Homemade Apple Pie
A classic dessert combining sweet and tart flavors from fresh apples with a flaky crust, perfect for gatherings and special occasions.
Ingredients
For the filling
- 6 cups apples (about 6 medium peeled, cored and cut into 1/4 inch thick slices) Use a mix of sweet and tart apples such as Granny Smith, Honeycrisp, and Fuji.
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 pastry for double pie crust Store-bought pie crust can be used.
- 2-3 tablespoons butter (cut into small pieces) Scattered evenly over the apples before adding the top crust.
Instructions
Preparation
- Preheat your oven to 425°F.
- Line a 9-inch pie plate with the bottom crust. Trim the crust to be even with the edge and set aside.
- In a bowl, add the sliced apples along with the sugar, flour, cinnamon, salt, nutmeg, and lemon juice. Mix them well to combine.
- Spoon the apple mixture into the crust-lined pie plate. Then, dot the top of the apples with small pieces of butter.
- Roll out the second pie crust and carefully place it on top of the apple filling.
- Press the edges of both pie crusts together to seal and crimp the edges to a nice finish.
- Cut slits in several places on the top crust to allow steam to escape.
- Brush the top of the pie with an egg wash and sprinkle with a little extra sugar.
Baking
- Bake in the preheated oven at 425°F for 15 minutes, then lower the temperature to 375°F and continue baking for another 30 minutes or until the apples are tender, and the crust is golden brown.
- Once done, cool the pie on a cooling rack before serving.
Notes
Serve your homemade apple pie warm or at room temperature. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. To store leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for about 3-4 days. For longer storage, freeze the pie wrapped tightly in plastic wrap and foil for up to 3 months. Let the pie cool completely before cutting to prevent the filling from spilling out.