This classic apple pie will have you thinking of nothing but fall vibes! Full of fresh sliced apple, with a creamy and juicy filling. Topped with a beautiful lattice crust and my famous pastry pie crust! You will not be able to eat just one slice.
We have been on a pie-making quest lately. I have made cherry pie, blueberry pie, and blackberry pie, and now we have finally conquered the classic Apple pie.
The apple pie filling in this pie features brown sugar which gives it that delicious warm flavor with each bite.
The Best Apples for Apple Pie:
This recipe for the apple pie filling features both tart and sweet apples. You can use just straight Granny Smith which is what a lot of people do. But I find I like a mixture of all kinds of apples. Here are a few of my favorites!
- Granny Smith – firm, tart, and what most people use for baking
- Golden Delicious – equal sweet and tart flavor
- Jonagold – perfect sweetness for baking
- Honeycrisp – ultra-crisp and sweet
- Fuji– crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples, hold their shape
Best Tools for Making Pie
You really don't need a lot of tools for making pie. However, there are some that really help bring everything together quickly and easily.
A food processor will help you get your dough together quickly. It keeps you from having to knead and knead and knead. The quicker the dough comes together, the less you have to mess with it. This means your butter will not melt.
Here are a few other tools that come in handy when making pie.
Check Out these Other Fall Inspired Recipes
- Pumpkin Whoopie Pies
- Pecan Cinnamon Sugar Baked Apple Donuts
- Sweet Potato Cinnamon Roll Cake
- Old Fashioned Apple Dumplings
- Easy Fried Apple Pies
For the pie filling
- 2 1/4 lbs of apples in different varieties (Fuji, Honeycrisp, and Granny Smith), peeled, cored -- about 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 2 Tbsp cornstarch
- 1/4 cup water
- 3/4 cup brown sugar
For the Pie Crust!
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (cut into cubes)
- 8 tablespoons ice cold water
For the Egg Wash!
- 1 egg
- 1 tablespoon milk
- sugar (for sprinkling, optional)
- For the pie filling: Melt butter in a medium saucepan over medium heat. Whisk in the cornstarch and then simmer for 1 minute, whisking constantly.
- Whisk in 1/4 cup water, and the brown sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
- Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices. Set aside while you work on the crust.
- To make the crust --Place the flour, sugar, and salt in a large bowl. Add the cold butter cubes and use a pastry cutter to mix it all together until the largest butter pieces are the size of small peas.
- Add the ice-cold water and mix with a wooden spoon until the dough comes together.
- Transfer the dough to a lightly floured surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- On a lightly floured work surface, roll the second disk of dough out into a large circle and then transfer it to a pie dish. Use your fingers to flute the edges around the pie. Cover the pie with plastic wrap and place it in the fridge for about an hour.
- To Assemble the Pie -- Remove the pie crust from the fridge and pour the apple mixture into the pie crust.
- Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round.
- To make a lattice-top pie crust: Cut the second dough round into ¾-inch strips. Place the strips going one way on the pie. Then weave in the remaining strips of dough going the opposite direction on the pie.
- Pull back every other strip to create a weave. Then, on the next row, do the opposite strips. Continue doing this until you get to the end.
- Beat the egg and milk together in a small bowl. Lightly brush the top and edges of the pie crust with the egg wash. Sprinkle coarse sugar over the top of the pie.
- Place the pie in the refrigerator for 20 to 30 minutes before baking.
- Preheat the oven to 400° F with a rack in the lower third of the oven.
Bake the pie at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for an additional 40 to 50 minutes more, until the filling is bubbly.
- Check on the pie about halfway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
- Let the pie cool to room temperature for at least 2 hours before serving to allow the filling to thicken.
Amount Per Serving: Calories: 674Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 115mgSodium: 157mgCarbohydrates: 88gFiber: 8gSugar: 49gProtein: 6g