Have you ever struggled with apple pie, finding it often too mushy, bland, or just not quite right? You’re not alone! I used to be an apple pie skeptic, but my quest for perfection led me to discover the ultimate method for crafting the Best Homemade Apple Pie of your life. This timeless recipe features a perfectly flaky double crust, a uniquely pre-cooked filling for unparalleled texture and concentrated flavor, and is surprisingly straightforward to master. Get ready to transform your baking skills and create an apple pie from scratch that will earn rave reviews every time! Originally published on November 16, 2011. Don’t miss the delectable Dutch Apple Pie variation of this recipe, featuring a delightful crumble topping!
Table of Contents
- The Ultimate Homemade Apple Pie Experience
- Essential Ingredients for the Best Apple Pie
- Selecting the Perfect Apples for Your Pie
- Apples to Avoid (or Use Sparingly) in Apple Pie
- Step-by-Step Guide to Making Apple Pie From Scratch
- Crafting the Irresistible Apple Pie Filling
- Mastering the Apple Pie Crust
- Baking Your Homemade Apple Pie to Perfection
- Expert Tips for an Unforgettable Homemade Apple Pie
- Preventing Over-Browning Your Pie Crust
- Storing and Preserving Leftover Apple Pie
- Frequently Asked Questions About Apple Pie
- More Apple and Pie Recipes to Explore
- Best Recipe for Apple Pie Recipe
Autumn’s arrival ushers in a season of cozy baking, and for many, that means apple pie. Here in Sacramento, the transition from scorching summer days to crisp fall air can be a bit of a tease. Just last week, we were still hitting 97 degrees, a rather warm welcome for October, making the thought of warm fall clothes and baked goods feel almost ironic. Yet, the longing for autumn flavors persists.
The charm of apple picking, despite the lingering warmth, is undeniable. My brother recently shared a humorous tweet: “Why spend $5 on apples at the store when you can wear warm fall clothes in 88-degree weather and pay $36 for your family to pick them yourselves?” It hits home, doesn’t it? The allure of the experience often outweighs the practicality, perhaps because a grocery store produce section simply doesn’t offer the same Instagram-worthy backdrop!
We recently made our annual pilgrimage to Apple Hill, a cluster of apple farms where you can pick your own fruit, indulge in fresh doughnuts, and, for a few hours, pretend the heat isn’t a factor. Our haul always includes an absurd amount of apple cider, destined to be reduced and transformed into our favorite Caramel Apple Cider-Reduction Milkshakes. This time, we even added a slice of this very apple pie to the shake. Pure heaven!
The Ultimate Homemade Apple Pie Experience
With an abundance of freshly picked apples, I embarked on a mission to create my definitive apple pie recipe. For years, I confess, apple pie wasn’t high on my list of favorite desserts. It seemed prone to so many pitfalls: overly mushy apples, disappointingly undercooked fruit (a far worse offense, in my opinion), or a filling that lacked vibrant flavor due to insufficient or overpowering spices. Often, classic apple pie recipes felt, well, a bit uninspired. I typically gravitated towards versions with a rich custard or a crunchy streusel, like our beloved Dutch Apple Pie or the comforting Apple Custard Pie with Cinnamon Streusel. However, I was determined to give the traditional double-crust apple pie its fair shot, meticulously testing and refining until I found a method that truly elevates this classic dessert.
Essential Ingredients for the Best Apple Pie
Crafting the perfect apple pie starts with selecting high-quality ingredients. While the full list with precise measurements can be found in the recipe card below, here’s an overview of what you’ll need to bring this masterpiece to life:
- 1 homemade double pie crust
- Lemon zest
- Juice from half a lemon
- 5 pounds apples (a diverse variety is key)
- Brown sugar
- Granulated sugar
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Ground cardamom (optional, but highly recommended)
- Vanilla extract
- Milk (for brushing the crust)
- Egg (optional, for an extra glossy crust)
- Raw sugar (for sprinkling)
- Kosher salt
Selecting the Perfect Apples for Your Pie
- Quantity is Key: Most apple pie recipes suggest around 3 pounds of apples. This recipe, however, calls for a generous 5 pounds. Why the difference? Apples significantly shrink during the cooking process. Using a larger quantity ensures a beautifully tall, robust pie that won’t collapse in the center. More apples also mean a richer, more pronounced apple flavor – the true star of this dessert, without relying on excessive butter or sugar to carry the taste. Let the apples truly shine!
