Description
This classic homemade apple pie features a perfectly flaky double crust and a richly spiced apple filling. Loaded with fresh apples and warm spices like cinnamon and nutmeg, it’s baked to golden perfection and topped with a sparkling sugar crust. Ideal for any occasion, this pie delivers comforting fall flavors with a tender, bubbly filling set to delight.
Ingredients
Scale
Pie Crust
- 1 homemade double pie crust (2 sheets of pie dough)
Apple Filling
- 5 pounds apples (before peeling and coring), sliced
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice (from half a lemon)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
For Brushing and Topping
- 1 tablespoon milk (for brushing on pie)
- 1 tablespoon beaten egg (optional, for brushing on pie)
- 1 tablespoon raw sugar (for topping pie)
Instructions
- Prepare Apple Filling: Peel, core, and slice apples to 1/4-inch thickness. In a large bowl, combine sliced apples with lemon zest, lemon juice, brown sugar, granulated sugar, all-purpose flour, kosher salt, cinnamon, nutmeg, cardamom (if using), and vanilla extract. Toss gently until the mixture is evenly coated. Let sit for 15-30 minutes to macerate and allow the juices to develop.
- Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C) with a rack positioned in the lower third of the oven. On a lightly floured surface, roll out one sheet of the pie dough into a 12-inch circle about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate, trim edges leaving a 1/2-inch overhang, then fold under to create a sturdy crust edge.
- Fill the Pie: Pour the prepared apple filling into the bottom crust, mounding the apples slightly in the center to accommodate settling during baking.
- Add Top Crust and Seal: Roll out the second sheet of pie dough into an 11-inch circle. Place this over the apple filling. Cut a few slits on top for steam to escape or create a lattice design if preferred. Trim edges to align with the bottom crust, then crimp together to seal the pie completely.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the milk and beaten egg to make an egg wash. Brush this evenly over the top crust to promote browning and shine. Sprinkle 1 tablespoon of raw sugar over the top for extra sparkle and crunch.
- Bake the Pie: Position the pie on a baking sheet to catch drips and bake in the preheated 425°F (220°C) oven for 15-20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes until the crust turns a deep golden brown and the filling bubbles thickly. If the crust edges brown too quickly, loosely cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow the pie to cool completely for 3-4 hours at room temperature, which helps the filling to set perfectly. Slice and serve warm with ice cream or whipped cream, or enjoy at room temperature. Leftovers can be stored loosely covered at room temperature up to 2 days or refrigerated for up to 4 days.
Notes
- Letting the filling macerate helps develop deeper flavors and ensures a juicy pie.
- Using a baking sheet under the pie catches any drips and keeps your oven clean.
- Cover pie edges with foil midway through baking if they brown too fast.
- Complete cooling time is crucial for the filling to fully set before slicing.
- Optional cardamom adds a warm, unique spice note but can be omitted if preferred.
- Use a sharp knife when slicing to keep neat pie slices.
