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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 minutes
Cook Time 1 hour
Resting 3 hours
Total Time 4 hours 45 minutes
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
 

  1. Heat the oven to 220°C with a tray on the lowest shelf.
  2. Toss the apples with the sugars, lemon juice, cornstarch, spices and salt. Leave for 15 minutes.
  3. Roll out half the dough and line a 23 cm pie dish. Fill with the apples.
  4. Cover with the second crust, crimp the edges and cut steam vents. Brush with egg and sprinkle with sugar. Chill for 15 minutes.
  5. 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.
  6. 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.