Apples For Pie Recipe

Name: Apples For Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Ingredients: 6 large apples (4 Granny Smith, 2 Honeycrisp) (peeled, cored, sliced ¼" thick); 1/2 cup granulated sugar ((or swap half for maple sugar for depth)); 1/4 cup packed light brown sugar; 1 tablespoon fresh lemon juice ((brightens the filling naturally)); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of salt ((balances the sweetness)); 2 tablespoons unsalted butter (chilled and cut into small pieces); 1 unbaked 9" pie crust ((store-bought like Pillsbury or your favorite homemade dough)); 1 egg (beaten with 1 teaspoon water (for egg wash, gives that golden shine))

This classic apples for pie recipe yields a flaky, golden crust hugging tender, cinnamon-spiced apples—your new favorite fall dessert.

In the heart of autumn, there’s nothing more comforting than a slice of homemade apple pie. My Apples For Pie Recipe blends tart Granny Smith and sweet Honeycrisp apples with warm spices and just enough sweetness to let the fruit shine. It’s traditional Southern baking with a lighter twist: we use a touch less sugar and a hint of fresh lemon juice for brightness. Honestly, you’ll catch neighbors sneaking peeks in your kitchen before the timer dings.

Let me explain why this dish feels special. According to USDA data, the average American eats over seven pounds of apples each year—and 70% admit apple pie is their go-to fall treat. I perfected this recipe over decades—peeling apples on crisp October mornings, my farmhouse kitchen filling with that familiar aroma. Whether you’re serving it at Thanksgiving or cozying up on a chilly evening, this pie is simple, satisfying, and just a tad nostalgic.

Why You’ll Love This Recipe

• Perfectly balanced sweetness—no tooth-aching sugar overload.
• Mix of Granny Smith & Honeycrisp adds tartness and juicy crunch.
• Traditional baking method with a lighter sugar swap (only ¾ cup total).
• Quick assembly—ready to bake in about 20 minutes.
• Foolproof flaky crust, store-bought or homemade.
• Warm spices (cinnamon & nutmeg) evoke that classic fall aroma.
• Egg wash finish brings a golden sheen—picture-perfect presentation.
• Makes the whole house smell like grandma’s kitchen.

Ingredients

• 6 large apples (4 Granny Smith, 2 Honeycrisp), peeled, cored, sliced ¼” thick
(Tip: Toss slices in a bowl with a splash of lemon juice to prevent browning.)
• ½ cup granulated sugar (or swap half for maple sugar for depth)
• ¼ cup packed light brown sugar
• 1 tablespoon fresh lemon juice (brightens the filling naturally)
• 1 teaspoon ground cinnamon (McCormick works great)
• ¼ teaspoon ground nutmeg
• Pinch of salt (balances the sweetness)
• 2 tablespoons unsalted butter, chilled and cut into small pieces
• 1 unbaked 9″ pie crust (store-bought like Pillsbury or your favorite homemade dough)
• 1 egg, beaten with 1 teaspoon water (for egg wash, gives that golden shine)

Directions

1. Preheat oven to 400°F. To kick off your apples for pie recipe properly, let the oven heat fully—this jumpstarts a crisp bottom crust.
2. In a large bowl, combine sliced apples, sugars, lemon juice, cinnamon, nutmeg, and salt. Toss gently until every slice is coated—you’re aiming for just enough sugar to draw out natural juices.
3. Roll out the bottom crust in a 9″ pie dish; let the edges hang over slightly. Fill with the apple mixture, spreading evenly. Dot the surface with chilled butter pieces for tiny pockets of richness.
4. Place the top crust over the apples. Trim excess dough, then crimp edges together with your fingers or a fork—classic rustic look, every pie is unique!
5. Brush the top crust with egg wash. Make two to three small slits in the center to vent steam (this prevents a soggy filling).
6. For a bakery-style finish, sprinkle a tiny pinch of coarse sugar on top—adds sparkle and crunch.
7. Bake on the middle rack for 25 minutes, then reduce heat to 375°F and bake another 20 minutes. Watch for the crust turning golden and juices bubbling.
8. If the edges brown too quickly, cover them loosely with foil or a pie shield at the halfway mark.
9. Remove pie and let it rest for at least 15 minutes so filling sets—essential for clean, beautiful slices.
10. Slice with a sharp knife; serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is almost mandatory.

Servings & Timing

• Yield: One 9″ pie (serves 6–8 slices)
• Prep Time: 20 minutes (easy assembly while chatting with family)
• Bake Time: 45 minutes (20 min at 400°F, 20 min at 375°F, plus venting)
• Rest Time: 15 minutes (total time about 1 hour 20 minutes)

Variations

• Salted Caramel Drizzle: Warm caramel sauce over slices for sweet-salty contrast.
• Rustic Crumble Top: Swap top crust for an oat-streusel—think apple crisp crossover.
• Gluten-Free Crust: Use almond flour or a GF flour blend for celiac-friendly baking.
• Vegan Twist: Replace butter with coconut oil and egg wash with almond milk.
• Spiced Berry Addition: Toss in ½ cup fresh cranberries or raspberries for tang.
• Bourbon Infusion: Add a splash (1–2 tbsp) of bourbon to the filling for grown-up depth.

Storage & Reheating

Refrigerator: Cover loosely with foil or plastic wrap—lasts 3–4 days.
Freezer: Wrap individual slices in plastic, then foil—up to 2 months.
Reheat: Warm in 325°F oven for 10–15 minutes (covered) or microwave briefly on medium.
Make-Ahead: Assemble pie, cover, and refrigerate up to 8 hours before baking—great for holiday prep.

Notes

I’ve tested this apples for pie recipe with different apple combos—Granny Smith alone can be a bit tart, while only Honeycrisp gets too sweet. The 2:1 ratio hits the sweet-tart balance just right. If you like a juicier filling, add an extra tablespoon of lemon juice. For flakier crust, chill dough well (at least 30 minutes). Pro tip: Use a glass pie dish so you can watch the bottom crust color—helps avoid underbaking.

FAQs

Q: Can I use frozen pie crust?
A: Yes! Thaw according to package directions, keep it cold when assembling for the best texture.

Q: My filling was runny—what went wrong?
A: Often the vent holes or baking temperature; ensure you vent the top crust and bake long enough for juices to thicken.

Q: Can I peel apples the night before?
A: You can slice and coat them in lemon juice, then refrigerate up to 8 hours—prevents browning and spreads prep out nicely.

Q: Why did my crust shrink?
A: Shrinking usually means the dough wasn’t rested or it was stretched too much; let it chill after rolling and avoid overworking.

Q: Is there a sugar substitute?
A: You can swap a portion of granulated sugar for coconut sugar or maple sugar, but texture and color will vary.

Q: How do I prevent a soggy bottom?
A: Bake on a preheated baking sheet or pizza stone—conducts heat to the base for crispiness.

Q: Can I make mini hand pies with this filling?
A: Absolutely—use smaller rounds of dough and bake at the same temperature, checking around 20 minutes.

Q: What’s the best way to reheat slices?
A: A 325°F oven for 10 minutes (covered to prevent over-browning) restores that fresh-baked taste.

Conclusion

This Apples For Pie Recipe brings together the best of fall in every bite—tart meets sweet, crisp meets tender, and simple ingredients transform into a heart-warming dessert. Give it a try at your next family gathering or cozy weekend dinner; let me know how it turned out in the comments, and be sure to explore my Classic Apple Crisp and Pumpkin Maple Bars for more seasonal treats. Enjoy every slice!