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Homemade Apple Pie

This apple pie features a flaky, golden crust filled with tender, cinnamon-spiced apple slices. The filling is cooked until soft and aromatic, then enclosed in a buttery pastry that bakes to a crisp, caramelized finish. The final dish has a warm, inviting appearance with a slightly glossy crust and bubbling fruit filling.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh tart apples peeled, cored, and sliced
  • 1/2 cup granulated sugar for sweetness
  • 2 tablespoons all-purpose flour thickening agent
  • 1 teaspoon ground cinnamon adds flavor
  • 1/4 teaspoon ground nutmeg optional, for depth
  • 1 tablespoon lemon juice to prevent browning
  • 1 large pie crust store-bought or homemade
  • 1 egg beaten for egg wash
  • Sugar for sprinkling optional, for topping

Equipment

  • Rolling Pin
  • 9-inch pie dish
  • Mixing bowls
  • Saucepan
  • Pastry brush
  • Sharp knife
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F (220°C). Roll out the pie crust on a floured surface to fit your 9-inch pie dish. Transfer the crust carefully into the dish and trim any excess edges, then set aside.
  2. In a mixing bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg (if using), and lemon juice. Toss until well coated and the mixture begins to release juices.
  3. Pour the prepared apple filling into the pie crust, spreading evenly with a spatula. Dot the filling with small pieces of butter if desired.
  4. Cover the filling with the second pie crust or create a lattice top. Trim excess dough and crimp the edges to seal. Brush the top crust with beaten egg and sprinkle with sugar if desired.
  5. Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the vent holes. During baking, listen for a gentle bubbling sound indicating it’s ready.
  6. Remove the pie from the oven and let it cool for at least 2 hours before serving. The filling will set and the top will become crispy and flaky.

Notes

Best served warm with ice cream or whipped cream.