The Best Perfect & Classic Apple Pie Recipe (From Scratch)
A from-scratch recipe for a classic double-crust apple pie. The recipe includes instructions for making a rich, buttery pastry dough either by hand or in a food processor. A key feature is the filling method, where sliced baking apples are pre-cooked on the stovetop to release their juices. These juices are then strained off and reduced into a thick, lightly caramelized syrup before being tossed back with the apples and spices. This technique creates a deeply flavorful filling and helps prevent a soggy bottom crust. The pie is finished with a full top crust and baked until golden.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours (includes chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon fine salt
- 14 tablespoons cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
- For the Filling:
- 2 tablespoons freshly squeezed lemon juice
- 3 pounds baking apples (like Golden Delicious, Cortland, or Mutsu)
- 2/3 cup sugar, plus more for sprinkling
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- Generous pinch of ground nutmeg
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Make the Dough: In a medium bowl (or a food processor), combine the flour, sugar, and salt. Work in the cold, diced butter with your fingers or by pulsing until the mixture resembles coarse cornmeal with some bean-sized bits of butter remaining. Add the egg-water mixture and bring the dough together by hand until it just forms.
- Divide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: Peel, core, and slice the apples. Toss them in a medium bowl with the lemon juice and 2/3 cup of sugar.
- In a large skillet, melt the butter over medium-high heat. Add the apple mixture and cook for about 2 minutes until it simmers. Cover, reduce the heat, and cook for about 7 minutes until the apples soften.
- Strain the apples in a colander set over a bowl, catching all the juices. Return the juices to the skillet and simmer over medium heat for about 10 minutes, until thickened and lightly caramelized.
- In a bowl, toss the cooked apples with the reduced juice and the spices. Let the filling cool completely.
- Assemble and Bake: Preheat the oven to 375°F with a rack in the lower third.
- On a lightly floured surface, roll one half of the chilled dough into an 11 to 12-inch disc. Line a 9-inch pie pan with the dough, trimming it to leave a 1/2-inch overhang.
- Fill the pan with the cooled apple filling, mounding it slightly in the center. Brush the top edge of the dough with the beaten egg wash.
- Roll out the second disc of dough. Place it over the top of the pie. Fold the top layer under the bottom layer and press to seal, then flute the edge as desired.
- Brush the top crust with the egg wash and sprinkle with sugar. Cut several vents in the top to allow steam to escape. Refrigerate the assembled pie for at least 15 minutes.
- Place the pie on a baking sheet and bake for about 50 minutes, until the crust is golden and the filling is bubbly.
- Cool on a wire rack completely before serving.
Notes
- This recipe includes two methods for making the pie dough: by hand or with a food processor.
- The technique of pre-cooking the apples and reducing their juices is crucial for creating a thick, flavorful filling and preventing a soggy bottom crust.
- Chilling the dough at multiple stages (after mixing, after rolling, and after assembly) helps to create a flaky crust.
- Baking the pie on a baking sheet will catch any potential drips from the bubbling filling.
Find it online: https://www.eatswithsoul.com/apple-pie-recipe/