Classic Double-Crust Apple Pie
A flaky golden crust filled with tender cinnamon-spiced apples that bubble up through the vents. As American as it gets, especially with a scoop of vanilla ice cream.
- Prep time
- 40 min
- Cook time
- 1 hr
- Total time
- 1 hr 40 min
- Servings
- 8
- Difficulty
- Medium
Ingredients
Tap an ingredient to check it off as you go.
Instructions
Set a rack in the lower third of the oven and heat to 425°F. Line a rimmed baking sheet with foil.
Fit one crust into a 9-inch deep-dish pie plate, letting the extra hang over the edge. Refrigerate while you make the filling.
In a large bowl, toss the apples with the granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
Pile the apples into the crust, mounding them in the center. Dot with butter.
Lay the second crust over the top. Trim the edges to a 1/2-inch overhang, fold under, and crimp. Cut 4 or 5 slits in the top for steam.
Brush with the egg wash and sprinkle with coarse sugar. Set the pie on the foil-lined baking sheet.
Bake 20 minutes at 425°F. Lower the heat to 375°F and bake 40 to 45 minutes more, until the crust is deep golden and the juices bubble thickly through the slits.
Cool on a wire rack at least 3 hours so the filling can set before slicing.
Tips and substitutions
- Mixing tart and sweet apples gives the best flavor and texture.
- If the crust edges brown too quickly, cover them with strips of foil or a pie shield.
- Waiting for the pie to cool is hard but important. Sliced warm, the filling will be runny.
- Bake up to 1 day ahead and keep covered at room temperature.
Nutrition (estimated)
| Calories | 410 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 58 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sodium | 270 mg |
Per serving, based on 8 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
Ratings and reviews
No reviews yet. Made this recipe? Tell us how it turned out.
