Effortless Lattice Apple Pie

There’s nothing quite like the comforting aroma of a freshly baked apple pie filling your home. This easy apple pie recipe delivers a truly classic flavor, thanks to a thoughtful blend of sweet and tart apples. Encased in an incredibly easy-to-make, buttery, and irresistibly flaky pie crust, it’s a dessert that consistently earns rave reviews and disappears quickly from any table. Whether you’re a seasoned baker or just starting your culinary journey, this guide will walk you through creating a masterpiece that promises a perfect balance of tender fruit and golden, crisp pastry in every single bite.

Why You’ll Adore This Easy Apple Pie Recipe

This classic apple pie is the culmination of years of baking experience, refined and perfected to address common pie-making challenges. What sets this recipe apart is a crucial step: precooking the apple filling. This technique is a game-changer, effectively preventing the dreaded “undertook apples” and “watery filling” that can compromise the texture and flavor of your pie. By gently simmering the apples before baking, we eliminate excess moisture and ensure they are perfectly tender, never mushy, and retain their delightful bite. Moreover, precooking solves another common issue: the unsightly gap that often forms between the top crust and the filling. With this method, your pie will boast a beautifully full and harmonious structure.

The result is a truly exceptional homemade apple pie featuring a flaky, tender, and rich crust that perfectly complements the intensely flavorful apple filling. Each slice offers a taste of autumn, with warm spices and perfectly cooked fruit, making it the ultimate comfort dessert. As the air gets crisp and the leaves begin to turn, it’s the ideal time to embrace fall baking. While you’re savoring this incredible apple pie, don’t forget to explore some of our other delightful seasonal treats, such as our Pumpkin Cheesecake Bars, the moist and spiced Apple Dapple Cake, the addictive Salted Butterscotch Pretzel Cookies, and our Easy Pecan Pie Bars!

Choosing the Best Apples for a Perfect Apple Pie

The secret to a truly outstanding apple pie lies in selecting the right apples. For that quintessential “apple pie flavor” – a harmonious balance of sweet and tart – we highly recommend using a mixture of varieties. This strategy ensures complexity in flavor and a desirable texture that holds up beautifully during baking. For this specific recipe, we prefer an even blend of Granny Smith and Honeycrisp apples, but several other varieties also excel in pies.

• Granny Smith: These are the workhorses of apple pies. Known for their distinctly tart flavor and firm texture, Granny Smiths hold their shape incredibly well when baked, preventing a mushy filling. Their tartness provides a crucial counterpoint to the added sugars.
• Honeycrisp: Living up to their name, Honeycrisp apples are celebrated for their super crispy texture and naturally sweet, juicy flavor. They contribute a wonderful sweetness and a pleasant textural contrast to the pie filling without becoming overly soft.
• Braeburn: Another excellent choice, Braeburn apples offer a crisp texture and a sweet-tart flavor profile. They are known for not getting mushy, ensuring your filling has a satisfying bite.
• Jonagold: A cross between Jonathan and Golden Delicious, Jonagold apples become wonderfully sweeter when baked, offering a rich, honeyed flavor and a moderately firm texture.
• Golden Delicious: These apples provide a lovely balance of sweet and subtly tart notes. They soften nicely without disintegrating, adding a smooth element to the filling.

When selecting your apples, aim for a total of 8-9 large apples, or about 4 pounds. It’s important to choose apples that are firm and free of bruises. Mixing varieties not only enhances flavor but also creates a more interesting texture in your filling. Feel free to experiment with combinations to find your personal favorite, ensuring you always include at least one tart, firm variety to maintain structural integrity.

Crafting the Perfect Flaky Pie Crust

Over the years, I’ve experimented with countless homemade pie crust recipes, seeking that elusive perfect balance of flakiness, tenderness, and rich flavor. The all-butter pie crust used in this recipe stands out as truly exceptional. It consistently delivers a tender, flaky texture that shatters beautifully with each bite, and most importantly, it guarantees no soggy bottom crust – a common pitfall in pie baking! The secret lies in using cold butter and working it quickly into the flour, creating tiny pockets of butter that turn into steam during baking, separating the layers of dough to create that coveted flaky texture.

