This Best Homemade Apple Pie recipe is a total game-changer. With a double crust, a cooked apple filling that offers the best texture and flavor, and an easy step-by-step process, you’ll never want store-bought again. The trick lies in a mix of apples, a flavorful filling, and a flaky, golden crust.
Why You’ll Love This Recipe
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Flavorful and Well-Balanced – Using a mix of apples ensures depth in flavor. The cooked filling gives perfect texture without being mushy.
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Double Crust Perfection – This recipe features a classic double-crust pie, so you won’t miss the crumble.
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No More Watery Pies – The filling is cooked ahead of time, preventing any watery mess in your pie.
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Easy Method – Though it sounds like a lot, the steps are straightforward, and it’s super rewarding once it’s done.
Equipment
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9-inch pie dish
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Microplane grater
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Baking sheet
Ingredients
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1 homemade double pie crust (2 sheets of pie dough)
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1/4 teaspoon lemon zest
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Juice from half a lemon (about 2 tablespoons)
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5 pounds apples (about 11 large apples) – mix Granny Smith, Gala, and Golden Delicious for the best flavor
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3/4 cup packed brown sugar
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3/4 cup granulated sugar
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5 tablespoons all-purpose flour
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1/4 teaspoon kosher salt
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1 & 1/2 teaspoons cinnamon
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3/4 teaspoon nutmeg
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1/2 teaspoon cardamom (optional)
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1 teaspoon vanilla extract
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1 tablespoon milk (for brushing on pie)
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1 tablespoon beaten egg (optional, for brushing on pie)
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1 tablespoon raw sugar (for topping pie)
Instructions
1. Choose Your Apples
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You’ll need 5 pounds of apples for this recipe, which is about 11 large apples.
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For the best flavor, use a mix like Granny Smith, Gala, and Golden Delicious. This gives the pie a sweet and tart balance.
2. Make the Filling
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Zest 1/4 teaspoon of lemon peel into a 12-inch high-sided skillet.
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Add the juice from half the lemon (about 2 tablespoons).
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Peel and slice the apples into 1/8 inch slices. You can use an apple peeler to make this easier.
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As you slice, add the apples to the skillet with the lemon juice to prevent browning.
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Once all apples are peeled and sliced, set the skillet over medium heat.
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Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom to the skillet. Stir gently so as not to break the apples.
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Cover and cook for 20 minutes, stirring every 3 minutes. You want the apples to be fork-tender but still hold their shape.
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Taste the mixture—if you want softer apples, cook a bit longer. If you want more structure, reduce the cooking time.
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If the apples begin to stick, add 1 tablespoon of water as needed.
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Once done, stir in 1 teaspoon vanilla.
3. Cool the Apple Filling
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Transfer the cooked apple filling to a half-sheet pan or any shallow pan with a lip.
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Spread it evenly and let it cool in the fridge or freezer for about 30 minutes. If you have more time, you can let it cool at room temperature for a couple of hours.
4. Assemble the Pie
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Roll out your pie dough and place it into a 9-inch pie dish, letting the excess dough hang over the edges.
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Scrape the chilled apple filling into the pie dish, including all the gooey caramelized filling.
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Top with the second layer of pie dough. For a pretty touch, you can create a lattice crust, or just place the whole crust on top. Either way, it will be delicious!
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Fold the edges in and crimp however you like. Make sure to vent the pie by poking a few holes in the top with a sharp knife if you didn’t do a lattice.
5. Chill the Pie
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Place the whole pie in the fridge or freezer for about 20-30 minutes to help form a flaky crust.
6. Preheat the Oven
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Preheat your oven to 425°F (220°C) and allow the oven to heat for at least 20-25 minutes to get it really hot.
7. Prepare the Crust for Baking
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Before baking, brush the top crust with 1 tablespoon of milk (or 1 tablespoon of beaten egg for a shiny, golden finish).
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Sprinkle the entire pie with raw sugar (or regular sugar if you don’t have raw sugar).
8. Bake the Pie
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Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes, or until the edges of the crust begin to turn light brown.
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Meanwhile, prepare a piece of aluminum foil by folding it into a square, then cutting out a circle in the center to create a pie shield.
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Reduce the oven temperature to 350°F (175°C), and place the foil around the edges of the pie to protect the crust from burning.
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Bake for another 40-45 minutes at 350°F until the filling is bubbly and the top is golden brown.
9. Cool the Pie
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Let the pie cool for about 4 hours on a wire rack. This cooling time is crucial to ensure the filling firms up and doesn’t spill out when you slice it. Patience is key here!
10. Serve
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Once the pie is completely cool, slice and serve with vanilla ice cream or a drizzle of caramel sauce for an extra indulgence!
