Classic Apple Pie Recipe - Recipes Website

Take one pie dough round and fold it in half for easier handling. Carefully place it into a 9-inch pie dish and unfold it to fit the bottom and sides without stretching.
Gently press the dough into the pan. Using kitchen scissors, trim the edges, leaving about 3/4 inch overhang.
Chill the prepared crust and the second dough round while you make the filling.

In a large Dutch oven, combine the sliced apples, both sugars, cinnamon, salt, nutmeg, and cornstarch.
Cover and cook over medium heat, stirring occasionally, for about 20 minutes or until apples are just tender (not mushy).
Uncover and continue cooking for 5–7 minutes more, until the mixture thickens and looks glossy.
Remove from heat, stir in lemon juice, and let cool to room temperature (about 30 minutes).
Once cooled, spoon the filling into the pie shell and dot the top with butter pieces.

Roll out the second dough round into a 12-inch circle. Using a pastry wheel or knife, slice it into 10 strips, each about 3/4 inch wide.
Lay 5 strips horizontally over the pie, spaced about 1 inch apart. Weave the remaining 5 strips vertically to create a lattice pattern.
Trim any excess and crimp the edges decoratively using your fingers or a fork.

Position an oven rack in the lower third of your oven. Place a baking stone or heavy-duty baking sheet on the rack and preheat oven to 400°F (200°C).
Set the pie on the preheated sheet. To prevent the edges from over-browning, wrap the crust edges with aluminum foil sprayed with non-stick spray.
Bake for 25 minutes, then remove the foil.
Continue baking for another 35 minutes, or until the crust is golden brown and crisp.

Remove the pie from the oven and let it cool on a wire rack for at least 1.5 hours before slicing. This helps the filling set properly.

Using a mix of tart and sweet apples (like Granny Smith and Pink Lady) balances flavor and texture.
Cooking the filling ahead of time ensures the apples don’t shrink and create air gaps in your pie.