Classic Apple Pie
A flaky double-crust apple pie filled with tender, warmly spiced apples and a lightly thickened lemon-scented filling.
Prep: 35 min · Cook: 55 min · Yield: 8 · Method: Oven
Ingredients
- 2 9-inch crusts refrigerated pie crusts
- 3.5 pounds apples
- 0.75 cup granulated sugar
- 0.25 cup all-purpose flour
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 egg large egg
- 1 tablespoon water
Cooking instructions
- Set one pie crust in a 9-inch pie plate, pressing it gently into the bottom and sides. Refrigerate it while preparing the filling. Keep the second crust chilled. (about 10 min) — Refrigerated
- Peel, core, and slice the apples about 1/4 inch thick. In a large bowl, toss them with the sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated. (about 10 min) — Room temperature
- Heat the oven to 425°F. Pour the apple mixture into the chilled bottom crust and dot the surface with the butter. (about 5 min) — 425°F
- Place the second crust over the apples. Trim the overhang to about 1 inch, fold the edges under, and crimp to seal. Cut 5 or 6 small vents in the top crust. Whisk the egg with the water and brush it over the crust. (about 10 min) — 425°F
- Place the pie on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, until the crust is deeply golden and the filling bubbles through the vents. (about 65 min) — 375°F
- Cool the pie on a rack for at least 3 hours before slicing so the filling can set. Serve at room temperature or slightly warm. (about 180 min) — Room temperature