Delicious Flaky Apple Pie recipe with step-by-step instructions.
Prep Time35minutes mins
Cook Time1hour hr 12minutes mins
Total Time1hour hr 47minutes mins
Servings4
Calories3200 kcal
Ingredients
For the pastry crust:
- 1 homemade double crust (2 sheets pie dough)
For the apple filling:
- 5 lb apples (weight before peeling and coring)
- 1/4 tsp grated lemon peel
- 2 tbsp fresh lemon juice
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 5 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cardamom (optional)
- 1 tsp vanilla extract
For the pie topping:
- 1 tbsp milk (for brushing crust)
- 1 tbsp beaten egg (optional, for brushing)
- 1 tbsp turbinado sugar (or raw sugar, for sprinkling)
Instructions
- Start by zesting 1/4 teaspoon of lemon peel into a large, high-sided skillet. Squeeze 2 tablespoons of fresh lemon juice into the skillet as well. Peel, core, and thinly slice your 5 pounds of apples, working one apple at a time to prevent browning. Add each apple slice to the skillet and toss occasionally to coat with the lemon juice. Once all apples are sliced and in the skillet, place the skillet over medium heat. Add the brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and cardamom (if using). Stir gently to avoid breaking up the apple slices, and cook covered for about 20 minutes, stirring every 3 minutes to prevent sticking. The apples should be fork tender but still hold their shape; add water by the tablespoon if they stick. When done, remove from heat and stir in the vanilla extract.
- Transfer the cooked apple filling, including all the delicious syrupy juices, to a rimmed sheet pan or any pan with a lip. Spread the apples evenly to help them cool quickly. Place the pan in the refrigerator or freezer and chill the filling completely, for about 30 minutes. Letting the filling cool like this helps prevent a soggy bottom crust when you assemble your pie. If you’re not in a hurry, you can also let it cool at room temperature for a couple of hours.
- Roll out one sheet of your homemade pie dough and line a deep 9-inch pie dish, leaving some excess dough hanging over the edges. Pour all of the chilled apple filling from Step 2 into the prepared crust, scraping out every bit of the gooey filling. Top the filling with the second sheet of pie dough, making a lattice crust or laying the sheet as a whole. Fold the edges under and crimp as you like. If you’re using a whole top crust, remember to cut vents to allow steam to escape. For an extra flaky crust, chill the assembled pie in the fridge or freezer for 20-30 minutes before baking. I find this step always makes for a better, flakier pie!
- Just before you bake, brush the top crust with 1 tablespoon of milk, 1 tablespoon of beaten egg, or both mixed together for a golden brown and glossy finish. Sprinkle turbinado sugar or regular sugar generously over the crust for a sweet, crunchy texture.
- Place a baking sheet on the center rack of your oven and preheat to 425°F (218°C) for at least 20-25 minutes to ensure it’s hot. Place the chilled pie from Step 3 onto the baking sheet and bake for 15 minutes, until the edges of the crust start to turn light brown. While baking, prepare a square of tin foil with a circle cut in the center to protect the pie edges from burning. Reduce the oven temperature to 350°F (177°C), remove the pie, and carefully place the foil shield over the edges. Return the pie to the oven and continue baking for 40-45 more minutes, until the crust is golden and the filling is bubbling. I like to peek through the lattice and watch for bubbling juices – that’s the best sign it’s ready!
- Let the baked pie cool completely on a wire rack, about 4 hours. This is an important step to allow the filling to set and makes for cleaner slices. Once cool, slice and serve—it’s especially delicious with a scoop of vanilla ice cream, and I often drizzle a little caramel sauce on top for a decadent touch!