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Apple Pie

Ruth M. MoranRuth M. Moran
This Easy Apple Pie is the perfect blend of sweet, tart, and spiced. With a homemade or store-bought flaky crust, fresh Granny Smith apples, and a cozy mix of cinnamon, nutmeg, and lemon zest, it’s the ultimate classic dessert. It’s great for beginners and pros alike, with easy prep, simple ingredients, and foolproof steps for delicious results every time.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8

Equipment

  • 2 (9") Pie Crusts – for top and bottom layers
  • 1 Deep Dish 9" Pie Plate – for baking the pie
  • 1 Large Mixing Bowl – to mix the apple filling
  • 1 Rolling Pin – to roll out crusts evenly
  • 1 Sharp Knife – for slicing slits into top crust
  • 1 Pastry Brush – for applying the egg wash
  • 1 Baking Sheet – to catch drips during baking
  • 1 Pie Shield or Foil Strip – to protect crust edges
  • 1 Citrus Zester – for fresh lemon zest
  • 1 Measuring Cup & Spoons Set – to measure sugars, flour, and spices

Ingredients
  

  • 2 round 9-inch pie crusts (store-bought or homemade)
  • 7 large Granny Smith apples peeled, cored, and sliced into ½-inch wedges
  • ½ cup granulated white sugar
  • ½ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • Zest of ½ a lemon
  • 1 large egg lightly beaten (for egg wash)
  • 2 tablespoons coarse sanding sugar optional, for topping

Instructions
 

  • Prepare the Crust: If you're making your own crust, be sure to chill the dough for at least 1 hour in the refrigerator before rolling. Let it sit at room temperature for 5–10 minutes before working with it. If using pre-made pie dough, follow the package directions.
  • Mix the Spiced Apple Filling: In a large bowl, combine the apple slices with the white sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss everything thoroughly so each slice is well coated in the sugary-spice mixture. Let this sit while you roll out your crust.
  • Assemble the Bottom Crust: Lightly flour your surface and roll one disc of pie dough into a 12-inch circle, about ⅛ inch thick. Gently transfer the dough to a deep-dish 9-inch pie plate, pressing it into the bottom and up the sides.
  • Fill the Pie: Spoon the apple filling evenly into the pie shell, leaving behind any extra juice in the bowl to avoid a soggy crust.
  • Top with Second Crust: Roll out the second pie dough to the same thickness and size. Drape it over the filling. Trim any excess dough hanging over the edges with a sharp knife. Seal the edges by folding them under and pressing them together gently, then crimp or flute as desired.
  • Vent and Finish the Crust: Cut 4 small slits into the top crust to allow steam to escape. Brush the top with the beaten egg, making sure to coat evenly. Sprinkle with sanding sugar for a sparkling finish, if using.
  • Protect and Bake: Cover the pie’s edge with a pie shield or strips of aluminum foil to prevent over-browning. Place the pie on a baking sheet and bake in a preheated 400°F (204°C) oven for 25 minutes.
  • Lower Heat and Continue Baking: Carefully remove the pie shield or foil. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
  • Cool Before Serving: Remove from the oven and let the pie cool at room temperature for at least 3 hours to allow the filling to set properly before slicing.

Notes

  • Apple Variety Tip: Granny Smith apples work best due to their tart flavor and firm texture, which holds up well during baking. You can also mix with Honeycrisp or Braeburn for added depth.
  • Avoid Soggy Bottoms: Discard any excess juice left in the mixing bowl before filling the pie. This prevents the bottom crust from getting too wet.
  • Crust Shine: The egg wash helps create a glossy, golden crust and helps sanding sugar stick better.
  • Make Ahead: You can prepare the apple filling a few hours in advance and refrigerate it. You can also make the pie crust the day before.
  • Storage: Once baked and cooled, cover and store the pie at room temperature for up to 2 days, or refrigerate for up to 4 days.
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