A beloved American dessert, this classic apple pie features a flaky, buttery crust filled with tender, spiced apples, perfect for any gathering.
Classic Apple Pie: Serve with Style
A beloved American dessert, this classic apple pie features a flaky, buttery crust filled with tender, spiced apples, perfect for any gathering.
Ingredients
- 2 sheets pre-made pie crust or homemade
- 6 medium baking apples such as Granny Smith and Honeycrisp
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten
Instructions
- Preheat oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang.
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves. Toss gently to coat the apples evenly.
- Pour the apple mixture into the prepared pie crust. Dot the top with small pieces of butter.
- Roll out the second pie crust. Place it over the apple filling. Trim edges, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust lightly with the beaten egg wash (if using) for a golden finish. Sprinkle with a little extra sugar, if desired.
- Bake for 15 minutes at 425°F (220°C). Reduce oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Notes
For best slicing, let pie cool for at least 2-3 hours. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Try a mix of sweet and tart apples like Honeycrisp and Granny Smith for optimal flavor.
