A classic apple pie should bring together tender fruit, warm spice, and pastry that stays flaky around the edges. This version uses a mix of tart and sweet apples, a lattice crust that lets steam escape, and clear visual cues so you know when the filling is bubbling and ready.
Granny Smith apples hold their shape and add tartness; Honeycrisp, Braeburn, or Pink Lady apples bring sweetness and aroma. Slice the apples evenly so they soften at about the same rate. For help shaping the lattice, see this King Arthur Baking pie guide. For another dessert-table favorite, try our Easy Chocolate Cake.
Why this classic apple pie works
A little flour thickens the juices as they bubble, while lemon juice keeps the filling bright. Baking first at a higher temperature helps set the pastry; lowering the oven gives the apples time to soften without over-browning the crust. Cooling is part of the recipe: it allows the juices to settle so slices hold together.
Ingredients
- 2 refrigerated 9-inch pie crusts, or one double crust made from scratch
- 7 cups peeled, cored, evenly sliced apples (about 2½ pounds)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- 1 tablespoon lemon juice
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 egg beaten with 1 tablespoon water, for brushing
- Coarse sugar, optional
Step-by-step directions
- Set a rack in the lower third of the oven and heat to 425°F (220°C). Place a rimmed baking sheet on the rack to catch bubbling juices.
- Toss the apple slices with both sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Let stand for 10 minutes while you fit the bottom crust into a 9-inch pie plate.
- Spoon the filling into the crust, mounding it slightly in the center. Dot with butter. Roll the second crust and cut it into strips; weave the strips over the apples and crimp the edges.
- Brush the pastry with egg wash and sprinkle with coarse sugar if using. Bake on the hot sheet for 20 minutes. Reduce the oven to 375°F (190°C) and bake 35 to 45 minutes more.
- If the edge browns too quickly, shield it with foil. The pie is ready when the crust is deep golden and juices bubble through the lattice. Cool on a rack for at least 2 hours before slicing.
Tips for a clean slice
Choose firm apples and cut them to an even thickness. If they release a lot of liquid, leave some of it in the bowl instead of pouring it all into the crust. Let the pie cool completely for the neatest slices. Refrigerate leftovers covered after serving and warm individual slices in a low oven to revive the crust.
Estimated Nutrition
Approximate values per slice (⅛ of the pie). Nutrition varies with crust, apple variety, brands, and portion size; these figures are estimates, not laboratory analysis.
| Nutrient | Amount |
|---|---|
| Calories | 405 kcal |
| Carbohydrates | 65 g |
| Protein | 4 g |
| Total fat | 15 g |
| Saturated fat | 7 g |
| Fiber | 4 g |
| Total sugars | 31 g |
| Sodium | 310 mg |
All-American Apple Pie
Ingredients
Method
- Set a rack in the lower third of the oven and heat to 425°F (220°C). Place a rimmed baking sheet on the rack to catch bubbling juices.
- Toss the apple slices with both sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Let stand for 10 minutes while you fit the bottom crust into a 9-inch pie plate.
- Spoon the filling into the crust, mounding it slightly in the center. Dot with butter. Roll the second crust and cut it into strips; weave the strips over the apples and crimp the edges.
- Brush the pastry with egg wash and sprinkle with coarse sugar if using. Bake on the hot sheet for 20 minutes. Reduce the oven to 375°F (190°C) and bake 35 to 45 minutes more.
- If the edge browns too quickly, shield it with foil. The pie is ready when the crust is deep golden and juices bubble through the lattice. Cool on a rack for at least 2 hours before slicing.
