EASY APPLE PIE

This homemade apple pie is hands down my favorite! It features juicy apple slices coated in sugar and warm spices, all nestled in a flaky, buttery pie crust. Perfect for any occasion, this pie is guaranteed to be a crowd-pleaser!

What You’ll Need:

For the Pie Crust:

Pie dough (homemade or store-bought)

For the Filling:

Apples (see best apple varieties below)
Granulated sugar
Brown sugar (light or dark)
All-purpose flour
Ground cinnamon
Ground nutmeg
Fresh lemon (zest and juice)
Egg (for egg wash)

Equipment Needed:

9-inch pie plate
Rolling pin
Parchment paper
Whisk
Spatula
Pie weights or dried beans
Pie shield or aluminum foil
Mixing bowls
Measuring cups and spoons

Best Apples for Apple Pie:

The type of apple you use is crucial for a perfect apple pie. Here are some of the best apple varieties for baking:

Granny Smith: Tart and firm, perfect for holding up during baking.
Honeycrisp: Crisp, tart, and sweet, this variety holds its shape well.
Jazz: Sweet and crisp, great for pies.
Golden Delicious: Mildly sweet, slightly softer than the others but still works well in pies.
Jonagold: A balanced mix of tart and sweet.
Pink Lady: Tart with a hint of sweetness, great for pies.

Making the Perfect Pie Crust:

For a truly delicious pie, start with a flaky, tender crust. We recommend using an all-butter pie crust or a sourdough pie crust. These recipes combine butter and a touch of vinegar to create the perfect texture.

Tip: If you’re using store-bought pie crust, follow the instructions on the packaging for best results.

How to Make Apple Pie from Scratch:

Prepare the Filling:
- Peel, core, and slice your apples. In a large mixing bowl, toss the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon zest, and lemon juice. Set the mixture aside.
Prepare the Crust:
- Preheat your oven to 400°F (200°C) and position the oven rack in the center.
- Remove the pie dough from the fridge and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc of dough into a 12-inch circle, about ⅛ inch thick. Fit the dough into the bottom of your 9-inch pie plate.
Assemble the Pie:
- Spoon the apple mixture into the pie crust, discarding any excess liquid. Spread the apples evenly.
- Roll out the second disc of dough into a 12-inch circle, then place it over the apples. Trim the excess dough, leaving about 1 inch around the edges.
- Fold the edges of both the top and bottom crusts under themselves, pressing them to seal. Crimp the edges for a decorative finish.
Apply the Egg Wash:
- Brush the top of the pie with an egg wash (whisked egg) and sprinkle with sanding sugar for a nice crunch.
- Cut several small vents in the top crust to allow steam to escape during baking.
Protect the Crust:
- To prevent the edges from over-browning, create a pie shield by folding a long strip of aluminum foil (about 38 inches) and wrapping it around the edges of the pie.
Bake the Pie:
- Bake the pie at 400°F (200°C) for 25 minutes. Then, reduce the temperature to 375°F (190°C), remove the foil, and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Tip: Using a pie shield during the first 25 minutes helps protect the edges from burning.

Storage:

You can make the pie up to 2 days in advance. Store it loosely covered at room temperature or in the refrigerator for up to 5 days.

This apple pie is the perfect combination of tender apples, warm spices, and a flaky crust. Whether for a holiday or just a cozy treat, it’s sure to be a hit!

This is the easiest and most delicious apple pie recipe you’ll ever make! With a flaky, tender homemade crust and apple slices coated in sugar and warm spices like cinnamon and nutmeg, this pie is a true classic.

Ingredients:

2 (9-inch) pie crusts
7 large Granny Smith apples (peeled, cored, and sliced into ½-inch slices)
½ cup granulated sugar
½ cup light brown sugar (loosely packed)
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon lemon juice (plus the zest of half a lemon)
1 large egg (lightly beaten for egg wash)
2 tablespoons sanding sugar (optional)

Instructions:

Prepare the Pie Crust:
- Start by preparing a flaky pie crust (or use store-bought pie crust). This recipe makes two 9-inch pie crusts—one for the bottom and one for the top. Chill the dough for at least 1 hour before rolling it out.
Preheat the Oven:
- Position the oven rack in the center and preheat the oven to 400°F (204°C).
Make the Apple Filling:
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss to coat the apples evenly.
Assemble the Pie:
- Remove the pie crust dough from the fridge and let it rest at room temperature for 5-10 minutes. On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about ⅛ inch thick. Carefully fit the dough into the bottom of a deep dish pie plate.
- Spoon the apple mixture into the crust, discarding any excess juices. Roll out the second disc of dough to the same thickness and place it over the apple filling.
Seal the Pie:
- Trim any excess dough from the edges with a sharp knife. Gently lift the edges where the two crusts meet, press to seal, and fold the edges under. Rotate the pie and repeat this process until the edges are neatly tucked under.
- Cut 4 slits in the top crust to allow steam to escape.
Finish and Bake:
- Brush the top crust with the beaten egg wash and sprinkle with sanding sugar (optional). Cover the edges with a pie shield or aluminum foil to prevent over-browning during the first 25 minutes of baking.
- Bake at 400°F (204°C) for 25 minutes. Remove the pie shield, lower the temperature to 375°F (190°C), and bake for an additional 30-35 minutes or until the crust is golden brown and the juices are bubbling.
Cool and Serve:
- Allow the pie to cool at room temperature for at least 3 hours before slicing and serving.

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