Apple Pie Recipe
This Easy Apple Pie Recipe delivers a classic, homemade dessert with tender, sweet spiced apples nestled in a flaky, buttery pie crust. Perfect for holidays, gatherings, or cozy nights, it’s make-ahead and freezer-friendly, and it's a crowd-favorite.
Servings: 8
Equipment
Ingredients
- 2 (9-inch) pie crust recipe
- 5 medium (910 g) apples peeled, cored, and cut into 1/4-inch slices (see notes for recommended apples)
- 1 tablespoon (14 g) lemon juice
- 1/2 cup (107 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (6 g) apple pie spice or ground cinnamon
- pinch (0.4 g) Kosher salt
- 1 1/2 teaspoons (7 g) vanilla extract
- 1 tablespoon (10 g) cornstarch
- 2 tablespoons (29 g) milk or use an egg wash (1 egg + 2 tablespoons water lightly beaten)
- 1 tablespoons (18 g) coarse sugar optional
Instructions
- Prep. Preheat oven to 350º F.
- Make the pie crust. Prepare 2 (9-inch) pie crust recipe. Place the bottom crust into the pie plate and freeze as directed. Roll the second pie crust and set aside while preparing apple pie filling.
- Prepare the apple pie filling. Toss the apple slices with the lemon juice to coat them to prevent them from darkening. Add the brown sugar, granulated sugar, apple pie spice, salt, vanilla extract, and cornstarch.
- Assemble the pie. Remove the pie plate from the freezer and pour the apple mixture into the bottom crust. Top with the second pie crust and turn the bottom crust on top of the edges of the top crust. Crimp or press closed. Cut slits into the top of the pie crust, and place on top of a rimmed baking sheet to catch any drippings. Brush the top of the pie crust dough with milk and sprinkle with the coarse sugar, if using.
- Bake the pie. Bake for 45 - 50 minutes, until the top crust has browned. Remove from the oven and allow to cool for 1 to 3 hours before slicing.
Notes
Apples: See the blog post for my recommendations on the best apples to use for apple pie. I like to use a combination of 2 baking apples, 2 eating apples, and 1 tart apple. You can also use only one type of apple (I would recommend Granny Smith).
Cooling Time: The pie should cool between 1 and 3 hours before slicing to allow the pie filling to be properly set; otherwise, the pie filling will be too juicy.
(Optional) Make-Ahead Pie Crust: You can prepare the pie crusts in advance if you’d like. Place one in the pie plate, wrap well with foil, and freeze. Make the second pie crust, form it into a disc, wrap it well with plastic wrap, and store it in the refrigerator for up to 3 days. Remove the second crust from the refrigerator while you prepare the pie filling to make it easier to roll.
Storage Tips
- Store: Cool completely. Wrap tightly and store at room temperature for 1 to 2 days or in the refrigerator for up to 7 days.
- Freeze Unbaked: Assemble pie in a freezer-safe pie plate, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Freeze Baked: After baking pie using a freezer-safe pie plate, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and serve cold or at room temperature.
- Freeze Apple Pie Filling Only: Mix filling, store in a freezer-safe container for up to 3 months, thaw in the refrigerator overnight, and use in a fresh crust.
- Reheat: Warm slices in a 300°F oven for 10-15 minutes or microwave for 20-30 seconds.
Nutrition
Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 8mg | Potassium: 153mg | Fiber: 3g | Sugar: 32g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 0.4mg
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