Description
This classic homemade apple pie features a flaky double crust filled with tender, cinnamon-spiced apple slices. Perfectly sweetened and baked to golden perfection, this comforting dessert is ideal for sharing with family and friends during any season.
Ingredients
Pie Crust
- 1 double pie crust (homemade or store-bought)
Filling
- 6 medium apples, peeled, cored, and sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie at the right temperature.
- Prepare Bottom Crust: Place one of the pie crusts into the bottom of your pie pan, pressing it evenly to fit and creating a base for the filling.
- Mix Filling: In a large mixing bowl, combine the peeled and sliced apples with sugar, flour, ground cinnamon, salt, ground nutmeg, and lemon juice. Stir until the apples are well-coated and the mixture is evenly blended.
- Fill Pie: Pour the apple filling into the prepared bottom pie crust, spreading it evenly for a uniform bake.
- Add Top Crust: Cover the apple filling with the second pie crust. Trim any excess dough if necessary, then place it over the filling.
- Vent and Seal: Cut venting slits into the top crust to allow steam to escape while baking. You can also decorate the top with crust cut-outs if desired. Crimp the edges by pinching with your thumb and forefinger or pressing with the tines of a fork to seal the pie.
- Bake: Bake the pie for 35 to 40 minutes until the crust is golden brown. After 15 minutes of baking, cover the pie edges with strips of aluminum foil to prevent over-browning while allowing the center to cook fully.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack before serving so the filling can set properly.
Notes
- Use a mix of apple varieties like Granny Smith and Honeycrisp for a balance of tartness and sweetness.
- Chilling the pie crust before baking helps achieve a flakier texture.
- Covering the crust edges with foil during baking prevents them from burning.
- Serve warm or at room temperature with a scoop of vanilla ice cream for extra indulgence.
- Leftover apple pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
