This classic apple pie is filled with warm spices, is easy to make, and comes out perfect every time! The filling stays thick and the apples stay nice and crisp. You will love how simple this homemade pie is to make. There’s no greater feeling of accomplishment than a perfect, from scratch pie! Not to mention the amazing aroma it creates in your house.
Is there anything more American than apple pie? Probably so considering apple pie originates from England! However, I think we all believe apple pie is THE all American dessert. This is why I love to bake an apple pie for the Fourth of July! To make it even more festive, I cut out my top crust with a star cookie cutter. This was so much easier than a traditional lattice crust, and I think it looks so adorable! This is the lazy pie decorator’s method.
Ingredient Line Up
- Two 9″ pie crusts – I recommend my all butter pie crust for a flaky crust that pairs well with apple pie.
- Apples – Granny smith is my favorite apple for baking. They are tart so your pie doesn’t become too sweet, and they are firm and hold their shape well after baking. Other varieties of apples that are great for eating (ex. gala) tend to turn to mush after baking.
- Unsalted butter
- Brown sugar
- Granulated sugar
- Spices – Cinnamon, cloves, allspice, and nutmeg add warmth to the pie.
- Egg – Brushing the top of your pie with egg wash results in a beautiful, golden brown top.
- Coarse sugar (optional) – I sprinkle the tops of all my pies with coarse sugar. I love the crunch and shine it adds!
Tips for Classic Apple Pie Success
- Use a pie shield to prevent your crust from burning. If the top of your pie starts to get too dark before the pie is done baking, lightly tent it with foil to prevent burning.
- Slice your apples into uniform pieces so you end up with evenly baked apples. Be careful not to slice them too thin or they are more likely to over bake.
- My recipe is heavily spiced! I’ve served it to many people, and I have always gotten rave reviews. However, if you don’t like a lot of spice, feel free to decrease the amount of cinnamon.
- As difficult as it is, let your pie cool completely after baking. If you cut into a hot pie, then the filling will ooze out. Wait at least 1 hour after baking before you serve!
- This filling also works well in hand pies. This is perfect if you are looking for an individual dessert!
Classic Apple Pie
- 2 9 inch pie crusts
- 7 granny smith apples
- 1/2 cup unsalted butter
- 3 tbsp all purpose flour
- 1/4 cup water
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 1 egg
- 1 tbsp water
- 1 tbsp coarse sugar optional
- Preheat oven to 425°F.
- In a medium saucepan, melt the butter on medium. Once melted whisk in the flour to form a roux.
- Once combined, whisk in the water and the brown and granulated sugars.
- Bring the mixture to a gentle boil, then reduce to a simmer for about 5 minutes. Remove from heat once the mixture is thick and combined.
- While the mixture is cooling, peel, core, and thinly slice the apples. You can also roughly chop into chunks instead of slices if desired.
- Place the apples in a large bowl and toss them with the cinnamon, cloves, allspice, and nutmeg. Pour the sugar mixture over the apples and stir to combine.
- Place one pie crust in the bottom of the pie pan. Pour the apple mixture over the crust.
- Place the top crust on in your desired pattern. If simply topping with crust, cut two air slits into the top crust.
- Whisk together the egg and water. Brush the top of the pie crust with the egg wash and sprinkle with coarse sugar if desired. Place the pie in the oven to bake for 15 minutes.
- After 15 minutes, lower the temperature to 350°F and bake an additional 45 minutes. If the top of your crust starts to get too dark, tent lightly with foil.
- Let the pie cool for at least an hour until the filling is cooled and set.
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