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Apple Pie

Classic apple pie with a flaky golden double crust and a thick, spiced apple filling set with cornstarch. Baked first at 425°F for lift, then finished at 375°F until bubbling and deeply golden.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts and egg wash
  • 1 homemade or refrigerated pie crusts 2 crusts total
  • 1 egg beaten for egg wash
  • 1 tbsp water mix with egg
  • 2 tbsp sugar for top crust
  • 1 tsp cinnamon for top crust; also used in cinnamon sugar
Apple filling
  • 6 apples mix of Granny Smith and Honeycrisp, peeled and sliced 1/4 inch thick
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter diced and dotted over filling

Equipment

  • 1 sheet pan

Method
 

Prep and season apples
  1. Preheat the oven to 425°F, then fit one pie crust into a 9-inch pie dish.
  2. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then let sit 15 minutes to start drawing out juices.
  3. Drain any excess liquid, then pile the apple filling into the crust, mounding in the center for even cooking.
  4. Dot the filling with diced unsalted butter to add richness and help set the filling.
Assemble and bake
  1. Top with the second crust, crimp the edges, and cut steam vents so pressure can escape during baking.
  2. Brush the crust with egg wash (beaten egg mixed with water), then sprinkle the surface with cinnamon sugar for a crisp, golden finish.
  3. Bake at 425°F for 25 minutes, watching for the crust to begin turning golden.
  4. Reduce the oven to 375°F and bake 30 to 35 more minutes, until the crust is deep golden and the filling bubbles.
Cool before slicing
  1. Cool the pie at least 2 hours before slicing so the filling fully sets and stays thick.

Notes

For the best thick filling, drain excess apple juices after the 15-minute rest so the cornstarch can do the heavy lifting. Refrigerate leftovers covered for up to 4 days; freeze baked pie for up to 2 months (wrap well). For a lower-sugar option, replace part of the granulated and brown sugar with a 1:1 baking sugar substitute designed to brown and gel.