Photo: Classic Apple Pie Recipe
Ingredients
- 4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon or apple pie spice
- 1/4 teaspoon salt
- 2 disks pie dough
- 1 large egg, beaten
- Coarse sugar, for sprinkling (optional)
Directions
Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
Photograph by Johnny Miller
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By Kimbersmithly
St. Petersburg, Fl
on December 24, 2012
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I love this apple pie, my sister has said it is the best apple pie she's ever eaten. I love to use three granny smith, three mcintosh and only two gala. I think that more than two gala's makes it a bit too sweet. I make an all butter crust for it and have fun by making a lattice pie crust.
By patch8mn
minneapolis, MN
on November 04, 2012
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WOW! i have been making apple pies for 30years and this is the best recipe i have used. a bit more involved, but not too much so, and WELL worth the extra time. i didn't stray from the directions at all....like, cook slicers in butter, allow filling to cool completely, preheat oven at 400 for at least 30mins, place pie on hot baking sheet and turn down oven, ....etc..... steps i have never used before.. what a difference ! definitely will be keeping this recipe .....
By foodie1082
Fairfield, CT
on October 15, 2012
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Absolutely delicious!! The only thing I forgot to do was to brush the top of the crust with the egg wash because I didn't want the extra sugar but the egg wash would've made the crust a bit more golden. Other than that, the key to this is cooking the apples first. I've made other pies where the apples are not cooked and the filling is very watery afterwards. This made the filling thicken up and the apples soften so that after baking it came out perfect! The only thing I would question is just how many apples to use- it's hard to picture 4 cups of chopped apples and in fact the plastic mixing bowl I used holds 12 cups and I filled it with chopped apples. It came out to about 6-8 apples depending on size. I used the same amounts of all the ingredients which are listed and added some nutmeg to the cinnamon step. This is definitely a recipe I will save for the holidays to make again (and even in between!
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