Apple Pie Recipe

Ingredients

• 840 g (7 cups)apples, peeled, cored and sliced into 6 mm slices
• 15 ml (1 tablespoon)fresh lemon juice
• 100 g (½ cup)granulated sugar
• 50 g (¼ cup), packedlight brown sugar
• 32 g (¼ cup), spooned and levelledplain flour
• 1 teaspoonground cinnamon
• ¼ teaspoonground nutmeg
• 2pie crusts, homemade or shop-bought
• 15 g (1 tablespoon), cut into piecesbutter
• 1 largeegg
• 1 tablespoonmilk
• To taste (optional)coarse sugar, for sprinkling

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F), with the oven rack set in the lower third.

2. 2

   Coat the apples

   Put the sliced apples and lemon juice in a large mixing bowl and toss to combine. Set aside.

3. 3

   Mix the filling

   In another bowl, whisk the granulated sugar, brown sugar, flour, cinnamon and nutmeg together. Add this mixture to the apples and stir until they are coated. Leave for 15–20 minutes while you prepare the pastry.

4. 4

   Prepare the crusts

   Roll one pie crust to about 30 cm (12 inches) across, place it in a 23 cm (9-inch) pie plate, gently fit it to the dish and trim any excess. Refrigerate the lined plate. Roll out the second crust and cut it into lattice strips or decorations, or leave it whole for the top.

5. 5

   Fill the pie

   Take the pie plate from the refrigerator. Use a slotted spoon to transfer the apple filling into the crust, leaving as much juice as possible in the bowl, and spread the apples evenly. Dot with the butter pieces, add the second crust and decorate the edges. If using a whole top crust, cut a few slits in it.

6. 6

   Brush the top

   Whisk the egg and milk together, then brush the mixture over the top and edges of the pie. Sprinkle with coarse sugar if you like.

7. 7

   Bake until golden

   Bake on the lower-third rack at 204°C (400°F) for 20 minutes. Lower the oven to 190°C (375°F) and bake for a further 35–40 minutes, until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with a pie crust shield; you can also loosely cover the top with foil if it is colouring too much.

8. 8

   Cool before slicing

   Take the pie out of the oven and leave it to cool completely on a wire rack. Slice and serve once cool.

What is American apple pie?

Apple pie is a familiar American dessert: fruit baked inside pastry, often served at autumn gatherings and Thanksgiving. This version layers sweetened apples between a bottom crust and a separate top crust.

A short rest lets the apples mingle with the sugar and spices before baking. Spoon the fruit into the crust while leaving most of the released juice behind, which helps keep the base from becoming too wet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 4g protein, 62g carbs, 16g fat.

The apples and sugars provide most of the carbohydrates, while the pastry and butter contribute much of the fat. The egg and flour add a little protein, but this is primarily a fruit-and-pastry dessert; serve a slice after a balanced meal or alongside a protein-rich main course.

Choosing the apples

Apple slices: Peel, core and cut the apples to an even thickness so they soften at a similar rate. The recipe does not specify a variety, so use apples you enjoy baked and, if possible, combine sweet and tart types.

Why the filling rests

Sugar and spice: Lemon juice adds brightness, while granulated and brown sugars sweeten the fruit and cinnamon and nutmeg bring warmth. The flour is mixed with these dry ingredients to help thicken the juices as the pie bakes.

Resting time: Leave the coated apples for 15–20 minutes while you work on the crusts. When filling the pie, use a slotted spoon and leave as much liquid as you can in the bowl.

Handling the pastry

Bottom crust: Roll the pastry to about 30 cm (12 inches), fit it gently into the 23 cm (9-inch) plate and trim the overhang. Chilling the lined plate while you prepare the top helps keep the pastry cool.

Top crust: A lattice leaves gaps for steam to escape, while a whole crust needs slits cut into it. Either way, finish the edges neatly so the top and base meet around the filling.

Checking for doneness

Look for a well-browned top and bubbling filling, rather than relying on colour alone. The initial 20 minutes at 204°C (400°F) starts the bake; the lower 190°C (375°F) setting gives the filling more time to cook through.

Shield the rim if it darkens before the rest of the crust is ready. Foil over the top can slow browning if needed.

Cooling and serving

Cooling: Let the baked pie cool completely on a wire rack before cutting. This gives the filling time to settle, so slices are easier to lift from the plate.

To serve: Offer it on its own or with a spoonful of cream, custard or ice cream. The pie is rich and sweet, so a modest portion with unsweetened tea or coffee makes a balanced dessert serving.

Recipe notes & tips

• Slice the apples to a consistent thickness so they bake evenly.
• Keep the lined pie plate chilled while rolling out the top crust.
• Use a slotted spoon to keep excess apple juice out of the pie.
• If using a full top crust, cut slits so steam can escape.
• Watch the crust edges during the longer bake and shield them if they brown quickly.
• Cool the pie fully before slicing for neater portions.

Variations

• Apple mix: Combine sweet and tart varieties for a contrast of flavours.
• Lattice top: Cut the second crust into strips and weave them across the filling.
• Spice balance: Adjust the cinnamon or nutmeg slightly to suit your taste.
• Extra crunch: Sprinkle coarse sugar over the egg wash before baking.
• Serving idea: Pair a slice with custard, cream or ice cream.

Common mistakes to avoid

• Pouring in all the juice: It can make the base wet; transfer the filling with a slotted spoon.
• Uneven apple slices: They may cook at different rates; aim for similarly sized pieces.
• Skipping steam vents: A whole pastry lid can trap steam; cut several slits in the top.
• Ignoring the crust edges: They can brown before the centre is ready; shield them as needed.
• Cutting while hot: The filling may spill out; wait until the pie has cooled completely.

How to store

Once completely cool, cover the pie and keep it in the refrigerator for up to 4 days. Reheat individual slices in the oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions