Classic Apple Pie
A double-crust apple pie with tender, cinnamon-spiced apples in a thick filling that holds together when you slice it.
- Makes
- 8 slices
- Prep
- 30 min
- Cook
- 1 hr 5 min
- Total
- 5 hr 35 min
- Oven
- 425°F, 375°F220°C, 190°C
Vegetarian tip: check the labels on refrigerated pie crust (some pie crusts are made with lard).
Ingredients
One batch makes one 9-inch pie. Bake a second pie for 16 slices.One batch makes one 23 cm pie. Bake a second pie for 16 slices.
Equipment
- 9-inch pie plate23 cm pie plate
- Rimmed baking sheet
Instructions
Heat the oven to 425°F with a rack in the lower third and a baking sheet on it. Line the pie plate with one crust.Heat the oven to 220°C with a rack in the lower third and a baking sheet on it. Line the pie plate with one crust.
Toss the apples with the sugar, cornstarch, cinnamon, nutmeg, salt and lemon juice. Pile them into the crust, mounding them in the center, and dot with the butter.
Lay the second crust over the top, trim, fold the edges under and crimp to seal. Cut 5 slits in the top. Brush with the egg and sprinkle with sugar.
Bake on the hot baking sheet for 20 minutes. Lower the heat to 375°F and bake until the crust is deep golden and the filling bubbles thickly through the slits, 40–50 minutes. Cover the edges with foil if they brown too fast.Bake on the hot baking sheet for 20 minutes. Lower the heat to 190°C and bake until the crust is deep golden and the filling bubbles thickly through the slits, 40–50 minutes. Cover the edges with foil if they brown too fast.
Cool the pie completely, at least 4 hours, before slicing, or the filling will run.
Notes
- Some store-bought pie crusts are made with lard; check the label, or use an all-butter crust.
- The pie keeps 2 days at room temperature, loosely covered.
My notes
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Nutrition estimate
- Calories
- 470
- Protein
- 4 g
- Carbs
- 74 g
- Fat
- 19 g
Per slice, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
