Homemade Apple Pie Recipe

This homemade easy apple pie is made with precooked layers of cinnamon spiced apple pie filling and a buttery flaky pie crust for the best apple pie you will ever taste. Top with a scoop of vanilla ice cream for the most perfect fall dessert.

Course Dessert

Cuisine American

Keyword apple pie, apple pie recipe, best apple pie filling, best apple pie filling recipe, best apple pie recipe, easy apple pie, homemade apple pie, perfect apple pie, recipe for best apple pie

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 378kcal

Author Megan

Equipment

Ingredients

Pie Crust

1 recipe for double pie crust

Apple Pie Filling

4 tablespoons (60 g) unsalted butter
4 lbs honey crisp and pink lady apples peeled, cored, sliced into 1/4 inch pieces
1 ½ tablespoon (25 g) fresh lemon juice
½ cup (100 g) light brown sugar packed
¼ cup (50 g) granulated sugar
1 ½ teaspoon (3 g) ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon sea salt
1 teaspoon (5g) vanilla extract
1 tablespoon (8g) all-purpose flour
1 ½ tablespoons (12 g) corn starch
2 tablespoons water

Assembly

1 large egg lightly whisked for egg wash
1 tablespoon milk optional
2 tablespoon turbinado raw sugar for sprinkling

Instructions

Pie Crust

Make the pie crust recipe and chill per instructions while preparing the filling.

Apple Pie Filling

Prepare the apples. Peel, core and evenly slice your apples into about 1/4 inch thick slices. Then toss them with the lemon juice to prevent them from browning.
Mix the spices. In a large, deep skillet, melt your butter over medium heat. Then add the brown and granulated sugars, cinnamon, nutmeg, cardamom, and salt. Mix to combine.
Add the apples. Then add the apples and toss to evenly coat. Simmer the apples while stirring occasionally for about 7-8 minutes until the juices begin to release and the apples are your desired texture.
Add vanilla and cornstarch slurry. In a small bowl mix together the flour, and 1 tablespoon of cornstarch with 2 tablespoons of water until combined. Then add vanilla extract and the flour cornstarch slurry into the apples and combine for 3-4 minutes more until the mixture has thickened.
Chill. Take off the heat and let the mixture cool before using. Spread the filling into an even layer on a large baking sheet in the refrigerator to cool down faster.

Assembly

Roll the bottom crust. While the apple filling cools down, take one disc out of the fridge and on a lightly floured surface, roll out into a 13-inch circle about 1/8 inch thick.
Place the crust onto the pie pan. Gently roll the dough onto your rolling pin and then unravel over your pie pan making sure you have about an inch or two of overhang around the outside.
Make lattice strips. Take out your other disc of dough, roll it into a large rectangle (~12×14 inches), and cut lengthwise into 1-inch strips.
Add filling. Once your apple pie filling has cooled, gently pour it over your dough in the pan, evening out with a spatula.
Create lattice. Evenly lay 5-6 strips vertically across the pie. Lift alternating strips halfway down the pie. Place a strip horizontally on top of the strips lying flat. Then place the original strips back. Then fold over the next set of alternating strips until down to the first horizontal strip and add another horizontal strip. Continue this pattern until you complete the pie.
Trim and crimp the crust. Trim the pie crust to match the length of the overhang of the bottom crust. Then fold the bottom crust over on top of the lattice crust. Use your fingers to press the crust into a wavy pattern.
Chill the pie. Once your pie is completely assembled, place it in the freezer for about 30 minutes before baking. This will ensure you maintain that buttery flaky crust.

Bake

Prepare the oven. While your pie is in the freezer, preheat the oven to 425°F with your rack in the middle position.
Add egg wash and sugar. Lightly whisk your egg and 1 tablespoon of milk in a small bowl for the egg wash. Brush a thin layer on top of your dough with the egg wash and then sprinkle the turbinado raw sugar. The more egg wash you brush on the darker the crust will be.
Bake. Bake at 425°F (218°C) for 15 minutes on top of a baking sheet to catch any overflowing juices. Then, lower the temperature to 350°F (176°C) and bake for another 30-40 minutes or until the top of the pie is golden brown and the filling is bubbling. Use a pie crust protector or foil to cover the rim of the pie if the crust begins to brown too fast.
Cool and serve. Cool for 1-2 hours before slicing and serving.

Notes

Make a homemade pie crust. Yes, it is easier to buy a pie crust, but the flavor, texture, and layers will not be there. Here is my recipe for the best flaky buttery pie crust.
Use pink lady and honey crisp apples. There are so many recipes out there that call for granny smith apples which are simply too tart and require too much sugar to compensate. The best tasting apple pie uses a mixture of pink lady and honey crisp apples.
Use a lot of apples. This recipe for the best apple pie uses 4 lbs of apples before they are peeled, cored, and sliced. This will ensure you will have enough apples for a tall pie slice.
Chill the apple pie filling before assembling. Chilling the apple pie filling before you assemble your pie will ensure that you will have an even bake.
Chill the pie in the freezer. Chilling your pie in the freezer before you bake will ensure that you will keep the butter in the crust cold and give you a super flaky pie crust.
Taste and adjust! After the apples have cooked down, taste one apple to see if it needs more lemon, sugar, and spices. Adjusting the flavor will depend on the sweetness of the apples.
Tips on how to prevent the crust from burning: to prevent your crust from browning and burning too quickly, I recommend placing a pie crust shield or covering the crust with aluminum foil halfway through the bake. Similarly, if the center of the crust is browning too fast, place a small piece of aluminum foil over the darker parts for an even bake.
Chill before slicing: allow the pie to cool and set before slicing. This will ensure that the apple pie will not completely ooze out when you serve it.

Nutrition