Do I need to peel the apples?

Yes, for a classic, smooth filling, peeling is essential. Apple peels can become tough and chewy during baking, detracting from the tender texture of the cooked fruit.

How do I prevent my crust from burning?

If your crust is browning too quickly, use the "tenting" method. Cut a ring of aluminum foil and place it over the edge of the pie crust to shield it from the direct heat of the oven, allowing the filling to finish cooking without burning the edges.

Can I make the pie dough ahead of time?

Absolutely. You can prepare the pie dough and wrap it tightly in plastic wrap. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Always thaw frozen dough in the refrigerator overnight before rolling it out.

Classic Apple Pie Recipe: The Tested & Perfect Homemade Dessert

The Tested & Perfect Homemade Apple Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This reliable, well-tested homemade apple pie recipe is guaranteed to give you a flaky crust and perfectly spiced filling. Our guide includes expert tips on apple selection and preventing a soggy bottom.

Author: Emily Parker
Prep Time: 40 mins
Cook Time: 60 mins
Total Time: 1 hour 40 mins
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 recipe double crust pie dough (chilled)

6–8 medium apples (Granny Smith, Honeycrisp, or a mix)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1 large egg (for egg wash)

1 tablespoon water (for egg wash)

1 teaspoon coarse sugar (for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Roll out one disc of pie dough and place it into a 9-inch pie dish. Trim and chill.

2. Peel, core, and slice the apples (1/4 inch thick). Toss apples with all sugars, flour, cornstarch, spices, and lemon juice. Let rest for 30 minutes to draw out juices.

3. Pour the apple filling into the chilled pie crust. Roll out the second dough disc and place it on top (or create a lattice). Seal the edges and crimp. Cut 4-5 vent holes in the top crust.

4. Preheat oven to 425°F (220°C). Brush the top crust with an egg wash (egg mixed with water) and sprinkle with coarse sugar.

5. Bake at 425°F for 15 minutes. Reduce temperature to 375°F (190°C) and bake for an additional 45-50 minutes, tenting the edges with foil if they brown too quickly. The pie is done when the juices bubble thickly.

6. Cool the pie on a wire rack for at least 3 hours to allow the filling to set completely before slicing and serving.

Notes

Use a mix of tart and sweet apples for the best flavor balance.

Always use cold butter and ice water for a flaky crust.

Allowing the pie to cool fully prevents a runny filling.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg

Find it online: https://www.flavourrecipe.com/classic-apple-pie-recipe/