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Classic Apple Pie

A straightforward double-crust apple pie with warm spice, balanced sweetness and a fully baked fruit filling.

This adaptable apple pie uses a prepared double batch of pie dough and a fruit filling thickened with cornstarch. Choose firm apples with a balance of sweet and tart flavour.

Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Yield: 8 slices Preparation: 45 min Baking/cooking: 55 min Equipment: 23 cm / 9 in pie plate

Ingredients

  • 2 discs chilled pie dough, enough for a double-crust 23 cm / 9 in pie
  • 1.2 kg apples before peeling and coring, about 7 to 8 medium
  • 120 g granulated sugar, about 1/2 cup plus 1 tablespoon
  • 25 g cornstarch, about 3 tablespoons
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 15 mL lemon juice, 1 tablespoon
  • 15 g unsalted butter, cut into small pieces
  • 1 egg beaten with 15 mL water for optional egg wash

Method

  1. Heat the oven to 220°C / 425°F with a rack in the lower third. Place a rimmed tray below the rack to catch drips.
  2. Roll one dough disc and fit it into the pie plate without stretching. Refrigerate while preparing the filling.
  3. Peel, core and slice the apples about 6 mm / 1/4 in thick. Toss with sugar, cornstarch, cinnamon, nutmeg, salt and lemon juice until evenly coated.
  4. Pile the filling into the shell, slightly higher in the centre, and dot with butter.
  5. Roll the second disc, place it over the filling, trim and seal the edges. Cut several steam vents. Chill for 15 minutes, then brush with egg wash if using.
  6. Bake for 20 minutes. Reduce the oven to 190°C / 375°F and continue for 35 to 45 minutes, until the crust is deeply golden and filling bubbles near the centre.
  7. Cool on a rack for at least 3 hours before slicing so the filling can set.

Useful notes

  • Apple varieties and juiciness vary; use the bubbling centre and crust colour as key cues.
  • If the rim browns too quickly, shield it loosely after the crust has set.
  • Do not slice immediately from the oven; the filling is very hot and fluid.

Storage

Cover and refrigerate leftovers when local guidance, room temperature or ingredients make refrigeration appropriate. Reheat individual slices gently if desired.

Before serving

Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.