Classic Apple Pie

Classic Apple Pie made fully from scratch that’s buttery, flaky, simple to make, and ideal for any time of the yr


Prep: 30 minutes Cook dinner: 1 hr Complete: 1 hr 30 minutes Serves: 8



  • ▢1 pie crust entire recipe for high and backside crust


  • ▢8 medium apples peeled, cored and sliced
  • ▢1 tablespoon lemon juice freshly squeezed
  • ▢½ cup brown sugar packed
  • ▢2 tablespoons all-purpose flour
  • ▢1 teaspoon cinnamon floor
  • ▢1 egg overwhelmed, for egg wash


  • Make the pie crust based on this pie crust recipe. You may also use retailer purchased pie crust.
  • Whereas pie crust is resting within the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Put aside.
  • Take away the dough from the fridge, and let it sit at room temperature for as much as 10 minutes. That is required to melt the dough a bit, in an effort to roll it out.
  • Preheat oven to 375 F levels.
  • Roll out every disc utilizing a rolling pin. In case your dough is sticking to the floor or to the rolling pin add a bit extra flour as crucial. Roll it till it’s about 1/8 of an inch in thickness. Place the pie dough calmly right into a pie plate. I often roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the sting and minimize off extra dough.
  • Add the apple combination to the underside crust
  • Roll out the second disc. Gently place on high of the filling and make vents utilizing a pointy knife, or minimize into lengthy strips to make a lattice. Trim the surplus dough, if wanted. Brush generously with overwhelmed egg.
  • Bake for about an hour or till the crust is golden and begins to brown and juices are effervescent.


  1. Apples: Use apples similar to Honeycrisp, Gala, Jonathans, Golden Scrumptious or Granny Smith. 
  2. If you happen to’ve obtained time, put together the apple combination the evening earlier than and allow them to sit in a single day in your fridge. The sugar will draw out the liquid from the apples, supplying you with a moist pie filling. Drain the juice from the apple combination and scale back it in a sauce pan till it’s thick and syrupy, then add it again to the apples.

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