Classic Apple Pie


My favorite apple pies are always the classic ones. The ones made with fresh apples and the filling is thickened with a little flour when it combines with the juices from the apples and the heat from the oven. A little sugar and a little spice to, well, make it taste like apple pie is all you really need to make a classic dessert for your holiday table.


Classic Apple Pie
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  1. Crust for double-crust 9-inch pie
  2. 8 cups cored, peeled, sliced apples (about 8 medium)
  3. 2 tablespoons lemon juice
  4. 2/3 cup sugar, plus 1 tablespoon for top of crust
  5. 1/4 cup brown sugar
  6. 1/4 cup all-purpose flour
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
  9. 2 tablespoons butter
  10. 1 egg yolk
  11. splash of water
  1. Preheat oven to 375 F.
  2. Roll out pie dough and place in a 9-inch pie plate. Roll out a second round of dough large enough to cover the top of your pie.
  3. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
  4. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
  5. In a small bowl, beat egg yolk and add a splash of water. Brush the edges of the pie crust in the pan with the egg wash.
  6. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
  7. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
  8. Brush egg wash all over the top of crust and sprinkle with sugar.
  9. Bake for 50 minutes or until crust is golden brown.
Adapted from 12 Tomatoes
Adapted from 12 Tomatoes
Kitchen Kneads