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Homemade Apple Pie

A delicious slice of homemade apple pie with a lattice crust on a white plate, ready to eat.
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A classic double-crust apple pie with a hint of caramel and a crisp bottom, perfect for fall and Thanksgiving.

Ingredients

Scale
  • 1 recipe for double pie crust
  • 6–7 cups thinly sliced apples (about 2.5 lbs), such as Honeycrisp, Gala, or Fuji
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (optional, for sprinkling)

Instructions

  1. Prepare your double pie crust according to your favorite recipe. Chill while you prepare the filling.
  2. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Let sit for 15-20 minutes to allow the juices to release.
  3. Preheat your oven to 425°F (220°C).
  4. Line a 9-inch pie plate with one disk of chilled pie dough. Trim the edges, leaving about a 1/2-inch overhang.
  5. Pour the apple filling into the pie crust. Dot the top of the filling with the small pieces of butter.
  6. Place the second disk of pie dough over the filling. You can create a solid top crust, cut vents, or make a lattice top. Trim the edges, leaving a 1-inch overhang.
  7. Crimp the edges of the top and bottom crusts together to seal.
  8. Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar, if desired.
  9. Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 425°F (220°C).
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent the pie with foil.
  11. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.

Notes

  • For a no-soggy bottom, ensure your apples are sliced thinly and evenly. You can also pre-bake the bottom crust for about 10-15 minutes before adding the filling.
  • This pie can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. To reheat, bake at 350°F (175°C) until warmed through.
  • Use a mix of apple varieties for the best flavor and texture.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-apple-pie/

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