This recipe is hands down, my favorite apple pie made from scratch! Juicy apple slices are coated in sugar and spices and then baked to perfection inside a flaky homemade pie crust.
No need to worry about mushy apples or a soggy pie crust because this apple pie bakes to perfection every single time
Just like a good pumpkin pie or pecan pie, we all need an easy to make apple pie recipe. Whether you want to serve a classic holiday dessert for your Thanksgiving or Christmas gathering or, you're just in the mood for the irresistible taste of cinnamon and apples, I guarantee you've found yours here!
What you need
pie crust
apples
granulated sugar
brown sugar
flour
cinnamon
nutmeg
lemon
egg
When it comes to the perfect apple pie there are 2 questions you need to ask. What kind of apples are best for apple pie and how to get an amazing, flaky pie crust.
Best apples for pie
There are so many apple varieties to choose from when making apple pie. Here a few common varieties that you can find at your local grocery store!
Granny Smith - These are the best apples for making apple pie because they are super tart and very firm. Firm apples hold up well during the baking process unlike varieties such as McIntosh which kind of turn to mush.
Honeycrisp - This is my second choice when it comes to apple pie. This variety is super crisp, tart, sweet and holds up great during the baking process.
Jazz - Another crisp and sweet apple variety.
Golden Delicious - Widely available apple variety. Holds up well during the baking process but will be a little softer than the others.
Jonagold - A little tart and sweet.
Pink Lady - Just like Jonagolds, this variety has a good balance of tart and sweet.
The perfect pie crust
A great apple pie starts with an amazing pie crust. We love to use either this all-butter pie crust or our sourdough pie crust. Each of these pie crust use butter and just a little bit of vinegar to produce a tender, flaky pie crust that just can't be beat!
The crust can be made a few days in advance and kept in the fridge or frozen until ready to assemble your apple pie.
If you decide to use a store-bought crust, make sure to follow the directions on the packaging to determine when to take the crust out of the fridge in order to handle it more easily.
How to make apple pie from scratch
Peel, core and slice the apples. In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside. Place the oven rack in the center position and preheat your oven to 400°F.
Remove the discs of pie crust from the fridge and let set at room temperature for 5-10 minutes. On a lightly floured surface, roll one of the discs into a 12" circle that is ⅛" thick. Place the crust into the bottom of the deep dish pie plate.
Spoon the apple pie filling into the crust, discarding any liquid at the bottom of the mixing bowl. Spread the apple slices evenly.
On a lightly floured surface, roll the second disc of pie dough into a 12" circle that is ⅛" thick. Place the crust over the apple pie filling.
Use a sharp knife totrim the excess dough from around the edge of the pie plate. Use your fingers to pull both the bottom and top pie crust upand slightly away from the edge of the pie dish. Fold the edge under itself and press down to seal the edge in place. Rotate the pie a quarter turn and repeat until edges are neatly tucked in.
Place the pie dish onto a baking sheet and gently brush the surface of the dough with the egg wash and sprinkle sanding sugar on top. Use a sharp knife to cut vents in the crust.
In order to protect the edges of the pie from over-browning, use a long strip of aluminum foil (about 38" long) by folding it in half lengthwise and then folding in half again, lengthwise. Wrap it around the edges of the pie plate and over the edges of the crust. This is referred to as a "pie shield".
A strip of foil around the edges of the pie keeps them from over-browning while baking.
Bake the pie at 400°F for 25 minutes. Remove the pie shield, lower the oven temperature to 375°F and bake an additional 30-35 minutes.
You'll know the apple pie is done when the crust is a lovely golden brown and the juice is bubbling up the sides of the pan.
TIP: I recommend using a pie shield during the first 25 minutes of baking instead the second half of baking to prevent burning yourself when placing the shield onto the pie dish.
How to store
The pie can be made up to 2 days ahead of time and stored, loosely covered, at room temperature or covered in the refrigerator for up to 5 days.
