My Best Apple Pie Recipe

Ingredients

• 1/2 recipefoolproof pie crust, chilled for at least 30 minutes in the refrigerator
• 2–3 tbsp (30–45 ml)fresh lemon juice (about the amount from 1 large lemon)
• 8 cups (approximately 1 kg)tart apples, such as Granny Smith or McIntosh, peeled, cored and cut into 6 mm slices
• 2 tbsp (30 ml)sorghum syrup or maple syrup
• 1/3 cup (about 70 g)dark brown sugar
• 3 tbsp (about 24 g)cornflour
• 1 tsp (about 2.5 g)ground cinnamon
• 1/2 tsp (about 1 g)ground nutmeg
• 1/4 tsp (about 0.5 g)ground cloves
• 1/4 tsp (about 1.5 g)salt
• 1 tbsp (14 g)butter, cut into pea-sized chunks
• 1 1/4 cups (about 156 g)unbleached plain flour
• 1/4 cup (about 50 g)granulated sugar
• 1/4 cup (about 55 g)dark brown sugar
• 1/2 tsp (about 3 g)salt
• 1/2 tsp (about 1.3 g)ground cinnamon
• 1/4 tsp (about 0.5 g)ground nutmeg
• 7 tbsp (about 99 g)butter, melted

Instructions

1. 1

   Part-bake the crust

   Partially pre-bake the bottom pie crust following the instructions for the crust. Let it cool completely before adding the apple filling.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Prepare the apples

   Squeeze the lemon juice into a large, heavy-based saucepan. As you slice the apples, toss them in the juice to help prevent browning. Pour over the sorghum or maple syrup and stir briefly.

4. 4

   Cook the filling

   In a small bowl, whisk together the brown sugar, cornflour, cinnamon, nutmeg, cloves and salt. Sprinkle this over the apples and toss with a wooden spoon or rubber spatula to coat. Cook over a medium heat, stirring constantly, just until the mixture thickens and boils. Spoon the filling into the cooled, pre-baked crust and dot it evenly with the butter chunks. Bake uncovered for 15 minutes.

5. 5

   Mix the topping

   In a medium bowl, stir together the flour, granulated sugar, brown sugar, salt, cinnamon and nutmeg. Add the melted butter and mix with your hands just until the dry ingredients are moistened.

6. 6

   Add the topping

   Reduce the oven temperature to 190°C (375°F). Take the pie out of the oven and cover the filling with the crumb mixture, squeezing it as you add it to form some larger chunks.

7. 7

   Bake until golden

   Return the pie to the oven and bake for a further 30–35 minutes, until the topping is golden brown and the filling is bubbling slightly.

8. 8

   Cool the pie

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

What is this apple pie?

Apple pie is a baked pastry filled with seasoned apples, a familiar dessert in American home cooking. This version uses a pre-baked bottom crust and a crumb topping rather than a second pastry layer.

Tart apples, warming spices and syrup give the filling its sweet-tangy, caramel-like character. Cooking the filling briefly before baking helps it thicken before it goes into the crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 452 calories, 4g protein, 82g carbs, 14g fat.

The apples and sugars provide most of the carbohydrates, while the pastry, flour-based crumb topping and butter contribute much of the fat. The small amount of pastry and butter also contributes some protein, but the pie is not especially protein-rich. Serve a slice with plain yoghurt or alongside a protein-rich meal, and add fresh fruit if you want a more balanced plate.

Choosing the apples

Tart apples: Granny Smith or McIntosh are suggested; choose fruit that holds up to cooking and balances the sugars.

Even slices: Cut the apples to roughly 6 mm thick so they cook at a similar rate. Toss them in lemon juice as you work to limit browning.

Thickening the filling

Cornflour: Whisk it thoroughly with the sugars, spices and salt before adding the mixture to the apples. This helps distribute it rather than leaving pockets of starch.

Stovetop cue: Stir constantly over a medium heat and stop once the filling thickens and reaches a boil, as directed. The filling will continue to bake in the pie.

Making a chunky topping

Moistened crumbs: Mix the melted butter into the dry ingredients only until everything is damp. Squeezing handfuls as you scatter the topping forms a mix of small crumbs and larger pieces.

Golden finish: Keep an eye on the topping during the final bake. It should turn golden while the filling beneath bubbles slightly.

Why part-bake the crust?

A fully cooled, partially pre-baked base gives the filling a head start without leaving the pastry to bake from raw under a wet filling. Follow the crust recipe's own instructions, since this recipe does not specify its part-baking time or temperature.

Cooling the crust completely before filling is important: adding the apples while it is still hot would depart from the method and can make assembly harder.

Serving the pie

Let the pie cool completely on a wire rack before cutting so the filling has time to settle. Serve it on its own or with a modest spoonful of cream, custard or ice cream.

The sweet, spiced filling and buttery topping pair well with a plain accompaniment that does not compete with the apples.

Recipe notes & tips

• Chill the pie crust for at least 30 minutes before using it, as specified.
• Slice the apples evenly so they soften at a similar pace.
• Use a heavy-based saucepan and stir constantly while the filling thickens.
• Let the pre-baked crust cool fully before adding the filling.
• Squeeze the crumb mixture as you scatter it to make some larger topping pieces.
• Cool the baked pie completely on a wire rack before slicing.

Variations

• Choose the syrup: Use either sorghum syrup or maple syrup as listed for a slightly different sweetness.
• Mix the apples: Combine tart apple varieties, keeping the total quantity approximately the same.
• Adjust the spice: Change the balance of cinnamon, nutmeg and cloves to suit your preference.
• Serve with cream: Add a small spoonful of cream at the table for a richer dessert.
• Add ice cream: Pair a slice with a scoop of vanilla ice cream for a classic serving.

Common mistakes to avoid

• Filling a warm crust: Let the pre-baked crust cool completely before adding the apples.
• Uneven apple slices: Cut them to a similar thickness so they cook more evenly.
• Lumpy filling mixture: Whisk the sugars, cornflour, spices and salt together before sprinkling them over the apples.
• Leaving the filling unstirred: Stir constantly over medium heat until it thickens and boils.
• Overmixing the topping: Stop once the melted butter has moistened the dry ingredients, then squeeze some pieces together as you add them.
• Cutting too soon: Cool the pie completely on a wire rack before serving.

How to store

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

Frequently asked questions