Tulo

Classic American Apple Pie Recipe

A golden lattice-topped apple pie cooling on a wire rack with a slice cut out, showing thick spiced apple filling and a flaky crust.
Photo by Clément Bruneau on Pexels

A mix of tart Granny Smith apples with a little flour to absorb their juices keeps the filling thick instead of watery, and chilling the butter-based dough before rolling keeps the crust flaky rather than tough.

Prep
40 min
Cook
55 min
Total
95 min
Servings
8

Ingredients

Servings8
  • 2 1/2 cups all-purpose flour, for the crust
  • 1 cup unsalted butter, cold and cubed
  • 8 tbsp ice water
  • 6 medium Granny Smith apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 tbsp all-purpose flour, for the filling
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 large egg, beaten (for egg wash)

Nutrition per serving

Calories
685
Protein
10g
Carbs
108g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Make the dough: in a large bowl, cut the cold butter into the flour with a pastry cutter or fingers until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
  2. 2Add the ice water 1 tablespoon at a time, mixing gently, just until the dough comes together. Divide in half, shape into two discs, wrap, and refrigerate for at least 1 hour.
  3. 3Toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Let the mixture sit for 15 minutes so the apples release some juice.
  4. 4Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie pan, leaving the excess hanging over the edge.
  5. 5Pour in the apple filling, mounding it slightly in the center, and dot with a little extra butter if desired.
  6. 6Roll out the second dough disc and lay it over the filling, or cut into strips for a lattice top. Trim the overhang to about 1 inch, fold and crimp the edges to seal.
  7. 7Cut a few slits in the top crust (or leave the lattice open) to let steam escape. Brush the top with the beaten egg.
  8. 8Bake for 20 minutes at 400°F (200°C), then reduce the oven to 350°F (175°C) and bake for another 30-35 minutes, until the crust is deep golden and the filling bubbles through the vents.
  9. 9Cool the pie on a wire rack for at least 3 hours before slicing, this is what lets the filling set instead of running out.

Tips & variations

  • Mixing tart Granny Smiths with a sweeter apple like Honeycrisp or Braeburn (about half and half) gives more complex flavor than using one variety alone.
  • If the crust edges brown too fast, cover just the rim with a strip of foil or a pie shield partway through baking.
  • Swap up to a tablespoon of the filling flour for cornstarch for a slightly glossier, clearer filling.
  • A lattice top lets more steam escape than a solid top crust, which helps prevent a soggy top layer of dough.

Storage & reheating

Store the cooled pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual slices in a 300°F (150°C) oven for about 10 minutes to re-crisp the crust; microwaving softens it. The unbaked, assembled pie can also be frozen for up to 3 months and baked straight from frozen, adding about 20 extra minutes.

Tips from the Tulo kitchen

  • Chilling the rolled-out bottom crust in the pan for 15 minutes before adding filling helps it hold its shape and shrink less during baking.
  • Setting the pie on a rimmed baking sheet catches any bubbling-over juices and saves a lot of oven cleanup.

FAQ

Why is my apple pie filling watery?

Usually the apples released more juice than the flour or cornstarch could absorb. Letting the sugared apples rest for 15 minutes before baking and measuring the flour against that released liquid keeps the ratio correct.

Do I need to pre-cook the apples before baking?

No, raw sliced apples cook through fully during the full bake time. Pre-cooking is only useful if you want a shorter bake or a less mounded top.

Can I make the crust ahead of time?

Yes. The dough discs keep well wrapped in the refrigerator for up to 3 days, or frozen for up to 3 months; thaw overnight in the fridge before rolling.

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