Classic Apple Pie Recipe

5 from 11 votes

This apple pie à la mode has a sweet filling made from sliced apples, warm spices and a combination of sugars. It sits on a tender and flaky shortening crust and is topped with a scoop of vanilla ice cream.

Prep Time25 mins

Cook Time1 hr

Cooling time4 hrs

Total Time5 hrs 25 mins

Course: Dessert

Cuisine: American

Servings: slices

Calories: 379kcal

Author: Crystal DaCruz

Ingredients

Pie Filling

3 pounds apples macoun, honeycrisp or cortland are my favorites
½ cup brown sugar light or dark
½ cup granulated sugar
2 teaspoons vanilla extract
⅓ cup all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon allspice
2 tablespoons unsalted butter cut into cubes

Other Ingredients

9 inch double pie crust
egg wash 1 tablespoon of milk + 1 egg
1 tablespoon of turbinado sugar optional
vanilla ice cream for serving

Instructions

Prep your apples by peeling, coring and cutting the apples into ¼ inch slices. Toss them in a bowl with granulated sugar, brown sugar, vanilla extract, salt and spices. Let the apples rest for 30 minutes to 1 hour.
Roll out the bottom crust into a 12 inch circle on a well floured surface. Drape the dough over your rolling pin and lay it over your pie plate. Gently ease the dough in. Let it chill in the refrigerator while you finish prepping the apples.
Drain and cook the juices from the apples. Drain the juice from the apples, and put it in a small saucepan. Add the cubed butter and let the liquid simmer on medium/low heat for 10-15 minutes, stirring occasionally. Remove the cooked liquid from heat and set it aside.
Prepare the filling: toss the apples in flour so they're evenly coated. Remove the pie plate from the refrigerator and fill the pie plate with the apples. Pour the cooked liquid over the apples. Place the pie plate back in the refrigerator and remove the dough for your top pie crust.
Roll out the top crust: into a 9-inch circle on a well-floured surface. At this point you can either cut the dough into long strips for a lattice crust or keep the entire top-crust in tact.
Lattice design: cut the dough into about ten 1-inch strips. Lay 5 of the strips over the pie from top to bottom. Fold back every other strip, then lay a new strip running in a horizontal direction. Unfold the strips back to their original position, and then fold back the strips that are underneath the horizontal strip. Place a second horizontal strip across the pie and unfold the strips back to their original positions again. Repeat this process until there are no more strips and the lattice design is complete. Trim any overhang so that it extends ½ an inch past the edge of the pie plate. Fold the overhang up so that it covers the lattice edges.
If you're not doing a lattice: keep the top crust in-tact and place it over the pie. Trim the dough ends so they extend a ½ inch past the rim of the pie plate. Fold any overhang under and vent the top of the pie by cutting a slit in the top.
Seal the pie: place your index finger on the rim of the pie plate, pointing outward. Pinch the dough around your forefinger using your opposite forefinger and thumb. Repeat this process around the perimeter of the pie plate to create a fluted edge. You can also use the tines of a fork to seal the pie crust edges. Let the pie chill in the freezer for 15 minutes (this will prevent the dough from shrinking).
Pre-heat oven to 375°F and prepare the egg-wash by mixing one egg with a tablespoon of milk. Brush the egg wash over the top of the pie and around the edges. Sprinkle the top-crust with turbinado sugar (optional). Place the pie on a baking sheet (line the baking sheet with a pastry mat if you have one).
Bake the pie for 1 hour. You shouldn't have to cover the pie, but you can once the pie reaches your desired shade of golden brown. Brush the pie with egg wash around the 40 minute mark, and then again when there's about 10-15 minutes remaining.
Remove the pie from the oven and let cool completely on a cooling rack. The pie needs to cool for 4 full hours. This ensures that the pie filling sets, and doesn't release too much liquid when you slice it.
Cut the pie into slices and top with a scoop of vanilla ice cream.

Nutrition