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Every time fall rolls in and apples hit their peak, I'm instantly craving this old-school classic. Something just feels perfect about soft, cinnamon apples tucked in a rich, buttery crust that takes me straight back to cozy autumn days at my grandma's. Top a warm slice with some cold vanilla ice cream and it's just pure happiness.
Why You'll Love This Pie
What really takes this pie over the top is using lots of super thin apple slices—they pile up for a gorgeous, tall middle. I like to give the apples a bit of a head start and heat them up so the bottom crust stays crisp and the spices do their thing. With that flaky crust on top and bottom, you get crunch and softness together in each bite.
What You'll Need
- 8 big apples: Four Granny Smith mixed with four Honeycrisp or Pink Lady means every bite is the right blend of tart and sweet.
- 2 teaspoons cinnamon: Use fresh if you can, really makes it cozy.
- 1/4 teaspoon nutmeg and allspice: Just enough for a little kick, not too much.
- 1 lemon, fresh: Zest and juice—gives the filling a pop of brightness.
- 3/4 cup sugar: Sweeten it up, or use less if your apples are on the sweet side.
- 1/4 cup flour: Thickens up all those yummy juices.
- 2 crusts: Grab store-bought or homemade for both the base and the top.
- 1 egg + splash water: Brush this on for a shiny, golden lid.
- 2 tablespoons chunky sugar: Totally optional but makes the top sparkle and gives some crunch.
How to Make It
- Bake It Up
- Slide your pie into a hot oven set at 400°F for 25 minutes, then drop the heat down to 375°F and keep baking for another 30-35 minutes. You want the crust super golden and filling bubbling away.
- Toss and Warm the Apples
- Put apple slices, sugar, flour, spices, and that lemon in a big pot. Heat gently about 5 minutes, stirring here and there, until the apples barely start to get soft and begin juicing.
- Get Your Crust Ready
- Roll out the bottom crust to a 12-inch circle, pop it into your pie pan with a 1-inch rim hanging over, and chill it while you prep everything else.
- Fill and Finish
- Spoon the apple mix into your chilled crust and press it in so there are no empty spots. Lay the second crust on top—do a fancy lattice or just go for classic sealed edges. Swipe it with your egg wash and toss on the coarse sugar if you want.
Simple Tricks for Great Pie
- Use an exact 1/4-inch slice for every apple so they bake evenly and stack up nice.
- Press those slices in tight because they'll shrink, and you want every bite packed full.
- Pick a glass pie dish—it lets you watch the bottom for crispness and get that just-right color.
- Don't rush. Give the pie at least 3 hours to cool so every slice comes out neat.
Storing Leftovers
Just cover your pie and it'll stay good on your kitchen counter for two days. After that, stick it in the fridge for up to five days. When you want another piece, heat it up in the oven—tastes as good as day one. Scoop some vanilla ice cream or pour over a bit of salted caramel for extra magic.
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Frequently Asked Questions
- → Why soften the apple mix first?
Giving the apples a short 5-minute cook makes them tender and brings out their flavors. It also prevents uncooked apples in your pie.
- → Why let the pie cool completely?
Pie filling needs time to firm up. Cutting too early can cause it to be watery, but letting it set makes nice, clean slices possible.
- → Which apples work best together?
Mixing tart varieties (like Granny Smith) with sweeter types (like Honeycrisp or Pink Lady) gives a well-rounded flavor and great filling texture.
- → How do I know the pie is done baking?
The apple mixture should hit 200°F (93°C). This ensures the apples are soft and the flour in the filling is fully cooked to avoid a pasty texture.
- → What does egg wash do for the crust?
It gives the crust its golden, shiny look. Adding coarse sugar creates extra crunch and makes the pie sparkle.