An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and traditional or lattice apple pie crust.
Servings: 8 servings
6 large apples , peeled, cored, and cut into wedges , (3 honey crisp and 3 granny smith)
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
¼ teaspoon kosher salt
¾ cup + 1 tablespoon sugar , divided
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon lemon juice
1 recipe homemade pie crust , unbaked
Egg wash: 1 egg, lightly beaten with 1 Tablespoon of milk
- Peel, core, and cut apple slices. (I use a johnny apple peeler to make this process extra easy as it does it all in one). Make sure your apple slices are cut relatively thinly.
- Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside.
- Melt butter in a large saute pan/skillet over medium-high heat. Once melted, add the apples to the skillet and stir them to coat them in butter. Immediately add the spice and sugar mixture, stirring to coat the apples.
- Lower to medium heat and cook the apple mixture for 2 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3-5 minutes (3 minutes if your apples are sliced thin, a couple minutes longer for thicker apple slices).
- Remove the pan from heat and stir in lemon juice. Pour the mixture out onto a baking sheet to allow it to cool while you prepare the crust.**
- Place a large baking sheet on the middle rack of oven and preheat the oven to 425 degrees F. (We are heating the empty baking sheet while we prepare the pie crust).
- Remove one disc of dough from the refrigerator and roll it out to about 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place the pie plate, with the dough, in the fridge or freezer.
- Roll out the remaining dough on a lightly floured surface.
- Remove the pie crust from the fridge or freezer and pour the cooled pie filling into it.
- Cover with pie with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow the filling to vent, or you can make a simple lattice crust.
- Trim the extra dough from the edges and pinch the edges of the top and bottom pie crusts to seal them together. Crimp them, if desired.
- Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
- Place pie in oven and bake on hot baking sheet for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F.
- Continue to cook until the filling is bubbling and the crust is golden brown, about 30 to 40 minutes more.***
- Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.
*My pie crust recipe usually makes 3 crusts, but I use the whole recipe for this Apple Pie, so I ensure I have enough crust to work with to make a lattice topping.
**Allow the hot apple filling to cool before adding it to the pie crust so that the fats in the pie crust stay cold, creating a flakey crust.
***We start with the pie at a high temperature to help set the crust. Then lower the temperature to continue cooking.
Store apple pie on the counter for 1-2 days or in the refrigerator for 2-3 days.
Freeze unbaked apple pie: Make the pie dough and filling and store them separately in the freezer for up to 3 months.
Freeze Baked Apple Pie: Bake the pie and allow it to cool completely. Cover well with plastic wrap as well as tinfoil. Store in the freezer for up to 3 months. To thaw, place it in the refrigerator for about 1 1/2 days.
Make ahead: There are a few options for preparing this apple pie in advance.
- Prep the crust ahead of time. The dough can be prepared up to 5 days in advance and stored in the refrigerator or weeks before and stored in the freezer.
- Make pie 1 day ahead of time. This pie is great to make a day ahead of time. Once it’s cooled, cover it and store it on the counter at room temperature.
Recipe source: tastesbetterfromscratch.com