Go Back
Apple Pie Recipe
Print Recipe

Apple Pie Recipe

Prep Time40 minutes
Cook Time55 minutes
Cooling Time2 hours
Total Time3 hours 15 minutes

Ingredients

  • 6 –7 apples Granny Smith or Honeycrisp – Tart + sweet = perfection.
  • ¾ cup granulated sugar – Sweet but not overwhelming.
  • ¼ cup brown sugar – Adds that cozy depth.
  • 2 tbsp all-purpose flour or cornstarch – Thickens the filling.
  • 1 tsp cinnamon – Non-negotiable.
  • ¼ tsp nutmeg – Optional but classy.
  • 1 tbsp lemon juice – Keeps apples bright and balanced.
  • ¼ tsp salt – Makes everything pop.
  • For the Crust:
  • 2 homemade or store-bought pie crusts – Zero judgment here.
  • 1 egg + 1 tbsp milk – For that golden glow.

Instructions

  • Preheat and prep
  • Preheat oven to 190°C / 375°F. Roll out one pie crust and gently place it into a pie dish. Trim the edges and chill while you prep the filling. Cold crust = flaky crust.
  • Slice the apples
  • Peel, core, and slice apples about ¼-inch thick. Not too thin, not chunky chaos. Consistency matters here.
  • Make the filling
  • In a large bowl, toss apples with sugars, flour (or cornstarch), cinnamon, nutmeg, lemon juice, and salt. Mix until every slice is coated in cozy goodness.
  • Assemble the pie
  • Pour apple filling into the crust, mounding slightly in the center. Dot with a little butter if you’re feeling extra (highly recommended).
  • Top it off
  • Cover with the second crust—lattice if you’re feeling fancy, full crust if you’re feeling practical. Crimp edges and cut a few vents to let steam escape.
  • Egg wash magic
  • Brush the top with egg wash. Sprinkle with a little sugar if you want sparkle. Because yes, sparkle belongs on pie.
  • Bake
  • Bake for 45–55 minutes, until the crust is golden and the filling is bubbling. If edges brown too fast, tent with foil.
  • Cool (seriously)
  • Let the pie cool at least 2 hours before slicing. This helps the filling set and prevents apple soup. Patience = perfect slices.