Classic Apple Pie Recipe
This classic apple pie is filled with tender, cinnamon-spiced apples wrapped in a golden, flaky crust. Perfect for holidays or everyday comfort, it’s a warm, nostalgic dessert that brings cozy flavor and homemade goodness to every slice.
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing Bowls
- Peeler and knife
- Pastry brush
- Foil or pie crust shield (optional)
Ingredients
For the filling:
- 6 cups thinly sliced apples Granny Smith or Honeycrisp
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
For the crust:
- 1 package of store-bought double pie crust or homemade
- 1 egg for egg wash
- 1 tbsp milk or water to mix with egg
Instructions
Preheat oven to 425°F (220°C).
Prepare the crust:
- Roll out one pie crust and place it into a 9-inch pie dish. Let the edges hang slightly over the rim.
Make the filling:
- In a large bowl, toss sliced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Mix until evenly coated.
Fill the crust:
- Pour the apple mixture into the pie crust and gently spread it out.
Top the pie:
- Roll out the second crust and place it over the apples. Seal and crimp the edges. Cut a few slits in the top for steam to escape, or make a lattice if you prefer.
Egg wash:
- In a small bowl, beat the egg with milk or water. Brush it over the top crust.
Bake:
- Place the pie on a baking sheet and bake for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for an additional 30–40 minutes until golden and bubbly.
Cool:
- Let cool for at least 2 hours before slicing to allow the filling to set.
Notes
Tips:
- Protect crust edges with foil or a pie crust shield if browning too quickly.
- Best served warm with vanilla ice cream or whipped cream!