Apple Pie

Apple Pie is a classic fall recipe that I look forward to every year! The sweet homemade apple filling spiced with cinnamon in between flaky pie crust is always a treat to look forward too. It’s perfect for serving at Thanksgiving or enjoying anytime during the fall.

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It’s that time of year again – apple season! Time to bring on all the apple desserts including one of my favorites, Apple Pie! I always hate to see the summer end, but if there’s anything that cheers me up it’s that apples are in season and I can get going on all of my fall baking projects. There’s no shortage of apple recipes around my house – Apple Turnovers, Grilled Caramel Apple Crisp and Caramel Apple Cheesecake Bars are just a few of our favorites.

Of course, for me at least, it’s not really fall until I make a classic dessert. I love the scent of apples and cinnamon in the oven and it’s such a treat to serve a pie for dessert. My family loves it!

The best part is that this recipe is it’s not difficult because I use a store-bought pastry dough to make the crust. Of course, if you have a favorite homemade pie dough recipe, by all means, use it! You guys know I’m all about the smart short-cuts, so store-bought is just fine for me. If I had to make my dough from scratch each time I’d never make a pie and that would be super sad!

Why this recipe works:

• Grab store bought pie crust.
• Mix filling, dump into crust, top with crust and bake.
• Tender, juicy apples with the perfect amount of cinnamon.

Ingredients Needed

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

• 2 (9-inch) store-bought refrigerated pie dough or homemade
• Sugar
• Flour
• Cinnamon
• Nutmeg
• Salt
• Lemon juice
• Peeled and thinly sliced apples
• Butter
• Egg white

Recipe Tip! If you have Apple Pie Spice you can use that in place of the spices listed in the recipe!

3 Steps to Prepare

• Mix – combine the sugar, flour, cinnamon, nutmeg, and salt in a bowl. Place the sliced apples in a large bowl and toss them with the lemon juice. Add the cinnamon-flour mixture and toss until the apples are evenly coated.
• Assemble – line the pie pan with one of the pie dough rounds. Place the apples in the crust and place small pieces of butter on the top. Place the other pie dough round on top of the filling. Trim, seal, and flute the edges of the pie. Cut four slits in the pie dough to vent the steam, brush the top of the dough with the egg white and sprinkle some sugar over the top.
• Bake – cover the edges of the pie with foil so they don’t over-brown as the pie bakes. Bake the pie at 375 degrees F for 25 minutes. Remove the foil and bake the pie for another 20 to 25 minutes or until the crust is golden brown and the filling is bubbling.

Tools Needed

• Medium-sized bowl
• Large bowl
• 9″ pie pan
• Aluminum foil

Tips and Tricks!

• It’s important to thinly slice the apples so they cook evenly.
• Make sure your pie dough is cold when you assemble the pie, it will make it easier to work with.
• Most store-bought pie doughs are 9 inches but it’s a good idea to measure it before you make the pie. If needed, you may need to roll out the dough so it’s big enough for your pie pan.
• To create a fluted edge for your pie, first fold the bottom crust edge over the top crust edge. Then, place your finger on the dough and use your other hand to push the dough around it. Doesn’t look perfect? Don’t worry, just tell your guests it’s a “rustic” apple pie!
• Be sure to cut the slits in the top crust before you bake the pie. This allows steam to escape while the pie bakes.
• I love to sprinkle sugar over the top crust before the pie goes in the oven. It adds sweetness, but it gives the crust a sugary texture that’s so delicious!
• Allow the pie to cool before you slice and serve it. If you slice the pie straight from the oven the juices will run out and it will turn into an apple mess! A delicious mess, for sure, but it won’t be as pretty. As the pie cools the filling will set which makes it a lot easier to serve.

What apples should I use?

The best apples for pie are firm ones with a tart flavor. Golden Delicious, Pink Lady and Granny Smith apples are all good choices.

Why is my apple pie runny?

