Apple Pie — The Classic
Apple pie is one of the quintessential comfort desserts: flaky crust, sweet & lightly tart apples, warm spices, bubbling filling, golden top. It’s a test of pastry skills (crust) and balancing flavors (sweet vs tart vs spice).
Here’s how to make a fantastic classic double‑crust apple pie.
Yield & Timing
Makes one 9‑inch (≈ 23‑cm) double‑crust pie (about 8‑10 slices)
Prep time: ~ 30‑45 mins (peeling & slicing apples, making crust)
Chill/crust resting: ~ 30 mins
Baking time: about 50‑70 mins (depending on oven & apples)
Cooling time: at least 1 hour for flavor and filling to set
Ingredients
Here are the ingredients you will need, grouped by crust and filling, plus optional extras.
For the Pie Crust (Double Crust)
Ingredient Amount Notes
All‑purpose flour ~ 2½ to 3 cups (≈ 320‑375 g) For two crusts, top & bottom
Salt ½ to 1 tsp Enhances flavor
Granulated sugar 1 Tbsp Optional, adds slight sweetness to crust
Cold unsalted butter ~ 1 cup (2 sticks / ≈ 225‑230 g) Very cold, cut into small cubes
Solid fat (optional, e.g. shortening or lard) up to half (so butter + another fat) Helps with flakiness and handling, more forgiving in warm kitchens
Ice water ~ 6‑10 Tbsp (≈ 90‑150 ml) Add gradually until dough holds together
Optional: sour cream or vinegar small amount (1‑2 Tbsp) Can help with tenderness / reduce toughness
For the Filling
Ingredient Amount Notes
Apples ~ 6‑8 medium apples (≈ 1.5‑2 kg) Use a mix of tart + sweet apples, firm varieties (e.g. Granny Smith, Honeycrisp, Braeburn, Golden Delicious).
Granulated sugar ~ ½ to ¾ cup (≈ 100‑150 g) Adjust based on sweetness/tartness of apples
Brown sugar optional, ~ ¼ cup Adds depth, caramel flavor
Spices: ground cinnamon ~ 1‑2 tsp Classic in apple filling
Optional spices: nutmeg, allspice, cloves small pinch(s) For warmth and complexity
Salt ¼‑½ tsp Balances sweetness
Lemon juice 1‑2 Tbsp Prevents browning of apples, adds brightness
Flour or cornstarch ~ 2‑3 Tbsp Thickens filling so it isn’t runny
Butter 2‑3 Tbsp, cut into small pieces Dotted on top of apples before placing top crust—melts and enriches filling
For Finishing & Optional Extras
Egg wash (1 egg beaten + splash of water or milk) to brush top crust
Coarse sugar or granulated sugar, for sprinkling on top (for sparkle/crust)
Lattice top or vents/slits in top crust for steam release
Optional crumb topping instead of full top crust or just decoration
Equipment & Tools You’ll Need
9‑inch pie plate / pan (deep enough)
Mixing bowls
Pastry blender / forks / your hands for making crust
Rolling pin
Knife & peeler & apple corer/slicer
Pastry brush (for egg wash)
Baking sheet (to catch drips under pie)
Oven, rack positioning
Step‑by‑Step Instructions
Here is a detailed procedure.
Step 1: Prepare Crust
Mix dry crust ingredients. In a large bowl, whisk together flour, salt, and sugar (if using).
Cut in the fats. Add cold butter (and optional other fat) in small cubes. Use a pastry blender or two knives or your fingertips to work the fat into the flour until the pieces are pea‑size (some smaller bits, some slightly larger). You want chunks of butter to remain so the crust will be flaky.
Add cold liquids. Drizzle in ice water, a tablespoon at a time, mixing gently just until dough begins to come together. Over‑working will make crust tough. Optionally, you can add a bit of vinegar or sour cream mixed with water for small tenderness boost.
Divide, form discs, chill. Separate dough into two equal parts (one for bottom crust, one for top). Flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling solidifies fats and helps prevent shrinking.
Step 2: Prepare the Filling
Peel, core, and slice apples. Slice uniformly (≈ ¼‑inch / ~5‑7 mm) so apples cook evenly.
Toss with flavor & juices. In a bowl, toss apple slices with sugar(s), lemon juice, salt, cinnamon, optional spices (nutmeg etc.), and flour/cornstarch. The flour/cornstarch will absorb some juice and thicken filling. Let sit while crust chills—this helps juices form and flavors meld.
