Classic Homemade Apple Pie Recipe

About This Recipe

Nothing says American baking like a homemade apple pie cooling on the windowsill. The secret to a great apple pie is using a mix of apple varieties — tart Granny Smith for structure and flavour, sweeter Honeycrisp for body. The filling is spiced with cinnamon, nutmeg and a touch of lemon to balance the sweetness. A lattice or full top crust both work beautifully; the key is venting the steam so the filling thickens rather than boils.

Ingredients

Serves 8

• 900 gapples(mix of Granny Smith and Honeycrisp, peeled, cored, sliced 5mm thick)
• 150 gcaster sugar
• 2 tbspplain flour
• 1.5 tspground cinnamon
• 0.25 tspground nutmeg
• 1 tbsplemon juice
• 1 tspvanilla extract
• 30 gunsalted butter(cubed)
• 2shortcrust pastry rounds(23cm / 9-inch, homemade or shop-bought)
• 1egg(beaten, for egg wash)
• 1 tbspdemerara sugar(for topping)

Instructions

1. 1

   Macerate the apples

   Toss apple slices with sugar, flour, cinnamon, nutmeg, lemon juice and vanilla. Let stand 15 minutes — the apples will release some juice which the flour will thicken during baking.

   Slicing apples 5mm thick ensures they cook through without turning mushy.

2. 2

   Line the pie dish

   Press one pastry round into a 23cm / 9-inch pie dish, letting excess hang over the edge. Refrigerate while you prepare the top.

3. 3

   Fill and dot with butter

   Pile the apple mixture into the pastry shell, mounding it slightly in the centre. Dot with small cubes of butter.

4. 4

   Top and crimp

   Lay the second pastry round over the filling. Trim to a 2cm overhang, then fold the edges under and crimp firmly. Cut 5–6 steam vents in the top.

5. 5

   Egg wash and chill

   Brush the top with beaten egg, then sprinkle with demerara sugar. Refrigerate the pie for 20 minutes while the oven preheats to 220°C / 425°F.

6. 6

   Bake

   Bake at 220°C / 425°F for 20 minutes until the pastry starts to colour. Reduce to 190°C / 375°F and bake a further 35 minutes until deeply golden and the filling is bubbling through the vents. Cool at least 2 hours before slicing.

   Place a baking sheet on the rack below to catch any drips.

Variations

• •

  Dutch apple pie: skip the top crust and add a streusel topping of butter, flour, oats and brown sugar.

• •

  Cheddar-crusted apple pie: mix 60g grated sharp cheddar into the pastry dough — a classic New England tradition.

Storage

Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices at 180°C / 350°F for 10 minutes. Freeze unbaked or baked for up to 3 months.

Frequently Asked Questions