Simple Apple Pie
Simple apple pie is the cozy fall dessert that brings everyone to the table. Think warm cinnamon, a golden crust, and slices that hold together like they should.
How To Make Apple Pie Filling
Par cook it for control. Toss sliced apples with sugar, a pinch of salt, lemon juice, and warm spices. Mix your starch with a little sugar, then stir it in so it disperses evenly. Cook on medium heat until the juices look glossy and thicken. Cool completely before filling your crust so the bottom stays crisp.
Want a full walkthrough with exact ratios and tips? Use our guide: https://thembites.com/apple-pie-filling-recipe/
Does Apple Pie Need To Be Refrigerated?
If the pie is fruit only, you can keep it covered at room temperature for up to 2 days. After that, move it to the refrigerator for 2 to 3 more days. Custard or dairy based pies should be refrigerated right away.
How Many Apples for Apple Pie?
Plan on about 6 cups of sliced apples for a 9 inch pie. That is usually 6 to 8 medium apples, or 2 to 2½ pounds, depending on the variety and how thin you slice them.
How Long to Bake Apple Pie?
Use a two stage bake to keep the bottom crisp and the top nicely browned.
- 400°F for 20 minutes to set the crust and get steam moving
- 375°F for 35 to 45 minutes until the crust is deep golden and the filling bubbles in the center
If the rim browns fast, add a pie shield or foil. Let the pie cool at least 3 hours so the juices set and the slices stand tall.
What Apples Are Best For Apple Pie?
Mix tart and sweet for balance and structure.
- Tart, holds shape: Granny Smith, Pink Lady, Braeburn
- Sweet, aromatic: Honeycrisp, Jonagold, Golden Delicious
- Old school winners: Northern Spy, Mutsu (Crispin)
Pair one from each group for the best texture and a clean, apple forward result.
Can You Freeze Apple Pie?
Yes, and there are two good ways.
- Freeze unbaked: Assemble the pie in a metal tin. Freeze until firm, wrap tightly, and keep up to 3 months. Bake from frozen at 400°F for 25 minutes, then 375°F until the crust is golden and the filling bubbles.
- Freeze baked: Cool completely, wrap well, and freeze up to 3 months. Reheat at 350°F until hot and crisp.
How Long Does Apple Pie Last In The Fridge?
Covered slices will keep 3 to 4 days in the refrigerator. Warm them in a 325°F oven until the crust re crisps and the filling loosens.
- 1 9 inch pie tin
- 1 package pastry for a 9 inch double crust pie
- 6 – 8 large Granny Smith apples cored, peeled, and thinly sliced
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp apple pie spice mix
- 1 tbsp butter
- 1 egg
- 2 tbsp coarse sugar optional
- or, use this pre-cooked apple pie filling*
- Preheat oven to 450℉.
- Line a 9-inch pie dish with one pastry crust; set second one aside.
- Combine sugar, cinnamon, and apple pie spice mix in a bowl. Sample and apple and more sugar if your apples are tart.
- Dump apple mixture into the pie dish. Dot the top of the apples with little chunks of butter.
- *If using the pre-cooked apple pie mix, dump into the pie. No need to dot with butter.
- Cover the pie with the top crust, using your fingers to seal the edges. Crimp using your fingers or use a fork to press into the edges. Slit 4 small cuts in the top crust.
- Bake pie on the lowest rack for 10 minutes. Reduce oven temp to 350℉ and bake for another 30 – 35 minutes. Allow to cool 15 minutes to let the filling thicken.
