Classic American Apple Pie

Long tied to American heartland kitchens, apple pie became a symbol of home baking across the Midwest. This classic double-crust version fills flaky pastry with tart apples, cinnamon, and a touch of nutmeg for a warm, familiar slice.

Serves 8 · 30 min prep · 55 min cook

Estimate for one serving

• 372 cal
• 3.5g protein
• 54g carbs
• 16g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 package (2 crusts) refrigerated pie crusts (double-crust package)
• 3 lb tart apples (Granny Smith or mix)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1 tbsp fresh lemon juice
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 large egg
• 1 tbsp whole milk
• 1 tbsp coarse sparkling sugar (optional)

Instructions

1. 1Preheat the oven to 425°F. Set a rimmed baking sheet on the lower rack to catch drips and help brown the bottom crust.
2. 2Peel, core, and cut the apples into even 1/4-inch slices so they cook uniformly without turning to mush.
3. 3In a large bowl, toss the apple slices with the lemon juice to slow browning and brighten the filling.
4. 4Add both sugars, cinnamon, nutmeg, salt, and flour. Toss thoroughly until every slice is coated and no dry flour remains. Let the mixture rest 10–15 minutes so the sugars draw out juices and the flour begins to hydrate.
5. 5Unroll one crust and fit it into a 9-inch pie plate, gently pressing it into the corners without stretching. Trim the overhang to about 1/2 inch.
6. 6Spoon the apple filling into the bottom crust, mounding it slightly higher in the center. Cut the butter into small pieces and scatter them evenly over the apples.
7. 7Unroll the second crust and lay it over the filling. Trim, tuck, and crimp the edges firmly to seal. Cut 4–6 slits in the top crust for steam vents (or cut a simple lattice if preferred).
8. 8In a small bowl, beat the egg with the milk. Brush the egg wash lightly over the top crust and crimped edge. Sprinkle with coarse sugar if using for sparkle and crunch.
9. 9Place the pie on the preheated baking sheet. Bake at 425°F for 20 minutes until the crust begins to set and color.
10. 10Reduce the oven temperature to 375°F. Continue baking 35–45 minutes more, until the crust is deep golden brown and thick juices bubble steadily through the vents.
11. 11If the edge browns too quickly, tent it loosely with strips of foil for the remaining time.
12. 12Transfer the pie to a wire rack and cool completely, at least 3–4 hours (overnight is better), so the filling sets and slices hold cleanly.
13. 13Slice with a sharp knife and serve at room temperature or slightly warm.