Apples For Pie Recipe
This easy Apples For Pie Recipe yields a tender, cinnamon-kissed filling tucked into a buttery, flaky crust—perfect for crisp fall evenings.
Ingredients
- 6 cups apples (Granny Smith and Honeycrisp) peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar (or coconut sugar for a richer flavor)
- 1/2 cup packed light brown sugar (adds molasses notes)
- 2 tablespoons all-purpose flour (substitute cornstarch for a gluten-free filling)
- 1 teaspoon ground cinnamon (freshly ground is best)
- 1/4 teaspoon ground nutmeg (optional pinch of cardamom for warmth)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (use vegan butter to keep it dairy-free)
- 1 double pie crust (store-bought or homemade; see Notes for a go-to recipe)
Instructions
- Heat your oven to 425°F (220°C) and slide in a rimmed baking sheet to warm—this gives the bottom crust extra crispiness.
- Roll out one pastry disk on a lightly floured surface to about 12 inches across; gently transfer it to a 9-inch pie dish and trim the edges.
- Combine sliced apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt in a large bowl until well coated.
- Mound the apple mixture into the crust, pressing down lightly and dotting the top with small butter pieces.
- Roll out the second crust, drape it over, and seal the edges; cut vents in the center or create a lattice. Chill briefly.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake another 30–35 minutes until golden and bubbling.
- Cool on a wire rack for at least 1 hour to set the filling before slicing and serving.
Notes
Choose firm apples for best results and let lemon-coated slices rest to blend with sugar. For variations, try gluten-free swaps or spiced upgrades.
Nutrition
Calories: 350kcal
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