This is the best homemade apple pie recipe you’ll ever need! With a double-crust, a flavorful, cooked apple filling, and the perfect balance of spices, this pie is both delicious and easy to make from scratch. It’s a perfect dessert for any occasion and will leave you craving more!
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 4 hours
Total Time: 5 hours 40 minutes
Servings: 10 slices
Ingredients:
- Pie Crust:
- 1 homemade double pie crust (2 sheets of dough)
- Apple Filling:
- 1/4 tsp lemon zest
- Juice of 1/2 lemon (about 2 tbsp)
- 5 pounds apples (about 11 large apples, peeled and sliced)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cardamom (optional)
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing the pie)
- 1 tbsp beaten egg (optional, for brushing)
- 1 tbsp raw sugar (for topping)
Instructions:
- Prepare the Filling:
- Zest 1/4 tsp lemon peel into a 12-inch skillet. Add lemon juice and set aside.
- Peel and slice the apples into 1/8-inch pieces. Toss the slices in the lemon juice as you go to prevent browning.
- Once all the apples are sliced, add them to the skillet. Add the sugars, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to combine.
- Cook the mixture over medium heat for 20 minutes, stirring occasionally, until the apples are fork-tender but still hold their shape. Taste and adjust the sweetness or cook time as needed.
- Once done, remove from heat and stir in vanilla extract. Cool the mixture completely in the fridge or freezer for about 30 minutes.
- Prepare the Pie Crust:
- Roll out your homemade pie dough and fit it into a 9-inch pie dish. Leave the excess dough hanging over the edges.
- Scrape the cooled apple filling into the pie crust, spreading it evenly.
- Top the Pie:
- Add the second sheet of pie dough on top of the apple filling. You can create a lattice design or cover with a full crust.
- Crimp the edges of the dough and make a few slits in the top to vent.
- Chill the pie in the fridge or freezer for 20-30 minutes before baking for a flaky crust.
- Bake:
- Preheat your oven to 425°F (220°C), placing a baking sheet on the bottom rack.
- Brush the top of the pie with a mixture of 1 tbsp milk and 1 tbsp beaten egg. Sprinkle with raw sugar.
- Place the pie on the preheated baking sheet and bake for 15 minutes at 425°F. After 15 minutes, reduce the temperature to 350°F (175°C) and cover the edges with foil to prevent burning.
- Bake for another 40-45 minutes until the crust is golden brown and the filling is bubbling.
- Cool:
- Let the pie cool on a wire rack for at least 4 hours before slicing. This step is crucial for a firm, well-set filling.
- Serve:
- Serve the apple pie with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Nutrition (per serving):
- Calories: 465 kcal
- Carbohydrates: 89g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 6mg
- Sodium: 248mg
- Potassium: 324mg
- Fiber: 7g
- Sugar: 56g
- Vitamin A: 135 IU
- Vitamin C: 12mg
- Calcium: 44mg
- Iron: 2mg
Notes:
- For a deep apple flavor, use a variety of apples, such as Granny Smith, Gala, and Golden Delicious.
- You can freeze the apple filling for up to 3 months! Just thaw before using in pies, crisps, or cobblers.
- If you want a glossy finish on your crust, use an egg wash. For a matte look, just use milk.
Leave a Comment