Another small but significant tip for preventing a soggy bottom crust, which we’ll delve into later, involves a clever use of egg wash. This extra step forms a protective barrier, ensuring your bottom crust remains crisp and golden, even under a juicy apple filling. While store-bought pie crusts offer convenience, the unparalleled taste and texture of a homemade, all-butter crust elevate this apple pie to an entirely new level, making the effort truly worthwhile. With a little practice, you’ll find that making your own crust is a rewarding experience that adds an extra layer of love to your homemade desserts.

Essential Ingredients for a Classic Apple Pie

Every great recipe relies on quality ingredients, and this easy apple pie is no exception. Here’s a closer look at the key components that come together to create its signature taste and texture:

• Apples: You’ll need approximately four large Granny Smith apples and four large Honeycrisp apples, totaling around 4 pounds. This sweet and tart combination provides the best flavor and texture balance. Ensure they are firm and unblemished.
• Granulated Sugar and Dark Brown Sugar: The blend of these two sugars is intentional. Granulated sugar provides crisp sweetness, while dark brown sugar introduces a deeper, molasses-rich flavor with caramel notes, adding complexity to the apple filling.
• Cinnamon, Nutmeg, Mace, and Cloves: This quartet of spices forms the aromatic heart of classic apple pie. Cinnamon provides warmth, nutmeg offers a sweet earthiness, mace (from the same plant as nutmeg but more delicate) adds a subtle complexity, and a tiny hint of cloves gives a fragrant, slightly pungent depth. Freshly ground nutmeg makes a noticeable difference!
• Salt: A small amount of salt is crucial in any baked good. It balances the sweetness, enhances the flavors of the apples and spices, and helps to bring everything into delicious harmony.
• Fresh Lemon Juice: This is a secret weapon. Lemon juice brightens the overall flavor of the pie, preventing it from tasting overly sweet and complementing the apples’ natural tanginess. It also helps prevent the apples from browning too quickly.
• All-Purpose Flour: Flour acts as the essential thickening agent for the apple juices released during cooking. It ensures your pie filling is wonderfully saucy and not watery, holding its shape beautifully when sliced.
• Unsalted Butter: Used both in the crust and dotted over the filling, unsalted butter contributes rich, creamy flavor and helps create an incredibly flaky pastry. Using unsalted butter allows you to control the total salt content in the recipe.
• Egg Wash: A simple mixture of one egg beaten with one tablespoon of water, the egg wash serves multiple purposes. Brushed over the crust, it provides a beautiful golden-brown sheen and a slightly crispy finish. Critically, when brushed on the bottom crust, it also acts as a barrier to prevent sogginess.
• Turbinado Sugar or Sparkling Sugar: A final sprinkle over the top crust, turbinado or sparkling sugar adds another subtle layer of sweetness and a delightful crunch. Its coarse crystals also give the pie a professional, attractive finish.

Step-by-Step Guide: How to Make This Easy Apple Pie Recipe

Creating a delicious homemade apple pie might seem daunting, but by breaking it down into manageable steps, you’ll find it incredibly rewarding. Follow these detailed instructions to achieve apple pie perfection.

1. Prepare the Pie Crust Dough and Refrigerate: In a food processor, combine 3 cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon kosher salt. Pulse a few times to combine. Add 1 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Incorporate 1 ½ teaspoons apple cider vinegar, then gradually add 5-6 tablespoons of ice water, 2 tablespoons at a time, pulsing after each addition, until the mixture just begins to come together like a streusel. The dough will appear dry, but it should stick together when pinched. Be careful not to overmix, as this can lead to a tough crust. Shape the dough into a ball, divide it in half, and flatten each half into a ½-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for a minimum of one hour, or preferably overnight. If you’re short on time, a good quality store-bought pie crust can be used, but the homemade version is truly superior.
2. Cook the Apple Filling: Begin by peeling, coring, and slicing your 4 pounds of apples (a mix of Granny Smith and Honeycrisp is ideal) into uniform ¼-inch slices. In a Dutch oven or large, heavy-bottomed pot, melt 1 tablespoon of unsalted butter over medium heat. Add the sliced apples, ½ cup packed dark brown sugar, ¼ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg (freshly ground is recommended!), ¼ teaspoon mace, ⅛ teaspoon ground cloves, ¼ teaspoon kosher salt, and 1 tablespoon fresh lemon juice. Cook the mixture, stirring frequently, for about 10-15 minutes, or until the apples have softened slightly but still retain some bite. This precooking step is vital for preventing a watery filling and the common gap between the crust and the cooked apples. It also allows you to taste and adjust the sweetness level of the filling before baking, as apple sweetness can vary.

