225 minutes
A timeless dessert featuring a flaky crust and a luscious apple filling, perfect for any occasion.
Baking Apples, Peeled, cored, and sliced into 1/4-inch slices
0 lb
Boiling Water
quarts
tablespoons
tablespoons
teaspoons
teaspoons
tablespoons
Easy Pie Dough
0 recipe
Egg White, lightly beaten
each
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and place a heavy rimmed baking sheet on the lower-middle rack. This setup ensures even baking and a crisp bottom crust.
2. Prepare the Apples
Place your apple slices in a large bowl or pot. Pour the boiling water or cider over the apples, cover the bowl, and let it sit at room temperature for 10 minutes.
3. Drain the Apples
Drain the apples well using a colander, tossing them occasionally until they are completely dry. This process should take about 10 minutes.
4. Toss the Apples with Sugar Mixture
Transfer the apples to a large bowl. Add 10 tablespoons of sugar, the cinnamon, salt, and cornstarch. Toss the apples until they are evenly coated with the mixture.
5. Prepare the Bottom Crust
Roll one disk of your pie dough into a circle roughly 12 inches in diameter using a rolling pin. Carefully transfer the dough to a 9-inch pie plate, fitting it gently into the bottom and sides of the plate.
6. Add the Apple Filling
Add the apple mixture to the pie plate, discarding any excessive juices left in the bowl.
7. Prepare the Top Crust
Roll the remaining disk of pie dough into another 12-inch circle and place it over the top of the pie. Trim the edges of both pie crusts, leaving about a 1/2 inch overhang.
8. Seal the Crust
Fold and tuck the edges of the top and bottom crusts together, then crimp them with your fingers to seal.
9. Cut Slits in the Top Crust
Cut 5 slits in the top crust using a sharp knife. These slits act as ventilation, allowing steam to escape.
10. Brush with Egg White and Sugar
Brush the top surface of the pie with the lightly beaten egg white using a pastry brush. Evenly sprinkle 1 tablespoon of sugar over the crust.
11. Bake the Pie
Place the pie on the preheated baking sheet in the oven. Bake at 425°F (220°C) for 20 minutes to set the crust, then reduce the temperature to 375°F (190°C) and continue baking for an additional 25 minutes, or until the crust is a deep golden brown.
12. Cool the Pie
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before serving.
Replace the top crust with a crumble topping made from flour, butter, brown sugar, and oats. Add chopped nuts such as pecans or walnuts for extra crunch.
Drizzle homemade or store-bought salted caramel sauce over the apple mixture before placing the top crust. Sprinkle flaky sea salt over the crust before baking.
Swap out half of the apples for mixed berries (strawberries, blueberries, raspberries). Adjust sugar based on the sweetness of the berries.
Before baking, sprinkle a crumble topping made from oats, butter, flour, and brown sugar over the pie for a streusel-like finish. For a more subtle change, finish the pie with a light brushing of honey or maple syrup and a sprinkle of flaky sea salt.
Add a splash of bourbon, rum, or Calvados (apple brandy) to the apple filling for a warming note. Steep the apples in chai tea or earl grey tea before adding them to the pie for a fragrant and slightly spicy undertone.
Mix varieties like Granny Smith, Honeycrisp, and Golden Delicious for depth of flavor.
Keep all ingredients cold, use a mix of butter and shortening, and let dough rest in the refrigerator before rolling out.
Start high at 425°F, then reduce to 350°F to avoid a soggy bottom and ensure a golden crust.
Brush top crust with an egg wash and sprinkle with coarse sugar for a golden sheen.
Add a pinch of salt and a touch of spices like nutmeg, allspice, or cardamom to your filling.
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