Autumn
Classic Apple Pie
A deep apple pie with cinnamon, lemon, and a flaky double crust, made for the first serious orchard haul.
- Prep
- 45 min
- Cook
- 1 hr
- Total
- 1 hr 45 min
- Yield
- One 9 inch pie
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- Pastry for a 9 inch double crust pie
- 8 cups peeled sliced apples
- 2/3 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tbsp butter, cut in small pieces
- 1 egg, beaten with 1 tbsp water
- 1 tbsp coarse sugar, optional
Steps
- Heat the oven to 220 C (425 F) with a baking sheet on the lower rack.
- Roll half the pastry into a 9 inch pie plate and chill while you make the filling.
- Toss the apples with granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
- Pile the apples into the crust and dot with butter.
- Top with the second crust, crimp the edge, cut vents, and brush with egg wash. Sprinkle with coarse sugar if using.
- Bake on the hot sheet for 20 minutes, then reduce to 190 C (375 F) and bake 35 to 40 minutes more, until bubbling. Cool at least 2 hours before slicing.
Notes
A hot baking sheet helps the bottom crust brown. Cooling time is part of the recipe, because the filling needs time to set.
Pairing Serve with old cheddar or vanilla ice cream.
Start with the harvest
This recipe is tied to apples. Find apples near you.
Tools
Tool links in this section may be affiliate links, which can earn The Home Almanac a commission at no extra cost to you.
- 9 inch pie plate
Make a card to share
Add a photo of your finished dish (and your handwritten card, if you have one) and save a recipe card built for Facebook. Your photo stays on your device.
Free to save and post. The card credits The Home Almanac with a link back.