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Classic Apple Pie

There is nothing better than this classic with a scoop of vanilla ice cream.
Prep Time20 minutes
Cook Time1 hour
Cooling Time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 2 portions of pie dough
  • 8 honeycrisp or pink lady apples (about 2 1/2 pounds)
  • 1/2 cup of butter
  • 1/4 cup of all purpose flour
  • 1/4 cup of apple cider, apple juice or water
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of cloves
  • 1 egg
  • 1 tablespoon of water
  • coarse grain sugar (optional)

Instructions

  • If making the pie dough from scratch, do this first and place it tightly wrapped in the refrigerator before starting the pie filling
  • Preheat your oven to 425 degrees 
  • Add 1/2 cup of butter into a skillet over medium heat and once it has melted, add 1/4 cup of all purpose flour and cook for 60 seconds while stirring constantly
  • Add 1/4 cup of apple cider, 1/2 cup of brown sugar, 1/2 cup of granulated sugar and 2 teaspoons of vanilla extract, whisk to combine and bring to a simmer for 3 minutes and the transfer the skillet off of the heat and set aside for now
  • Peel the apples, remove the cores and thinly slice. Place the apple slices in a large bowl and add 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and toss to coat all of the apples 
  • Pour the butter sauce over the apples and mix to combine 
  • Roll 1 portion of pie dough out to a 12 inch circle on a lightly floured surface 
  • Transfer the pie dough into a 9 inch pie dish and add the apple pie filling
  • Roll the other portion of pie dough into a 10 inch round if covering the pie smoothly or slice into long strips if creating a lattice top
  • Pinch the outer edges to seal and brush the top of the pie dough with a mixture of an egg and a tablespoon of water
  • Optional: sprinkle the pie dough with coarse grained sugar 
  • Bake the pie in a 425 degree oven for 15 minutes and then reduce the ovens temperature to 350 degrees and bake for another 45 minutes (1 hour total)
  • Allow the pie to cool for 4 hours before slicing so the filling can fully set