3. Sprinkle 1 tablespoon of all-purpose flour over the apple mixture and stir thoroughly to combine. Continue to simmer for another 4-5 minutes, allowing the juices to thicken to a lovely, syrupy consistency. You might need an additional tablespoon of flour, depending on how much liquid the apples release. Remove from heat and transfer the filling to a large bowl to cool completely to room temperature. This cooling step is crucial to prevent the hot filling from melting the butter in your pie crust.
4. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). While the oven preheats, prepare the egg wash by whisking one large egg with one tablespoon of water in a small bowl. Set aside. Remove one disk of chilled pie dough from the refrigerator and let it sit at room temperature for about 15 minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle, approximately ⅛ inch thick. Carefully transfer the rolled dough into a 9-inch deep-dish pie pan, gently fitting it into the contours without stretching. Brush a light layer of the egg wash over the bottom crust; this acts as a barrier to help prevent a soggy bottom. Refrigerate the bottom crust while you prepare the top.

5. Roll out the second dough disk to a 12-inch circle and cut it into approximately 8 one-inch-wide strips for the lattice top. Retrieve the bottom crust from the fridge and pour the cooled apple filling evenly into it. Cut the remaining 1 tablespoon of cold unsalted butter into small cubes and dot them uniformly over the top of the filling. This adds extra richness and moisture.
6. To form the lattice crust, arrange half of the dough strips vertically over the filling, spaced evenly. Fold back every other vertical strip, then place one horizontal strip across the center of the pie. Unfold the vertical strips over the horizontal strip. Now, fold up the *remaining* vertical strips (the ones that were not folded initially). Lay another horizontal strip parallel to the first. Continue this weaving pattern until your beautiful lattice is complete. Trim any excess dough from the edges of the pie plate and crimp the edges decoratively using a fork or your fingers. Freeze the assembled pie for 30 minutes; this helps prevent the crust from shrinking and ensures a crispier result.
7. Bake the Pie: Place the frozen pie on a baking sheet lined with parchment paper or foil (to catch any potential drips). Brush the entire top crust (lattice strips and crimped edges) generously with the egg wash, then sprinkle evenly with turbinado sugar for a beautiful golden finish and added crunch. Bake at 425 degrees F (220 degrees C) for 20 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue to bake for another 40-45 minutes. The pie is done when the crust is golden brown and the filling is visibly bubbling through the lattice openings, indicating the apples are tender and the sauce is fully thickened. If the crust begins to brown too quickly, loosely tent the pie with aluminum foil or use a pie shield.
8. Once baked, transfer the pie to a wire rack and allow it to cool for at least 3-4 hours before slicing and serving. This extended cooling time is absolutely critical, as it allows the filling to properly set and prevents a runny pie. Patience is truly a virtue here for the perfect, clean slice! Serve your gorgeous homemade apple pie with a dollop of whipped cream or a scoop of vanilla ice cream for an ultimate dessert experience.

Mastering the Lattice Pie Crust Technique

A lattice pie crust not only looks impressive but also allows steam to escape, resulting in a perfectly baked filling and a crispier top crust. Here’s how to create this beautiful design:

