Ingredients

2 all-butter pie crusts

3–4 lbs apples, cored and sliced (about 5 medium apples)

¾ cup sugar

2–3 tbsp all-purpose flour

1 tbsp lemon juice (about half a lemon)

½ teaspoon ground cinnamon

⅛ teaspoon salt

2 tbsp unsalted butter, cut into small pieces

2 tsp sugar (for topping)

⅛ teaspoon ground cinnamon (for topping)

Instructions

Step 1: Prepare two flaky all-butter pie crusts according to your recipe or package directions. Line a 9-inch pie dish with one crust.

Step 2: Position a rack in the lower third of the oven and preheat it to 425℉ (220℃).

Step 3: Peel, core, and slice the apples about ¼ inch thick. In a large bowl, toss the apple slices with sugar, flour, lemon juice, cinnamon, and salt. Let the mixture sit for 15 minutes, stirring occasionally to soften the apples slightly.

Step 4: Pour the apple filling into the prepared bottom crust. Dot the filling evenly with the small pieces of unsalted butter.

Step 5: Cover the pie with the second crust. Trim excess dough to leave a ¼ inch overhang, then crimp the edges together to seal. Cut small slits in the top crust to allow steam to escape. Sprinkle with 2 teaspoons sugar and ⅛ teaspoon cinnamon.

Step 6: Bake the pie directly on the oven rack for 30 minutes at 425℉. After 30 minutes, place the pie on a cookie sheet, reduce the oven temperature to 350℉ (175℃), and bake for an additional 30 minutes. The pie is ready when the filling is tender and bubbling through the vents.

Step 7: Cool the pie completely on a wire rack, about 3–4 hours, before serving. Store leftovers in the refrigerator.

Tips & Variations

For a taller pie, use 4–5 lbs of apples and mound them high in the center, as the apples will cook down during baking.

Use a blend of apples for the best flavor; Honeycrisp is a great single variety if preferred.

If the crust edges brown too quickly, cover them with foil or a pie crust shield to prevent burning.

Consider smoking the pie using apple wood pellets in a smoker set at 375℉ after preheating to 425℉ for a unique flavor twist.

FAQs

Can I use a frozen pie crust for this recipe?

Yes, frozen all-butter pie crusts work well as a convenient shortcut. Thaw according to the package instructions before assembling your pie.

How do I prevent a soggy bottom crust?

Using a ceramic or glass pie dish helps bake the bottom crust evenly and promotes browning. Also, pre-tossing the apples with flour absorbs excess juices, reducing sogginess.