Name: Classic Apple Pie
Prep time: 45 min
Cook time: 60 min
Total time: 285 min
Ingredients: 700 g pie dough (for a double crust); 1.2 kg apples (Granny Smith and Honeycrisp) (peeled and sliced); 100 g granulated sugar; 50 g light brown sugar; 2 tbsp lemon juice; 3 tbsp cornstarch; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 pinch salt; 1 egg (beaten); 1 tbsp demerara sugar

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Classic double-crust apple pie with a flaky golden crust and a thick, cinnamon-spiced apple filling.

About this American recipe

Apple pie arrived in America with European settlers and has become a national symbol. A mix of tart and sweet apples gives the best flavour and texture.

Ingredients you will need

The main ingredients are pie dough, apples (granny smith and honeycrisp), granulated sugar, light brown sugar, lemon juice, cornstarch. Exact quantities are in the recipe card below.

How long it takes

Allow 4 hr 45 min in total: 45 min of preparation, 1 hr of cooking and 3 hr of resting, chilling or soaking. The recipe serves 8.

Classic Apple Pie

Classic double-crust apple pie with a flaky golden crust and a thick, cinnamon-spiced apple filling.

Print Recipe

Prep Time 45

Cook Time 1

Resting 3

Total Time 4 45

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

700 g pie dough for a double crust
1.2 kg apples (Granny Smith and Honeycrisp) peeled and sliced
100 g granulated sugar
50 g light brown sugar
2 tbsp lemon juice
3 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 pinch salt
1 egg beaten
1 tbsp demerara sugar

Method

Heat the oven to 220°C with a tray on the lowest shelf.
Toss the apples with the sugars, lemon juice, cornstarch, spices and salt. Leave for 15 minutes.
Roll out half the dough and line a 23 cm pie dish. Fill with the apples.
Cover with the second crust, crimp the edges and cut steam vents. Brush with egg and sprinkle with sugar. Chill for 15 minutes.
Bake on the hot tray for 20 minutes, then lower to 190°C and bake for 40 minutes more until golden and bubbling through the vents.
Cool for at least 3 hours so the filling sets before slicing.

Notes

Do not cut the pie while warm. The filling needs time to thicken.