Classic Apple Pie

A classic double-crust apple pie with a tender cinnamon apple filling and a golden, flaky crust. Made easy with store-bought crusts.

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Prep Time 25

Cook Time 1

Cooling Time 3

Total Time 4 25

Servings: 8 servings

Course: Dessert

Cuisine: American

1 package refrigerated pie crusts 2 crusts, softened as directed on the box
3 pounds apples 6–7 medium, a mix of Granny Smith and a sweeter apple such as Gala or Honeycrisp
½ cup granulated sugar
¼ cup brown sugar
3 tablespoons all-purpose flour
1½ teaspoons cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 pinch salt
2 tablespoons butter cut into small pieces
1 large egg beaten, for brushing
1 tablespoon coarse or granulated sugar for sprinkling, optional

Preheat the oven to 425°F with a rack in the lower third. Place a baking sheet on the rack below to catch drips.
Peel, core and slice the apples about ¼ inch thick. Toss with both sugars, the flour, cinnamon, nutmeg, lemon juice and salt.
Fit one crust into a 9-inch pie plate. Pile in the apple filling, mounding it slightly in the center, and dot with the butter.
Lay the second crust over the top. Trim the excess, fold the edges under and crimp to seal. Cut 4–5 small slits in the top to let steam escape.
Brush the top with the beaten egg and sprinkle with sugar.
Bake for 20 minutes. Reduce the oven to 375°F and bake 35–45 minutes more, until the crust is deep golden and the juices bubble through the vents. Cover the edges with foil if they brown too quickly.
Cool for at least 3 hours before slicing so the filling can set.