Old Fashioned Apple Pie Recipe
An easy homemade apple pie recipe that will be the star this holiday season!
Servings: 8 servings
Calories: 284kcal
Ingredients
- 1 double crust recipe *store-bought or homemade
- 3-4 pounds apples (about 8 large), peeled, cored, and sliced (see note)
- 1 tablespoon lemon juice
- 3/4 cups (150 g) granulated sugar plus additional sugar for sprinkling on top of crust
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 egg beaten lightly with 1 tablespoon water (egg wash)
Instructions
- Roll out dough. Remove one portion of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature for 10-15 minutes in order to roll it out easily.). Roll out dough on lightly floured surface to a 12-inch circle (about 1/8-inch thickness). Transfer dough to a 9-inch pie plate. I like to do this by folding the curst into quarters, or rolling over a rolling pin and then rolling out over into the pie plate. Leave excess dough that overhangs the pie plate for now and refrigerate while you prepare the apple filling.
- Make apple filling. In a large bowl, stir together apples, and lemon juice together In a second bowl, stir together sugar, flour, salt and spices together. Stir sugar mixture into the apple mixture until evenly coated. Spread apple mixture into prepared pie crust. Mound slightly in the center.
- Finish assembling dough. Roll out second piece of dough to 12-inch circle and place over apple filling. Fold top crust under the bottom crust. Flute edges or crimp with a fork. Cut 3-4 slits into the top pie crust with a sharp knife to steam the apple filling while it bakes. Refrigerate pie again for 30 minutes to help firm up the crust. Nearing the end of the 30 minutes, preheat oven.
- Preheat oven. Adjust oven rack to lowest position and preheat the oven to 425oF. Line a baking sheet with aluminum foil (to catch any drips), and place a baking sheet into the oven on the lowest rack to heat. Remove pie from the refrigerator and brush the pie crust with egg wash and sprinkle on additional sugar.
- Bake pie. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F; continue baking until filling is bubbling and crust is deep golden brown, 30-35 minutes longer. If the pie crust edges is getting too browned, cover with aluminum foil or a pie shield. Transfer pie to wire rack; cool to room temperature, at least 4 hours before serving.
Video
Notes
- Storage: You can make this apple pie the day before, covered at room temperature and serve the next day. Or you can make and store the fridge for up to 3 days in the refrigerator. Any longer and I freeze slices for up to 3 months.
- Freezing a whole assembled pie: If you want to get a jumpstart on your holiday baking, then freezing your pie is your best bet. After you assemble your pie, you want to freeze the pie uncovered until it's frozen. It's best to freeze in a metal or ceramic pie plate. A glass pie plate may break going from freezer to oven. One frozen, wrap in 3 layers of plastic wrap and then in a final layer of tin-foil. Be sure to label the pie with what it is, date frozen, and baking instructions. When you are ready to bake, you do not need to thaw it. Un-wrap the pie and bake straight from the freezer according to the instructions (unless it's a glass pie plate which could shatter - thaw overnight in the fridge if so before baking). You may need to add a few additional minutes of baking time at the end for the pie to bake through completely.
- Freezing leftover pie: You can also freeze leftover slices for up to 3 months. Wrap well and place in an plastic bag or airtight container. Thaw overnight in the refrigerator, and then serve (you can always warm back up in the oven or microwave before serving, which is what I recommend!)
- Pie Crust: You can use a store-bought pie crust, or make your own homemade double pie crust, or you could also use my all butter pie crust recipe as well.
- Apples: I like to use a combination of two different apples - Granny Smith and then a sweeter apple like Cortland, Honeycrisp, or Golden Delicious all have worked wonders. You can also just use 100% of one kind of apple - Granny Smith, Honeycrisp or Golden Delicious are all great options if only using one kind of apple. I don't recommend MacIntosh (get too mushy), or Red Delicious (lacks flavor). JonaGold, Gala, or Pink Lady are also great options.
- Adapted from Cook's Illustrated
Nutrition
Calories: 284kcal | Carbohydrates: 59g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 168mg | Potassium: 247mg | Fiber: 6g | Sugar: 39g | Vitamin A: 110IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg