7. Classic Homemade Apple Pie with Buttery Crust
There is nothing more comforting than this truly classic homemade apple pie, featuring a filling bursting with sweet, spiced apples enveloped in a remarkably flaky crust. The secret lies in that buttery, hand-crimped pastry, which achieves the perfect balance of crisp exterior and tender interior texture. We recommend tossing your apples with a blend of cinnamon, nutmeg, and a hint of fresh lemon zest to brighten the deep autumnal flavors. This timeless dessert is best served warm, perhaps with a scoop of vanilla bean ice cream melting over the top.
Ingredients
- 1 (14.1 oz) package pastry for a double-crust 9-inch pie
- 7 cups peeled, cored, and sliced apples
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter
Directions
Preheat oven to 425°F (220°C).
Line a 9-inch pie plate with the bottom crust.
In a large bowl, combine apples, sugar, flour, cinnamon, salt, and nutmeg; mix well.
Transfer the apple mixture into the prepared pie crust and dot with butter.
Cover with the top crust, seal the edges, and cut slits in the top to allow steam to escape.
Bake for 10 minutes at 425°F (220°C).
Reduce oven temperature to 300°F (150°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the apples are tender.
Allow the pie to cool before serving.
Frequently Asked Questions
How do I prevent my classic apple pie filling from becoming too runny after baking?
To prevent a runny filling in this Classic Homemade Apple Pie, ensure you use the specified 2 tablespoons of all-purpose flour mixed thoroughly with the sugar, cinnamon, and salt. The flour acts as the primary thickener for the juices released by the 7 cups of sliced apples during the 50-minute bake time at 425°F.
Can I make the buttery crust for this pie ahead of time?
Yes, you can prepare the buttery crust ahead of time since this recipe uses a store-bought 14.1 oz package for a double-crust. It is best to wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days before lining your 9-inch pie plate.
What are the best apples to use for the best flavor in this homemade pie recipe?
While the recipe doesn't specify a variety, for the best flavor and texture, choose a mix of slightly tart and firm apples like Granny Smith combined with Honeycrisp or Fuji. Using a firm apple ensures the 7 cups of sliced apples hold their shape well during the 50-minute bake.
