Easy Apple Pie With the Best Filling

A slice of apple pie topped with a scoop of vanilla ice cream on a plate, with a fork beside it. An out-of-focus green apple and another pie can be seen in the background.

An easy apple pie that bakes tart Granny Smith apples in a flaky double crust, with a flour-thickened filling that sets so it slices cleanly.

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Prep Time: 20

Cook Time: 1

Chill: 2

Total Time: 3 20

Course: Dessert

Cuisine: American

Keyword: Apple pie, apple pie recipe

Servings:

Calories: 388kcal

Equipment

9 Inch pie plate

Ingredients

14.1 ounces pie crust dough
¼ cup all-purpose flour
⅓ cup sugar
⅓ cup brown sugar
1 teaspoon ground Cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
7 cups Granny Smith apples peeled and thinly sliced
1 tablespoon unsalted butter cubed
1 egg beaten
Turbinado sugar and cinnamon optional

US Customary - Metric

Instructions

Preheat your oven to 375°F/190°C
Lightly flour your work surface and roll half of the dough into a ⅛ inch thick circle. Then transfer the dough to a 9 inch pie plate. Place the plate in the fridge to chill while you prepare the apple filling
14.1 ounces pie crust dough
Combine flour, sugar, brown sugar, cinnamon, and nutmeg in a small bowl and set aside. Then, in a large bowl add apples, lemon juice, and toss. Now, add the flour mixture and toss to coat evenly. Add the filling to the pie crust in layers, discarding any juices, and evenly dot the apple mixture with butter
¼ cup all-purpose flour, ⅓ cup sugar, ⅓ cup brown sugar, 1 teaspoon ground Cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, 7 cups Granny Smith apples, 1 tablespoon unsalted butter
Now, roll out the remaining crust dough into a ⅛ inch thick circle and place it on over the filling, ensuring that it covers the filling completely. Using a sharp knife, trim off any excess dough, seal the dough, and flute it using your fingers. Now, cut 4 slits on the top of the pie to allow the steam to vent, and place the pie on a baking sheet
Brush the surface of your apple pie with egg wash. Optional, sprinkle turbinado sugar and cinnamon on top of the pie. Using either a pie shield or kitchen foil, cover the edges of the pie to prevent them from browning in the first 25 minutes of cooking
1 egg, Turbinado sugar and cinnamon
Bake for 25 minutes and then remove from the oven and discard the shield or kitchen foil, then cook for a further 35 minutes until the top of the pie is golden brown and the filling is bubbling
Remove from the oven and place on a wire rack to cool at room temperature for at least 2 hours

Notes

Not all apples suit a pie; use tart ones that hold their shape, like Granny Smith or Honeycrisp, so the filling keeps its texture.
Keep the dough cold until it goes in the oven for the flakiest crust.
Toss the apples with the flour, then leave the pooled juices behind when you fill the crust to avoid a soggy bottom.
Shield the pie edges for the first 25 minutes, then uncover so they don't burn before the center bakes.
Cool the pie for at least two hours so the filling sets and slices cleanly.
Store leftover apple pie loosely covered, and refrigerate it to keep it fresh for several days.

Nutrition