- Embrace Variety: Monochromatic flavor profiles are a missed opportunity. The secret to a truly outstanding apple pie lies in blending different apple varieties. Each type contributes unique characteristics: some offer a vibrant tartness, others a mellow sweetness, and some provide a delightful middle ground. For this recipe, I typically combine tart Granny Smiths, sweet Galas, and the balanced sweetness of Golden Delicious. This strategic mix ensures your pie achieves a harmonious balance of sweet and tart notes, along with varied textures. Below is a helpful guide to common apple varieties, ordered from most tart to sweetest, to help you curate your perfect blend:
▪️Granny Smith
▪️Braeburn
▪️Macintosh
▪️Honeycrisp
▪️Red Delicious
▪️Golden Delicious
▪️Ambrosia
▪️Gala
▪️Fuji
Aim to select a few apples from each category – tart, sweet, and somewhere in between – to create a complex and satisfying flavor dimension in your homemade apple pie.
Apples to Avoid (or Use Sparingly) in Apple Pie
While I believe most apples can find a place in pie when blended correctly, it’s worth noting that some varieties are better suited for specific textures. For instance, Red Delicious and McIntosh apples tend to become quite mealy and mushy when cooked extensively. While you wouldn’t want to make an entire pie solely from Red Delicious, incorporating a couple of them into a mix dominated by firmer, more flavorful varieties like Fuji and Granny Smith will generally yield a perfectly enjoyable result. The key is balance and understanding how each apple behaves under heat.
To reiterate, apples like Red Delicious can indeed turn mushy, and frankly, they’re often considered less appealing for fresh eating as well. However, when combined with other apple types, their impact on the overall texture can be minimized. The beauty of baking is experimentation, so feel free to mix and match your favorites, always aiming for a blend of textures and flavors.
Worst Apples for Apple Pie
While “worst” is subjective, Red Delicious apples are often cited as a less ideal choice for pie due to their tendency to become mealy and lose structure when baked. They also lack the complex flavor notes that other varieties offer. Any other combination of apples you choose, especially a mix of tart and sweet, will generally lead to a more flavorful and texturally appealing pie!
Step-by-Step Guide to Making Apple Pie From Scratch
Are you ready? It’s time to create your masterpiece! For comprehensive instructions and precise measurements, please refer to the detailed recipe card at the bottom of this page.
Crafting the Irresistible Apple Pie Filling
Begin by gathering all your apples. Remember, you’ll need a full 5 pounds of apples *before* they are cored and peeled. This typically translates to about 11 large apples, but always rely on weight for accuracy.
My preferred method for slicing apples ensures even cooking and a tender bite. While a mandoline can achieve ultra-thin slices, always use a metal safety glove to protect your hands, as these tools are incredibly sharp. For a consistent texture, aim for slices around 1/8 inch thick. You can go slightly thicker if you prefer a firmer apple in your pie, but be prepared for a slightly longer cooking time during the pre-cooking stage. I find thin slices melt beautifully into the pie while retaining their shape.
Continue slicing around the apple core until you have manageable segments. Then, proceed to slice these segments into approximately 1/8-inch pieces. This uniform thickness is key for consistent cooking and a harmonious texture throughout the pie.
As you slice the apples, immediately transfer them to a 12-inch high-sided skillet (ensure the heat is off). Add the fresh lemon juice and lemon zest, tossing gently to coat all the apple slices. The lemon juice prevents browning and brightens the apples’ natural flavor.
Five pounds of raw apples is indeed a substantial amount – far too much to fit into a standard pie crust without pre-cooking! This is where our crucial step comes in. Add the brown sugar, granulated sugar, all-purpose flour, kosher salt, cinnamon, nutmeg, and the optional (but highly recommended) cardamom directly to the skillet with the apples. Crucially, do NOT add any extra liquid at this stage; the apples will release plenty of their own moisture during cooking.
