Classic Apple Pie
Updated Dec. 16, 2024
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 3½pounds firm, crisp apples (see Tip), peeled, cored and cut into ¼-inch wedges (about 11 cups)
- ½cup/110 grams light brown sugar
- 2tablespoons granulated sugar
- 1teaspoon ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon grated nutmeg
- Pinch of ground cloves
- ¼teaspoon fine sea salt
- 2tablespoons cornstarch
- 1½teaspoons fresh lemon juice, or a little more if your apples are very sweet
- ½teaspoon grated lemon zest
- All-purpose flour, for rolling out the dough
- Dough for a 9-inch double crust pie
- Heavy cream, milk or a beaten egg, for glazing (optional)
- Demerara sugar, for glazing (optional)
Nutritional analysis per serving (8 servings)
322 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 6 grams dietary fiber; 42 grams sugars; 4 grams protein; 258 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- Step 2
In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Step 3
Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Step 4
Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- Step 5
On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a ½-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- Step 6
When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Step 7
Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Step 8
Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
- Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
Private Notes
Comments
A new approach (for me) to a classic pie! Not one to deviate from my tried and true procedure (minimal spice, glass dish, no stovetop cook of apples), I was quickly won over by Clark’s video introducing this pie and gave it a try this morning. Even with the stovetop work with the apples, it took me less time to get this pie in the oven and I like that I’m able to truly taste for sweetness and spice in the filling before baking. It baked up beautifully golden brown and bubbling. Delightful!
Careful with your corn starch I am just at the step of off heat and am cooling the filling on the rimed baking sheet. I should have listened to my instincts about making a slurry with the corn starch. Now I have globular lumps and had to sieve the juices. I am a bit upset and Melissa should have suggested doing that. I sprinkled it on top evenly, like she said. I just hope that I was able to get all the starch clumps out of my filling. Other than that misdirection, it tastes delicious.
To those who want to crimp a par-baked pie crust: foil the edges and pre-bake just a little (10 minutes mac) on a preheated sheet pan. The bottom will crisp up and the edges will stay crimpable.
I love this recipe! The first time I made it, I misunderstood and thought the “double pie crust” was a link to a recipe for a double pie crust. It’s actually a recipe for a single pie crust and you have to double it. I ended up with a scant lattice topping and it still turned out incredible. On the second time around, I’m cutting down on the lemon juice to maybe 1 tsp and making the right amount of crust :) I prefer making the crust without the food processor by cutting the butter into small cubes and pinching it into the flour with my fingers, then adding the ice water, and I think this makes the crust extra flakey.
This was only the second pie I have ever baked. It was super yummy. The crust was delicious and flaky. Thank-you Melissa
This was sooo good. I followed some other comments and for the spices I just did cinnamon and a tiny dash of nutmeg. It was truly a classic apple pie flavor.
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