Description
There’s nothing more nostalgic than the warm aroma of a freshly baked apple pie, especially when served à la mode with a creamy scoop of vanilla ice cream. This classic apple pie recipe is a comforting blend of sweet, tart apples, warm spices like cinnamon and nutmeg, and a flaky, buttery crust. Whether you’re serving it at a family gathering, holiday dinner, or just indulging in a treat for yourself, this apple pie brings all the warmth and coziness of home. Follow this detailed recipe to create a timeless dessert that’s as beautiful as it is delicious.
Ingredients
Units
Scale
Pie Filling:
- 3 pounds apples (Macoun, Honeycrisp, or Cortland are great choices)
- 1/2 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 2 tablespoons unsalted butter, cut into cubes
Other Ingredients:
- 9-inch double pie crust
- Egg wash: 1 tablespoon milk + 1 egg
- 1 tablespoon turbinado sugar (optional)
- Vanilla ice cream (for serving)
Instructions
- Prepare the Apples:
- Peel, core, and slice the apples into ¼-inch slices.
- In a large bowl, toss the apples with the granulated sugar, brown sugar, vanilla extract, salt, cinnamon, nutmeg, and allspice.
- Let the apples sit for 30 minutes to 1 hour to release their juices.
- Prepare the Pie Crust:
- On a floured surface, roll out the bottom pie crust into a 12-inch circle.
- Drape the rolled dough over your rolling pin and gently lay it into a 9-inch pie plate.
- Press the dough into the plate and trim any excess.
- Place the pie plate in the refrigerator to chill while you prepare the apples.
- Cook the Apple Juices:
- Drain the juices from the apples into a small saucepan.
- Add the cubed butter and bring the mixture to a simmer over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
- Remove from heat and set aside to cool.
- Assemble the Filling:
- Toss the apples with the flour until evenly coated.
- Remove the pie plate from the refrigerator and fill it with the apple mixture.
- Pour the reduced apple juices over the apples.
- Place the pie plate back in the refrigerator while you prepare the top crust.
- Roll Out the Top Crust:
- On a floured surface, roll out the top crust into a 9-inch circle.
- For a lattice design, cut the dough into ten 1-inch strips and arrange them over the pie in a crisscross pattern, weaving the strips together.
- For a traditional design, keep the top crust intact and place it over the pie, trimming the excess dough to ½ inch beyond the pie plate.
- Press and crimp the edges of the pie to seal, using your fingers or the tines of a fork.
- Chill the Pie:
- Place the assembled pie in the freezer for 15 minutes to firm up the dough and prevent shrinking during baking.
- Egg Wash and Bake:
- Preheat the oven to 375°F (190°C).
- Prepare the egg wash by whisking together the egg and milk.
- Brush the egg wash over the top crust and sprinkle with turbinado sugar for extra crunch (optional).
- Place the pie on a baking sheet to catch any drips and bake for 1 hour, or until the crust is golden brown and the filling is bubbling.
- If needed, tent the pie with foil to prevent over-browning during the last 10-15 minutes of baking.
- Cool and Serve:
- Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours to allow the filling to set.
- Slice the pie and serve with a generous scoop of vanilla ice cream on top for the perfect à la mode experience.
- Prep Time: 24mins
- Cook Time: 1hr