This is my favourite Apple Pie recipe in the Fall. I usually make two of them so my family can enjoy one for leftovers. Oh Ya, this apple pie is at its best the next morning for breakfast.

The Best Apples

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

Granny Smith, Honey Crisp, Gala and Golden Delicious are some year round favourites. Mix two or three different varieties of apples will give you a more complex flavour to the apple filling.

The Method

Peel, core and cut the apples and sprinkle them with a little lemon juice to keep from browning. Toss them with sugar and spices, and let the filling sit for about 2 hours to release the juices.

Then take the juices along with some cornstarch, and boil them until they are thick and translucent. This mixture will add back to the sliced apples which results in delicious apple filling. The method can prevent a gap forming between the domed top crust and the apple filling.

Gently place the top crust over the apples.

After placing the top pie crust over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal.

At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil.

The Crust

If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator.

If using a store bought frozen crust (like me), follow the directions on the crust package for working with the crust.

Enjoy !!

Recipe adapted from Joy of Baking.

How to Store Apple Pie

Apple pie will easily last a couple of days, wrapped with plastic wrap, on your counter at room temperature. Beyond that, you can keep it chilled for a few more days in the fridge.

For easy, family-friendly recipes, check out my other recipes!

The Best Apple Pie

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Prep Time 2

Cook Time 55

Total Time 2 55

Course Dessert

Servings 8 people

Ingredients

PIE CRUST

2 pie shells

APPLE PIE FILLING

6 medium apples, peeled, cored, and cut into 1/4 inch thick slices
1 tbsp lemon juice
1/4 cup brown sugar
1/4 cup granulated white sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp cornstarch
1/2-1 tbsp water
2 tbsp butter, cut into small pieces (optional)

EGG WASH

1 large egg
1 tsp water

Instructions

For pie filling: Place the slices of apples in a large bowl and toss with the lemon juice. Add the sugar, ground cinnamon, nutmeg, and salt and toss to combine. Put the apples in a large strainer, cover with plastic wrap, and place over a large bowl (to capture the juices). Let the apples drain for about 1 to 2 hours.
After the slices of apples have macerated for about 1 to 2 hours, you should have about 1/2 cup of apple juice. Pour the juice into a saucepan. Place over medium high heat and boil the juices for about one minute. Then remove from heat. In a small bowl whisk the cornstarch with about 1/2 – 1 tbsp water, until you have a thick paste. Whisk the cornstarch mixture into the apple juices. Return to heat and boil, whisking constantly, until the mixture is translucent (about 1-2 minutes). Let cool to room temperature.
Transfer the drained apples slices to a large bowl, add the cooled apple mixture, and toss to combine. Pour the apple filling into the chilled pie crust. Dot with the butter (optional).
Gently place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch slits from the centre of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the fridge to chill the unbaked pie while you preheat the oven.
Preheat the oven to 425 degree F (220 degree C). Place the oven rack in the lowest position and place a baking sheet on the rack before preheating the oven (to catch any drippings from the pie).
In a small bowl whisk the egg with the water. With a pastry brush, brush the top of the chilled pie with the egg wash.
Set the pie on the baking sheet and bake for about 45 to 55 minutes or until the pastry is golden brown and the juices start to bubble through the slits. About halfway through baking (about 30 mins), check to make sure the pie isn’t browning too much, if needed, cover the edges of the pie with a pie shield or tent the pie with a large piece of aluminum foil to prevent over browning.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
Store at room temperature for 2 days or in the fridge for 3-4 days.

Notes

1. A mix of apple varieties gives the best flavour result.

2. Always taste the fruit before adding sugar. If very sweet, you can reduce sugar by a tablespoon.