After tasting this dessert, you’ll get why people say there’s nothing as American as apple pie!
I’ll admit that apple pie is not my favorite dessert. That is, until fall rolls around. I’m one of those people who does all the cliché fall things—wear flannel, carve pumpkins, pick apples—you know the drill. And I get this sudden urge to eat apple-forward desserts, with the most obvious being apple pie!
This apple pie features a perfectly balanced filling of tender apples encased in a flaky, buttery crust. It’s ready-made, but you can always make your own using this recipe. For a bit of fall flavor, I also sprinkle in some cinnamon and nutmeg, which really brings out the natural sweetness of the apples. Taste-wise, there are no surprises here, and that’s good. Whether with a scoop of ice cream, whipped cream, or enjoyed on its own, this classic recipe is sure to please.
Is Apple Pie Healthy?
Um … no. This apple pie recipe is intentionally indulgent. That said, the apples provide some nutritional benefits, such as fiber and vitamin C. You can do things like reduce the sugar or use a whole-wheat crust, but that would change the whole texture and taste of the pie. Personally, I’d enjoy the pie as is because it’s okay to splurge once in a while!
Mixing your Apples
You don’t have to use just one type of apple for apple pie. Adding two or even three varieties is a fun way to mix it up while staying true to the recipe. That said, always include a firm, tart apple in the mix, like Granny Smiths. They hold up well during baking and provide a pleasant contrast to the sweetness of the filling. In fact, Granny Smiths work the best as a base for this pie. However, mixing in varieties like Honeycrisp (my favorite) and/or Fuji adds a complex sweetness that no amount of sugar could match. The key is to use a combination that balances tartness and sweetness while maintaining a firm texture.
How to make ahead and store
To prep in advance, you can prepare the apple filling and the crust separately and store them in the refrigerator for up to 2 days. For baked apple pies, you can store them at room temperature for up to 2 days or in the fridge for up to 5 days. Keep in mind that the pie’s overall texture will change around the 3rd day—at least, that’s what I’ve experienced!
Serving Suggestions
No apple pie is complete without a generous scoop of vanilla ice cream! For an added touch, drizzle homemade Caramel Sauce over the top. And let’s not forget about a beverage. Enjoy this apple pie with a cup of coffee or, better yet, a Hot Toddy Cocktail on a crisp autumn evening. Sounds just about perfect to me!
Ingredients
- 2 9-inch pie crusts
- 6 cups thinly sliced apples about 6 medium apples
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 large egg beaten (for egg wash)
Instructions
- Preheat the oven to 425°F. Line a 9-inch pie dish with one of the pie crusts.
- In a large bowl, mix the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice until the apples are well coated.
- Transfer the apple mixture into the pie crust-lined dish. Place the second pie crust over the filling, trim the excess, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F and continue baking for another 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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