tablespoons lemon juice fresh-squeezed
1/2 teaspoon kosher salt
2 tablespoons (28 grams) unsalted butter, cold

Egg Wash

1 large egg
1 teaspoon water
2 teaspoons granulated sugar

Instructions

Make the Pie Dough

Make the pie dough according to this recipe. Divide dough into 2 equal sized piece. Wrap each piece in plastic wrap and store for at least 60 minutes and up to 2 days.

Make the Apple Filling

Whisk together the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt, and flour in a medium-sized bowl. Set it aside.
Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and slice the apple lengthwise into 1/8-inch slices, making them as even as possible.
Place the apples in a large bowl. You want a very large bowl so you have enough room to fold the dry ingredients into the apples without breaking them. As you place the apples in the bowl, sprinkle a teaspoon of lemon juice over the apples until all the lemon juice is used up.
Sprinkle the dry ingredients over the apples, then use a large spoon to fold the dry ingredients into the apples. It may be easier to use your hands.
Set the filling aside as you prepare the pie dough.

Prepare the Pie

Remove the pie dough from the refrigerator. It should be soft enough to roll out, but still cold and firm. If it's hard let it sit at room temperature for 5 minutes.
Generously flour the work surface. Roll out the dough into a 12-13 inch circle. As you roll out the dough rotate the dough one-quarter turn after each pass of the rolling pin. If at any time the dough sticks, add more flour to the work surface.
Fold the dough in half and then fold it in half again. Line the point of the dough with the center of the pie pan. Gently unfold the dough so it overhangs the edges of the pan. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Do not trim the dough yet.
Layer the apples into the dough lined pie plate so there are as few gaps as possible. Once all the apples are in the pan, cut the butter into 6 or 7 pieces and place them over the apples, evenly spread apart. Set the pie aside while you roll out the second piece of dough.
Remove the second piece of dough from the refrigerator. Similar to the first piece of dough, roll it out to a 12-inch circle. Roll it onto a rolling pin, then unroll it over the apples. Line up the edges of the bottom and top dough as much as possible.
Trim the dough to 3/4-inch overhang beyond the rim of the pie plate. Press the edges together and then fold the dough under so the edge of the folded dough is even with the edge of the pie plate. Gently press the dough down over the apples.
Crimp the edges of the dough. I prefer to use the reverse crimp for my pies. To do the reverse crimp press the edge of the dough slightly upward with your index finger. Form a V-shape with the thumb and index fingers on your left hand (if you’re right handed) against the rim of the pie plate with your thumb, creating a flat edge. Gently press your index finger underneath the flat edge, pushing it slightly upwards to create a small outward curve.
Chill the pie in the refrigerator for 60 minutes.

Bake the Pie

20 minutes before you bake the pie, place a half-sheet pan in the oven and preheat the oven to 400°F.
Whisk the egg and the water together. Remove the pie from the refrigerator. Brush the top of the dough, but not the edges with the egg wash. Sprinkle the sugar over the top of the pie. Cut 4 slits into to the top of the pie with a sharp knife.
Place the pie in the oven on top of the baking sheet. Bake the pie for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake the pie for an additional 45-50 minutes until you see the filling bubbling up through one of the slits. The dough will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges.
Remove the pie from the oven and place it on a wire rack. Let the pie cool to l room temperature, about 3 hours.

How to Store the Pie

Room Temperature
Allow the pie to cool completely to room temperature before storing. This prevents condensation from forming and making the crust soggy.
Loosely cover the pie with a clean tea towel, a piece of wax paper or a cake dome. Avoid plastic wrap, as it can trap moisture and make the crust soggy.
This pie can be stored at room temperature for up to 2 days. After that, it's best to refrigerate it
Refrigerator
To refrigerate the pie, wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the refrigerator.
The pie will stay fresh in the refrigerator for up to 4 days.

Notes

Chill the dough. If the dough is too warm, when the pie goes into the oven, the butter will melt out of the crust. When that happens the crust will lose some of its flakiness and be a little dense.

Use a mixture of apples. The combination of different apples creates a complex flavor that's a good balance of sweet and tart.

Let the pie cool. A freshly baked pie needs time to cool and set. Resist the urge to cut into it right away! Let it rest for at least 3 hours, or even better, overnight.

Bake the pie on a baking sheet. Bakin the pie on a preheated baking sheet helps conduct heat evenly so you have a golden brown bottom crust.

Have Fun! Baking should be enjoyable. Don't stress too much about perfection. Embrace the process, and remember that even a slightly imperfect pie can be delicious.

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