Tulo

Classic Apple Pie Recipe

A double-crust apple pie with cinnamon-spiced filling, baked until the crust is golden and the filling bubbles through the vents.
Photo by Clément Bruneau on Pexels

Tossing the sliced apples with sugar and letting them sit draws out excess liquid before baking, so the filling thickens properly instead of leaving the bottom crust soggy.

Prep
40 min
Cook
55 min
Total
95 min
Servings
8

Ingredients

Servings8
  • 1 package double pie crust, homemade or store-bought
  • 6 large apples (Granny Smith or Honeycrisp), peeled and sliced
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, cubed
  • 1 large egg, beaten (for egg wash)

Nutrition per serving

Calories
426
Protein
4g
Carbs
67g
Fat
17g

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. 1Preheat the oven to 425°F (220°C) and fit one pie crust into a 9-inch pie dish.
  2. 2Toss the sliced apples with sugar, flour, cinnamon, and lemon juice; let sit for 15 minutes.
  3. 3Pour the apple mixture into the crust and dot with the cubed butter.
  4. 4Cover with the second crust, seal and crimp the edges, and cut several vents in the top.
  5. 5Brush the top crust with egg wash.
  6. 6Bake for 20 minutes, then reduce the oven to 375°F (190°C) and bake for 35-40 minutes more, until the crust is deep golden and filling bubbles through the vents.
  7. 7Cool at least 2 hours before slicing, so the filling has time to set.

Tips & variations

  • Letting the apples sit with the sugar for 15 minutes draws out juice you can drain off, keeping the bottom crust from turning soggy.
  • Cooling the pie fully before slicing isn't optional if you want clean slices, a warm pie's filling is still loose.

Storage & reheating

Store loosely covered at room temperature up to 2 days, or refrigerate up to 5 days. Reheat individual slices in a 300°F oven to re-crisp the crust, a microwave leaves it soft.

Tips from the Tulo kitchen

  • Mix a couple of apple varieties, a firm tart one like Granny Smith alongside a sweeter one like Honeycrisp gives more complex flavor than either alone.
  • Tent the edges of the crust with foil partway through baking if they're browning faster than the center, a common issue in the last 15 minutes.

FAQ

Why is my apple pie filling watery?

Usually the pie was sliced before it fully cooled, the filling needs at least 2 hours to set as it cools. Not draining excess juice from the macerated apples before filling the crust is the other common cause.

What apples are best for apple pie?

A firm, tart variety like Granny Smith holds its shape well during baking; Honeycrisp is a sweeter option that also holds up. Soft varieties like Red Delicious break down into mush.

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