Classic Apple Pie
v1.0
Tart and sweet apples are briefly cooked before baking, which concentrates their juices and prevents a hollow, soupy pie. A thoroughly browned bottom crust is the final doneness cue.
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Equipment
- Large skillet
- Rolling pin
- 9 inch pie plate
- Rimmed baking sheet
- Pastry brush
Instructions
- 1
Combine both apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice in a large skillet. Cook over medium heat for 8 to 10 minutes, stirring gently, until the apples begin to bend and release juice but still hold their shape.
⏱ 10 min
- 2
Transfer 1/4 cup of the hot apple liquid to a small bowl and whisk in the cornstarch. Stir it back into the apples and cook for 1 minute, until the juices turn glossy and thick. Cool completely.
⏱ 45 min
- 3
Roll one dough disk into a 12 inch round and fit it into a 9 inch pie plate without stretching. Chill while rolling the second disk into an 11 inch round.
⏱ 15 min
- 4
Spoon the cooled filling into the bottom crust. Lay the second crust over it, trim to a 1 inch overhang, press the edges together, and crimp. Cut five vents in the top, brush with egg wash, and chill for 20 minutes.
⏱ 25 min
- 5
Place a rimmed baking sheet on the lowest oven rack and heat the oven to 425 F. Set the chilled pie on the hot sheet and bake for 20 minutes.
⏱ 20 min
- 6
Reduce the oven to 375 F and bake for 35 to 45 minutes more, until the filling bubbles thickly through the center vents and the top and bottom crusts are deep golden brown. Shield the edge with foil if it darkens too quickly.
⏱ 40 min
- 7
Cool on a wire rack for at least 3 hours before slicing so the filling can set.
⏱ 180 min
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