My Best Apple Pie Recipe
Total Time
7 hours (includes cooling)
Prep Time
3 hours (includes pie crust)
Cook Time
1 hour, 5 minutes
Rating
4.8 out of 5 stars
(105)
Ingredients
serves 8-10
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice & ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
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Preparation
Step 1
Prepare either pie crust recipe through step 5.
Step 2
In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
Step 3
Optional pre-cook: Pour the apple filling into a greased very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside.
Step 4
Preheat oven to 400°F (204°C).
Step 5
On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
Step 6
Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
Step 7
Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
Step 8
Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield on the edges to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes.
Step 9
Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
Step 10
Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Step 11
Save recipe for the next time?
Chef's notes
Make Ahead / Freezing Instructions:
A couple ways to make ahead of time! Make 1 day in advance
Apples:
See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp or Pink Lady apples.
Aluminum Foil Pie Crust Shield:
You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
Hand Pies:
If you want to make smaller individual apple pies, try my apple hand pies recipe.