Step 3: Roll Out Bottom Crust
On lightly floured surface, roll out one dough disc to a circle large enough to fit bottom + sides of pie plate (≈ 12‑13‑inch circle for 9‑inch pan). Thickness about 3‑4 mm.
Carefully fit into pie plate, pressing gently into bottom and up sides. Trim overhang leaving ~½‑inch beyond rim (you’ll use overhang to seal top). Chill plate with crust while you roll the top or prepare filling.
Step 4: Assemble Pie
Preheat oven. Many recipes begin baking at a higher temperature (425°F / ~220‑230°C) for 10‑15 minutes, then reduce to ~ 350‑375°F (~175‑190°C) to finish. This helps set crust and prevent sogginess.
Place the apple filling into the bottom crust. Dot with small pieces of butter on top of apple filling.
Roll out top crust (or lattice, or decorative crust) similarly; place over filling. Trim edges to leave some overhang. Crimp or flute the edges to seal.
Make steam vents/slits in top crust (if solid) to allow steam escape, preventing soggy or bursting crust.
Brush top crust with egg wash lightly for golden color. Sprinkle sugar if desired.
Step 5: Bake
Bake initial high heat. Place pie on a baking sheet (to catch drippings) in preheated hot oven (≈425°F) for first 10‑15 minutes. This helps set crust bottom, make strong browning on top.
Reduce heat and continue baking. Lower oven to ~350‑375°F, bake for additional ~35‑50 minutes until crust is golden brown and filling is bubbling thickly (you should see juices bubbling through vent holes or around edge).
Watch crust edges. If edges brown too fast, cover them with foil or pie shields to protect while center continues to bake.
Step 6: Cooling & Serving
Once baked, let pie cool on wire rack for at least 1 hour (often 2‑3 hours is better). Cooling allows filling to set (so slices are clean) and flavors to mingle.
Serve warm or room temperature. Traditional accompaniments: vanilla ice cream, whipped cream, a slice of sharp cheddar (if you like contrast).
Variations & Flavor Twists
Here are ways to modify or customize your apple pie.
Variation What to Change or Add
Apple choices Mix sweet + tart apples (e.g. Granny Smith + Honeycrisp + Golden Delicious) so filling has complexity and not too mushy or bland.
Sugar types Use part brown sugar for caramel note. Raw/turbinado sugar for crunchy top.
Spice blend Add nutmeg, allspice, cardamom, cloves, ginger for warmth. Vary depending on your taste.
Add citrus Lemon juice / zest, orange juice / zest can brighten flavor.
Crust types Single crust (open top), lattice top, crumb (“streusel”) topping, or top crust cut into decorative shapes. Use butter, butter + shortening, or even all butter.
Make crust richer Add cream cheese or sour cream crumbs, or use enriched pastry.
Add flavor boosts Vanilla extract, vanilla bean, maple syrup, caramel, bourbon, or rum.
Caramel apple pie Cook apples briefly in butter & sugar to caramelize before filling pie.
Dutch/apfel streusel version Instead of full top crust, do streusel topping (flour, sugar, butter, oats/nuts).
Mini pies or hand pies Use smaller pans or make pockets. Good for portability.
Common Problems & How to Avoid Them
Problem Cause Fix / Prevention
Crust soggy or undercooked bottom Filling very juicy; bottom crust not insulated or insufficient baking at high heat start; dough too thick/overworked Precook filling partially; start baking at high temp; use pie plate that conducts heat well; use pre‑baked crust bottom sometimes; make sure bottom crust thickness is even
Apples too mushy Using soft apples or overcooking; juices too much heat; too many slices too thin Use firmer apples; slice evenly; cook enough to tender but not over; use thickening agent (flour/starch); avoid overbaking
Filling runny Not enough thickener; too much juice in apples; cutting apples too fat; venting not enough; insufficient cooking time Use flour or cornstarch; allow filling juices to reduce if cooking apples first; cut apples properly; ensure vents; bake until bubbling
Top crust burns before filling done Oven too hot; top crust too exposed; edges browning Use foil or pie shield on edges; possibly lower oven mid cake; start high then reduce; use lighter pie dish; position in oven lower
Crust shrinks Dough not rested; crust overworked; filling too heavy pushing sides; dough too dry Chill dough well; avoid overworking; roll to the right size; leave overhang; crimp well; bake on well‑prepared pie plate
Storage, Make‑Ahead, Freezing
Make crust ahead: You can prepare pie dough, wrap, refrigerate up to 2‑3 days, or freeze for up to a month. Thaw in fridge before rolling.
