Buy Now → Classic Apple Pie Recipe
A traditional double-crust apple pie with tart Granny Smith apples, cinnamon, brown sugar, lemon, and a deeply golden flaky crust.
- Prep Time: 35 minutes
- Chilling and Cooling Time: 4 hours
- Cook Time: 55–60 minutes
- Total Time: 5 hours 30–35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
2 (9-inch) pie crusts, homemade or refrigerated
8 large Granny Smith apples, peeled, cored, and sliced 1/2 inch thick
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
Zest of 1/2 lemon
1 large egg, beaten
2 tablespoons coarse sanding sugar (optional)
Instructions
1. Prepare the pastry and pan: Prepare a double pie crust or use refrigerated crusts. If homemade, chill for at least 1 hour. Heat the oven to 400°F with a rack in the center. Line a rimmed baking sheet with parchment or foil. Roll one crust to about 12 inches across and ⅛ inch thick.
2. Make the apple filling: Place the sliced apples in a large bowl. Add the granulated sugar, brown sugar, flour, cinnamon, lemon juice, and lemon zest. Toss until evenly coated and set aside.
3. Fit the bottom crust: Fit the rolled dough into a deep 9-inch pie plate, gently pressing it into the bottom and sides. Roll out the second crust.
4. Add the apples: Spoon only the apples into the crust, leaving any accumulated liquid in the bowl to help prevent a soggy bottom crust. Mound the apples evenly.
5. Seal and finish the top: Place the second crust over the filling. Trim to a 1-inch overhang, fold the edges underneath, and crimp to seal. Cut four small vents in the center. Brush with beaten egg, sprinkle with sanding sugar if using, shield the outer edge, and place the pie on the prepared baking sheet.
6. Bake and cool: Bake at 400°F for 25 minutes. Remove the shield, reduce the oven to 375°F, and bake 30 to 35 minutes more, until deeply golden and bubbling through the vents. Tent loosely with foil if needed. Cool on a rack for at least 3 hours before slicing.
Notes
Substitutions: Replace part of the Granny Smith apples with Honeycrisp, Braeburn, or Pink Lady apples for a sweeter filling. Add up to ¼ teaspoon ground cloves or allspice for warmer spice. Turbinado sugar may replace sanding sugar.
Serving: Serve warm or at room temperature with vanilla ice cream, whipped cream, or salted caramel. Pair with coffee, chai tea, or warm apple cider.
Storage: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm individual slices in a 325°F oven or briefly in the microwave.
Freezing: Freeze a fully baked, completely cooled pie tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and warm at 325°F. To freeze unbaked, assemble without egg wash, wrap well, and freeze up to 3 months. Bake from frozen, adding 15 to 25 minutes before checking for doneness.
Find it online: https://jennifercooks.com/classic-apple-pie-recipe/