Place the skillet over medium heat and allow the mixture to cook for approximately 20 minutes. Cover the pan with a lid, but remain nearby. You’ll need to stir the mixture every couple of minutes, replacing the lid each time. This technique traps steam, helping the apples cook evenly and tenderly, while also allowing a glorious, thick caramel-like sauce to develop from the sugars and released apple juices.
The magic of gently cooking your apple pie filling over a longer period, as described, is rooted in food science. This process transforms the pectin within the apples into a heat-stable form (a culinary secret shared by experts like Cooks Illustrated). This means that when your pie bakes in the oven, the apples won’t turn to mush. Instead, they will retain the “al dente” texture you achieve during the stovetop cooking. You have complete control: cook longer for softer apples, or shorter for a firmer bite. You won’t need to account for further significant softening in the oven, ensuring your ideal apple texture every time. Science in the kitchen, making perfect pie!
Once the apples have cooked for about 20 minutes and reached your desired tenderness, remove the skillet from the heat and stir in the vanilla extract. For faster cooling, spread the mixture evenly across one or two baking sheets (two pans will accelerate the process, but one will suffice). I often pop mine into the freezer for about 20 minutes to quickly chill it. Alternatively, you can refrigerate it or simply leave it in the cooking pan to cool to room temperature, which will take a couple of hours if you’re not pressed for time. Ensuring the filling is completely cool before adding it to the crust is crucial for preventing a soggy bottom.
Mastering the Apple Pie Crust
Once your delectable apple filling is perfectly chilled, it’s time to transfer it into your prepared pie crust. For all the essential tips and techniques on rolling out and shaping a truly exceptional crust, be sure to visit my detailed Homemade Flaky Pie Crust guide. A good pie starts with a great crust, and ours is designed for maximum flakiness and buttery flavor.
For an extra touch of elegance, I opted for a lattice crust on this pie. You can find comprehensive instructions and helpful visuals in my How to Make a Lattice Pie Crust tutorial – it’s much simpler than it looks! If you prefer a more straightforward approach, a solid top crust works perfectly fine. Just remember to create several vents in the top crust with a sharp knife to allow steam to escape during baking.
Before placing your pie in the oven, give the crust a generous brush with either milk or an egg wash (or a combination of both for a gorgeous sheen). Finish by sprinkling a bit of raw sugar over the top for a delightful crunch and sparkle.
Baking Your Homemade Apple Pie to Perfection
Baking an apple pie typically requires about an hour, utilizing a two-stage temperature approach. We begin with a higher temperature to quickly set the crust and initiate browning, then reduce the heat to a lower temperature to ensure the crust cooks thoroughly without burning, and the filling gently warms through. While the exact baking time can vary slightly, plan for approximately one hour. The most challenging part? The mandatory cooling period that follows! I understand the anticipation, but truly, you’re looking at a minimum of six hours from start to slice (an hour for prep, an hour for baking, and at least four hours for cooling). However, the patience is immensely rewarded with a perfectly set, deliciously homemade apple pie.
How to tell when your Homemade Apple Pie is done
One of the many advantages of using a pre-cooked apple filling is that you’ve already ensured your apples are perfectly tender. This allows you to focus solely on achieving a beautifully baked crust. Unlike recipes with raw apples, there’s no need to poke the pie with a fork to test the fruit’s doneness.
Your pie is ready when the edges of the crust have turned a deep, rich golden brown, and the top crust is also golden and appealing. To ensure this even browning and prevent burnt edges, remember to utilize a pie shield (easily fashioned from aluminum foil) as detailed in our tips section. And there you have it – a stunning, autumn-ready apple pie! Now for the ultimate test of willpower: resist cutting into your warm, fragrant pie for at least 2 to 4 hours. This crucial cooling period allows the filling’s juices to set and thicken as they return to room temperature, preventing the pie from collapsing into a watery mess when sliced. If impatience strikes, a stint in the freezer can expedite the cooling process slightly.
