Homemade Apple Pie

3.82 from 11 votes

Prep Time1

Cook Time40

Total Time1 40

Course: 500+ Best Dessert Recipes

Keyword: apple pie, dessert, pie, pie crust

Servings: -10 slices

Author: Sweet Basil

Prepare per directions. Set aside in the fridge until you're ready to make the pie.
Roll out each pie disc, placing the first into the 9" pie dish. Keep the other in the fridge for now.
All Butter Pie crust
Place plastic over the pie dough in the pan and keep chilled in the fridge while you start the apples.

Add all of the dry filling ingredients to a very large bowl and whisk well.
3/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Nutmeg, 1 1/2 teaspoons Cinnamon, 1/2 teaspoon Cardamom, 3 Tablespoons Flour
Place the apples in the large bowl and gently fold with the sugars, salt, spices and flour. Add everything to a deep skillet or pot over medium heat. Add the lid and set the timer for 5 minutes. Every 5 minutes remove the lid and gently stir then replace the lid. Repeat until they've cooked 20-30 minutes, per your desired doneness. I do 20 minutes.
2 Golden Delicious Apples, 2 Granny Smith Apples, 3 Honey Crisp Apples
Pour out onto large cookie sheets to cool down completely.
Once the apples have cooled, prepare the top crust. You can roll it out for a normal crust and just cut vents into the top or do a lattice, see notes.
Add the apples to the pie crust and then top with the other dough. Place in the freezer for 30 minutes to ensure cold butter.
Preheat the oven to 400 and place an empty cookie sheet in the oven.
Remove the pie from the freezer. Whisk together the milk and egg and brush over the pie then sprinkle with sugar.
1 Tablespoon Milk, Sugar, 1 Egg
Place the pie on the hot cookie sheet and bake at 400°F for 30 minutes on the center rack. Then, lower the temperature to 375 and bake for another 15-20 minutes (covering the crust with foil if it starts to brown too much).
Allow to rest for a few hours before slicing.

How to Make a Lattice

Roll the dough into a rectangle. Cut into strips.
Evenly place 6 of your strips horizontally across the pie pan, letting the edges of the dough hang over.
Lift 3 alternating strips (starting at one end, lift the first strip, skip one, lift the second, skip one, lift the third)
Place one of your unused pie dough strips perpendicular on top of the strips still laying flat across the pie. Fold back down those first 3 strips overtop the one you just laid down.
Now fold the ones you left flat the first time, alternating so that they fold over the vertical strip. Place another unused strip perpendicular on top again and re-unfold your 3 strips overtop that. Keep alternating and placing strips until your remaining 4 strips are on the pie.
Trim the excess dough of your lattice around the edge so that they line up with the outside edge of the dough in your pan Lift and fold your the bottom piece of dough overtop and inward over your strips towards the pie filling and tuck them together tightly and press to help seal.