Make filling ahead: Slice apples and toss with sugar, lemon, spice, thickener and refrigerate for a few hours; bake later. This helps flavor deepen.
Freezing pie: You can freeze an assembled unbaked pie (wrapped well) for weeks, then bake from frozen (adding some extra baking time). Or freeze baked pie, cool fully, wrap tightly, thaw & reheat.
Leftovers: Store at room temp for a day, then refrigerate. Reheat slices in oven (better) or microwave.
Complete Example Recipe
Here’s a sample tested recipe combining all above, for one 9‑inch double‑crust apple pie.
Classic Double‑Crust Apple Pie Recipe
Serves: 8‑10
Prep Time: ~40 minutes (plus chilling)
Bake Time: ~55‑70 minutes
Total Time: ~2½‑3 hours (including cooling)
Ingredients
Crust:
2½ cups all‑purpose flour
1 tsp salt
1 Tbsp granulated sugar (optional)
1 cup (2 sticks / ≈ 225 g) cold unsalted butter, cubed
(Optional) ½ cup shortening or part‑butter if you want more forgiving crust
Ice water, ~ 6‑9 Tbsp (≈ 90‑135 ml)
(Optional) 1‑2 Tbsp sour cream or vinegar mixed with water
Filling:
6‑7 medium apples (≈ 1.5‑1.8 kg), peeled, cored, sliced (~¼ inch thick). Use mix: 3 tart (e.g. Granny Smith) + 3 sweet (e.g. Golden Delicious, Honeycrisp)
½ cup granulated sugar
¼ cup brown sugar
2‑3 Tbsp all‑purpose flour or 2 Tbsp cornstarch
1½‑2 tsp ground cinnamon
Pinch nutmeg (≈ ¼ tsp)
½ tsp salt
1‑2 Tbsp lemon juice
2‑3 Tbsp unsalted butter, cut into small pieces
Finishing / Decoration:
1 egg (beaten) + splash water or milk for egg wash
Coarse sugar or granulated sugar for sprinkling on top
Instructions
Make the crust dough. In a large bowl, mix flour, salt, sugar. Add cold butter (and optional shortening) in cubes. Use pastry cutter or fingers to cut fat into flour until pea‑size bits. Add ice water a tablespoon at a time until dough just holds together. Shape into two discs, wrap, refrigerate for at least 30 min.
Prepare apples and filling. While dough chills, peel, core, slice apples evenly. In large bowl, toss apples with lemon juice, both sugars, cinnamon, nutmeg, salt, and flour/cornstarch. Let sit—this helps juices develop.
Roll bottom crust. On lightly floured surface, roll one disc to about 12‑13‑inch diameter, thickness ~3‑4 mm. Fit into 9‑inch pie plate, pressing into bottom & sides. Trim excess leaving overhang.
Preheat oven. Set oven rack in lower third. Preheat to 425°F (≈ 220‑230°C).
Add filling & butter. Fill crust with apple mixture, mound slightly; dot with butter.
Top crust. Roll out second disc similarly; lay over apples. Trim. Fold overhang under bottom crust, crimp or flute edges to seal. Cut steam slits or make vents. Brush with egg wash, sprinkle sugar.
Bake. Place pie on baking sheet. Bake at 425°F for ~15 minutes, then reduce to 350‑375°F (≈ 175‑190°C) and bake for another ~40‑55 minutes until crust golden and filling bubbling. If edges brown too fast, cover them with foil.
Cool. Remove from oven. Let cool on rack at least 1 hour (longer if possible) before slicing. This helps set filling.
Serve. Warm or room temp. Optional accompaniments: vanilla ice cream, whipped cream, cheddar cheese slice (if you like contrast).
Tips & Insights from Other Recipes
Food Network’s “Classic Apple Pie” does a filling with apples gently cooked a bit first (in some recipes) to reduce volume and better meld flavors.
foodnetwork.com
Many pies benefit from vented or lattice tops for aesthetic and to let moisture escape so filling doesn’t get soggy or overflow.
foodnetwork.com
+1
Using sugar + flour or cornstarch helps thicken juices that apples release during baking so the filling is not runny.
Ricardo
+2
Imperial Sugar
+2
Choosing a mix of apples (sweet + tart) gives flavor balance. Too sweet apples need more acid, too tart need more sugar. Lemon juice/zest can brighten.
If you like, I can tailor this recipe to apples easy to find in Morocco, or lighter sugar, or gluten‑free crust. Do you want me to make a version adapted for you?
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