Desserts
Classic Apple Pie
A flaky double-crust pie packed with tender cinnamon apples and a thick, spiced filling.
- Prep
- 40 mins
- Cook
- 1 hr 10 mins
- Total
- 5 hrs
- Serves
- 8
- Level
- Medium
A mix of tart and sweet apples gives a filling that holds its shape instead of turning to mush. Tossing the sliced apples with sugar and letting them sit draws out juice, which you cook into a syrup so the pie doesn't leave a gap under the top crust. Let the pie cool fully so the filling can set.
Ingredients
Serves 8
Directions
- Toss the apples with both sugars, lemon juice, cinnamon, nutmeg and salt in a large bowl. Let stand 30 minutes, then drain the juices into a saucepan.
- Whisk the cornstarch into the juices and boil 1 to 2 minutes, until thick and glossy. Pour back over the apples and toss.
- Heat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on it. Fit one crust into a 9-inch pie pan.
- Pile in the apples and dot with the butter. Cover with the second crust, trim, crimp the edges and cut 5 or 6 slits for steam.
- Brush with the egg wash and sprinkle with coarse sugar. Bake on the hot sheet for 20 minutes.
- Reduce the heat to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble through the slits. Cover the edges with foil if they brown too fast.
- Cool on a rack for at least 3 hours before slicing.
Tips and make-ahead notes
- Bake on a preheated sheet to catch drips and crisp the bottom crust.
- Keeps 2 days at room temperature, then 3 more days refrigerated.
- Mix in a handful of dried cranberries for a tart note.
Nutrition per serving
- Calories
- 420
- Carbohydrates
- 64g
- Protein
- 3g
- Fat
- 18g
- Fiber
- 4g
- Sodium
- 270mg
Estimated. Values change with brands, portion sizes and substitutions.
