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Classic American apple pie with a golden lattice crust and a warm slice served with vanilla ice cream
Chef Vagner Carvalho in his kitchenVagner Carvalho

All-American Apple Pie

A classic American apple pie with tender cinnamon-spiced apples and a flaky lattice crust, baked until the filling bubbles and the pastry turns golden.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Method

Ingredients
  

  • 2 refrigerated 9-inch pie crusts or 1 double crust made from scratch
  • 7 cups peeled cored and evenly sliced apples about 2 1/2 pounds
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 tablespoon lemon juice
  • 2 tablespoons cold unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tablespoon water for brushing
  • coarse sugar optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.