Something sweet
Apple Pie
A golden pastry top, tender cinnamon apples, and a little brown sugar make a familiar finish to a cookout. Ready made pie dough keeps the preparation manageable while you have the rest of the meal to think about.
- Makes
- One pie cut into 8 slices
- Preparation
- About 30 minutes
- Baking and cooling
- About 60 to 75 minutes baking, then at least 3 hours cooling
Get everything ready
Ingredients
One 9 inch pie, about 8 slices
What you need
9 inch metal pie pan, mixing bowl, peeler, knife, rimmed baking sheet, baking parchment, and foil for protecting the crust edges.
Warm up the oven
Method
Prepare the apples and pan
Heat the oven to 425°F with a rack in the lower third. Let the pie dough soften as its package directs. Peel and core the apples, then slice them about ¼ inch thick. Line the pie pan with one dough round, leaving the edge over the rim.
Coat the filling
Mix both sugars, cornstarch, cinnamon, and salt in a large bowl. Add the apples, lemon juice, and vanilla, then toss until no dry pockets remain. Spoon everything into the crust, including any juices, and tuck the slices together rather than piling them loosely. Scatter the butter over the apples.
Close the pie
Cover with the second dough round. Trim any large overhang, fold the two crust edges together, and crimp to seal. Cut several short vents in the top. Brush lightly with milk and set the pie on a rimmed baking sheet lined with baking parchment rated for 425°F.
Bake until the filling bubbles
Bake for 20 minutes, then turn the oven down to 375°F. Continue baking for about 40 to 55 minutes, until the crust is golden, the filling bubbles through the center vents, and an apple slice feels tender when pierced. Cover the rim loosely with foil if it darkens too quickly. Bubbling at the center matters more than the clock.
Let the filling settle
Set the pie on a rack and cool for at least 3 hours before cutting into 8 slices. The filling thickens as it cools. Cover and refrigerate any leftovers once the pie is cool.
Before you make it
Choose apples that hold together
Granny Smith, Braeburn, and Honeycrisp are useful options. Mixing a tart apple with a sweeter one gives the filling more range. Very soft apples can collapse before the crust finishes baking.
Check your pie dough
Refrigerated dough brands differ in thickness and baking instructions. Use dough intended for a filled double crust pie and check its temperature limit. A shallow pie pan may not hold all the filling.
Bake another pie for more guests
Keep each batch in its own 9 inch pan. Leave space between pies and expect the oven to take longer with several pans. Check every pie for bubbling filling and tender apples.
Cooking times and serving counts are estimates.
Serving your pie
If you add whipped cream or ice cream, keep the topping cold and bring out only what you need. Refrigerate perishable toppings within 2 hours, or within 1 hour when the temperature is above 90°F.
See USDA food handling guidance for serving and storage.