Classic Apple Pie
Difficulty Level: Intermediate
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Prep Time:45 Minutes
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Cook Time:PT1H45M1 Hour
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Yield:1 Pie
Ingredients
- 1 batch of double crust pie dough (see our recipe)
- 6-7 apples peeled, cored, and sliced ½ inch thick
- 2-3 tablespoons flour
- ½ cup sugar
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- Pinch of nutmeg
- ½ teaspoon allspice (optional)
- a squeeze of lemon juice
- a splash of Calvados apple brandy (optional)
- 1 tablespoon butter, cut into small pieces
- Egg wash (1 egg white beaten with a tablespoon of water)
- Extra sugar, for sprinkling
- 1 batch of double crust pie dough (see our recipe)
- 6-7 apples peeled, cored, and sliced ½ inch thick
- 2-3 tablespoons flour
- 118.29ml sugar
- 1.07g kosher salt
- 4.26g cinnamon
- Pinch of nutmeg
- 2.13g allspice (optional)
- a squeeze of lemon juice
- a splash of Calvados apple brandy (optional)
- 12.78g butter, cut into small pieces
- Egg wash (1 egg white beaten with a tablespoon of water)
- Extra sugar, for sprinkling
The variety of apple typically used in pie is Granny Smith, but don’t be afraid to try any apple or even a combination. If you like the skin (or just don’t feel like peeling), leave it on! And remember, there is no such thing as an ugly pie so don’t get discouraged.
Preparation
STEP 1
In a large bowl add sliced apples, flour, sugar, salt, spices, lemon juice, and Calvados (if using), and mix lightly until most of the apple surfaces are covered.
STEP 2
Pour into an unbaked piecrust (1 disk of pie dough from recipe rolled and placed into pie plate). Dot the apple filling with butter pieces. Set aside while rolling the top crust.
STEP 3
Roll out second crust and place on top; crimp edges with a fork or your fingers.
STEP 4
Cut vent holes in the dough, and brush with egg wash. Sprinkle extra sugar evenly on top.
STEP 5
Chill pie in refrigerator for about 30 minutes for help minimize shrinkage of the crust.
STEP 6
Preheat oven to 425°F.
STEP 7
Bake pie for 20 minutes. Reduce oven temperature to 375°F and bake for about 40 minutes longer.
STEP 8
Pie is done when you start seeing thickened apple juices and oozing from vents. The juices should look “jammy” and not watery. You can also poke a knife into the vent and see if apples are soft.
STEP 9
Cool for at least 2 hours before eating to allow filling to thicken.
Options
Pies are best eaten on the day they are baked. If you need to bake the night before, be sure to leave it out on the counter, uncovered to keep it from getting soggy.
If you are feeling fancy you can lattice (basket weave) the top crust of your pie, or for a twist see our all-purpose streusel topping to use rather than a top crust.
If you prefer a sweeter pie, add a little more sugar. If you prefer more spice add a bit more cinnamon and nutmeg.