Apple Pie
Classic double-crust apple pie with tart-sweet apples, warming spices, and a golden flaky crust. The recipe lives or dies on the apples — use a mix of varieties for complex flavor, and don't skimp on the cornstarch (no one wants apple soup).
Prep Time
23 min
Cook Time
30 min
Servings
2
Calories
403 cal
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Smart Servings Scaler
- Apples½
- Flour1 cups
- Butter¼ cup
- Sugar¼ cup
- Eggs1
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Apples0.5
- Flour1 cups
- Butter0.25 cup
- Sugar0.25 cup
- Eggs1
Instructions
- 1
Peel, core, and slice 8-9 medium apples (about 3 lb) into ¼-inch wedges. Use a mix: 2-3 Granny Smith for tartness and structure, 2-3 Honeycrisp for sweetness, and 2-3 Braeburn or Pink Lady for complexity. Single-variety pies taste one-dimensional.
- 2
Toss the apples with ¾ cup sugar, 3 tablespoons cornstarch, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, ½ teaspoon salt, juice of half a lemon, and 1 teaspoon vanilla. Let sit 20 minutes — the apples release juice that the cornstarch will thicken.
- 3
Heat the oven to 425°F (220°C). Roll out the bottom crust and fit it into a 9-inch pie plate, with overhang. Pour the apple mixture into the crust, mounding slightly in the center. Dot with 2 tablespoons of butter.
- 4
Roll out the top crust. Either lay it on whole and cut 4 slits for steam, or weave a lattice. Trim and crimp the edges to seal. Brush with beaten egg wash and sprinkle with coarse sugar.
- 5
Place the pie on a baking sheet (catches drips). Bake at 425°F for 20 minutes, then reduce to 375°F and bake another 40-50 minutes until the filling is bubbling thickly through the slits and the crust is deep golden brown.
- 6
Cool the pie COMPLETELY — at least 4 hours, ideally overnight. Cutting warm pie releases all the juice into a soupy mess. Patient pie is properly set pie. Serve with vanilla ice cream.
Watch how to make Apple Pie
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💡 Expert Tips
- 1.Mix apple varieties. Tart (Granny Smith) for backbone, sweet (Honeycrisp) for flavor, complex (Pink Lady) for depth. Single-variety pies are flat.
- 2.Cornstarch is non-negotiable. Without it, the apples release juice that pools in the bottom — runny pie. 3 tablespoons is the right amount for 3 lb of apples.
- 3.Cool COMPLETELY before cutting. Warm pie is liquid pie. The cornstarch needs to fully set, which requires 4 hours of cooling. Overnight is even better.
- 4.Bake on a sheet pan. Apple pies bubble over almost every time. A sheet pan catches the drips and saves your oven cleaning.
🔬 Why It Works
Apple pie's perfect form is a balance of textures: flaky crust, tender-firm apple slices, thick-but-not-gluey filling. Mixing apple varieties provides the complexity — each variety contributes different sweetness, tartness, and texture. Cornstarch thickens the released apple juices into a proper filling rather than letting them pool. The double-temperature bake (high then medium) sets the bottom crust fast (preventing soggy bottoms) and then cooks the apples through without burning the top. Full cooling is what allows the cornstarch to fully set into sliceable filling.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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