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Classic Apple Pie
The quintessential American dessert: a golden, double-crust pie filled with cinnamon-spiced tender apple slices in a lightly thickened, fragrant juice that bubbles up through the lattice lid as it bakes. The apples are the undisputed centre of this recipe — sliced thin, spiced simply, and allowed to speak for themselves. Serve warm with vanilla ice cream for the full American experience.
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Ingredients
- lbs apples (Granny Smith and Honeycrisp, mixed), peeled, cored and sliced
- cup sugar
- tablespoons all-purpose flour
- teaspoons cinnamon
- teaspoon nutmeg, freshly grated
- tablespoon lemon juice
- teaspoon vanilla extract
- portions pie crust dough (for double crust)
- tablespoons unsalted butter, cut into small pieces
- egg, beaten
- tablespoon sugar, for sprinkling
Contains: cereals gluten, milk, eggs.
Method
- Preheat oven to 425°F. Toss sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Let stand while you roll the crusts.
- Roll out one pie crust disc and fit into a 9-inch pie dish. Trim edges leaving a 1/2-inch overhang.
- Add the apple filling to the crust, mounding it slightly in the centre. Dot with butter pieces.
- Roll out the second crust and lay over the filling for a full top crust, or cut into strips for a lattice. Trim and crimp edges to seal.
- Brush with beaten egg and sprinkle with sugar. Cut vents if using a solid top crust.
- Bake at 425°F for 15 minutes, then reduce to 375°F. Bake for 40–45 more minutes until the crust is deep golden and the filling is bubbling through the vents.
- Cool for at least 2 hours before slicing to allow the filling to set.
Tips
- Using a mix of tart (Granny Smith) and sweet (Honeycrisp or Golden Delicious) apples gives the best flavour and texture balance.
- If the top crust browns too quickly, cover loosely with foil halfway through baking.
Ring the changes
- Add 1/2 cup of dried cranberries to the filling for a festive autumn twist.
- Brush the lattice with heavy cream instead of egg wash for a softer finish.
Keeping it
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices at 350°F for 10 minutes.
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More from the same crop
This elegant French-style apple tart features thinly sliced apples fanned in concentric circles over a buttery almond cream filling in a golden tart shell, finished with a warm caramel glaze that makes it shine like a jewel. It is the kind of dessert that looks bakery-professional but is entirely achievable at home with a little patience. The apples are the canvas for the whole composition.
1 h 25 min · challenging · Apple
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