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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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.