Description
This Easy Apple Pie recipe features a delightful combination of Granny Smith and Gala apples, perfectly spiced with cinnamon, nutmeg, and allspice, all encased in a flaky double crust. Perfect for a classic dessert, it includes detailed steps for preparing the pie crust, apple filling, and baking to golden perfection. The pie requires a bit of patience for cooling but yields a beautifully bubbling, flavorful treat that’s perfect for sharing.
Ingredients
Scale
Pie Crust
- 1 recipe double crust pie dough (enough for top and bottom crust)
Apple Filling
- 3 Granny Smith apples (about 1 ½ pounds)
- 4 Gala apples (about 1 ½ pounds)
- 1 lemon (zested and juiced)
- ½ cup sugar (plus more for sprinkling on top)
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground allspice
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven: Heat your oven to 425°F to get it ready for baking the pie.
- Prepare Pie Shell: If your double crust pie dough is chilled, bring it to room temperature, then roll it out into a 12-inch circle to fit a 9-inch pie plate.
- Slice Apples: Peel, core, and slice the Granny Smith and Gala apples into ¼-inch slices. Place these in a bowl and toss them with the lemon zest and 1 tablespoon lemon juice to prevent browning and add brightness.
- Mix Dry Ingredients: In a small bowl, combine flour, ½ cup sugar, salt, cinnamon, nutmeg, and ground allspice. Pour this mixture over the apples and toss thoroughly to evenly coat. Let the mixture sit for about 15 minutes to allow the apples to release their juices.
- Assemble Filling: Pour the apple mixture along with the released juices into the prepared bottom pie crust, arranging the apples so they are mounded slightly in the center.
- Prepare Top Crust: Roll out the second piece of pie dough into a 12-inch circle. Carefully roll it onto your rolling pin and transfer it over the apple filling.
- Seal the Pie: Trim the excess dough from the top crust, then fold the edges under the bottom crust edge. Pinch the edges together to form a decorative flute pattern.
- Vent and Sugar: Cut slits into the top crust with a sharp knife to allow steam to escape during baking. Sprinkle granulated sugar evenly over the crust top for added sweetness and crunch.
- Bake the Pie: Place the pie on a foil-lined baking sheet and bake in the preheated 425°F oven for 25 minutes until the top is golden brown. Then lower the oven temperature to 325°F and continue baking for another 30-35 minutes until the filling is bubbly and the crust is a deeper golden brown.
- Cool: Transfer the pie to a cooling rack and allow it to cool for approximately 4 hours. This rest period helps the filling to set properly before slicing.
- Storage: Cover and store any leftover pie at room temperature for up to two days or refrigerate for up to four days to maintain freshness.
Notes
- Using a combination of tart Granny Smith and sweet Gala apples creates a balanced flavor and texture.
- Letting the apple mixture sit before baking helps develop the filling’s juiciness and thickens with flour.
- Allowing the pie to cool completely before cutting prevents the filling from running.
- For extra crispiness, baking on a foil-lined sheet helps catch any drips and protects your oven.
- Sprinkling sugar on top gives the crust a nice sparkle and subtle crunch after baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie, easy apple pie, homemade pie, dessert, fall dessert, classic apple pie
