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Best Apple Pie – Old-Fashioned Flavor with Modern Ease

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This classic homemade apple pie has a flaky double crust and a rich, spiced filling made from a mix of apples. The cooked filling gives perfect texture and flavor every time.

Ingredients

Scale
  • 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, before peeling and coring (Granny Smith, Gala, Golden Delicious recommended)
  • 3/4 cup brown sugar, packed
  • 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
  • 1 tablespoon beaten egg (optional), for brushing
  • 1 tablespoon raw sugar, for topping

Instructions

1. Choose your apples. Use a mix of Granny Smith, Gala, and Golden Delicious for best flavor.

2. Zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet. Add the juice from half the lemon (about 2 tablespoons).

3. Peel and slice apples one at a time into 1/8-inch pieces. Stir into lemon juice in skillet to prevent browning.

4. Once all apples are sliced, place skillet over medium heat. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently.

5. Once mixture is moistened, cover and cook for 20 minutes, stirring every 3 minutes, until apples are fork-tender but still hold shape.

6. Add 1 tablespoon water as needed if apples stick. Remove from heat and stir in vanilla.

7. Transfer filling to a sheet pan and spread out. Cool completely in fridge or freezer (about 30 minutes).

8. Roll out one sheet of pie dough into a 9-inch deep pie dish with excess hanging over edges.

9. Add chilled apple filling to the pie crust, scraping in all juices and gooeyness.

10. Top with second pie crust. Create lattice or leave whole. If whole, cut vents into top.

11. Fold edges and crimp. Chill pie in fridge or freezer for 20–30 minutes.

12. Preheat oven to 425°F with a baking sheet on the center rack.

13. Brush crust with milk, egg, or both. Sprinkle with raw sugar.

14. Place chilled pie on hot baking sheet. Bake at 425°F for 15 minutes.

15. Prepare foil crust shield: fold foil into quarters, cut out center, and unfold.

16. Reduce oven temp to 350°F. Add foil shield to protect edges. Bake 40–45 minutes more.

17. Pie is done when edges are browned and center is golden, with filling bubbling.

18. Cool on wire rack for 4 hours before slicing to allow filling to set.

19. Serve with vanilla ice cream and caramel sauce, if desired.

20. Store covered on counter for 2 days, then refrigerate.

Notes

Use a mix of apple varieties for best flavor and texture.

Cooling the cooked filling before adding it to the crust helps prevent soggy bottom.

The pie filling can be made in advance and frozen for up to 3 months.

Milk gives a matte crust; egg wash adds shine.

Wait the full 4 hours before slicing or the filling will be too runny.

Nutrition

Find it online: https://paulakitchen.com/best-apple-pie/