Classic Apple Pie

The History Behind This Recipe

Apple pie is so woven into American identity that "as American as apple pie" became a saying — though the pie itself came over with European settlers, who brought apple seeds and pie-making traditions. By the 1900s it was the quintessential American dessert, served at every holiday table. A great one is all about the apples: a mix of sweet and tart, lightly spiced, under a golden, flaky crust.

Ingredients (8 servings)

• 2 prepared pie crusts (one for the bottom, one for the top)
• 6 cups (about 2 lb / 900g) apples, peeled and sliced (Granny Smith + Honeycrisp)
• 3/4 cup (150g) sugar
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp butter, cubed
• 1 egg, beaten (for brushing)
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. Heat the oven to 400°F (200°C). Fit one crust into a 9-inch pie dish.
2. Toss the apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
3. Pile the apples into the crust, mounding them high. Dot with the butter.
4. Top with the second crust, crimp the edges, and cut steam vents. Brush with egg and sprinkle with coarse sugar.
5. Bake 20 minutes at 400°F, then reduce to 375°F (190°C) and bake 35–40 minutes more, until the crust is golden and the filling is bubbly.
6. Cool at least 2 hours before slicing so the filling sets.

Tips & Variations

• A mix of tart and sweet apples gives the best flavor and texture.
• Bake on a foil-lined sheet to catch any drips.
• Letting the pie rest fully is the secret to clean slices.