Expert Tips for an Unforgettable Homemade Apple Pie
Achieving the truly BEST apple pie – one that perfectly balances tart and sweet, boasts an incredible texture, and allows the vibrant flavor of the apples to shine – comes down to a few key strategies. Here are my top tips, compiled from years of baking and experimentation:
- Always Pre-Cook Your Apple Pie Filling: Many recipes instruct you to add raw apples directly to the pie crust and bake. I strongly advise against this. Baking raw apples carries several risks:
- You risk under-baked, crunchy apples.
- Raw apples release a significant amount of water during baking, which can lead to a watery, soggy pie filling and crust.
- Pre-cooking concentrates the apple flavor by evaporating excess moisture, resulting in a much more intensely flavored pie.
Yes, it adds an extra step and requires cooling the filling before assembly, but homemade apple pie is a labor of love, not a quick dessert. This additional 20 minutes of effort is absolutely worth it for a superior pie.
- Incorporate Citrus for Brightness: A splash of fresh lemon juice (or even lime juice for a subtle, intriguing twist) does wonders. Not only does it prevent your apple slices from browning as you prepare them, but it also brilliantly brightens and enhances the natural flavor profile of the apples themselves, adding a crucial zesty counterpoint to the sweetness.
- Prioritize a Homemade Flaky Pie Crust: A pie is only as good as its two main components: the filling and the crust. A subpar crust will detract from even the most exquisite filling. While store-bought crusts have their place (especially for intensely flavored pies like chocolate), for a nuanced dessert like apple pie, the rich, buttery, and undeniably flaky support of a homemade crust is non-negotiable. It provides the perfect foundation and elevates the entire experience.
- Experiment with Cardamom: To truly elevate your apple pie, consider adding a touch of ground cardamom. This aromatic spice beautifully complements and rounds out the warmth of cinnamon, creating a sophisticated and memorable flavor. I incorporate cardamom into many of my cinnamon-centric desserts, including my cinnamon rolls. It’s an underrated spice in American baking that adds a unique, almost floral note that pairs exceptionally well with apples. It’s optional, but I highly encourage you to try it if you’re looking for that “something special” that will have everyone asking for your secret.
- Hold the Butter in the Filling: Many recipes call for sautéing apples in butter before adding them to the pie. However, I’ve found that butter in the filling can often compete with, rather than enhance, the delicate apple flavor, resulting in a more muted taste. While I adore butter in most contexts (just check out my spice cake recipe!), I prefer to reserve its richness for the crust, allowing the apples to take center stage in the filling.
Preventing Over-Browning Your Pie Crust
Achieving a perfectly golden, evenly browned pie crust without burnt edges is a common baking challenge. The simplest and most effective solution is to use a homemade pie shield crafted from aluminum foil. While pre-made metal or silicone pie shields are available, I find foil superior due to its lightweight nature, which eliminates any risk of crushing your delicate crust.
To create your shield: take a square of tin foil roughly the size of your pie plate. Fold it in half, then fold it in half again. Cut out the center of the folded square. When you unfold it, you’ll have a square of foil with a perfect circular opening in the middle. (Refer to my pie crust post for visual guidance.) This simple technique is incredibly effective for protecting the edges of your crust from over-browning while the center bakes to perfection.
Storing and Preserving Leftover Apple Pie
Does Apple Pie need to be refrigerated?
Surprisingly, not immediately! Thanks to its high sugar content, which acts as a natural preservative, freshly baked apple pie can safely remain on the counter for the first couple of days. Simply cover it loosely with plastic wrap or one of these convenient pie covers to keep it fresh. After two days, it’s best to transfer any remaining slices to the refrigerator, where they will keep well for an additional 2 to 3 days. Always ensure it’s tightly covered to prevent drying out.
How long does Apple Pie last?
Freshly baked apple pie is at its peak flavor and texture for about 2 days when stored at room temperature, covered. Beyond that, it should be moved to the refrigerator, where it will remain good for another 2-3 days. When serving refrigerated pie, a gentle warm-up is highly recommended to revive its flavors. Be aware that the crust may become slightly softer after refrigeration. For the ultimate enjoyment, share your delicious pie with friends and neighbors in the first couple of days!
