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Apple Pie

Apple pie with a flaky golden double crust and a cinnamon-spiced apple filling thickened with cornstarch, finished with a cinnamon sugar egg-wash sheen. Bake hot first to set the crust, then lower the oven to ensure the center bubbles and cooks through.
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Prep Time 30 minutes
Cook Time 1 hour
cooling 2 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 homemade or refrigerated pie crusts Use two 9-inch crusts (top and bottom).
  • egg For egg wash.
  • water For egg wash.
  • 2 tbsp sugar For top crust sugar dust.
  • 1 tsp cinnamon For top crust cinnamon sugar.
Apple filling
  • 6 apples (mix of Granny Smith and Honeycrisp) Peel and slice 1/4 inch thick.
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter Dice for dotting the top before baking.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and line the pie dish
  1. Preheat the oven to 425°F and fit one pie crust into a 9-inch pie dish.
  2. Set the lined dish aside while you prepare the filling.
Make the apple filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then let sit for 15 minutes.
  2. Drain any excess liquid, then pile the apple filling into the bottom crust, mounding in the center.
  3. Dot the filling with diced unsalted butter.
Assemble the top crust
  1. Top with the second crust, crimp the edges, and cut steam vents in the top.
  2. Brush the crust with egg wash and sprinkle with cinnamon sugar.
Bake
  1. Bake for 25 minutes at 425°F until the crust begins to set and turns lightly golden.
  2. Reduce the oven to 375°F and bake 30–35 more minutes until the crust is deep golden and the filling bubbles.
Cool
  1. Cool the pie at least 2 hours before slicing so the filling fully thickens.

Notes

Pro tip: after the 15-minute sit, draining excess liquid helps the filling thicken and keeps the bottom crust from turning soggy. Refrigerate covered up to 4 days; rewarm slices in a 325°F oven for 10–15 minutes. Freeze baked pie (cooled) for up to 2 months. For a gluten-free swap, use a gluten-free pie crust and ensure the cornstarch is gluten-free.