Description
This classic delicious apple pie recipe features a homemade double pie crust filled with a perfectly spiced apple mixture. The apples are macerated with lemon juice, spices, and sugars to create a juicy, flavorful filling, baked to golden perfection with a flaky crust and topped with a crunchy sugar glaze. Ideal for sharing, this pie is best served warm or at room temperature with a scoop of ice cream or whipped cream for an irresistible dessert experience.
Ingredients
Scale
Pie Crust
- 1 homemade double pie crust (2 sheets of pie dough)
Apple Filling
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice (from half a lemon)
- 5 pounds apples (before peeling and coring), sliced
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla
Topping
- 1 tablespoon milk (for brushing on pie)
- 1 tablespoon beaten egg (optional, for brushing on pie)
- 1 tablespoon raw sugar (for topping pie)
Instructions
- Prepare Apple Filling: Peel, core, and slice the apples into 1/4-inch thick slices. In a large bowl, mix apples with lemon zest, lemon juice, brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, optional cardamom, and vanilla. Toss gently until everything is evenly coated and let the mixture sit for 15-30 minutes to macerate and develop juices.
- Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C) and position a rack in the lower third. On a lightly floured surface, roll out one sheet of pie dough into a 12-inch circle about 1/8-inch thick. Transfer the dough carefully into a 9-inch pie plate. Trim edges leaving a 1/2-inch overhang and fold under to form a neat edge.
- Fill the Pie: Pour the prepared apple filling into the bottom crust, piling slightly in the center to create a mound.
- Add Top Crust and Seal: Roll out the second sheet of pie dough into an 11-inch circle. Place this over the apple filling, cut a few slits or create a lattice for steam to escape. Trim edges to align with the bottom crust and crimp them together to seal the pie securely.
- Apply Egg Wash and Sugar: Whisk together milk and the optional beaten egg in a small bowl to create an egg wash. Brush this evenly over the top crust. Sprinkle 1 tablespoon of raw sugar all over the top to give a sparkling, crunchy finish after baking.
- Bake the Pie: Place the pie on a baking sheet and bake in the preheated oven at 425°F (220°C) for 15-20 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and filling is thick and bubbling. Shield edges with foil if browning too quickly.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours to allow the filling to set properly. Serve warm with ice cream or whipped cream, or at room temperature. Leftovers can be stored loosely covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Notes
- Use tart apples like Granny Smith or a mix of tart and sweet apples for balanced flavor and texture.
- Letting the filling sit before baking helps the apples release juices and enhances flavor.
- Cover pie edges with foil halfway through baking if they brown too fast to prevent burning.
- Cooling the pie completely before slicing ensures the filling sets and slices cleanly.
- Optional cardamom adds a subtle exotic spice but can be omitted if unavailable.
- For a flakier crust, use cold butter and handle dough minimally when rolling out.
