Easy Apple Pie Recipe (Just Like Granny Made!)
Recipe video below. I have made countless apple pies, so you can believe me when I say this recipe is the best. I precook the apple pie filling, which gives me complete control over the flavor, as apples vary widely in sweetness. Don't worry, the apples don't turn mushy. They're soft with a slight bite - just how they are meant to be. I almost always use my butter and shortening pie crust, as it's the flakiest and most delicious ever. But you can opt for a good-quality store-bought crust for a super easy to make apple pie!
Ingredients
- 4 lb apples, see notes
- 2 tablespoon salted butter
- ½ cup EACH: light brown sugar and granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon EACH: nutmeg, allspice, and salt
- 1 tablespoon EACH: all-purpose flour and cornstarch
- 1-2 tablespoons lemon juice, optional - see notes
- 1 double pie crust
- Egg wash + sugar, for pie dough
Instructions
- Peel and core the apples then cut them into ¼ inch thick pieces.4 lb apples
- Melt the butter in a large pot over medium heat. Add the apple slices, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Cook uncovered, stirring occasionally, until the apples have softened but still hold their shape, about 12-15 minutes.2 tablespoon salted butter, ½ cup EACH: light brown sugar and granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon EACH: nutmeg, allspice, and salt
- In a small glass, mix the flour and cornstarch with a bit water to create a paste.1 tablespoon EACH: all-purpose flour and cornstarch
- Pour the flour paste into the apples and let them cook until the liquid has thickened, about 1 minute. Taste the filling and if you want it a bit more tart, add the lemon juice. If you want it sweeter, add more sugar. Set the filling aside to cool - you can put it into your fridge to speed up the cooling process.1-2 tablespoons lemon juice
- Roll out your pie dough on parchment paper so it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and prick a few holes in the bottom with a fork.1 double pie crust
- When the filling is cool, pour it into the pie.
- For the top, cut long strips of dough and weave them over the pie, as I've done in the photos. For extra decoration, I like to use cookie cutters to cut apple shapes with the pie dough. Brush the top with egg wash (see notes) and sprinkle with a bit of sugar. Put the pie into your fridge for half an hour - until the dough is firm.
- Preheat your oven to 400 degrees Fahrenheit and place the rack in the lower half of your oven. Place the pie on a baking sheet (to make it easier to handle) and bake for 20 minutes. Lower the oven temperature to 375 degrees Fahrenheit, add a pie shield (see notes), and continue to bake the pie for 30-40 minutes until the pastry is golden and the filling is bubbling. Let the pie cool completely before slicing.
Notes
Filling sweetness: The amount of sugar you need will depend on the type of apple you use and personal preference. Start with the amount in the recipe and add more to taste.
Lemon juice: If you use tart apples, such as Granny Smith, you likely won't want to add lemon juice. But if you use sweet apples, such as Ambrosia or Honey Crispy, adding a little acidity is nice.
Peeling apples: Whether you peel your apples or not is a personal choice. I often skip peeling the apples when I make apple pie for my family. The peel adds a chewy texture (which I don't mind) and can darken the filling. But many people don't like apple peels in their pie, so if I make this for guests, I always peel the apples. The choice is yours!
Pie shield: If you make pies often, a pie shield will become your good friend. It protects the edges from darkening too much and becoming bitter. It's easy to fashion one out of aluminum foil! Also, if the cutouts or any part of the crust is getting too dark, put a little piece of aluminum foil over the dark spot.
Egg wash: I make my egg wash by whisking a whole egg with a splash of milk. It gives the crust a nice color and a good shine. Also, I can scramble the leftovers, so there's no food waste.
Serving: 1 slice, Calories: 372kcal, Carbohydrates: 52g, Protein: 3g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 25mg, Sodium: 265mg, Potassium: 211mg, Fiber: 4g, Sugar: 29g, Vitamin A: 377IU, Vitamin C: 7mg, Calcium: 26mg, Iron: 1mg