Classic Apple Pie
Tart apples drained of their released juice, then tossed with a cornstarch-and-flour thickener and baked in a flaky double crust until glossy and set - draining the apples and blending both starches is what keeps real apple pie filling from turning watery or gummy.
⏱ 75 min🍽 8 servings
dessertbakingvegetarian
Ingredients
- •6 tart apples (such as Granny Smith), peeled and sliced
- •3/4 cup sugar
- •2 tbsp flour
- •1 tbsp cornstarch
- •1 tsp cinnamon
- •1/4 tsp nutmeg
- •2 pie crusts
- •2 tbsp butter
Steps
- 1.Toss the sliced apples with the sugar and let sit for 15 minutes, then drain off the released juice - draining is what keeps the baked filling from turning watery.
- 2.Toss the drained apples with the flour, cornstarch, cinnamon, and nutmeg - the cornstarch-and-flour blend is what gives the filling a glossy set instead of a gummy or runny one.
- 3.Line a pie dish with one crust and fill with the apple mixture.
- 4.Dot the filling with butter, then top with the second crust, sealing and venting the top.
- 5.Bake at 375°F for 45-50 minutes until the crust is golden and filling is bubbling.
- 6.Cool for at least an hour before slicing so the filling can set.