Description
This Irresistible Apple Pie is a classic American dessert featuring a flaky double crust filled with a spiced mixture of fresh Granny Smith and Honeycrisp apples. Sweetened with granulated and brown sugar and enhanced with cinnamon, nutmeg, and a touch of lemon juice, this pie bakes to golden perfection with a buttery finish. Perfect for fall baking and holiday celebrations, it pairs beautifully with vanilla ice cream or whipped cream for a traditional treat.
Ingredients
Scale
For the Filling:
- 6–7 medium apples (Granny Smith, Honeycrisp, or a mix – peeled, cored, and thinly sliced)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter (cut into small pieces)
For the Crust:
- 1 recipe double pie crust (homemade or store-bought)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 400°F (205°C). Roll out one portion of the double pie crust and fit it into a 9-inch pie dish. Chill the crust-lined dish in the refrigerator while you prepare the filling to help maintain a flaky texture.
- Make the Filling: In a large mixing bowl, toss the thinly sliced apples with lemon juice to prevent browning. Add the granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt. Stir well to evenly coat all the apple slices. Let the mixture sit for 10 minutes, allowing the apples to release their natural juices, which will help create a delicious sauce while baking.
- Assemble the Pie: Pour the apple mixture evenly into the chilled pie crust. Dot the surface of the filling with small pieces of unsalted butter to add richness. Roll out the second pie crust and place it over the apples. Trim any excess dough, then crimp the edges together to seal the pie. Cut slits in the top crust to vent steam or create a decorative lattice if preferred. Brush the top crust with the beaten egg to give it a shiny, golden appearance after baking. Sprinkle with coarse sugar if you like added texture and sweetness.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes or until the crust turns golden brown and the filling is visibly bubbling. To prevent the edges from over-browning, cover them with foil halfway through baking if needed.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Cooling allows the filling to set properly for clean slices. Serve either warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream for a classic pairing.
Notes
- For extra flavor, add a handful of raisins or a splash of vanilla extract to the apple filling.
- To achieve a perfectly flaky crust, keep all dough ingredients cold and avoid overworking the dough.
- Cover the pie edges with foil early if they start to brown too quickly during baking.
- Serve warm with vanilla ice cream or whipped cream for a delicious traditional finish.
