Homemade Apple Pie

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Resting time: 2

Total Time: 3 20

Servings: people

Calories: 428kcal

Author: Kris Longwell

This is about as all-American as they come. And this is a classic version of a classic pie. Homemade apple pie...yum, yum, yum.

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Ingredients

2 discs pie dough
9 whole apples such as Cortland or Granny Smith, peeled, cored, and sliced (about 10 to 12 cups)
2 tablespoon apple cider
1 tablespoon lemon juice
1 teaspoon vanilla extract
¾ cup sugar plus extra for dusting the top of the pie
¼ cup cornstarch
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
½ cup milk
1 egg lightly beaten

Instructions

Pre-heat oven to 425°F.
In a large bowl, mix together the apples, cider, lemon juice and vanilla.
In another bowl, whisk together the dry ingredients.
Stir the dry ingredients into the apples to coat them evenly.
Roll one piece of the pie crust discs to about 13 inches, and then place into a 9-inch pie plate.
Use a slotted spoon to transfer the apples into the pie dish. Sprinkle 2 to 3 tablespoon of the liquid over the apples.
Roll out the other pie crust, and lay it atop the pie.
Seal and crimp the edges.
Add the egg to the milk, and gently mix.
Brush the top with milk/egg bath and sprinkle with sugar.
Cut four slashes in the middle of the crust to vent steam.
Bake the pie for 15 minutes.
Reduce heat to 375 F, and bake for an additional 45 minutes.
Let completely cool on baking rack. At least two hours.

Video

Notes

The pie dough can be made up to 3 days in advance. Keep wrapped in plastic in the refrigerator.

Almost any type of apple will work for this pie, but we recommend a combination of sweet and tart. See blog post for more details on the types of apples to select.

This recipe creates a little sauce and may 'ooze' a bit when cutting the first slice. If you want no liquid at all, omit adding the 2 tablespoon of the apple cider/lemon juice liquid.

Keep an eye on the pie when baking at the higher temperature for the first 15 minutes, if browning too quickly, cover with foil, and then remove when you lower the temperature for the remainder of the baking process.

We recommend allowing the pie to cool completely before serving. If you would like to serve it warm, heat the pie (or pie slices) for about 30 seconds in the microwave first.

Wonderful served with vanilla ice cream or whipped cream!

Nutrition