There’s something truly magical about a homemade apple pie, its aroma filling the entire house. This recipe, a favorite of Elly’s, delivers a perfect pie every single time, with no fuss and no soggy crust.

Juicy, spiced apples are nestled inside a flaky, buttery crust that bakes to a beautiful golden brown. It’s the kind of dessert that feels like a warm hug, perfect for any day of the week.

Why This Recipe Truly Works

You might wonder what makes this particular apple pie so special. Well, it all comes down to a couple of simple, yet brilliant, tricks that ensure success.

We use firm apples and toss them with just the right amount of thickener, preventing a soupy filling. And that pie shield? It’s the secret hero, guarding the crust from burning so the whole thing bakes evenly.

The result is a pie that’s both stunning and incredibly delicious. You get a crisp, flaky crust with a filling that’s sweet, tart, and wonderfully spiced.

Ingredients Needed for the Recipe

• 2 (9″) pie crusts (homemade or store-bought)
• 7 large Granny Smith apples (peeled, cored, and sliced into ½ inch slices)
• ½ cup granulated sugar
• ½ cup light brown sugar (loosely packed)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 tablespoon lemon juice (plus the zest of half a lemon)
• 1 large egg (lightly beaten for egg wash)
• 2 tablespoons sanding sugar (optional, for sparkle)

The Heart of the Pie: Choosing Your Apples

Not all apples are created equal, especially when it comes to pie. You need a variety that can stand up to the heat without turning into applesauce.

Granny Smith apples are the champion here, thanks to their firm texture and bright tartness. They balance the sweetness beautifully and keep their shape, giving your pie structure.

If you can’t find Granny Smith, don’t worry. Honeycrisp, Jazz, or Pink Lady apples are fantastic alternatives, offering a similar crispness and a lovely sweet-tart flavor profile.

How to make Easy Apple Pie?

Getting Your Pie Crust Ready

Start by preparing your pie crusts, whether you’re using a trusted homemade recipe or a quality store-bought version. If they’ve been in the fridge, let them sit on the counter for just 5 to 10 minutes.

This little rest makes the dough much easier to handle without it becoming soft or sticky. Trust me, it makes the rolling-out process so much smoother.

Creating the Flavorful Filling

In a large mixing bowl, combine your sliced apples with both sugars, flour, cinnamon, nutmeg, and the lemon juice and zest. Gently toss everything together until the apples are evenly coated.

You’ll notice the sugars starting to pull moisture from the apples, creating a lovely, fragrant syrup. Just set this bowl aside while you prepare the crust; the flavors will start to mingle and deepen.

Assembling the Bottom Layer

On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully drape it into your pie plate, letting it settle comfortably into the bottom and sides.

There’s no need to stretch the dough, just let it be. Now, spoon in the apple filling, but be sure to leave any excess liquid behind in the bowl.

Adding the Classic Top Crust

Roll out your second disc of dough into another 12-inch circle. Drape it gently over the mountain of apple filling, like putting a cozy blanket over the pie.

Then, use a sharp knife to trim the excess dough from around the edges of the pie plate. You should be left with a nice, even overhang all the way around.

Crimping and Sealing the Edges

Here’s a pro tip: use your fingers to lift both the bottom and top crusts up and away from the pie plate’s edge. Then, fold this extended edge under itself, pressing down to create a sealed, thick rim.

Rotate the pie a quarter turn and repeat until you have a beautifully tucked-in edge all the way around. It’s easier than it sounds, and it gives your pie that professional, finished look.

Venting and Adding Shine

Place your pie on a baking sheet to catch any potential drips. Use that sharp knife again to cut a few slits in the top crust; these are vital vents for steam to escape.

Brush the entire top surface with the beaten egg wash—this is what gives you that gorgeous golden color. For a little extra sparkle and crunch, a sprinkle of sanding sugar is just perfect.

Baking to Golden Perfection

Now, for the pie shield. A long strip of foil, folded a few times, wrapped around the crust edges works wonders. It protects them from browning too quickly.

Bake at 400°F for 25 minutes, then remove the shield. Lower the heat to 375°F and bake for another 30-35 minutes, until the crust is a deep golden brown and juices are bubbling through the vents.

Tips

Always discard the liquid at the bottom of the apple filling bowl. This simple step is your best defense against a soggy bottom crust, as the apples will release more than enough juice while baking.

Don’t skip the pie shield, especially during the first half of baking. It’s far safer to put it on at the start than to try and maneuver it onto a hot, half-baked pie later.

Let the pie cool completely, for at least three hours, before you even think about slicing it. This patience allows the filling to set properly, so you get clean, beautiful slices instead of a delicious puddle.

How Can I Make This Pie Ahead of Time?

Life gets busy, and it’s wonderful to know you can get a head start on dessert. A fully baked apple pie keeps beautifully at room temperature for up to two days, loosely covered.

For longer storage, you can keep it in the refrigerator for up to five days. The flavors actually meld and become even more delicious after a day.

You can also freeze it, either baked or unbaked, for a future treat. It’s like having a little slice of comfort waiting for you whenever you need it.

What’s the Best Way to Serve Apple Pie?

A warm slice of apple pie is a canvas for your favorite accompaniments. It’s a classic for a reason, and the pairing possibilities are nearly endless.

A scoop of vanilla ice cream slowly melting over the top is pure heaven. Or, for a truly decadent experience, a generous pour of cold, heavy cream is simply divine.

For a cozy touch, a sharp slice of cheddar cheese served on the side is a traditional and surprisingly perfect pairing. The salty, creamy cheese complements the sweet pie beautifully.

My Top Crust Split, Is It Ruined?

Not at all! A little cracking or splitting in the top crust is completely normal and part of the pie’s charm. It often happens as the apples soften and settle during baking.

Those cracks and vents are where the delicious, bubbly juices peek through, which is actually a sign of a well-baked pie. It shows the filling is cooked and thickened perfectly.

So, embrace any imperfections; they give your homemade pie character and prove it was made with love, not in a factory. It will taste just as incredible.