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Classic apple pie with lattice crust, baked golden brown, with a slice removed.
Lucy

Apple Pie Recipe

This classic apple pie is warm, gooey, and packed with tender cinnamon-spiced apples beneath a golden, flaky crust. A comforting dessert perfect for holidays, potlucks, or a cozy family evening.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 9-inch pie crusts (homemade or store-bought)
  • 6–7 medium apples, peeled and sliced (about 2 ½ lbs)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg (optional)
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, cubed
  • 1 egg + 1 tbsp milk (for egg wash)

Equipment

  • 9-inch pie pan
  • mixing bowl
  • Rolling Pin
  • pastry brush
  • knife (for slicing apples and slits)
  • oven

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Roll out bottom crust and fit into a 9-inch pie pan. Trim excess dough.
  3. In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  4. Pour apple mixture into prepared crust. Dot with cubed butter.
  5. Roll out top crust and place over filling. Seal and crimp edges. Cut slits in top crust for steam to escape.
  6. Brush top crust with egg wash (1 egg + 1 tbsp milk). Sprinkle with sugar if desired.
  7. Bake at 425°F (220°C) for 15 minutes. Then reduce heat to 350°F (175°C) and bake for 35–40 more minutes, until golden and bubbly.
  8. Let pie cool for at least 2 hours before slicing to allow filling to set.

Notes

Use a mix of tart and sweet apples for best flavor. Cool completely before slicing so the filling sets. Place pie on a baking sheet to catch any drips. Chill dough before rolling for a flakier crust.