Introduction
This truly earns its title of “The Best Apple Pie” by achieving the perfect balance of flavors and textures. You’ll get a filling that’s tender but not mushy, sweet but tangy, and a crisp, flaky crust that holds it all together beautifully. It’s the ultimate comforting dessert that will make your kitchen smell like autumn.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients
- 1 package refrigerated pie crusts ((2 crusts))
- 1 cup sugar
- 1/4 cup flour
- 1 1/2 teaspoons Apple Pie Spice
- 3 lbs Granny Smith Apples (cored, peeled and thinly sliced)
- 1 tablespoon butter
- 1 egg (beaten)
- Fall leaf pie crust cutters
- Vanilla Bean Ice Cream (for serving)
Instructions
- Preheat your oven to 375°F (190°C). Let the refrigerated pie crusts sit at room temperature for about 15 minutes.
- In a large mixing bowl, whisk together the sugar, flour, and Apple Pie Spice.
- Add the thinly sliced apples to the sugar mixture. Toss gently until all the apple slices are evenly coated.
- Gently unroll one pie crust and place it into a 9-inch pie plate. Press it firmly against the bottom and sides. Trim any excess overhang.
- Pour the apple filling into the crust-lined pie plate. Dot the top of the filling evenly with small pieces of the 1 tablespoon of butter.
- Unroll the second pie crust and place it over the filling. Trim the edges, leaving a 1-inch overhang. Fold the overhang of the top crust under the edge of the bottom crust and crimp to seal.
- Using your fall leaf pie crust cutters, create shapes from any leftover crust trimmings. Arrange these on top of the pie.
- Cut several small slits in the top crust to allow steam to escape. Brush the entire top crust and decorations lightly with the beaten egg.
- Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
- Serve each slice with a scoop of Vanilla Bean Ice Cream.
Variations
- Lattice Top: For a classic look, cut the second pie crust into strips and weave a lattice top instead of a solid crust.
- Sugar Topping: Before baking, sprinkle the egg-washed crust with a little coarse sugar for extra sparkle and crunch.
- Individual Pies: Use the crusts and filling to make mini hand pies or tartlets in a muffin tin.
- Spiced Sugar: Mix a teaspoon of Apple Pie Spice with the beaten egg wash for extra flavor on the crust.
Tips for Success
- For even baking, use a glass or ceramic pie plate, which conducts heat better than metal.
- Slice your apples uniformly thin (about 1/4-inch thick) so they cook evenly and create a cohesive filling.
- Letting the pie cool completely is non-negotiable; cutting too soon will result in a runny filling.
- Bake the pie on the lower third rack of your oven to ensure the bottom crust crisps up properly.
Storage & Reheating
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat a slice and revive the crust’s crispness, place it on a baking sheet in a 350°F oven for about 10 minutes.
FAQ
Why Granny Smith apples?
Granny Smith apples hold their shape well during baking and provide a tart balance to the sweet filling, preventing the pie from becoming overly sugary.
Can I use a different type of apple?
Yes, but stick to a mix of firm, tart baking apples (like Honeycrisp, Braeburn, or a mix with Granny Smith) for the best texture and flavor.
My crust is browning too fast. What should I do?
If the crust edges brown before the pie is done, gently cover them with a ring of aluminum foil or a pie crust shield.
What is Apple Pie Spice?
It’s a pre-mixed blend of cinnamon, nutmeg, allspice, and sometimes ginger. If you don’t have it, use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.
Can I make this pie ahead of time?
Absolutely. Prepare and assemble the pie, then freeze it unbaked for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time.
Is the refrigerated pie crust okay to use?
For convenience and consistent flaky results, refrigerated crusts work very well in this recipe. For best flavor, you can use your own homemade crust if you prefer.