Classic Apple Pie Recipe (Cooked Filling)
- Preparation 45 min
- Refrigeration 1 h 30 min
- Cooking 1 h 5 min
- Servings 10
- Freezing Absolutely
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🍎 The orchard apple pie, made at home!
You know those pies you buy at the orchard when you go apple picking in the fall? That is exactly what this one reminds me of. A thick crust, golden and crisp, tender apples bathing in a brown sugar caramel, and that juice bubbling up through the slits when it comes out of the oven. It is my own apple pie, inspired by a version I found online and changed to my taste, and I am not going back!
🍯 Brown sugar, for a real caramel flavour
I use only brown sugar in the filling. The flavour is more caramelized, deeper, and I love it. The apples cook first in a skillet with the brown sugar, cinnamon, nutmeg and lemon, until tender. All the caramel that forms goes into the pie, down to the last drop. It bubbles over a little onto the sheet in the oven, and that is exactly what makes it good.
🌳 Orchard apples, all year round
My apples came from the orchard, but you can make this pie any time of year: Cortland, Gala and Granny Smith are at the grocery store year-round. The only real secret is patience. The first time, I didn’t let it cool, and everything collapsed when I sliced it. Let it rest all the way, and your slices will hold.
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⏳ The 4-hour wait isn’t negotiable
The first time, I didn’t wait, and everything collapsed when I sliced it. Let it cool completely on a rack. As it cools, the filling sets, firms up and holds. Sliced warm, it runs everywhere.
🔥 A hot baking sheet under the pie
Preheat a baking sheet in the oven for at least 20 minutes, and set the pie right on it. The heat sears the bottom crust the moment it goes in. That’s what prevents a soggy bottom: mine was fully baked.
🍳 Why cook the apples first
Raw apples shrink in the oven. Cooked first, they’ve already softened before going into the crust, so the top crust sticks to the apples instead of leaving a gap underneath. Cool the filling well before pouring it in.
🥧 A thick, deep golden crust
I like thick crusts: I roll my dough to a quarter inch or a little more. The thicker your crust, the longer it takes to bake. Mine took about 55 minutes in all. The goal is to bake until the top crust is deep golden, even dark, and you can see the filling bubbling through the slits. Cover the edge with foil only if you really need to.
🍯 It will bubble over, and that’s fine
The caramel always ends up bubbling over a bit onto the sheet. That’s what makes it good, and that’s why the sheet is there.
🍎 A mix of apples
A mix gives more flavour than a single variety. Keep at least one firm apple like Cortland, which holds up in the oven. Granny Smith brings the tartness, Gala the sweetness.
🥧 Full crust or lattice
I made mine with a full top crust, but a lattice works great too. With a full crust, don’t forget the slits: that’s where the steam escapes and where you see the filling bubble.
⏱️ In a hurry?
Two store-bought pie crusts will do the job.
📅 Make-ahead prep
The crust and the filling can both be made the day before. Keep the filling in the fridge and let it sit on the counter for a bit before assembling. The pie also freezes, unbaked or baked. Once baked, it keeps 2 days on the counter, covered, or 3 to 5 days in the fridge.
✅ What to serve with my classic apple pie
Plain, it’s already perfect. With a scoop of vanilla ice cream, it’s even more indulgent. And with a slice of sharp cheddar, honestly, it’s unreal. For the crust, you can also start from my shortcrust pastry. For other apple desserts, try my homemade apple crisp or my open apple pie with calvados.
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Crust
- 2 ½ cups (625 ml) all-purpose flour
- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) salt
- 1 cup (250 ml) very cold unsalted butter, cubed
- ⅓ to ½ cup (80 to 125 ml) ice water
Filling
- Juice of ½ lemon
- Zest of 1 lemon
- 12 large apples, about 5 ½ lb (2.5 kg), a mix of Cortland, Gala and Granny Smith
- 1 ½ cups (375 ml) packed brown sugar
- 6 tbsp (90 ml) all-purpose flour
- 1 ½ tsp (7 ml) ground cinnamon
- ½ tsp (2 ml) ground nutmeg
- ¼ tsp (1 ml) salt
- 1 tsp (5 ml) vanilla extract
Egg wash
- 1 tbsp (15 ml) beaten egg
- 1 tbsp (15 ml) milk
- 1 tbsp (15 ml) coarse sugar
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Preparation
- Crust. In a large bowl, mix the flour, sugar and salt. Add the butter and rub it in with your fingertips until the pieces are the size of peas. Add the ice water a little at a time, mixing with a fork, just until the dough holds together. Shape into two discs, wrap and refrigerate for 1 hour.
- Filling. Put the lemon juice and zest in a large 12-inch (30 cm) high-sided skillet. Peel the apples and cut them into ⅛-inch (3 mm) slices. Add them to the skillet as you go, tossing them in the lemon.
- Add the brown sugar, flour, cinnamon, nutmeg and salt. Stir gently so the apples don’t break.
- Cook over medium heat, covered, for 20 minutes, stirring every 3 minutes, until the apples are fork-tender. Remove from the heat and stir in the vanilla.
- Spread the filling, with all its caramel, on a rimmed baking sheet. Let cool completely in the fridge or freezer, about 30 minutes.
- Assembly. Roll out one disc to about ¼ inch (6 mm) thick and line a deep 9-inch (23 cm) pie plate, leaving an overhang. Pour in the cold filling, down to the last drop of caramel.
- Cover with the second crust, whole or as a lattice. Fold the edges under and crimp. If you’re not doing a lattice, cut a few slits in the top.
- Refrigerate the pie for 20 to 30 minutes.
- Baking. Meanwhile, set a baking sheet on the center rack and preheat the oven to 425°F (220°C) for at least 20 minutes.
- Mix the beaten egg and milk. Brush the pie, then sprinkle with coarse sugar.
- Set the pie on the hot baking sheet and bake for 15 minutes.
- Lower the oven to 350°F (180°C) and bake for another 30 to 45 minutes, until the top crust is deep golden, even dark, and the filling bubbles through the slits. Cover the edge with foil only if it browns too fast.
- Let cool completely on a rack, about 4 hours, before slicing.
For this one, yes. Raw apples shrink in the oven and leave a gap under the top crust. Cooked first in a skillet with the brown sugar, they’ve already softened, and the crust sticks right to the filling. Let the filling cool completely before pouring it in.
Preheat a baking sheet in the oven for at least 20 minutes and set the pie right on it: the bottom sears immediately. Then bake until the top crust is deep golden and the filling bubbles through the slits.
About 4 hours on a rack. The first time, I didn’t wait and everything collapsed. As it cools, the filling sets and holds in the slice.
Yes, unbaked or baked. Once baked, it also keeps 2 days on the counter, covered, or 3 to 5 days in the fridge.
Plain, with a scoop of vanilla ice cream or with a slice of sharp cheddar. For another apple dessert, try my homemade apple crisp.
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