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Baking · American

Apple Pie

Two crusts, a lot of apples, and the hardest part: waiting two hours to slice it.

Hands-on
30 min
Hands-off
2 h 45 min
Oven preheat
15 min
Total
3 h 15 min
Makes
8 slices
Serves
8

Preheat overlaps the 15 minutes the crusts soften. Bake is 15 min + 25-30 min. The recipe lists 3 h total; the 2 h cooling before slicing is not optional. Total = 30 min active + 165 min hands-off (45 min baking, 2 h cooling).

Oven 220 °C · 200 °C fan (425 °F)

Pan 23 cm glass pie plate (US: 9-inch glass pie plate)

  • medium
  • thanksgiving
  • holiday
  • freezer-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Apple Pie
Amount
Units
Oven

Ingredients

You need: 23 cm (9 in) glass pie plate · large bowl · small bowl · vegetable peeler · small sharp knife · heavy-duty foil (a sheet for the lower rack plus 5-7.5 cm / 2-3 in strips) · wire rack · oven mitts

Contains: wheat

Method

  1. Soften crusts, set up the oven

    Leave the crust pouches on the counter for 15 minutes. Put one oven rack in the middle and one lower down, lay a large sheet of heavy-duty foil on the lower rack to catch drips, and heat the oven to 220°C (200°C fan, 425°F).

  2. Slice the apples

    Peel the 900 g (2 lb) of apples, cut them into quarters and cut out the cores. Slice thinly and evenly, about 5 mm (1/4 in) thick. You should have about 6 cups.

    Otto tried this firstOtto reaches for shiny Red Delicious apples. Those are the ones to skip for pie; Granny Smith, Honeycrisp, Gala or Golden Delicious are the picks.

  3. Bottom crust

    Lay one crust in the ungreased 23 cm (9 in) glass pie plate and press it firmly against the bottom and sides. Let the extra hang over the edge.

  4. Mix the filling

    In a small bowl stir together 150 g (3/4 cup) sugar, 2 tbsp flour, 3/4 tsp cinnamon, 1/4 tsp salt and 1/8 tsp nutmeg. In a large bowl, gently toss the apple slices with this mix and 1 tbsp lemon juice until every slice is coated. Spoon it into the crust.

  5. Top crust and seal

    Lay the second crust over the apples. Fold the top crust's extra edge under the bottom crust's edge and press together to seal into a thick rim. To flute, hold thumb and index finger about 2.5 cm (1 in) apart on the inside of the rim and push the pastry between them with your other thumb, all the way round.

  6. Cut steam vents

    With a small knife, cut several slits or little shapes in the top crust so steam can escape.

  7. Bake 15 minutes

    Bake the pie on the middle rack for 15 minutes.

    Ready when: Not done yet: the crust is only starting to colour.

  8. Shield the edge and finish

    Cover the crust edge with 5-7.5 cm (2-3 in) wide strips of foil so it doesn't over-brown, then bake 25 to 30 minutes more. If the whole top browns too fast, lay foil loosely over the pie.

    Ready when: The tip of a knife slides easily into the apples through a slit, the crust is golden brown, and juice is bubbling up through the slits.

  9. Cool before slicing

    Set the pie on a wire rack and let it cool for at least 2 hours before cutting. The filling needs that time to set; cut early and it slumps and runs.

Swaps

  • Instead of 2 tbsp flour: 1 tbsp cornstarch Cornstarch works at half the amount of flour.

Make ahead, store & reheat

Make ahead
Freeze it unbaked: assemble, freeze uncovered until firm, lift out of the plate, wrap tightly and bag; keeps up to 4 months. Put it back in a glass pie plate and bake from frozen at 220°C (200°C fan, 425°F), about 10-15 minutes longer than usual, until the apples are tender.
Storage
Cover with plastic wrap or foil and keep at room temperature for up to 2 days, then refrigerate for up to 2 more days. To freeze baked pie: cool completely, freeze uncovered until solid, remove from the plate, wrap tightly and bag; up to 4 months. Don't freeze it in a glass pie plate - the glass can crack.
Reheat
Slice: microwave on a microwave-safe plate on High for 5-10 seconds. Frozen baked pie: put it back in a glass pie plate, let it stand about 1 hour at room temperature, then warm at 190°C (170°C fan, 375°F) for 35-45 minutes.

If something goes wrong

  • Filling runs out when sliced Why: Cut while still warm.
    Cool at least 2 hours; the thickener and the apples' pectin set as it cools.
  • Edge or top too dark Why: No foil shield.
    Add foil strips to the edge after the first 15 minutes; cover the whole top loosely if it browns fast.
  • Juice burnt on the oven floor Why: No drip catcher.
    Keep foil on the lower rack or bake on a lined sheet.

Good to know

  • Mix the sugar, flour and spices in a small bowl first: they coat the apples evenly with no clumps.
  • A vegetable peeler takes off less apple than a knife.
  • Use a heat-resistant glass pie plate; shiny or disposable pans aren't recommended for this pie.

Safety

  • Work slowly with the paring knife when coring and slicing; kids can peel with a peeler while an adult cuts.
  • Bubbling fruit juice is much hotter than it looks and sticks to skin. Use oven mitts and let an adult move the pie.
  • Store-bought crusts vary: check the label for allergens (and for lard if you cook vegetarian).