Classic Apple Pie

Name: Classic Apple Pie
Prep time: 75 min
Cook time: 75 min
Total time: 150 min
Yield: 8
Ingredients: 1/3 cup packed brown sugar; 1/3 cup cane sugar; 1 tbsp apple pie spice; 1/4 tsp sea salt; 4 lbs baking apples such as Granny Smith or Honeycrisp; 1 tbsp fresh lemon juice; 3 tbsp water; 2 tbsp cornstarch; 1/2 tsp lemon zest; 1/2 tsp vanilla extract; 1 recipe double pie crust chilled; 1 large egg; Coarse sugar optional; Vanilla ice cream for serving

Dough to chill, apples to slice, filling to cook, and the impossible wait — then a crust that cracks and holds together underneath.

DifficultyMediumTotal time150 minServes8

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Overview

Prep75 min

Cook75 min

Total150 min

Servings8

DifficultyMedium

Equipment

9-inch pie pan
Large pot
Rolling pin

Method

Chill the crust

Prepare and chill the pie crust for at least 2 hours.

Slice the apples

Peel, core, and thinly slice the apples.

Combine the sugars

Combine the sugars, apple pie spice, and salt in a large pot.

Add the apples

Add the apples and lemon juice.

Cook the filling

Cook until the apples begin to soften and release their juices.

Thicken

Mix the water and cornstarch, then add it to the apples.

Add the aromatics

Stir in lemon zest and vanilla.

Cool the filling

Cool the filling.

Line the pan

Roll out the bottom crust and fit it into a 9-inch pie pan.

Fill

Add the apple filling.

Top

Add the top crust or lattice.

Egg wash

Brush with egg wash and sprinkle with coarse sugar if desired.

Bake

Bake until the crust is deeply golden and the filling is bubbling.

Cool

Cool thoroughly before slicing.

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Tips

NoteUse apples that hold their shape when baked. Pie filling should contain actual slices of apple, not accidental applesauce.

NoteAnd please let the pie cool. I know this is unreasonable advice when warm apple pie is sitting six feet away, but the filling needs time to set.

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Nutrition

AllergensGluten, Eggs, Dairy depending on crust

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Storage

Room temperature / RefrigeratorCovered at room temperature up to 2 days, or refrigerated up to 4; re-warm slices in a low oven.

Frequently asked

Which apples are best?+

A mix works beautifully — Granny Smith for structure and tartness, Honeycrisp or Braeburn for sweetness.

Why is my bottom crust soggy?+

Cool the filling completely before it goes into the crust, and bake on the lower oven rack so the bottom sets first.

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