Notes
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Freezing Tip: You can freeze the apple filling (once cooled) in a ziplock bag for up to 3 months. Use it later for pies, cobblers, or apple crisps.
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Storage: Store leftover pie on the counter for up to 2 days, covered with plastic wrap. After that, refrigerate it.
Why You’ll Love This Recipe:
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Perfect Texture: No more mushy apple pie! The apples are cooked just right.
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Flaky Crust: Thanks to chilling before baking, the crust will be beautifully flaky.
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Delicious Flavor: A mix of cinnamon, nutmeg, cardamom, and vanilla creates a perfectly spiced apple filling.
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Double Crust: For those who love a thick, buttery crust, this double-crust pie is everything.
Enjoy making this Best Homemade Apple Pie, and remember—patience is the secret to that perfectly set filling!
Print
Perfect Homemade Apple Pie Recipe
- Total Time: 1 hour 40 minutes
- Yield: About 8 slices
- Diet: Vegetarian
Description
This Best Homemade Apple Pie recipe is a game-changer. With a double crust, a cooked apple filling that provides the perfect texture and flavor, and a simple step-by-step process, you’ll never want store-bought again. The trick lies in using a mix of apples, a flavorful filling, and a flaky, golden crust.
Ingredients
1 homemade double pie crust (2 sheets of pie dough)
1/4 teaspoon lemon zest
Juice from half a lemon (about 2 tablespoons)
5 pounds apples (about 11 large apples) – a mix of Granny Smith, Gala, and Golden Delicious for the best flavor
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 cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
1 teaspoon vanilla extract
1 tablespoon milk (for brushing on pie)
1 tablespoon beaten egg (optional, for brushing on pie)
1 tablespoon raw sugar (for topping pie)
Instructions
-
Choose Your Apples
You’ll need 5 pounds of apples (about 11 large). A mix of Granny Smith, Gala, and Golden Delicious gives the pie a perfect balance of sweet and tart. -
Make the Filling
-
Zest 1/4 teaspoon of lemon peel into a 12-inch skillet.
-
Add the juice from half the lemon (about 2 tablespoons).
-
Peel and slice the apples into 1/8 inch slices. Add them to the skillet as you go to prevent browning.
-
Once all apples are sliced, set the skillet over medium heat.
-
Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to combine.
-
Cover and cook for 20 minutes, stirring every 3 minutes. The apples should be fork-tender but still hold their shape. Adjust cooking time for softer or firmer apples.
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If the apples start to stick, add 1 tablespoon of water.
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Stir in 1 teaspoon of vanilla extract once done cooking.
-
-
Cool the Apple Filling
Transfer the cooked filling to a shallow pan (like a half-sheet pan). Spread it out evenly and let it cool in the fridge or freezer for about 30 minutes. You can also let it cool at room temperature for a couple of hours if you have the time. -
Assemble the Pie
-
Roll out your pie dough and fit it into a 9-inch pie dish, allowing the excess dough to hang over the edges.
-
Scrape the chilled apple filling into the pie dish, including all the gooey caramelized filling.
-
Top with the second layer of pie dough. You can create a lattice crust or just cover it with a whole crust.
-
Fold the edges in and crimp them. Make sure to vent the pie by poking a few holes in the top if you didn’t make a lattice.
-
-
Chill the Pie
Place the assembled pie in the fridge or freezer for 20-30 minutes to help form a flaky crust during baking. -
Preheat the Oven
Preheat your oven to 425°F (220°C) for at least 20-25 minutes to get it really hot. -
Prepare the Crust for Baking
-
Brush the top crust with 1 tablespoon of milk (or 1 tablespoon of beaten egg for a shiny golden finish).
-
Sprinkle raw sugar (or regular sugar) on top of the pie for added crunch.
-
-
Bake the Pie
-
Place the pie on a baking sheet to catch any drips.
-
Bake at 425°F (220°C) for 15 minutes or until the edges start to turn light brown.
-
Prepare a pie shield by cutting a circle in the center of a folded square of aluminum foil to protect the crust.
-
Reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes until the filling is bubbly and the top is golden brown.
-
-
Cool the Pie
Let the pie cool for about 4 hours on a wire rack. This cooling time is crucial to ensure the filling firms up and doesn’t spill out when sliced. -
Serve
Once the pie has cooled completely, slice and serve with vanilla ice cream or caramel sauce for an indulgent treat!
Notes
- Freezing Tip: Freeze the cooled apple filling in a ziplock bag for up to 3 months. Use later for pies, cobblers, or apple crisps.
- Storage: Store leftover pie on the counter for up to 2 days, covered with plastic wrap. After that, refrigerate.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: american
