Classic Apple Pie
Pie is a classic for the holidays. This classic apple pie has a crisp, golden crust holding delicious apples and topped with a crumble everyone will love. It's great for any occasion, especially Thanksgiving. Nothing is more of a crowd-pleaser than an apple pie!
Servings: 8 servings
Ingredients
- 1 recipe 9-inch pie crust
- 8 cups peeled and sliced baking apples (preferably a mixture such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn)
- 2 tbsp fresh lemon juice
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- ½ cup granulated sugar
- ¼ tsp kosher salt
- ¼ tsp allspice
- ½ tsp ground cinnamon
For the crumble topping
- 1 cup all-purpose flour
- ⅔ cup light brown sugar
- 8 tbsp (1 stick) unsalted butter melted
Instructions
- Preheat the oven to 400°F.
- Combine the prepared apples, lemon juice, flour, cornstarch, sugar, kosher salt, allspice, and cinnamon in a large bowl. Mix to combine and pour into a prepared pie crust. The apples will be mounded.8 cups peeled and sliced baking apples (preferably a mixture such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn), 2 tbsp fresh lemon juice, 3 tbsp all-purpose flour, 1 tbsp cornstarch, ½ cup granulated sugar, ¼ tsp kosher salt, ¼ tsp allspice, ½ tsp ground cinnamon, 1 recipe 9-inch pie crust
- In a medium bowl, combine the flour and brown sugar. Mix together and add the butter. Work the melted butter into the dry mixture until it resembles wet sand. Sprinkle the crumble evenly over the prepared pie.1 cup all-purpose flour, ⅔ cup light brown sugar, 8 tbsp (1 stick) unsalted butter
- Place the pie on a parchment-lined baking sheet and bake in the lower third of the preheated 400°F oven. Bake for 30 minutes and reduce the heat to 375°F. Continue baking until the pie is bubbling into the center or reaches 200°F in the center of the pie, 45-55 minutes. The top or crust may need to be covered with foil if it gets dark during baking. Once baked, remove from the oven and allow the pie to fully cool before slicing and serving.
Video
Notes
While making the pie crust, to know when the butter and dry mixture is properly combined, grab a handful of the mixture. Smash it in your fist. If it holds its shape but can easily be crumbled apart, then the water is ready to be added.
When making the dough, be prepared to adjust the amount of water needed. The time of year and humidity can all affect how much water is needed in the dough. The dough should be able to form together and stick into a ball.
Don't stretch the pie crust when placing it into the dish. A stretched pie crust can shrink back up while baking. Instead, let the crust fall down into the inside corners of the dish.
Be sure to scrape out all the juices from the apples while assembling the pie. These juices are very important as they add additional flavor and provide thickening to the pie.
If the crust appears to be browning too much, but the pie isn't bubbling throughout, cover it with tin foil or a crust saver (affiliate link). This helps block the direct heat to the crust while still ensuring the rest of the pie will bake correctly.
Nutrition
Serving: 1serving | Calories: 568kcal