Classic Apple Pie
A double-crust pie of cinnamon-spiced apples baked until bubbling and golden. The definitive American dessert.
Ingredients
Instructions
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Heat oven to 375°F (190°C). Roll one dough disk into a 9-inch pie plate.
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Toss apples with sugar, flour, cinnamon, and nutmeg; pile into the crust.
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Dot with butter. Roll the second disk, lay over the top, and crimp the edges.
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Cut slits in the top, brush with egg wash, and sprinkle with sugar.
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Bake 50 minutes until the crust is golden and the filling bubbles.
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Cool at least 2 hours before slicing so it sets.
Nutrition
Per serving, estimated.
- Calories
- 410 kcal
- Protein
- 4g
- Carbs
- 62g
- Fat
- 17g
- Fiber
- 3g
Tips
- Mix tart and sweet apples for balanced flavor.
- Let the pie cool fully or the filling will run when sliced.
- A foil ring protects the crust edges from burning.
Variations
- Add a squeeze of lemon to brighten the filling.
- Mix in 1/2 cup dried cranberries.
- Use a lattice top instead of a full crust.
Frequently Asked Questions
A mix of firm, tart Granny Smith and sweet Honeycrisp holds shape and balances flavor.
It needs time to cool and thicken; wait at least 2 hours before cutting.
Yes, it keeps well at room temperature for a day or refrigerated for 4.
