Description
This homemade apple pie features a flaky double crust filled with tender, warmly spiced apples and thick caramelized juices. Cooking the filling before baking creates clean slices, balanced flavor, and a reliable texture every time.
Ingredients
Scale
- 1 homemade double pie crust, 2 sheets of pie dough
- 1/4 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 5 pounds apples, about 11 large apples, peeled, cored, and thinly sliced
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom, optional
- 1 teaspoon vanilla extract
- 1 tablespoon milk, for brushing
- 1 tablespoon beaten egg, optional, for brushing
- 1 tablespoon raw sugar, for topping
Instructions
- Zest 1/4 teaspoon lemon peel into a large, high-sided skillet, then add 2 tablespoons lemon juice.
- Peel, core, and slice the apples into 1/8-inch slices. Add each sliced apple to the skillet and toss with the lemon juice to prevent browning.
- Add the brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently until the apples are evenly coated.
- Set the skillet over medium heat. Cover and cook for 20 minutes, stirring about every 3 minutes and replacing the lid each time. Cook until the apples are fork-tender but still hold their shape.
- Add 1 tablespoon water only if the apples begin sticking to the skillet.
- Remove the skillet from the heat and stir in the vanilla extract.
- Spread the filling, including all the thick juices, onto a rimmed baking sheet. Chill for about 30 minutes, or until completely cool.
- Roll out one sheet of pie dough and fit it into a deep 9-inch pie dish, leaving the excess dough over the edges.
- Transfer the cooled apple filling into the crust and scrape in all the caramelized juices.
- Place the second crust over the filling or form a lattice top. Fold and crimp the edges. Cut several vents in a solid top crust.
- Chill the assembled pie for 20 to 30 minutes.
- Place a baking sheet on the center oven rack. Preheat the oven to 425°F for at least 20 minutes.
- Brush the chilled crust with milk, beaten egg, or a mixture of both. Sprinkle the top with raw sugar.
- Place the pie on the hot baking sheet and bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F. Shield the outer crust with foil to prevent excessive browning.
- Return the pie to the oven and bake for 40 to 45 minutes, until the edges are deep golden brown, the center is lightly golden, and the filling bubbles.
- Transfer the pie to a wire rack and cool for 4 hours so the filling can set.
- Slice and serve at room temperature or slightly warm.
Notes
- Use a combination of tart and sweet apples, such as Granny Smith, Gala, and Golden Delicious, for balanced flavor and texture.
- Keep the apple slices close to 1/8 inch thick so they cook evenly.
- The filling must cool completely before it goes into the pie crust.
- Chilling the assembled pie helps the crust bake up flaky.
- Do not slice the pie while hot because the filling needs time to thicken and set.
- Serve with vanilla ice cream or warm caramel sauce.
- Store the covered pie at room temperature for up to 2 days, then refrigerate for up to 5 days.
- Nutrition values are estimated per serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 585
- Sugar: 55
- Sodium: 320
- Fat: 23
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 94
- Fiber: 6
- Protein: 6
- Cholesterol: 20