Classic Apple Pie

Classic Apple Pie

In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 1/2 pounds firm

    crisp apples, peeled, cored and cut into 1/4-inch wedges, see Tip

  • 1/2 cup/110 grams light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • Pinch of ground cloves
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons fresh lemon juice

    or a little more if your apples are very sweet

  • 1/2 teaspoon grated lemon zest
  • All-purpose flour

    for rolling out the dough

  • <a href="https://cooking.nytimes.com/recipes/448-pie-crust">Dough for a 9-inch double crust pie</a>
  • Heavy cream

    milk or a beaten egg, for glazing, optional

  • Demerara sugar

    for glazing, optional

Directions

  1. 1

    Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.

  2. 2

    In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.

  3. 3

    Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)

  4. 4

    Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.

  5. 5

    On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.

  6. 6

    When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.

  7. 7

    Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.

  8. 8

    Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

Classic Apple Pie

Classic Apple Pie

4.0(2.0k)

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About this Recipe

There's nothing quite like a slice of homemade apple pie to evoke warmth and comfort, and this Classic Apple Pie recipe delivers that beloved experience with apples so tender, yet never mushy, nestled in a perfectly spiced filling. Forget soggy bottoms and unevenly cooked fruit; this recipe ensures a consistently delightful experience from the first forkful.

The secret to its exceptional texture and flavor lies in a simple yet crucial step: sautéing the apples in butter before they even reach the pie crust. This technique softens each apple wedge beautifully and pre-cooks them, ensuring they are tender throughout the baking process, preventing that common watery or crunchy raw pie filling. It also infuses the apples with a rich, buttery depth that truly elevates the pie.

When you cut into this Classic Apple Pie, you're in for a truly delightful dessert. Imagine succulent, buttery apple slices, bursting with the fragrant embrace of cinnamon, ginger, nutmeg, and a subtle hint of cloves, all balanced with the bright acidity of fresh lemon and zest. The filling has a lovely consistency thanks to cornstarch, clinging perfectly to each spiced apple, never runny. The overall experience is one of comforting sweetness, with an inviting aroma that fills your kitchen, promising a true taste of home.

The type of apple you choose is key to the pie's final character. For a sweeter pie, Honeycrisp apples are an excellent choice, while Granny Smith will give you a more tart and vibrant flavor. Golden Delicious or Ginger Gold offer a beautiful balance. Using firm, crisp apples, preferably all one kind, ensures uniform cooking. You can also adjust the lemon juice slightly depending on the natural sweetness of your chosen apples. For an extra touch of beauty and crunch, consider glazing the top crust with heavy cream, milk, or a beaten egg before baking, then sprinkling with Demerara sugar.

This Classic Apple Pie is a perfect centerpiece for any gathering, from holiday dinners to cozy weekend desserts. Serve it warm on its own, or with a scoop of vanilla bean ice cream for an irresistible treat that will surely impress.

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