How to freeze Apple Pie filling
For convenient future baking, you can easily freeze your apple pie filling. Once the filling has completely cooled, transfer it into a gallon-sized freezer-safe ziplock bag. To ensure it freezes in a convenient shape, place the bag inside the empty pie plate you intend to bake the pie in and freeze until solid. Once frozen, you can remove the pie plate and store the shaped filling bag in your freezer for up to 3 months. When you’re ready to bake, simply roll out your pie crust, add the frozen apple disc, and bake from frozen. You’ll need to add approximately 20 minutes to the total baking time and remember to loosely cover the pie with foil towards the end of baking to prevent the crust from over-browning.
Can you freeze an Apple Pie?
Yes, you can absolutely freeze an entire unbaked apple pie to bake at a later date! After assembling your pie with the top crust (whether a lattice or solid), do not brush it with egg wash or sprinkle with sugar yet. Place the entire pie in the freezer for about an hour to flash freeze it. Once firm, wrap it tightly in plastic wrap, then wrap it again for extra protection, and finally, encase it in aluminum foil. This triple wrapping helps prevent freezer burn. Your unbaked frozen apple pie can be stored for up to 3 months.
When you’re ready to bake your frozen apple pie, there’s no need to thaw it first! Simply brush the frozen crust with your milk/egg wash, sprinkle with raw sugar, and place it directly into a preheated oven following the recipe instructions. You’ll need to add approximately 20 minutes to the overall baking time to account for the frozen state. As always, keep an eye on the crust and cover it loosely with foil towards the end of baking if it starts to brown too quickly.
Frequently Asked Questions About Apple Pie
For this particular recipe, the ideal quantity is 5 pounds of apples. It’s more about the weight than the count, as apple sizes vary greatly. However, as a general guideline, if you don’t have a scale, approximately 3 medium-sized apples equate to one pound. Therefore, for this recipe, you would need roughly 15 medium apples. Adjust slightly more or fewer depending on whether your apples are smaller or larger, respectively.
A soggy bottom crust is a common pie tragedy, but it’s entirely preventable! Here are the key steps: 1) Always ensure your oven is fully preheated to the correct temperature before placing the pie inside. A hot oven quickly sets the crust. 2) Start with a very cold pie crust. This helps the butter in the crust create steam, leading to flakiness. 3) Pre-cook your apple filling to reduce excess moisture (as outlined in this recipe!). 4) Bake the pie for the full recommended time, and use a pie shield or foil tent to prevent the top from over-browning if needed, allowing the bottom to continue cooking.
There are no ‘tricks,’ but rather a few fundamental principles that guarantee a phenomenal apple pie every time:
– **Variety in Apples:** Use a blend of tart, sweet, and firm apples for the most complex flavor and appealing texture.
– **Citrus Brightness:** A touch of lemon or lime in the filling provides essential tang and prevents apples from browning. Avoid butter in the filling, as it can mute the vibrant apple flavor.
– **Spice Elevation:** Consider adding a hint of cardamom to your filling for an unexpectedly sophisticated and warm flavor dimension.
– **Pre-Cooked Filling:** Cooking the apples on the stovetop before baking concentrates flavor, prevents mushiness, and eliminates a watery pie.
– **Homemade Crust:** A rich, flaky, buttery homemade crust is paramount. It’s the foundation that elevates the entire pie.
While some may advocate for leaving the peels on for added nutrients or to save time, I strongly recommend against it for apple pie. The texture of apple peels becomes tough and unpleasantly chewy when baked within a pie, disrupting the otherwise tender filling. Additionally, peels can sometimes prevent even heating of the apple slices. For a truly sublime apple pie experience, take the extra moment to peel your apples – you won’t regret it!
Absolutely, yes! Pre-cooking the apples on the stovetop before assembling your pie is one of the most crucial secrets to making the best apple pie. This process allows excess moisture to evaporate, which not only prevents a soggy bottom crust but also concentrates the natural apple flavor, resulting in a much more intensely delicious and beautifully textured filling. It also allows you to control the exact tenderness of your apples before they even enter the oven.
And that’s it – you now possess the knowledge to bake an epic apple pie! Don’t forget to explore its equally delicious sister recipe, the Dutch Apple Pie, which utilizes this same ingenious pre-cooking method to achieve an incredible streusel-topped delight.
