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
- 2 pie doughs see notes
- 1 large egg
- 4 tablespoons water
- 3 tablespoons unsalted butter
- 4 pounds apples peeled, cored and sliced ¼" thick
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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 ⅛ 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 ⅛ 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!
Notes
Use this flaky pie dough recipe or 2 store bought pie doughs.
Tried this recipe?Let us know how it was!