A flaky, buttery crust, tender apples, and a warming blend of cinnamon, ginger and nutmeg come together in this Easy Apple Pie. Follow this tried-and-true recipe to bake the perfect Apple Pie every time.
After years of experimentation, I’ve finally perfected the Apple Pie recipe. My husband, an avid Apple Pie enthusiast, proclaimed it the best he’s ever tasted after just one bite. That’s a win in my book!
For an apple pie with a perfectly cooked pie crust and no soggy bottom, the best tip is to pre-bake the pie crust. I know, an extra step, but I promise you, it’s worth it.
- Flour – Plain all-purpose flour for making the pie dough.
- Butter – Unsalted butter for the best flaky pie dough.
- Apples – Any apple variety that is good for baking. I like the combination of honey crisp and pink lady.
- Sugars – Both granulated sugar and brown sugar is needed.
- Spices/Seasonings – A combination of cinnamon, ginger, nutmeg and salt is used for the filling. Or you can use your favorite apple pie spice blend.
- Vanilla Extract
- Cornstarch – Needed to thicken the apple pie filling.
- Eggwash– For brushing the pie dough.
APPLE VARIETIES FOR MAKING APPLE PIE
When choosing apple varieties for apple pie go with apples that are suited for baking. Here are a few great varieties to choose from.
Granny Smith, Pink Lady, Braeburn, Golden Delicious, Honeycrisp, Jonagold and Fuji.
Apart from blind baking the pie crust, I prefer to cook the apple filling before placing it into the pie shell. Rather than the traditional method of allowing the apples to macerate in sugar and then discarding the excess liquid, cooking the filling ensures it thickened, preventing a soggy pie.
STEP 1 – BLIND BAKE THE PIE CRUST
Blind bake the pie dough for 25 minutes. Remove the pie weights and brush the bottom of the dough with the eggwash and place back into the oven to finish cooking, approximately 15 – 20 minutes.
TIP
When blind baking pie dough, cut two large pieces of parchment paper, ensuring they are big enough to drape over the edges of the dough. Place them overlapping in the pie dish to fully cover the edges, which helps prevent overbrowning.
STEP 2 – COOK THE FILLING
In a large bowl, combine the apples, sugars and spices toss well. In a large skillet over medium heat melt the butter then add in the apple mixture. Cook for 10-15 minutes, stirring regularly.
Dissolve the cornstarch in 2 tablespoons of water, then mix it into the apple mixture. Bring to a simmer and cook until it thickens, which should take about 2 minutes. After removing from heat, stir in the vanilla extract. Cool completely before using.
STEP 4 – FILL THE PIE SHELL
Pour the cooled apple filling into the pie shell. It is important that the filling is completely cooled before placing the lattice top on, to prevent the butter in the dough from melting.
STEP 5 – PLACE LATTICE TOP
On a lightly floured surface, roll out the remaining dough to a thickness of 1/8 inch. Cut into twelve strips, each 1 inch wide. Arrange them on a baking sheet lined with parchment paper and chill in the refrigerator for 10 minutes, or until the pie filling has cooled completely.
Place 6 strips of the dough in the same direction, evenly spaced. Fold back ever other strip then place a piece of dough on top of the pieces that are on top of the filling, right up to the folded dough. Unfold the dough strips.
Next fold back the strips of dough that you didn’t fold back the first time. Repeat the process of placing a piece of dough over the pieces laying on the filling. Unfold the dough and continue with one more strip.
Rotate the pie and repeat the process. Trim any excess dough and seal the edges by lifting each strip, brushing with water, and firmly pressing it onto the dough in the pie shell.
STEP 7 – BAKE
Brush with egg wash and sprinkle sugar on top. Place a tin foil pie collar around the edges of the pie crust and bake for 40 minutes. Remove the foil collar and continue baking for another 20 to 25 minutes, or until the filling is bubbly. If the crust starts to brown excessively, replace the foil pie collar. Allow the pie to cool completely before slicing. Enjoy!
Cover and store in the refrigerator. Remove from the refrigerator 1 hour before serving.
Chicken Alfredo Stuffed Shells
FOLLOW ME on Facebook, Pinterest, Instagram and YouTube to stay connected!
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
Easy Apple Pie
A flaky, buttery crust, tender apples, and a warming blend of cinnamon, ginger and nutmeg come together in this Easy Apple Pie. Follow this tried-and-true recipe to bake the perfect Apple Pie every time.
Ingredients
Instructions
Pie Crust
-
Preheat an oven to 400°F and place a parchment or foil lined baking sheet on the middle rack of the oven.
-
On a lightly floured surface, roll out one portion of pie dough until it is 1/8 inch thick. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into place. Prick the dough all over with a fork, then lay two overlapping sheets of parchment paper on top. Fill with pie weights and chill in the refrigerator for 10 minutes.
-
Whisk together the egg and 2 tablespoons of the water.
-
After 10 minutes, place the pie dish on the prepared baking sheet in the oven and bake for 25 minutes. Remove from the oven and brush the bottom and sides (not the edges) with the eggwash. Cover the edges with a foil pie collar and place back in the oven for 15 - 20 minutes or until the crust is fully baked. Set aside to cool.
Apple Pie Filling
-
In a large bowl, combine the apples, both sugars, cinnamon, ginger, nutmeg and salt. Toss well. In a large (deep) skillet over medium heat melt the butter then add in the apple mixture. Cook for 10-15 minutes, stirring regularly. The apples should be tender.
-
Dissolve the cornstarch in 2 tablespoons of water, then mix it into the apple mixture. Bring to a simmer and cook until it thickens, which should take about 2 minutes. After removing from heat, stir in the vanilla extract. Cool completely before using.
Assemble and Bake
-
On a lightly floured surface, roll out the remaining dough to a thickness of 1/8 inch. Cut into twelve strips, each 1 inch wide. Arrange them on a baking sheet lined with parchment paper and chill in the refrigerator for 10 minutes, or until the pie filling has cooled completely.
-
Pour the cooled filling into the prepared pie dish. Place 6 strips of the dough in the same direction, evenly spaced on top of the filled pie shell. Fold back ever other strip then place a piece of dough on top of the pieces that you did not fold up. Place them right up to the folded dough. Unfold the dough strips.
-
Next fold back the strips of dough that you didn't fold back the first time. Repeat the process of placing a piece of dough over the pieces laying on the filling. Unfold the dough and continue with one more strip.
-
Rotate the pie and repeat the process. Trim any excess dough and seal the edges by lifting each strip, brushing with water, and firmly pressing it onto the dough in the pie shell.
-
Brush with egg wash and sprinkle sugar on top. Place a tin foil pie collar around the edges of the pie crust and bake for 40 minutes. Remove the foil collar and continue baking for another 20 to 25 minutes, or until the filling is bubbly. If the crust starts to brown excessively, replace the foil pie collar. Allow the pie to cool completely before slicing. Enjoy!
Note
Use this flaky pie dough recipe or 2 store bought pie doughs.