Here are some other valuable resources and apple-centric recipes you might find useful:
For the Perfect Pie:
- How to Make Flaky Pie Crust << Dive into all the detailed techniques you need to achieve a consistently perfect, flaky pie crust.
- How to Make a Lattice Pie Crust << Master the art of the beautiful lattice top – it’s more straightforward than you might imagine!
- My Favorite Caramel Sauce << Because truly, who can say no to warm apple pie drizzled with luscious homemade caramel sauce?
More Apple Desserts You Will Love!
- Apple Pie Bars << The only thing better than a slice of apple pie is being able to enjoy it handheld!
- Apple Custard Pie with Cinnamon Streusel << My other absolute favorite apple pie variation, featuring a rich, creamy custard layer.
- Apple Crisp, with a Ridiculous Amount of Streusel << If you’re going to add streusel, go all out for maximum texture and flavor.
- Caramel Apple French Toast Bake << Indulge in warm, caramelized apples for breakfast – you deserve it!
- 4 Ingredient Apple Cider Donuts << These simple yet incredibly flavorful donuts, especially the glaze, are a must-try.
- Caramel Apple Cider-Reduction Milkshakes << A beloved annual tradition using fresh apple cider – truly exceptional.
- Apple Cinnamon Rolls from Miss in the Kitchen << A delicious twist on a classic, made easy in an air fryer.
- Apple Carrot Muffins from Yummy Healthy Easy << A wholesome and delightful way to enjoy apples.
More Pie Recipes to Make!
- Strawberry Rhubarb Pie >> In my opinion, it’s hard to beat this vibrant spring combination!
- Easy Homemade Cherry Pie Bars << An absolute favorite, perfect for sharing and easy to eat.
- Peach Apricot Slab Pie << The quintessential dessert for showcasing abundant summer stone fruit.
- Cranberry Custard Pie << A festive and tangy pie that’s a staple at my Thanksgiving table every year!
- Rhubarb Pie << While I claim many favorites, this one truly holds a special place in my heart.
- Buttermilk Custard Pear Pie from Food for My Family << A unique and comforting custard pie.
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Best Recipe for Apple Pie
Equipment
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9-inch pie dish
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Microplane grater
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Baking sheet
Ingredients
- 1 homemade double pie crust, 2 sheets of pie dough
- 1/4 teaspoon lemon zest
- juice from half a lemon, 2 tablespoons
- 5 pounds apples, 5 pounds before peeling and coring*
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom, optional
- 1 teaspoon vanilla
- 1 tablespoon milk, for brushing on pie
- 1 tablespoon beaten egg, optional, for brushing on pie
- 1 tablespoon raw sugar, for topping pie
Instructions
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Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Gala, and Golden Delicious.
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Make the filling: Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.
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Add the juice from half the lemon to the skillet, about 2 tablespoons.
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Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don’t get brown; I peel one apple, then stop and slice it, add it to the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
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Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
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Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir it together gently so you don’t break all the apples.
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Once the mixture is all moistened and you don’t see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don’t walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly.
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Remove the pan from heat and stir in 1 teaspoon vanilla.*
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Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
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Roll out your pie dough and place in a deep 9 inch pie dish, with the excess hanging over the edges. See my pie crust post for lots of photos and details.
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Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don’t forget to scrape in every last bit of the gooey filling.
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Top your pie with the other pie crust. Follow this recipe for How to Make a Lattice Pie Crust, if you like. It’s so pretty and not as hard as you think. You can also just toss the crust on whole. It’s going to taste delicious either way! See my pie crust recipe for details on topping with a whole crust.
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Fold the edges in and crimp however you like. If you didn’t do a lattice, make sure to vent your pie by poking the top a few times with a sharp knife.
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Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
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Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.
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Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making my homemade pie crust. You can just use milk if you don’t have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
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Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
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Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
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Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos.
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Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
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Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
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You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
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Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
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Once the pie is completely cool, slice and serve! My husband Eric considers it a crime to serve this without vanilla ice cream, and I tend to agree. Treat yoself right. Add in some caramel sauce for a really decadent treat!
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Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.
Video
Notes
Nutrition
