Classic Apple Pie
Makes: Serves 8
  • 1 recipe double crust Pie Crust, chilled and ready to roll out
  • 10 cups thinly sliced, peeled and cored apples (about 10 apples), use a mixture of crisp, soft and flavorful apples
  • ¾ cup sugar
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon cinnamon
  • 2 tablespoons to ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • Pinch cinnamon
  1. For the Filling: Position rack in middle of oven. Preheat oven to 400°F. Line a rimmed baking sheet pan with parchment paper; set aside. Coat a 9 ½-inch x 1½-inch tempered glass pie plate with nonstick spray. Toss together apple slices, sugar, lemon juice and cinnamon and let sit 15 minutes. Add smaller amount of flour if apple mixture is dry, larger amount if it is very juicy.
  2. Roll out 1 dough disc on lightly floured surface to a 12-inch round. Transfer to pie plate. Scrape filling into crust and dot with butter.
  3. Roll out second dough disc on floured surface to 13-inch round and drape over filling. Trim dough overhang to ½ inch. Press top crust and bottom crust together at edge to seal. Fold edges under; crimp edge decoratively. Slash top in a few places to create steam vents.
  4. For the Topping: Brush pie crust with milk. Combine sugar and cinnamon and sprinkle evenly over pie. Place pie on prepared pan. Place in oven, turn oven down to 375°F and bake for about 50 to 55 minutes or until crust is golden brown and filling is bubbling.
  5. Cool on rack for 30 minutes to allow juices to thicken. Serve warm or at room temperature. Store at room temperature for up to 6 hours. Serve with vanilla ice cream, if desired.
Recipe by Bakepedia at