A great apple pie is all about balance: tart and sweet apples, warm spice and a flaky, buttery crust. This classic version uses Granny Smith, Golden Delicious and, when available, McIntosh apples for a filling that holds its shape without losing that soft, comforting apple-pie texture.

The extra step that makes a difference? Precooking the apples. It cooks off excess liquid and allows the fruit to shrink before it goes into the pie, helping prevent that frustrating gap that can form between the filling and the top crust.

Our Finest Apple Pie

Soo Kim

A classic double-crust apple pie filled with a mix of tart and sweet apples, cinnamon and nutmeg in a flaky, buttery homemade pastry.

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Ingredients

Double-Crust Pastry

2½ cups all-purpose flour spooned and levelled
1½ tbsp granulated sugar
1¼ tsp kosher salt
½ cup cold lard or shortening cubed
½ cup + 2 tbsp cold unsalted butter cubed
6 to 8 tbsp ice water

Pie Filling

7 cups peeled and sliced Granny Smith apples sliced scant ½-inch (1¼ cm) thick (4 – 6 apples)
4 cups peeled and sliced Golden Delicious apples sliced scant ½-inch (1¼ cm) thick (2 – 3 apples)
1 McIntosh apple peeled and sliced ¼-inch (6 mm) thick (optional; if unavailable, use 1 more Golden Delicious)
2 tbsp lemon juice
3 tbsp unsalted butter
¾ cup granulated sugar
¼ cup cornstarch
½ tsp freshly grated nutmeg
½ tsp ground cinnamon
½ tsp kosher salt

Egg Wash

1 egg
1 tsp water

Instructions

Double-Crust Pastry

In food processor, pulse together flour, sugar and salt until combined; pulse in lard until mixture resembles a fine sandy texture. Add butter and pulse until mixture resembles large peas (8 to 10 pulses). Drizzle in ice water; pulse, adding up to 2 tbsp more ice water if needed, to form ragged dough.
Turn out onto work surface; gently knead until combined, 3 to 5 times. Divide dough in half; wrap each in plastic wrap. Press into discs, then refrigerate until chilled, about 1 hour.
On floured work surface, roll out 1 pastry disc into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate and refrigerate. Roll out remaining pastry to same size and place on large plate; refrigerate.

Pie Filling

In extra-large bowl, toss apples with lemon juice. In extra-large skillet, melt butter over medium. Add apples and cook, stirring, until liquid evaporates and apples are slightly tender, 7 to 9 minutes (cooking in batches if needed). Transfer apples to baking sheet and place on rack, flipping and stirring until cooled, about 25 minutes.
In bowl, stir together sugar, cornstarch, nutmeg, cinnamon and salt. Sprinkle mixture over apples, stirring to evenly coat. Scrape into prepared pie shell, arranging apples and filling in any gaps. Position oven rack in lower third; place baking sheet on rack. Preheat oven to 425°F.

Egg Wash

In small bowl, whisk egg with water. Place remaining pastry circle over filling, pressing edges. Using scissors, trim to leave ½-inch (1¼ cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Freeze for 15 minutes.
Cut 3 to 5 steam vents in top. Avoiding edge, brush pastry with egg wash. Bake on pan for 20 minutes. Reduce heat to 375°F; rotate pie. Bake until filling is bubbling, apples are tender when pierced with a paring knife and crust is golden brown, covering with foil if browning too quickly, 25 to 30 minutes. Let cool completely on rack, about 3 hours.

Keyword Apple Pie, Apple recipes, classic apple pie, classic dessert recipes, pie recipes

ELLE Gourmet Tips

Full Bake: To test if the apples are ready, insert a paring knife through a steam vent closest to the centre of the pie.
Spice Swap: Swap out freshly grated nutmeg for a generous pinch of ground cloves or allspice if you crave a warm, wintery spice mix.
Mind the Gap: Partially cooking the apples will help prevent a big gap between the top crust and the filling by ensuring tender, thickened fruit.