• The type of apple you use makes a big difference. Tart and firm apples, like Granny Smith, have more pectin than sweeter and softer varieties. The pectin is a natural thickener, so the juice from tart apples tend to be less runny than others.
• First, when you toss the raw apples with the cinnamon and sugar don’t forget the flour. The flour thickens the juices as they are released from the apples as they are baking.
• It’s also important to cut the vents in the top crust. As the pie bakes the liquid creates steam as it heats up. The vents allow that steam to escape which will keep your pie from being runny.
• Be sure to bake your pie long enough. As the filling heats, juices are released that simmer and bubble while the pie bakes. This releases steam, which thickens the filling. Underbaking your pie could leave you with a pie that’s too runny.
• Did you cool your pie before slicing it? It needs time to set up after it comes out the oven. Slicing it while it’s hot will cause all of the juices to run out.

How do you keep it from getting soggy?

I’ve made this recipe many times and the pie always comes out of the oven with a flaky crust. The best step to ensure your crust won’t be soggy is to ensure you cut slits in the top crust to vent the steam. I always make four slits, which allows plenty of steam to escape

How do I know when it’s done?

The best way to know if an apple pie is done is by watching the filling as it bakes. Once the filling starts to bubble, the pie only needs five to ten minutes more to bake. At this point, the crust should be golden brown, too.

How do I store leftovers?

Cover the leftover pie with plastic wrap and it will keep well at room temperature for one to two days. You can also store it in the refrigerator and it will keep up to four or five days as long as it’s stored in an airtight container.

What can I do with lots of apples?

There are so many delicious ways to use apples! Here are some ideas:

• Make a batch of Crock Pot Applesauce
• Use them in savory recipes like my Maple Pork Loin with Apples and Onions
• Slice them and serve them with my Easy Fruit Dip or Salted Caramel Dip
• Make Crock Pot Cinnamon Apples and serve them over ice cream
• Make Baked Apples in the crock pot
• My Snickers Caramel Apple Salad is always a hit at potlucks and parties
• Apples make great dessert bars! My family loves Apple Bars with Caramel Frosting and Caramel Apple Cheesecake Bars
• Use your apples to make homemade crisps like my Apple Cranberry Crisp or Apple Pear Crisp

More Apple recipes!

It’s the most wonderful time of the year! Apple Season! If you love apple desserts as much as me you need to try a few of my favorites listed below. All of these apple recipes are delicious with some Homemade Whipped Cream, too!

• Apple Pull Apart Bread
• Apple Crisp
• Apple Muffins
• Apple Cranberry Bread

Love Pie? Check out these pie recipes!

These pies are simple and delicious. If making pies overwhelms you make sure to try a few of these to overcome your fear!

• Apple Pie with Crumb Topping
• Strawberry Pie
• Chocolate Pecan Pie
• Pumpkin Pie
• French Silk Pie

WATCH THE STEP BY STEP VIDEO FOR THIS APPLE PIE RECIPE BELOW:

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Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your beautiful pies!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 15 votes

Apple Pie

Classic pie recipe in a double crust stuffed with tender, juicy apples and spices.

Prep:20 minutes mins

Cook:50 minutes mins

Total:1 hour hr 10 minutes mins

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Ingredients

• ▢ Pastry for double-crust pie 9 inches
• ▢ ¾ c. white sugar
• ▢ 3 Tbsp all-purpose flour
• ▢ 1 tsp cinnamon
• ▢ ⅛ tsp nutmeg
• ▢ ⅛ tsp salt
• ▢ 1 Tbsp lemon juice
• ▢ 5 ½ c. peeled and thinly sliced apples
• ▢ 1 Tbsp butter
• ▢ 1 large egg white
• ▢ Additional Sugar

Instructions

• In a small bowl combine the sugar, flour, cinnamon, nutmeg, and salt.
• In a large bowl toss apples with lemon juice. Add sugar mixture and toss to coat.
• Line a 9 inch pie plate with bottom crust. Fill with apple mixture. Dot with small slices of butter. Roll remaining crust to fit top of pie. Place crust over filling. Trim, seal and flute the edges of pie crust. Cut four slits into top of pie.
• Beat egg white until foamy with fork. Brush egg white over the top of the crust and sprinkle with sugar. Cover the edges of the crust loosely with foil.
• Bake at 375 degrees F for 25 minutes. Remove foil from edge of crust and bake until crust is golden brown and filly is bubbly, 20-25 minutes longer. Cool on a wire rack.

