The Apple Pie: Queen of Autumn Bakes

Name: The Apple Pie: Queen of Autumn Bakes
Prep time: 45 min
Cook time: 65 min
Total time: 170 min
Yield: 8
Cuisine: American
Ingredients: 8 large Apples (Peeled, cored, and thinly sliced); 100 g Brown sugar; 100 g White sugar; 1 tsp Cinnamon; 1/4 tsp Nutmeg (Grated); pinch Salt; 16 g Cornstarch; 1 Egg (Beaten, for egg wash); 2 discs Pie crust (Store-bought or homemade, for a double-crust pie)

Indulge in the quintessential autumn dessert with this classic apple pie recipe. Featuring a perfectly flaky crust encasing a luscious filling of tender, spiced apples, this pie is a comforting treat perfect for any occasion. The combination of brown and white sugar, cinnamon, and nutmeg creates a fragrant, warm flavor profile that truly celebrates the season. Best served warm, perhaps with a scoop of vanilla ice cream, this apple pie is sure to be a crowd-pleaser.

#Dessert

#Fruit

#Baking

#Autumn

#Comfort Food

#Pie

#Sweet

#Holiday

Golden-brown baked apple pie

Recipe Information

45m

Prep Time

1h 5m

Cook Time

2h 50m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

400

Calories

Protein

55g

Carbs

20g

Fat

A perfect slice of apple pie

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Raw pie with crimped crust, ready for oven

Instructions

0/6 completed

1
Peel, core, and thinly slice the 8 large apples. In a large bowl, combine the sliced apples with brown sugar, white sugar, cinnamon, nutmeg, and a pinch of salt. Toss everything together until the apples are evenly coated. Set aside for at least 1 hour to allow the apples to release their juices.
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1h 15m
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Peel, core, and thinly slice the 8 large apples. In a large bowl, combine the sliced apples with brown sugar, white sugar, cinnamon, nutmeg, and a pinch of salt. Toss everything together until the apples are evenly coated. Set aside for at least 1 hour to allow the apples to release their juices.
1h 15m
Slice apples uniformly for even cooking. Letting them sit helps prevent a watery pie filling by drawing out moisture before baking.
2
Roll out one disc of pie dough on a lightly floured surface to fit your pie dish (about 1/8 inch thick). Carefully transfer the dough into the pie dish, pressing it gently against the bottom and sides. Trim the edges, leaving about a 1-inch overhang.
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10m
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Roll out one disc of pie dough on a lightly floured surface to fit your pie dish (about 1/8 inch thick). Carefully transfer the dough into the pie dish, pressing it gently against the bottom and sides. Trim the edges, leaving about a 1-inch overhang.
10m
Keep your dough cold to make it easier to handle and prevent shrinking. Avoid stretching the dough as you place it in the dish.
3
After the apples have rested and released their juices, drain any excess liquid if necessary, then add the cornstarch to the apple mixture. Toss gently to ensure the cornstarch is evenly distributed and coats all the apple slices. This will help thicken the pie filling as it bakes.
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2m
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After the apples have rested and released their juices, drain any excess liquid if necessary, then add the cornstarch to the apple mixture. Toss gently to ensure the cornstarch is evenly distributed and coats all the apple slices. This will help thicken the pie filling as it bakes.
2m
The cornstarch is crucial for a perfectly set filling; otherwise, your pie might be too runny. Make sure it's fully incorporated.
4
Pour the apple filling into the prepared pie crust. Mound the apples slightly in the center, as they will cook down during baking.
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5m
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Pour the apple filling into the prepared pie crust. Mound the apples slightly in the center, as they will cook down during baking.
5m
Don't be afraid to pile the apples high; they'll shrink considerably. Distribute them evenly for consistent slices.
5
Roll out the second disc of pie dough. Place it over the apple filling. Trim the top crust to match the bottom crust's overhang. Crimp the edges of both crusts together to seal the pie. Cut several slits or a decorative pattern on top of the crust to allow steam to escape during baking.
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10m
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Roll out the second disc of pie dough. Place it over the apple filling. Trim the top crust to match the bottom crust's overhang. Crimp the edges of both crusts together to seal the pie. Cut several slits or a decorative pattern on top of the crust to allow steam to escape during baking.
10m
For a beautiful finish, use a fork or your fingers to create a decorative crimped edge. Vents are essential to prevent the crust from bursting.
6
Preheat your oven to 400°F (200°C). Brush the top of the pie with the beaten egg wash for a golden, shiny crust. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving to allow the filling to set.
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1h 5m
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Preheat your oven to 400°F (200°C). Brush the top of the pie with the beaten egg wash for a golden, shiny crust. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving to allow the filling to set.
1h 5m
Baking at a higher temperature initially helps crisp the crust, while reducing it ensures the filling cooks through without burning the top. Cooling is crucial for a neat slice.