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Classic apple pie on white ceramic stand with lattice crust and slice removed showing caramelized filling

Classic Apple Pie

A double-crust all-butter apple pie with a spiced mixed-apple filling thickened with cornstarch. Two-temperature baking method produces a fully baked bottom crust and deep amber top.
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Prep Time 40 minutes
Cook Time 55 minutes
Rest Time 2 hours
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

All-Butter Double Crust
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1 cup (225g) cold unsalted butter cut into 1cm cubes
  • 6 to 8 tablespoons ice water
Apple Filling
  • 700 g (1.5 lbs) Granny Smith apples, peeled, cored, and sliced 5mm thick
  • 500 g (1 lb) Honeycrisp or Braeburn apples, peeled, cored, and sliced 5mm thick
  • 1/2 cup (100g) light brown sugar, packed
  • 3 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon fine salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter cut into small pieces
Finishing
  • 1 egg beaten with 1 tablespoon water
  • 1 tablespoon granulated or coarse sanding sugar

Equipment

  • Pastry cutter or box grater
  • 9-inch deep-dish pie plate
  • Baking sheet
  • Wire rack
  • Rolling Pin
  • Plastic wrap

Method
 

  1. Make the crust: Whisk flour, sugar, and salt. Work cold butter into flour using a pastry cutter or box grater until rough crumbs with pea-sized butter pieces form. Add ice water 1 tablespoon at a time until dough holds when squeezed. Divide into two disks, wrap in plastic, refrigerate at least 45 minutes.
  2. Make the filling: Toss peeled, sliced apples with both sugars, cornstarch, cinnamon, nutmeg, allspice, salt, and lemon juice. Let macerate at room temperature for 20 to 30 minutes, stirring once halfway through.
  3. Preheat oven to 220°C (425°F). Place a baking sheet on the center rack to preheat alongside the oven.
  4. Roll one dough disk to a 32cm circle, 3mm thick. Ease it into the deep-dish pie plate without stretching. Trim overhang to 1.5cm.
  5. Add all the macerating apple slices and their accumulated juice into the lined dish. Arrange into an even mound. Dot with butter pieces.
  6. Roll the second disk to a 32cm circle. Apply as a full top crust with venting slits, or cut into strips and weave a lattice. Seal and crimp the edges.
  7. Brush the entire crust surface with egg wash and sprinkle with sugar. Refrigerate the assembled pie for 15 minutes.
  8. Bake at 220°C (425°F) for 20 minutes, then reduce to 190°C (375°F) without opening the oven. Bake for 35 to 40 more minutes until the crust is deep amber and the filling is actively bubbling with thick bubbles through the vents. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

  • Use a preheated baking sheet under the pie dish to prevent a soggy bottom crust.
  • Always include all the accumulated juice from the macerating apples; it contains the dissolved thickener.
  • Do not slice the pie until it has cooled for the full 2 hours; cutting early produces a runny filling.
  • Cover the crust edges with foil strips from about the 35-minute mark if they begin browning too quickly.