Best Apple Pie Recipe From Scratch
Through extensive testing, I discovered a game-changing technique for transforming leftover apple juices into a rich, flavorful syrup that takes apple pie to the next level. I've done all the trial and error for you by testing different methods and condensing my best tips along the way. Now, I'm excited to share everything I've learned, so you can bake with confidence and create the perfect apple pie every time!
Servings: 12 slices
Ingredients
Apple Pie Filling
- 5 pounds apples cut into 1/4-inch-thick slices
- 1 cup packed brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 1 Tbsp water
- 1 Tbsp cornstarch
Instructions
Pie Crust
- You can either use our homemade pie crust recipe or a store-bought option. If you’re making the homemade crust, stop after step 6 and refrigerate the discs of dough while you prepare the apple pie filling. If you’re using a store-bought crust, start by preparing the filling first.
Apple Pie Filling
- Peel and slice 5 pounds of apples into ¼-inch-thick slices.
- In a large pot, combine the sliced apples, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender.
- Using a slotted spoon, transfer the cooked apples to a large baking sheet to cool. For faster cooling, place the sheet in the fridge or freezer for 20 minutes.
- Meanwhile, make a syrup from the apple juices. Transfer the juice to a smaller pot. Simmer over medium-low heat. Dissolve the cornstarch in water, then stir into the simmering syrup. Cook and stir until the syrup thickens, about 3-5 minutes.
- Once the syrup has thickened and the apples are cool, mix them together.
Assemble
- Preheat the oven to 425ºF. Rearrange the baking racks so you can put the pie on the bottom rack.
- Prepare the Bottom Crust: Roll out your pie dough on a floured surface into a circle about 13-14 inches in diameter. Gently place it into a 9-inch pie dish, making sure the dough drapes over the edges slightly. Press it lightly into the dish to ensure it fits snugly.
- Add the Filling: Pour your prepared apple pie filling into the bottom crust, spreading it evenly.
- Roll Out the Top Crust: Roll out the second piece of dough into a circle about 12-13 inches in diameter. Carefully lay it over the apples.
- Trim and Flute the Edges: If needed, trim the excess dough from both the top and bottom crusts, leaving about 1 inch overhang. Pinch or crimp the edges together by pressing them with your fingers or a fork to create a fluted edge.
- Egg Wash and Vent Holes: Brush the top crust with a light layer of egg wash (1 egg beaten with 1 Tbsp water or milk). Cut a few small vent holes in the top crust to allow steam to escape while baking. For added texture and sweetness, sprinkle the top with sanding sugar.
- Baking: Position the pie on a baking sheet to catch any juices that may overflow during baking. Bake the pie at 425°F for 30 minutes. After 30 minutes, lower the oven temperature to 375°F. Check the pie after 20 minutes—if the edges are browning too quickly, cover them with aluminum foil or a pie shield. Continue baking until the pie is done, about another 15-30 minutes. The filling should be bubbling, and the internal temperature should reach 200°F.
- Allow the pie to cool for at least 4 hours before slicing to let the filling set.
Nutrition
Serving: 1slice | Calories: 171kcal | Carbohydrates: 45g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 31mg | Potassium: 228mg | Fiber: 5g | Sugar: 37g | Vitamin A: 103IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 0.4mg