Ingredients
Filling:
- 3 ½ pounds (1 ½ kg) apples from about 7 medium apples (Granny smith)
- 2 tablespoons fresh lemon juice
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- 1/8 teaspoon fine salt
- 1 tablespoon cornstarch
Egg wash:
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- Coarse sugar, for sprinkling
Directions
Prepare the crust:
-
Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll one piece of dough into about a 14-inch circle, depending on how deep your pie tin is. Roll the other piece of dough into a slightly smaller circle for the top crust.
-
Gently roll one sheet of dough up and around the rolling pin then unroll and drape over a the pie tin. Gently press into the pie tin. Do not stretch the dough. Place the pie tin and second sheet of dough, covered, back in the fridge. Refrigerate at least 2 hours, or overnight.
Make the filling:
-
Peel, core, and slice the apples into ¼-inch to ½-inch slices and place in a large bowl. Toss with the lemon juice, sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally.
-
Just before assembling, stir in the cornstarch. Don’t forget!
Assemble the pie:
-
Pour the apple mixture into the pie shell, flattening and adjusting to make it fit evenly. Brush the edges of the chilled pie shell lightly with water.
-
Drape the remaining sheet of dough over the filling. If the sheet is too cold, allow it to warm up slightly to become more pliable so you don’t break or puncture it. Pinch and seal both crusts together, then use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang, before tucking the edges under itself for a clean finish.
-
Wrap the dough in plastic and refrigerate for 30 minutes, no longer than 1 hour.
-
Meanwhile, preheat the oven to 400°F.
-
In a small bowl, whisk together the egg yolk and cream. Remove pie from fridge. Brush all over with egg wash. Sprinkle generously with sugar. Cut six vents in the top to allow steam to escape. Bake on a parchment lined rimmed baking pan until golden brown and with an internal temperature of 195°F, about 1 hour and 15 minutes.
-
Cool at least 1 hour before serving. Store leftovers wrapped in foil for up to 3 days at room temperature. Reheat in a 350°F for 5 to 10 minutes.
I made this wonderful pie today as well as a recipe of double batch pie crust, and a single pie crust. For the single pie, I baked immediately and it looks wonderful. For the double, I did refrigerate the dough over night, and rolling it out was a dream! It smells amazing! I posted 2 pictures on my Instagram stories, of before and after baking, tagging you. I opted for a lattice top and even braided a few of the strips!! Worked out perfectly, especially with your tutorial on how to make a lattice top. Pictures were all I needed, as they were easy to follow and understand. Thank you so much! Hope you like my pictures. My Instagram is https://www.instagram.com/sadies_bake_shop/.
Hi Paula! We saw your photos on Instagram and your pie looked incredible! So glad it worked SO well for you 🙂
Can I use this recipe but do a streusel topping instead?
Go for it! Please let us know how it goes 🙂
Love this apple pie! I use a family crust recipe but this filling is amazing – it’s the perfect spice mix to really make the apples shine! It also isn’t soupy or runny when you cut it, so it’s very leftovers friendly! I’d love to see Tessa do an ultimate challenge for best apples to use in a pie – Granny Smith is a classic but there are so many options!
So thrilled you enjoyed this pie recipe! Thanks so much for the kind comment 🙂
Am I able to braid the pie crust for this recipe?
That should work!
This recipe was amazing! It tastes just like a store-bought apple pie. I only used four apples since it was what I had on hand and they were enough to just fill my pie. Also, I used a glass pie dish and it did start to burn a little bit after about 50 min so I took it out before the recommended time and it came out great.
I’m not from America, and apple pies aren’t that common hear. When you fold the ‘lid’ of the pie under itself, what are you actaully doing. Are you folding it under the lid itself, or under the whole pie and re-crimping it.
I cannot tell you much I want to ask about substitutions! Ha! Great post yesterday by the way and I totally agree
I’m thinking that the second amount of flour in the pastry ingredients (3 tbsp flour) is for the apple filling. Is that correct?
I’m going to ask Mary’s question again. Your recipes and descriptions are usually so thorough and detailed!
No flour is listed in the ingredients but is included in the description of the filling. Can you tell us how much to add, please!
this looks amazing….can it be make a day or two ahead?
how much flour did you use in the filling?
this makes me think of being a kid when my mom used to make apple pie all the time. i loved it. i never really got into the habit of making it for myself though. that crust looks great.
There's no such thing as too late or too early for an apple pie 🙂 And this looks perfect!
gorgeous. totally worth the time and effort involved. 🙂
wow, difficult? what happened to “easy as pie”? lol
I'm with you… Apple pie is great at any time of the year. Perfect. Your pie looks wonderful.
Now you just KNOW when I saw that recipe title I had to stop and comment.
That recipe and those apples – all fantastic. So good. So delicious.