Easy Apple Pie

A buttery-flaky pie crust, different kinds of apples for flavor variations, and sweet holiday spices deliver an unforgettable fall celebration! Make it ahead or enjoy it in the moment.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Chill Time 45

Total Time 1 45

Servings

Calories 436kcal

Author Imma

Ingredients

The Pie

1 double pie crust (homemade and store-bought both work)
7-8 apples (about 3½ pounds)
½ cup (105g) brown sugar
¼ cup (50g) granulated sugar
1 teaspoon (3g) ground cinnamon (more if desired)
¼ teaspoon (<1g) ground nutmeg (more if desired)
¼ teaspoon (<1g) ground ginger
⅛ teaspoon (<1g) ground allspice (more if desired)
½ teaspoon (3g) salt
2 tablespoons (30ml) fresh lemon juice
2 tablespoons (28g) cold unsalted butter, divided
3 tablespoons (24g) cornstarch

The Egg Wash

1 large egg
1 tablespoon (15ml) heavy cream or whole milk
1 tablespoon (10g) coarse sugar or turbinado sugar for sprinkling

Instructions

Roll out one of the prepared pie crusts into a 12-inch disk for the bottom crust. Roll the other one out, and cut it into long strips for the lattice. Or you can save time on the lattice, leave it whole, and slice a design into it so the steam escapes.
Transfer the first disk to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, and decorate the edges as desired. Chill the pie crust and lattice strips until ready to bake (45 minutes is ideal).
Peel the apples, then core and slice them ¼-inch to ½-inch thick. Place the slices in a bowl of lemon water to prevent them from turning brown until you're ready to make the filling.
Thoroughly drain the apple slices and place them in a large bowl. Add the brown and granulated sugar, cinnamon, nutmeg, ginger, allspice, salt, and lemon juice. Mix well, then mix in the cornstarch.
Place the filling in the prepared pie pan, arrange the apples to distribute evenly, then add the butter pieces over the apples.
Preheat the oven to 375℉ (190℃).
Create a lattice with pie crust strips or cover it with a whole pie crust. Mix the egg and cream for the egg wash, then lightly brush the top pie crust and edges with it. Sprinkle lightly with the turbinado sugar.
Cover the edge of the crust with foil or a pie shield to prevent excessive browning if desired.
Place the pie on a baking sheet to prevent it from bubbling over onto the bottom of the oven.
Bake for 40-45 minutes or until the pie is bubbly and the crust is golden brown. Remove the foil 15 minutes before the pie has cooked through. Serve warm with ice cream.

Notes

Store-bought pie crust works great, but if you want the extra special touch of homemade, try my buttery pie crust recipe.
Yes, making a lattice pie is a lot of work, but it's so beautiful. If you want to skip that part, use the whole pie crust, but you can cut out decorative shapes before assembling so the steam can escape while baking. Or you can cut slits into the crust in a decorative pattern.
Please keep in mind that nutritional information is a rough estimate and can vary considerably based on the ingredients used.

Nutrition