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Apple Pie

Course Dessert
Cuisine American
Keyword apple-pie-recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling time 6 hours
Total Time 7 hours 30 minutes
Servings 10 servings
Calories 396kcal

Ingredients

  • 1 flaky pie crust recipe
  • all purpose flour for dusting surface for rolling crust
  • 1/2 cup salted butter
  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1 tsp pure vanilla extract
  • 8 cups thinly sliced Granny Smith Apples (About 7-8 medium apples peeled and cored)
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp all purpose flour
  • 1 1/2 tsp apple pie spice
  • 1/2 tsp ground cinnamon
  • 1 large egg beaten with 1 tsp cold water
  • 2 Tbsp sugar in the raw
  • vanilla ice cream for serving

Instructions

  • To make pie crust: Prepare Flaky Pie Crust per recipe dividing into 2 even discs. Chill for at least 1 hour or overnight.
  • To make filling: On the stovetop melt together butter, sugar and water in a heavy bottomed saucepan over medium heat. Stir cooking for 3-5 minutes until sugar is completely dissolved. Remove from heat add 1 tsp vanilla. Mix well. Set aside to cool slightly.
  • In a medium size mixing bowl, toss apple slices with lemon juice. To the apples add flour, apple pie spice and cinnamon tossing together evenly. To the apples add butter-sugar mixture, mixing until evenly coated. Set aside.
  • To assemble: Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12 inches in diameter. Lightly spray a 9 inch deep dish pie pan with cooking spray. Fit crust into pan pressing onto bottom and sides, leaving 1 1/2 inch overhang.
  • Pour apple mixture evenly into bottom crust, leaving center higher.
  • Roll out remaining crust on same lightly floured surface into roughly an 11 inch round. Use a pizza wheel to cut into 10-12 (½-3/4 inch) strips. Lay strips on top according to length leaving even spacing between each strip. Weave alternating strips into a lattice pattern.
  • Trim excess dough around edge evenly. Fold remaining crust under and tuck. Crimp the edge using the finger pinch method.
  • Brush all over with beaten egg wash. Sprinkle with sugar in the raw.
  • To bake: Preheat oven to 425°F. Bake for 15 minutes, then lower the oven temperature to 350°F. Continue to bake for 45 minutes or until filling is bubbly and crust is golden. (Check at 30 minutes and lay foil on top to prevent over browning)
  • Let cool completely for 4-6 hours before slicing and serving.
  • Store baked apple pie chilled or at room temperature in an airtight container for up to 3 days.

Notes

See the recipe for Flaky Pie Crust here.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 287mg | Potassium: 140mg | Fiber: 3g | Sugar: 33g | Vitamin A: 670IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg