Best Homemade Apple Pie

Ingredients

• 1 double pie crusthomemade or ready-rolled refrigerated pastry
• 1.36 kgmixed apples
• Juice of 2 lemonslemon juice
• 113 gunsalted butter
• 100 ggranulated sugar
• 110 glight brown sugar, packed
• 60 mlwater
• 23 gplain flour
• ½ teaspoonground cinnamon
• ¼ teaspoonground allspice
• ¼ teaspoonground nutmeg
• 1 teaspoonvanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C. Lightly coat a 23 cm glass pie dish with non-stick cooking spray and set it aside.

2. 2

   Roll the base

   On a floured surface, roll out one pastry round until it is slightly larger than the pie dish.

3. 3

   Line the dish

   Drape the pastry over the dish and ease it into the base and sides, keeping it flat against the dish.

4. 4

   Toss the apples

   Put the sliced apples in a large bowl, add the lemon juice and gently toss to coat.

5. 5

   Fill the pie

   Transfer the apples to the pastry-lined dish and set aside.

6. 6

   Make the sauce

   Add the butter, sugars, water, flour, cinnamon, allspice, nutmeg and vanilla to a large saucepan. Stir well.

7. 7

   Simmer the sauce

   Cook over a medium-high heat until the mixture reaches a gentle boil, then simmer for 4 minutes.

8. 8

   Reserve some sauce

   Take the pan off the heat and set aside 60 ml of the sauce.

9. 9

   Cover the apples

   Pour the remaining sauce evenly over the apples in the pie dish.

10. 10

    Cut the top pastry

    Roll out the second pastry round, making it larger than the dish, then cut it into strips for the lattice.

11. 11

    Weave the lattice

    Arrange the pastry strips across the apples, weaving them to make a lattice top.

12. 12

    Coat the lattice

    Slowly pour the reserved 60 ml of sauce over the pastry. Alternatively, brush or spoon it on, covering the lattice.

13. 13

    Bake the pie

    Set the pie on a rimmed baking tray and bake on the middle oven rack for 45–60 minutes. Start checking at 45 minutes: the pastry should look set rather than doughy, and the fruit sauce should bubble gently. Ready-rolled pastry may be done sooner, while a thicker homemade crust may need longer; use these cues as well as the time.

14. 14

    Shield the crust

    If the pastry browns too quickly, loosely drape foil over the pie. Remove it for the final 5 minutes so the crust can crisp.

15. 15

    Cool and serve

    Remove the pie from the oven and let it cool completely before slicing for the neatest portions. It can also be served hot, with vanilla ice cream.

16. 16

    Shape the lattice

    For the lattice, roll out the pastry until it is larger than the dish, then cut it into strips and choose a design.

17. 17

    Start in the middle

    Begin weaving from the centre outwards. For the pattern described here, cut 6 mm strips, lay three of the longest strips across the centre, then turn the pie and place another three across them to form a T-shape.

18. 18

    Add side strips

    Leave a gap, then arrange another set of three strips on each side of the first set.

19. 19

    Finish the weave

    Gently lift groups of strips to weave the remaining strips through.

20. 20

    Seal the edges

    Lightly dampen the pastry where the top meets the bottom crust, then crimp the edges firmly so they stay joined during baking.

What is American apple pie?

American apple pie is a pastry pie filled with seasoned apples, often topped with a second crust. This version uses a woven lattice and a spiced butter-and-sugar sauce poured over the fruit and pastry.

Mixed apples bring a balance of sweetness and tartness, while the lattice lets the bubbling filling show through. The final coating helps the pastry bake to a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 261 calories, 2g protein, 34g carbs, 14g fat.

The apples and sugars provide most of the carbohydrates, while the pastry and butter contribute most of the fat. The apples and pastry provide a little protein, so serve a slice with plain yoghurt or alongside a protein-rich meal to make the plate more balanced.

Choosing the apples

Apple variety: A mixture gives the filling a more rounded sweet-and-tart flavour. Slice the fruit evenly so pieces soften at a similar rate.

Lemon juice: Tossing the slices with lemon juice adds a bright note and helps keep the cut fruit from discolouring while you prepare the pastry and sauce.

Building the sauce

Spice blend: Cinnamon, allspice and nutmeg season the buttery sauce without obscuring the apples. Vanilla rounds out the flavour.

Simmering: Bring the sauce to a gentle boil, then simmer it for 4 minutes as directed. Set aside 60 ml before pouring the rest over the apples.

Weaving the lattice

Strip layout: Start with the longest strips in the centre, then work outwards, lifting strips gently to weave the crosswise pieces through. Keeping the strips intact makes the top easier to handle.

Sealed edge: Dampen the joining edge lightly and crimp it firmly. This helps the pastry top and base stay together as the filling bubbles.

Checking when it is baked

Pastry cue: The crust should look set rather than doughy. If it begins to darken before the filling bubbles, loosely cover the pie with foil and remove the foil for the final 5 minutes.

Filling cue: Look for gentle bubbling in the fruit sauce, beginning to check at 45 minutes. The stated baking window is 45–60 minutes, depending partly on how thick the pastry has been rolled.

Cooling and serving

For clean slices, let the pie cool completely before cutting; the filling will be easier to portion once it has settled. If you prefer to serve it hot, expect a softer, looser slice.

Vanilla ice cream is suggested alongside a warm slice. The pie is also substantial enough to serve on its own.

Recipe notes & tips

• Slice the apples evenly so they soften at a similar rate.
• Keep the pastry-covered dish chilled while you prepare the filling if the pastry becomes soft.
• Reserve the measured sauce before pouring the rest over the apples.
• Place the pie on a rimmed baking tray to catch any filling that bubbles over.
• Check for set pastry and gently bubbling filling from 45 minutes onwards.
• Let the pie cool completely if you want cleaner slices.

Variations

• Ready-rolled pastry: Use refrigerated pastry for a convenient version, checking it from 45 minutes as it may bake sooner.
• Homemade pastry: Roll the crust a little thicker if needed, allowing that it may take closer to 60 minutes to bake.
• Apple pie spice: Use 1 teaspoon apple pie spice instead of the cinnamon, allspice and nutmeg.
• Different apple mix: Combine sweet and tart apple varieties for a varied flavour.
• Warm serving: Serve a hot slice with vanilla ice cream as suggested in the method.

Common mistakes to avoid

• Skipping the lemon juice: Toss the sliced apples with the juice of 2 lemons so they are coated while you prepare the rest.
• Pouring away the reserved sauce: Set aside 60 ml before covering the apples so you have enough to coat the lattice.
• Loose pastry edges: Lightly dampen the joining area and crimp the top and bottom crusts firmly.
• Overbrowning the top: Loosely tent the pie with foil, then remove it for the final 5 minutes.
• Slicing too soon: Cool the pie completely for neater portions, or serve hot knowing the filling will be looser.

How to store

Once cool, cover the pie and store it in the refrigerator. Reheat individual slices in the oven until warmed through; the pastry may soften during storage.

Frequently asked questions