4.8 from 204 votes
Traditional Apple Pie Recipe
Savor my foolproof Traditional Apple Pie Recipe—a flaky crust and tender filling make it a tried-and-true dessert everyone will love!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 8 people
Course:
Dessert
Cuisine:
American
Ingredients
- 2 recipes My Best Ever Pie Crust recipe
- 7 (2 ½lbs/1125 g) medium Granny Smith apples,
- 1 tablespoon cornstarch
- 2 tablespoons light brown sugar
- ½ teaspoon vanilla extract
Notes
- Roll out the dough into rounds, stack them with parchment paper between each layer, and freeze them in resealable bags. Pie dough can stay frozen for up to 3 months. Thaw in the fridge overnight when you’re ready to use.
- You can also freeze fully assembled, unbaked pies. Just wrap them tightly in plastic and foil, and pop them into the oven directly from the freezer when you're ready to bake. This is perfect for holiday prep!
- Blind Bake: Pre-bake the pie crust without the filling. Line it with parchment paper and fill it with pie weights or dried beans. This ensures the bottom gets a head start and doesn't absorb moisture from the filling.
- Brush with Egg White: After blind baking, brush the base of the crust with beaten egg white and return it to the oven for a few minutes. This creates a protective barrier that keeps moisture from seeping in.
- Pre-cook the Filling: For apple pies, pre-cook your filling to release excess moisture before baking. This reduces the liquid that could potentially make the crust soggy.
- Use a Hot Baking Sheet: Place your pie on a preheated baking sheet in the oven. The heat will help the bottom crust bake evenly and prevent it from becoming soggy.
- Cornstarch or Flour: Toss your apple filling in a bit of cornstarch or flour to thicken the juices, which helps to reduce sogginess as the apples bake down.