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a slice of the apple pie
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Apple Pie Recipe

Prep Time15 minutes
Cook Time1 hour 20 minutes
Servings: 8

Ingredients

  • 1 double pie crust storebought or homemade

Apple pie filling:

  • 3½ to 4 Lbs of baking apples peeled, cored, and cut into ¼ inch thick slices
  • ½ Cup of brown sugar
  • 3 Tablespoons of all purpose flour
  • 1 Teaspoon of ground cinnamon
  • ¼ Teaspoon of ground ginger optional
  • ¼ Teaspoon of ground allspice optional
  • ¼ Teaspoon of ground nutmeg optional
  • ¼ Teaspoon of ground cardamon optional

Egg wash:

  • 1 Egg whisked
  • 1 Tablespoon of water

Instructions

  • Make the filling: Whisk together the sugar, flour, and spices for the filling in a large bowl. Add the sliced apples to this bowl and toss so that every piece is coated in the sugar/spice mixture. Set this aside till later.
  • Preheat your oven to 400 ℉ and position a rack on the lower third of the oven.
  • Assemble the pie: Place 1 half of the double pie crust on a lightly floured, clean, flat surface. Use a rolling pin to roll out the pie crust into a 12-inch circle that is roughly ⅛ inch thick. Transfer this pie crust to a deep dish 9-inch pie dish and use your hands to gently press the dough into the dish. Stir the pie filling and pour it over top the pie crust. Use your hands to gently press the filling down into the pie dish. Roll out the second half of pie crust just as you did the first and gently place it over the filling.
  • Trim & crimp the edges: Use a knife to trim off any excess pie crust until there is ¾ inch overhang. Fold this overhang under itself until it comes right to the edge of the pie dish. Crimp the edge of the pie crust together with either your fingers or a fork.
  • Get the pie ready for baking: Combine the ingredients for the egg wash and brush it over the top and edges of the pie crust. Then use a sharp knife to cut 4 to 6 slits on the top of the pie crust for steam vents.
  • Bake the apple pie: Place the pie onto a baking sheet so that it will catch any dripping while baking. Then place this into your heated oven onto the rack we positioned before. Let the pie bake for 20 minutes undisturbed. Reduce the oven heat to 350 ℉ and continue to let the pie bake until the top is golden and the juices from the filling are bubbling through the vents. This should take about 45 minutes to 1 hour. However, check on the pie about halfway through to make sure that the crust isn’t over-browning. If it is then simply tent the pie by loosely covering it with a sheet of aluminum foil.
  • Take the pie out of the oven and transfer it to a cooling rack. Let it cool to room temperature, about 2 hours. This will ensure that the filling thickens up and isn’t runny.
  • Slice up the pie and enjoy!