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Best Recipe for Apple Pie

This homemade Apple Pie features layers of tender cinnamon-spiced apples in a rich caramel-like filling tucked inside a flaky double pie crust. With a golden, crisp crust and perfectly set apple filling, it is a classic dessert for holidays, fall gatherings, and family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 5 hours 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Pie
  • 1 homemade double pie crust 2 sheets of pie dough
  • 1/4 teaspoon lemon zest
  • 2 tablespoons lemon juice juice from about 1/2 lemon
  • 5 pounds apples weight before peeling and coring, about 11 large apples
  • 3/4 cup brown sugar packed
  • 3/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom optional
  • 1 teaspoon vanilla extract
For the Crust Topping
  • 1 tablespoon milk for brushing the crust
  • 1 tablespoon beaten egg optional, for brushing the crust
  • 1 tablespoon raw sugar for sprinkling over the crust

Equipment

  • 9-inch Deep Pie Dish
  • Microplane Grater
  • 12-inch High-Sided Skillet
  • Baking sheet
  • Wire cooling rack
  • Aluminum foil

Method
 

Prepare the Apple Filling
  1. Choose approximately 5 pounds of apples, about 11 large apples.
  2. Use a Microplane grater to zest 1/4 teaspoon lemon peel directly into a 12-inch high-sided skillet.
  3. Add about 2 tablespoons of fresh lemon juice to the skillet.
  4. Peel and core the apples, then slice them approximately 1/8-inch thick. Add the apple slices to the lemon juice as you work, stirring occasionally to coat and help prevent browning.
  5. Once all the apples are prepared, place the skillet over medium heat.
  6. Add the brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and optional cardamom.
  7. Stir gently until the apples are evenly coated, taking care not to break the slices.
  8. Once the mixture is moistened and no dry patches of flour or spices remain, cover the skillet and cook for about 20 minutes. Stir gently about every 3 minutes and replace the lid each time.
  9. Cook until the apples are fork-tender but still hold their shape. If they begin sticking to the pan, add about 1 tablespoon of water as needed, using as little as possible.
  10. Remove the skillet from the heat and stir in the vanilla extract.
  11. Transfer the apples and all of the caramel-like filling to a rimmed baking sheet or another shallow pan. Spread them out and chill for about 30 minutes in the refrigerator or freezer, or leave at room temperature for a couple of hours, until completely cool.
Assemble the Pie
  1. Roll out one sheet of pie dough and fit it into a deep 9-inch pie dish, leaving the excess dough hanging over the edges.
  2. Scrape all of the completely cooled apple filling and its juices into the prepared pie crust.
  3. Top with the second pie crust, either as a lattice or as a full top crust.
  4. Fold the edges inward and crimp to seal. If using a full top crust, cut several vents in the top with a sharp knife.
  5. Chill the assembled pie in the refrigerator or freezer for 20 to 30 minutes.
Bake the Apple Pie
  1. Place a baking sheet on the center rack of the oven and preheat the oven to 425°F (218°C). Allow the baking sheet to heat for at least 20 to 25 minutes.
  2. Immediately before baking, brush the chilled pie crust with milk, beaten egg, or a combination of both.
  3. Sprinkle the crust evenly with raw sugar or granulated sugar.
  4. Place the chilled pie on the preheated baking sheet and bake at 425°F for 15 minutes, until the outer crust begins turning light golden brown.
  5. Meanwhile, prepare a square of aluminum foil with a circle cut from the center to create a shield for the outer crust.
  6. Reduce the oven temperature to 350°F (175°C).
  7. Remove the pie briefly from the oven and place the foil shield over the top, loosely crimping it around the outer crust to prevent excessive browning.
  8. Return the pie to the oven and bake at 350°F for another 40 to 45 minutes.
  9. The pie is ready when the outer edges are deeply golden brown and the center crust is light golden. If using a lattice crust, the apple filling should be visibly bubbling.
Cool and Serve
  1. Transfer the pie to a wire cooling rack and allow it to cool for about 4 hours so the filling can set properly.
  2. Once completely cooled to room temperature, slice and serve.

Notes

For the best flavor, use a combination of apples. Granny Smith, Gala, and Golden Delicious work well together.
Peel and slice one apple at a time and immediately toss it with the lemon juice to help prevent browning.
The apples are pre-cooked so they reach the desired texture before baking. Adjust the stovetop cooking time according to how firm or tender you prefer them.
Chilling the fully assembled pie for 20 to 30 minutes before baking helps create a flaky crust.
Milk encourages browning while keeping the crust more matte. Beaten egg creates a glossier, shinier finish.
Allow the finished pie to cool for approximately 4 hours before slicing so the filling has time to set.
Serve with vanilla ice cream and caramel sauce if desired.
Store the pie covered at room temperature for up to 2 days. Refrigerate after that.