Apple Pie Recipe (Classic Double-Crust, Not Soggy)

What Makes This Recipe Work

A mix of firm, tart apples keeps the filling substantial, and about three tablespoons of cornstarch per pie gels the released juice into a glossy sauce. Baking hot at first sets the bottom crust before juice can soak in, then a lower finish cooks the apples through without burning the edge.

Ingredients for Apple Pie Recipe (Classic Double

• 1 batch all-butter pie crust, double crust, chilled
• 2 1/2 lb (1.1 kg) firm baking apples, such as Granny Smith and Honeycrisp, peeled, cored, and sliced 1/4 inch (about 7 cups)
• 2/3 cup (135 g) granulated sugar, adjusted to the tartness of the apples
• 3 tbsp (24 g) cornstarch
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice, optional
• 1/4 tsp fine salt
• 1 tbsp lemon juice
• 2 tbsp (28 g) unsalted butter, cut into small pieces
• 1 large egg beaten with 1 tbsp water, for egg wash
• 1 tbsp coarse sugar, for sprinkling, optional

How to Make Apple Pie Recipe (Classic Double

1. Set a rack in the lower third of the oven, place a rimmed sheet pan on it, and heat to 425°F. Roll the larger disk of chilled dough into a 12-inch round and fit it into a 9-inch pie plate, then refrigerate the lined plate while you make the filling.
2. In a large bowl, toss the apple slices with the granulated sugar, cornstarch, cinnamon, nutmeg, allspice if using, salt, and lemon juice until every slice is coated. Let the mix stand 20 to 30 minutes so the apples release their juice.
3. If the apples look very juicy, drain the liquid into a small pan and simmer it 4 to 5 minutes until it reduces and thickens, then stir it back into the apples. This pre-cooking step prevents a watery filling.
4. Mound the apples and their thickened juices into the chilled crust, packing them so the center rises above the rim, and dot with the butter pieces.
5. Roll the second disk into an 11-inch round. For a solid top, lay it over the fruit, fold the edges under, and crimp; for a lattice, cut the round into strips and weave them over the filling. Cut 4 to 6 vents if using a solid top.
6. Brush the crust with egg wash and sprinkle with coarse sugar if using. Bake at 425°F for 20 minutes, then reduce the oven to 375°F and bake 40 to 45 minutes more, shielding the edge with a pie shield or foil after the first 25 minutes.
7. The pie is done when the crust is deep golden and thick juices bubble actively through the vents or between the lattice strips, and a knife slides into the thickest apple with no resistance.
8. Cool on a wire rack at least 2 hours, ideally 4, so the filling fully sets before you slice it.

Tips for the Best Apple Pie Recipe (Classic Double

• Blend one tart apple with one sweeter variety for a more complex homemade apple pie filling; both should be firm.
• Weigh your flour or spoon and level it, since packed flour makes a tough crust.
• Bake on the preheated sheet pan to catch bubbling juices and to give the bottom crust steady heat.

Variations and Substitutions

• For a streusel lid instead of a top crust, make the Dutch Apple Pie recipe, which bakes the same apples under a crumb topping.
• Swap the raw apple mound for a batch of precooked Apple Pie Filling; the fruit bakes faster and eliminates any gap under the top crust.
• Check the Best Apples for Apple Pie guide before shopping to blend varieties with the right texture.
• Use the standalone Pie Crust recipe for the dough, or drizzle cooled caramel sauce over the fruit for a caramel apple pie.

How to Store and Reheat

• Keep apple pie loosely covered at room temperature up to 2 days, then refrigerate up to 4 days. Re-warm slices in a 300°F oven for 12 to 15 minutes.
• Freeze baked slices wrapped tightly up to 3 months, or freeze a fully assembled unbaked pie and bake from frozen, adding 20 to 25 minutes and shielding the edge.

Apple Pie Recipe (Classic Double FAQ