1. Prepare Your Base: Use a standard 9-inch pie pan. Allow one disk of your prepared pie dough to stand at room temperature for at least 15 minutes to make it more pliable. Roll out this disk to a 12-inch circle, approximately 1/8 inch thick. Carefully transfer it to your pie pan, gently easing it down to fit the contours without stretching the dough. Brush a thin layer of egg wash over the bottom pie crust; this acts as a barrier against a soggy bottom. Refrigerate the pie shell while you prepare the top dough.
2. Cut the Strips: Roll out the second dough disk to another 12-inch circle, also 1/8 inch thick. Using a sharp knife or a pastry wheel, cut the dough into uniform one-inch-wide strips. For a classic 9-inch pie, you’ll need about 8-10 strips.
3. Fill and Dot: Add your cooled apple filling evenly into the prepared bottom pie crust. Cut 1 tablespoon of cold unsalted butter into small cubes and dot them over the top of the filling. This adds extra richness and helps to create that perfectly gooey filling.
4. Weave the Lattice:
   • Lay half of your dough strips vertically over the filling, spaced evenly apart. Do not press them down yet.
   • Fold back every other vertical strip (e.g., strips 1, 3, 5, 7).
   • Place one horizontal strip across the center of the pie, directly over the unfolded vertical strips.
   • Unfold the vertical strips that you previously folded back, laying them over the new horizontal strip.
   • Now, fold up the *remaining* vertical strips (e.g., strips 2, 4, 6, 8) – these are the ones that are currently laying flat.
   • Lay another horizontal strip parallel to the first, fitting it snugly against the folded vertical strips.
   • Unfold the vertical strips back over the new horizontal strip.
   • Continue this weaving pattern, alternating which vertical strips you fold back, and placing horizontal strips, until your entire pie is covered with a beautiful lattice.
5. Finish the Edges: Once the lattice is complete, trim any excess dough from around the edges of the pie plate, leaving about a ½-inch overhang. Crimp the edges decoratively using a fork or by pinching the dough between your thumb and forefinger to seal the top and bottom crusts together.
6. Final Touches: Freeze the assembled pie for 30 minutes to firm up the dough and help it hold its shape during baking. Before baking, brush the entire lattice top with egg wash and generously sprinkle it with turbinado sugar for a beautiful golden-brown, crispy finish.

Planning Ahead: Make-Ahead & Freezing Apple Pie Instructions

One of the best ways to reduce stress during busy holidays or special occasions is to prepare your apple pie in advance. This recipe is wonderfully accommodating to make-ahead strategies, allowing you to enjoy the process without feeling rushed.

Make Ahead Tips:

• Apple Pie Filling: The apple pie filling can be prepared up to one full day in advance. After cooking the apples with the spices and thickening agents, allow it to cool completely to room temperature. Once cooled, transfer the filling to an airtight container, cover, and refrigerate overnight. This not only saves time on baking day but also allows the flavors to meld and deepen beautifully.
• Pie Dough: Similarly, the pie dough can be made the day before you plan to bake. After preparing the dough and shaping it into disks, wrap them tightly in plastic wrap and refrigerate overnight. Chilled dough is easier to work with and results in a flakier crust.
• Assembly and Baking: The following day, all you need to do is assemble the pie with your prepared filling and dough, then proceed with the baking instructions. This compartmentalized approach makes the entire baking process much more enjoyable and less time-consuming on the day of serving.

How to Freeze an Entire Pie:

This recipe is also perfect for preparing an entire unbaked apple pie for later enjoyment. Freezing an unbaked pie is an excellent way to have a delicious homemade dessert ready whenever the craving strikes or for unexpected guests:

To freeze an unbaked pie, first, assemble the pie completely with both the bottom and top crust (whether a lattice or a solid top). However, **do not brush with egg wash or sprinkle with turbinado sugar at this stage.** Place the assembled, unbaked pie in the freezer for about an hour to “flash freeze” it. This initial freeze helps the pie retain its shape and prevents the plastic wrap from sticking to the delicate crust. Once firm, remove the pie from the freezer and wrap it tightly first with plastic wrap, ensuring no air pockets. Then, wrap it again in a layer of heavy-duty aluminum foil or freezer paper. This double layer of protection prevents freezer burn and keeps the pie fresh. You can freeze an unbaked apple pie for up to 3 months.

When you’re ready to bake, simply remove the frozen pie from the freezer, unwrap it, and brush it with egg wash and sprinkle with turbinado sugar as per the recipe instructions. Bake directly from frozen, adding an extra 15-25 minutes to the total baking time, or until the crust is golden brown and the filling is bubbling. This convenience makes homemade apple pie a perfect make-ahead option for festive occasions like Thanksgiving or Christmas! Serve it warm with a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for the ultimate indulgence.

