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apple pie with lattice crust
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5 from 1 vote

Apple Pie

An easy homemade apple pie that will be the star this holiday season!
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: pie
Servings: 1 9-inch pie


  • 1 1/2 pounds Granny Smith apples about 3 medium
  • 2 pounds McIntosh apples about 4 large
  • 1 tablespoon lemon juice
  • 3/4 cups 5.25 ounces plus 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 egg white beaten lightly


  • Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
  • Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.
  • Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
  • Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
  •  Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.
  •  Transfer pie to wire rack; cool to room temperature, at least 4 hours.


  • Chill your pie dough before rolling the crust out. This will keep the butter pieces solid which ensure a flaky crust and relaxes the gluten so it's easier to roll out.
  • Use two kinds of apples - Granny Smith and MacIntosh for best flavor and texture
  • Add lemon juice to the apples to keep them from browning.
  • Chill your whole pie before baking so your crust ends up as flaky as possible!
  • Bake the pie in the lower third of your oven so the bottom crust gets baked and doesn't end up soggy.
  • Place a cookie sheet under your pie plate to catch any juices if they bubble over.
  • Use a pie shield to protect the pie edges. Remove in the last 10-15 minutes so they can brown. 
Adapted from Cook's Illustrated