Tips

TIPS AND TRICKS!

• It’s important to thinly slice the apples so they cook evenly.
• Make sure your pie dough is cold when you assemble the pie, it will make it easier to work with.
• Most store-bought pie doughs are 9 inches but it’s a good idea to measure it before you make the pie. If needed, you may need to roll out the dough so it’s big enough for your pie pan.
• To create a fluted edge for your pie, first fold the bottom crust edge over the top crust edge. Then, place your finger on the dough and use your other hand to push the dough around it. Doesn’t look perfect? Don’t worry, just tell your guests it’s a “rustic” apple pie!
• Be sure to cut the slits in the top crust before you bake the pie. This allows steam to escape while the pie bakes.
• I love to sprinkle sugar over the top crust before the pie goes in the oven. It adds sweetness, but it gives the crust a sugary texture that’s so delicious!
• Allow the pie to cool before you slice and serve it. If you slice the pie straight from the oven the juices will run out and it will turn into an apple mess! A delicious mess, for sure, but it won’t be as pretty. As the pie cools the filling will set which makes it a lot easier to serve.

WHAT APPLES SHOULD I USE?

The best apples for pie are firm ones with a tart flavor. Golden Delicious, Pink Lady and Granny Smith apples are all good choices.

WHY IS MY APPLE PIE RUNNY?

• The type of apple you use makes a big difference. Tart and firm apples, like Granny Smith, have more pectin than sweeter and softer varieties. The pectin is a natural thickener, so the juice from tart apples tend to be less runny than others.
• First, when you toss the raw apples with the cinnamon and sugar don’t forget the flour. The flour thickens the juices as they are released from the apples as they are baking.
• It’s also important to cut the vents in the top crust. As the pie bakes the liquid creates steam as it heats up. The vents allow that steam to escape which will keep your pie from being runny.
• Be sure to bake your pie long enough. As the filling heats, juices are released that simmer and bubble while the pie bakes. This releases steam, which thickens the filling. Underbaking your pie could leave you with a pie that’s too runny.
• Did you cool your pie before slicing it? It needs time to set up after it comes out the oven. Slicing it while it’s hot will cause all of the juices to run out.

HOW DO YOU KEEP IT FROM GETTING SOGGY?

I’ve made this recipe many times and the pie always comes out of the oven with a flaky crust. The best step to ensure your crust won’t be soggy is to ensure you cut slits in the top crust to vent the steam. I always make four slits, which allows plenty of steam to escape

HOW DO I KNOW WHEN IT’S DONE?

The best way to know if an apple pie is done is by watching the filling as it bakes. Once the filling starts to bubble, the pie only needs five to ten minutes more to bake. At this point, the crust should be golden brown, too.

HOW DO I STORE LEFTOVERS?

Cover the leftover pie with plastic wrap and it will keep well at room temperature for one to two days. You can also store it in the refrigerator and it will keep up to four or five days as long as it’s stored in an airtight container.

Video

Nutrition Information

Calories: 391kcal (20%), Carbohydrates: 68g (23%), Protein: 4g (8%), Fat: 13g (20%), Saturated Fat: 4g (25%), Cholesterol: 4mg (1%), Sodium: 232mg (10%), Potassium: 222mg (6%), Fiber: 5g (21%), Sugar: 39g (43%), Vitamin A: 132IU (3%), Vitamin C: 8mg (10%), Calcium: 21mg (2%), Iron: 1mg (6%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.