Expert Tips for Baking the Perfect Apple Pie

Achieving a picture-perfect and delicious apple pie is easier than you think with these helpful tips:

• Don’t Fear Store-Bought Crust: While our homemade butter crust is divine, if time is a constraint, don’t hesitate to use a high-quality store-bought pie crust. It’s a perfectly acceptable shortcut that still allows you to enjoy a homemade filling.
• Monitor Browning: Always keep a close eye on your pie, especially after the first 20-30 minutes of baking. If the edges of the crust start to brown too quickly, loosely tent them with aluminum foil or use a pie shield. This protects the delicate crust from over-browning while the center of the pie continues to cook.
• Prevent Messy Spills: Juices from the apple filling can sometimes bubble over during baking. To save yourself from a messy oven cleanup, always bake your pie on a baking sheet lined with parchment paper or aluminum foil. This simple step catches any drips and makes cleanup a breeze.
• Patience is Key for Cooling: It’s tempting to cut into a warm, fragrant pie right out of the oven, but resist the urge! Plan ahead and allow your pie to cool for at least 3-4 hours on a wire rack. This crucial cooling time allows the filling to thicken and set properly, ensuring clean, beautiful slices rather than a runny mess.
• Chill Your Ingredients: For the flakiest pie crust, always use very cold butter and ice water. The cold fat creates steam pockets during baking, which results in those desirable flaky layers.
• Don’t Stretch the Dough: When transferring your rolled-out pie dough to the pan, resist the urge to stretch it. Stretching can cause the dough to shrink back during baking, leading to an uneven crust.
• Taste the Filling: Precooking the apples is not just for texture; it’s also your opportunity to taste the filling and adjust the sweetness or spice levels to your preference before the pie goes into the oven.

Frequently Asked Questions (FAQs) About Apple Pie

Discover More Delicious Fall Baking Recipes!

As the season of cozy sweaters and warm spices arrives, there’s no better time to fill your kitchen with the comforting aromas of freshly baked treats. If you loved this easy apple pie, you’ll surely enjoy exploring more of our favorite fall baking recipes. Each one is crafted to bring warmth and joy to your table.

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Lattice Crust Easy Apple Pie Recipe

This homemade apple pie recipe delivers a mouthwatering blend of sweet and tart apples nestled in a perfectly buttery, flaky lattice crust. It’s a comforting classic that’s surprisingly easy to master!

Course: Dessert, Pie

Cuisine: American

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Servings: 8

Calories: 617kcal

Author: Leigh Harris

Ingredients

Double Pie Crust

• 3 cups All-purpose flour
• 1 tablespoon Granulated sugar
• 1/2 teaspoon Kosher salt
• 1 cup Unsalted butter, cold, cut into 1/2 inch cubes
• 1 1/2 teaspoons Apple cider vinegar
• 5-6 tablespoons Ice water

Apple Pie Filling

• 4 lbs Apples (8-9 large apples – see post for specific recommendations like Granny Smith and Honeycrisp)
• 2 tablespoons Unsalted butter, cold, divided
• 1/2 cup Dark brown sugar, packed
• 1/4 cup Granulated sugar
• 1 1/2 teaspoons Ground cinnamon
• 1/2 teaspoon Ground nutmeg (freshly ground makes a significant difference!)
• 1/4 teaspoon Mace
• 1/8 teaspoon Ground cloves
• 1/4 teaspoon Kosher salt
• 1 tablespoon Fresh lemon juice
• 1-2 tablespoons All-purpose flour

Egg Wash

• 1 large Egg
• 1 tablespoon Water
• Turbinado sugar for sprinkling the top

Instructions

Pie Crust Preparation

1. In a food processor, combine the all-purpose flour, granulated sugar, and kosher salt. Pulse a few times to ensure they are well mixed. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Incorporate the apple cider vinegar, then gradually add 2 tablespoons of ice water at a time, pulsing briefly after each addition, until the mixture starts to come together and looks like a streusel. The dough will appear dry, but it should stick together when you pinch it between your fingers. Be careful not to overmix, as overworking the dough can result in a tough crust.
2. Gently form the dough into a ball, then divide it in half. Place each half onto a piece of plastic wrap and pat it into a 1/2-inch thick disk. Wrap each disk tightly and refrigerate for at least 1 hour, or ideally overnight, to allow the gluten to relax and the butter to firm up.
3. Once chilled, remove one dough disk from the refrigerator and let it rest on the counter for about 15 minutes to soften slightly. On a lightly floured surface, roll the dough out into a 12-inch circle, approximately 1/8 inch thick. Carefully transfer the rolled dough into a 9-inch deep-dish pie pan, gently fitting it into the contours of the pan without stretching. Brush a light layer of the prepared egg wash over the bottom pie crust to help prevent sogginess, then return the pie crust to the refrigerator while you prepare the apple filling and the top crust.

