The Best Classic Apple Pie
User Reviews
5
The Best Classic Apple Pie
Description
This classic apple pie is made with two types of apples—Honeycrisp for sweetness and Granny Smith for tartness—sliced thinly for even cooking. The apples are tossed with lemon juice and cinnamon, adding brightness and warm spice. A sauce cooked from butter, flour, granulated sugar, brown sugar, and water is combined with the apples before they are placed into the bottom pie crust, helping to thicken and sweeten the filling.
Baked in a deep 9.5-inch pie plate, the double crust encloses the apple filling, creating a golden, flaky exterior. The cinnamon accentuates the fruit flavors and the juices congeal into a soft, moist interior with tender slices of apple preserved. The lemon juice maintains color and adds subtle acidity.
This pie suits classic dessert menus, offering a balanced flavor profile worthy of holiday meals or family dinners. Its depth of apple variety enhances texture and flavor complexity compared to single-variety pies.
For best results, use the specified deep pie plate and maintain the mix of apple types. Adjust sugar amounts slightly if using all tart apples. The filling amount may be too large for standard 9-inch pans, so use a suitably sized pie plate to prevent overflow.
Ingredients
Pie:
- 1 pie crust double
- 6 large apple peeled, cored, sliced 1/8-inch thick, about 7 cups, half Honeycrisp, half Granny Smith
- 1 tablespoon lemon juice fresh
- 1 teaspoon ground cinnamon
- 1 egg water 1 tablespoon, for egg wash (optional
Sauce:
- 6 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar or dark brown sugar, packed
Instructions
- Preheat oven to 375 degrees F. Place an oven rack in the middle or lower middle position of the oven. Line a large baking sheet with foil and set aside.
- In a large bowl, toss the sliced apples with the lemon juice and cinnamon. Set aside.
- For the sauce: in a small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Cook for a minute or two. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
- Immediately pour the mixture over the apples. Toss to combine. The sauce mixture may clump up a bit but it will thin out the more it is stirred together (or the longer it sits). It doesn't have to be perfect.
- Roll out bottom crust and place evenly in a 9.5-inch deep pie plate (see note). (The filling might be too much for a regular 9-inch pie plate). Trim the crust, leaving a 1- or 2-inch border all the way around the pie plate.
- Scrape the apple filling evenly into the pie plate (get all of the caramel mixture!).
- Roll out the top crust. You can either cut strips and arrange it in a lattice crust OR place the entire crust over the filling and cut four slits in the top with a sharp paring knife.
- Trim the top crust evenly with the bottom crust (leaving about 1/2-inch overhang all the way around). Fold the bottom crust up and over evenly with edge of pie plate and press/pinch to seal. Flute the edges of the pie crust.
- Optional: whisk together the egg and water for the egg wash. Brush over the top crust. (Using an egg wash can help the crust develop a golden shine while baking.)
- Place the pie on the foil-lined baking sheet (important! the filling may bubble over a bit) and bake for 65-75 minutes until the crust is golden and filling is bubbling (tent the top of the pie with foil if it is browning too much partway through baking). If you are using a glass pie plate, the bottom crust should be lightly browned.
- Remove the pie from the oven and let cool completely. This is important so the pie isn't soupy. If you like warm pie, individual pieces can be warmed in the microwave or the pie can be served warm, the filling just might be less set up.
Notes
- Use a 9.5-inch deep pie plate (about 1.75-inch deep) to accommodate the generous apple filling and prevent spillage.
- Combine half Honeycrisp and half Granny Smith apples for a balanced sweet and tart flavor; adjust sugar slightly if using all Granny Smith apples.
- Ensure apples are peeled, cored, and sliced about 1/8-inch thick for consistent baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 225kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 111mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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