Tried and true, this recipe for the best Apple Pie is ready in just one hour. All you need is your favorite apples and a few basic ingredients. Store-bought pie dough makes it even easier or use my easy homemade pie crust recipe!
Preheat oven to 375 degrees. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, toss apples with lemon juice. Sprinkle in sugar mixture and toss to evenly coat.
Lay one pie crust in bottom of 9-inch pie pan, trimming the pastry even with the edge of the pan. Spoon in the apple mixture into the pie and place butter piece on top.
Roll the remaining crust out. Set crust over the filling and trim as necessary to fit the top of the pie. Seal, flute the edges, and cut slits in the pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake for 25 minutes. Remove foil and bake until crust is golden brown and pie filling is bubbling, about 20 minutes more. Cool on wire rack.
Sugar and brown sugar: Equal parts granulated sugar and brown sugar add richness.
Cinnamon, ginger, nutmeg: This combination of powdered spices makes the pie taste delicious, and the whole house smell amazing.
Tart apples: Personally, I think Granny Smith apples are the best choice for pie. They soften when baked but still stay quite firm and hold their shape. The tartness also balances the sugar in the pie filling. BUT: if you have access to Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples, don't hold back. Buy them and bake them up.
Pie crust: You will need two 9-inch pie crusts, for the bottom and top of the pie. You can make your own homemade crust, which is surprisingly easy, or go the store-bought route, with zero judgement. (When pie beckons, we must answer.)
Butter: One little tablespoon of butter under the top pie crust, which melts into the apple mixture and tastes fantastic.
Preventing drips: Some apples are juicier than others, and fruit pies can leak sugary juices onto the floor of the oven as they bake. To avoid this, place a parchment- or foil-lined baking sheet under the pie as it bakes.
Browning apples: To keep sliced apples fresh before baking, add the slices to a bowl of cold water with the juice of half a lemon. The acidity will prevent the apples from oxidizing (and turning them brown.)
Sparkling sugar: Maybe you have a jar of the fancy, coarse style sugar that professional bakeries use to add glitz to baked goods. If so, sprinkle some on the top instead of extra granulated.
Cornstarch: Some people use cornstarch as a thickener for fruit pies, instead of flour. It gives a glossy, shiny finish to pie filling. If you want to try it, use half as much--it's twice as strong as all-purpose flour.
Serve apple pie with: A scoop of vanilla bean ice cream, a dollop of whipped cream or crème fraîche, or a slice of cheddar cheese.
Storing: Apple pie should be fine out at room temp for up to 2 days, lightly covered. Any longer, and you should store the pie in the refrigerator.
Freezing: Let the baked pie cool completely, then pop it into the freezer (unwrapped) until frozen solid. Then wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw the pie out overnight in the refrigerator, then reheat in a 350-degree oven until warm.