Classic Apple Pie
Quick answer
- Total time
- 100 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 7
About this dish
The cornstarch tossed with the apples is what lets this pie slice cleanly: it catches the juice the fruit releases and sets it into a glossy syrup.
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The dish has English and Dutch roots going back to the 14th century, and Americans have baked it since colonial times. The apples sit between two sheets of crust, with slits on top to let steam out. Serve it warm with vanilla ice cream, a la mode, or beside a slice of cheddar as in New England.
Ingredients
Instructions
- 1
Preheat the oven to 190°C before assembling the pie.
Peel 6 apples and slice them thinly and evenly, keeping the pieces similar in thickness so they soften at the same pace during baking.
- 2
Toss the apples with 100g sugar, 2 teaspoons cinnamon, 1 teaspoon lemon juice, and 2 teaspoons cornstarch.
Let the mixture stand for 10 minutes, until the slices look moist and a little juice gathers in the bowl.
- 3
Lay one crust sheet in the pie dish and press it firmly against the bottom and sides.
Smooth out gaps or air pockets, because loose spots can let the thickening apple juices leak during baking.
- 4
Add the apple filling, mounding it slightly higher in the center because the fruit will settle as it bakes.
Cut 30g butter into small pieces and dot them evenly over the apples for a glossy sauce.
- 5
Cover with the second crust and press the edges firmly to seal.
Cut 3 to 4 slits in the center so steam can escape, and check that no gaps remain around the edge.
- 6
Bake at 190°C for 50 to 55 minutes.
Remove the pie when the top is deep golden and steam rises through the slits, then let it cool briefly so the thickened filling slices cleanly.
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