How to make a classic apple pie

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Step 1

Prepare Crust and Preheat Oven: Allow the pie crusts to come to room temperature so they unroll easily. Place one crust into a 9-inch pie plate and gently press it to the bottom and up the sides. Preheat your oven to 425°F (220°C).

Step 2

Prepare the Apples: Peel, core, and thinly slice the apples (about ⅛ to ¼-inch thick for even cooking).

Step 3

Make the Filling: In a large bowl, toss the apple slices with the sugar, flour/cornstarch, cinnamon, and nutmeg until the apples are evenly coated. If using, stir in the lemon juice.

Step 4

Assemble the Pie: Spoon the apple mixture into the prepared bottom crust, mounding them slightly in the center. Dot the top of the apples with small cubes of butter.

Step 5

Add Top Crust and Seal: Gently unroll the second crust and place it over the apples. Trim the excess dough around the edges, then fold the top edge under the bottom edge and pinch them together to seal. Crimp the edges decoratively (see image results for ideas ).

Step 6

Vent and Brush: Cut several 3-inch slits in the top crust with a sharp knife to allow steam to escape. Brush the surface of the top crust with the egg wash for a golden finish.

Step 7

Bake: Place the pie on a rimmed baking sheet (to catch any bubbling juices). Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges with aluminum foil if they brown too quickly.

Step 8

Cool and Serve: Allow the pie to cool completely for 2 to 3 hours before slicing. The filling needs this time to thicken properly. Serve slightly warmed with whipped cream or vanilla ice cream if desired .