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.

There's nothing better than the aroma of freshly baked apple pies, and you can make the perfect pie at home without the need to buy costly pies at the store. You can batch cook them and make it even more cost effective. Inseason apples and the most heavenly pie crust make this recipe a real family favcotite.

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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

Pick the Right Apples: Not all apples are equal when it comes to pie. I look for varieties that hold their shape and offer a balance of sweet and tart, like Granny Smith or Honeycrisp.
Keep the Crust Cold: I love a flaky crust, and to achieve that you need to ensure that your butter is cold and try not to over-handle the dough. I pop my rolling pin in the refrigerator for 30 minutes before rolling it to chill it and chill the surface for extra flakiness.
Season Smartly: Don’t just dump in sugar and cinnamon. Taste your apple mixture often and adjust the spices and sugar according to the natural sweetness of your chosen apples.
Egg Wash: Brush the top crust with an egg wash to give it a beautifully golden, glossy finish. This also helps any sugar or spices sprinkled on top to adhere better.
Protect the Edges: Use a pie shield or aluminum foil to protect the edges of your crust from burning while allowing the middle to cook thoroughly.
Use a Glass or Ceramic Dish: These types of pie dishes conduct heat more evenly, which results in a more consistently baked pie.
Let it Rest: After taking it out of the oven, allow your pie to cool for at least a couple of hours. This helps the filling set and makes for easier slicing.

Nutrition