Apple Pie Filling

1. Peel, core, and cut the apples into uniform 1/4-inch slices. Ensuring consistent slice size is crucial for even cooking and a pleasant texture in the final pie.
2. In a Dutch oven or large, heavy-bottomed skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the sliced apples, dark brown sugar, granulated sugar, ground cinnamon, ground nutmeg, mace, ground cloves, kosher salt, and fresh lemon juice. Cook, stirring frequently, for approximately 10-15 minutes, until the apples have just begun to soften slightly. This precooking step is essential for preventing a watery filling and any gaps between the crust and the apples.
3. Sprinkle 1 tablespoon of all-purpose flour over the top of the apple mixture and stir well to combine. Continue to simmer for another 4-5 minutes, allowing the juices to thicken into a lovely sauce. Depending on the moisture content released by your apples, you may need to add an additional tablespoon of flour to reach the desired consistency.
4. Remove the cooked apple mixture from the heat and transfer it to a large, shallow bowl. Allow it to cool completely to room temperature. If you intend to bake the pie on the same day, spreading the filling in a large bowl will help it cool faster, which is important for preserving the integrity of the butter in the pie crust.

Assemble the Pie

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a small bowl, whisk together 1 large egg with 1 tablespoon of water to create the egg wash. Set aside for later use.
3. Retrieve the prepared bottom pie crust from the refrigerator. Evenly spoon the cooled apple mixture into the crust. Cut the remaining 1 tablespoon of cold unsalted butter into small cubes and dot them uniformly over the top of the filling.
4. Remove the second dough disk from the refrigerator and let it rest on the counter for 15 minutes. Roll it out into a 12-inch circle, approximately 1/8 inch thick. Using a sharp knife or pastry wheel, cut the dough into about 8 one-inch wide strips for the lattice top.
5. To create the lattice: Arrange half of the dough strips vertically over the filling, spaced evenly. Fold back every other vertical strip, then place one horizontal strip across the center of the pie. Unfold the vertical strips over the new horizontal strip. Next, fold up the *remaining* vertical strips (the ones that are currently laying flat). Lay another horizontal strip parallel to the first. Continue this weaving process with the remaining strips until your beautiful lattice pattern is complete. Trim any excess dough from the edges of the pie plate, and crimp the edges decoratively with a fork or your fingers to seal the crust.
6. Freeze the assembled pie for 30 minutes, or until the dough is nice and firm. This crucial step helps prevent the crust from shrinking during baking and ensures a crisper result. Place the frozen pie on a baking sheet lined with parchment paper or foil (to catch any potential drips).
7. Brush the entire top crust (including the lattice strips and crimped edges) generously with the egg wash, then sprinkle evenly with turbinado sugar for a beautiful golden finish and added crunch.

Bake the Pie

1. Bake the pie in the preheated 425 degrees F (220 degrees C) oven for 20 minutes.
2. After 20 minutes, reduce the oven temperature to 375 degrees F (190 degrees C) and continue to bake for an additional 40-45 minutes. The pie is ready when the crust is a beautiful golden brown and the filling is visibly bubbling through the lattice openings, indicating that the apples are tender and the sauce is fully thickened.
3. Throughout the baking process, keep an eye on the crust. If it begins to brown too quickly, loosely tent the pie with aluminum foil or use a pie shield to prevent over-browning, especially around the edges.
4. Once baked, remove the pie from the oven and carefully transfer it to a wire rack to cool completely for at least 3-4 hours before slicing. This extended cooling time is vital to allow the filling to properly set, preventing a runny pie. Patience ensures the perfect, clean slice!

Notes

• Precooking the apples is a technique that vastly improves your apple pie. It prevents the common empty space that can form between the apples and the top crust and also gives you the opportunity to taste and adjust the sweetness of the filling before it bakes.
• This recipe is specifically formulated for a 9-inch deep-dish pie pan. If you are using a smaller pie pan, you may need to reduce the amount of apples slightly to avoid overfilling.
• To prevent any potential spills from bubbling over and making a mess in your oven, always bake your pie on a baking sheet lined with parchment paper or place a sheet of aluminum foil on the rack directly below the pie.
• For comprehensive guidance on Storing, Freezing, and Making Ahead your apple pie, please refer to the dedicated sections earlier in this article.

Nutrition

Calories: 617kcal | Carbohydrates: 88g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 417mg | Potassium: 335mg | Fiber: 7g | Sugar: 43g | Vitamin A: 987IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg