Classic Apple Pie with Cooked Filling - A Step by Step Guide

Ingredients

• 1 batch; half shaped into a disc and half into a rectanglehomemade pie crust
• 1 batch, cooled to room temperature or chilledstovetop apple pie filling
• 1 egg whisked with 15 ml wateregg wash
• for sprinklingraw or turbinado sugar

Instructions

1. 1

   Rest the pastry

   Ideally, make the pie crust at least 2 hours ahead, or the night before, so it has time to rest.

2. 2

   Line the dish

   On a lightly floured surface, roll the disc into a circle slightly larger than a 23 cm pie dish, about 3 mm thick. Lay it in the dish, leaving the extra pastry overhanging, then trim to about 2.5 cm beyond the edge. Refrigerate while you prepare the lattice.

3. 3

   Cut pastry strips

   Roll the rectangular piece of pastry into a rough rectangle about 3 mm thick. Use a pastry cutter to cut strips for the lattice; a fluted cutter can be used.

4. 4

   Chill the strips

   Arrange the strips on a baking sheet lined with baking parchment and refrigerate until needed. Press any scraps together and re-roll them to make extra lattice strips if required.

5. 5

   Fill the pie

   Spoon the cooled apple filling into the pastry-lined dish. Smooth it with the back of a spoon or an offset spatula to remove air pockets.

6. 6

   Weave the lattice

   Arrange the pastry strips over the filling, weaving them into your chosen lattice pattern. Refrigerate the pie for 10 minutes to help the pastry firm up.

7. 7

   Shape the edge

   Trim the base pastry and lattice strips to an even length, leaving enough overhang to crimp and an even amount of pastry all around the dish. Fold the pastry over towards the centre of the pie, tucking it against itself to make an even edge, then pinch gently to secure.

8. 8

   Crimp the crust

   Crimp the edge as desired; a thicker edge is easier to shape into a larger crimp.

9. 9

   Chill and preheat

   Refrigerate the pie for at least 30 minutes. During this time, preheat the oven to 220°C and place a baking tray in the bottom third of the oven.

10. 10

    Bake the pie

    Brush the lattice with egg wash, leaving the edge uncoated, and sprinkle the egg-washed pastry generously with raw sugar. Bake at 220°C for 20 minutes, until the pastry is set and starting to turn golden. Lower the oven to 190°C and bake for 45–60 minutes, until the pastry is deeply golden and the filling is bubbling. If the pie is browning too quickly, shield the edges with foil.

11. 11

    Cool completely

    Take the pie out of the oven and leave it on a wire rack until it is at room temperature or just slightly warm.

12. 12

    Store leftovers

    Keep leftovers lightly covered at room temperature for up to 2 days, or in an airtight container in the fridge for up to 4 days. Reheat them before serving if you like.

What is American apple pie?

American apple pie is a fruit pie baked in pastry, often served with a top crust or lattice. This version uses a cooked apple filling and a homemade butter crust, bringing together a familiar style of American baking with a method that makes the filling easier to judge.

The filling is prepared separately before it goes into the pie, so the final bake can focus on cooking and browning the pastry. A lattice leaves the fruit visible and gives steam a route out as the pie bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 5g protein, 67g carbs, 20g fat.

The pastry and sugar contribute most of the carbohydrates and fat, while the apples add carbohydrates and some fibre; the egg wash contributes a little protein. Serve a slice with plain yoghurt or alongside a lighter meal to balance the plate.

Why cook the filling first?

Cooked filling: Let it cool to room temperature before assembling. This avoids putting hot filling against the chilled pastry and makes it easier to fill the pie evenly.

Smooth the fruit: Use the back of a spoon or an offset spatula to settle the filling and press out air pockets. An even layer helps the lattice sit neatly on top.

Keeping the pastry workable

Chilled dough: Rest the crust for at least 2 hours or overnight, then keep the lined dish and cut strips in the fridge while you work. Cold pastry is easier to handle for weaving and shaping.

Scraps: Press them together gently and re-roll them for extra strips. Avoid repeatedly working the dough, which can make it harder to shape.

Making a neat lattice

Even strips: Aim for strips of a similar width so the lattice looks balanced and bakes at a similar rate. Weave them over and under one another, then trim the ends evenly.

Crimped edge: Fold the overhanging pastry over the ends of the lattice and pinch it into place. The recipe recommends a larger crimp when the edge is thick enough to support it.

How to tell when it is done

Two temperatures: Start at 220°C for 20 minutes to set the pastry and begin browning it, then lower the oven to 190°C for a further 45–60 minutes.

Look for cues: The pastry should be deeply golden and the filling should be bubbling. If the edges are colouring too much before the rest is ready, cover them with foil.

Serving and planning ahead

Cool before slicing: Leave the pie on a wire rack until it reaches room temperature or is just slightly warm. This gives the filling time to settle before serving.

Make ahead: The crust can rest overnight, and the filling can be made ahead and chilled. Assemble the pie with cooled filling, then follow the chilling and baking steps.

Recipe notes & tips

• Chill the pastry between stages to make rolling and weaving easier.
• Use cooled filling so the pastry stays firm during assembly.
• Set the pie dish on the preheated baking tray as directed for the bake.
• Keep an eye on the edge during the longer bake and shield it with foil if it browns too quickly.
• Allow the pie to cool before slicing so the filling can settle.

Variations

• Simple top: Cover the filling with a single pastry sheet instead of weaving a lattice.
• Decorative edge: Use a fluted cutter for the strips and shape the rim with a larger crimp.
• Extra sparkle: Sprinkle the egg-washed lattice generously with turbinado sugar as described.
• Make ahead: Prepare the filling in advance and chill it until you assemble the pie.
• Small pies: Divide the pastry and filling between smaller pie dishes, adjusting baking time to suit their size.

Common mistakes to avoid

• Warm pastry: It can become difficult to handle; return it to the fridge to firm up.
• Hot filling: It can soften the pastry during assembly; cool the filling before adding it.
• Air pockets: They leave gaps under the lattice; smooth the filling with a spoon or spatula.
• Uneven rim: It makes crimping harder; trim the base and lattice to leave an even overhang.
• Over-browning edges: They may darken before the centre is ready; shield the edges with foil.

How to store

Keep leftovers lightly covered at room temperature for up to 2 days, or in an airtight container in the fridge for up to 4 days. Reheat before eating if desired.

Frequently asked questions