Classic Apple Pie
User Reviews
4.6
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
553 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Classic Apple Pie
Description
This pie begins with peeling, coring, and slicing medium apples, which are then tossed with lemon juice, brown sugar, cinnamon, and flour to form the filling. The crust is rolled out thinly and placed in a pie plate, filled with the apple mixture, then topped with either a full crust with vents or a decorative lattice. An egg wash is brushed over the crust for a glossy finish.
Baking at 375°F, the pie develops a golden crust and tender fruit filling as the cinnamon flavor melds through the apples. The flour helps thicken the juices released by the apples to prevent sogginess.
This apple pie pairs well with vanilla ice cream or whipped cream as a classic dessert. It is suitable for any occasion where a traditional fruit pie is desired.
For best results, either homemade or high-quality store-bought pie crust can be used. Blind baking the bottom crust can help prevent sogginess. The pie freezes well for up to 3 months and can be baked from frozen by increasing baking time slightly.
Ingredients
Pastry
- 1 pie crust whole recipe for top and bottom crust
Filling
- 8 medium apple peeled, cored and sliced
- 1 tablespoon lemon juice freshly squeezed
- ½ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon ground
- 1 egg beaten, for egg wash
Instructions
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Preheat oven to 375°F.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about ⅛ of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Add the apple mixture to the bottom crust
- Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
- Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.
Notes
- Both homemade and high-quality store-bought pie crusts work well; all-butter varieties yield better flavor.
- Mix tart and sweet apples, such as Granny Smith and Honeycrisp, for a balanced flavor.
- Reduce brown sugar to ⅓ cup if a less sweet pie is preferred.
- Blind bake the bottom crust for 10 minutes to prevent sogginess when desired.
- Freeze pie for up to 3 months; bake from frozen adding 10-15 minutes to cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 84g | 28% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 61mg | 20% |
| Sodium | 302mg | 13% |
| Potassium | 359mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 43g | 86% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
