The Apple Pie Standard

Double-crust Honeycrisp apple pie with cinnamon, vanilla, and a crisp bottom crust

A straightforward double-crust apple pie with a properly set filling and a crisp bottom crust. Resting the apples before filling the pie and baking on a fully preheated stone solve the two problems that ruin most easy apple pies: excess liquid and a pale, soggy bottom.

Equipment Needed

• Pizza stone (or baking steel)
• 9-inch ceramic pie plate
• Large mixing bowl
• Small mixing bowl
• Slotted spoon
• Pastry brush
• Wire rack

The Apple Pie Standard

A straightforward double-crust apple pie with a properly set filling and a crisp bottom crust. Resting the apples before filling the pie and baking on a fully preheated stone solve the two problems that ruin most easy apple pies: excess liquid and a pale, soggy bottom.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 5 hours hrs 35 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Pie

• 2 refrigerated 9-inch pie crusts
• 6 medium Honeycrisp apples (21/2-3 lbs) peeled, cored, sliced 1/4-inch thick

Filling

• 2/3 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tablespoons cornstarch
• 11/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon water
• 2 tablespoons unsalted butter cubed

Egg Wash

• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sanding sugar (optional) optional

Method

 

1. Place a pizza stone on the lower-middle oven rack with foil on the rack below to catch drips. Preheat oven to 425°F for at least 30 minutes.
2. Place sliced apples in a large bowl. In a small bowl, whisk granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Toss with the apples along with vanilla, almond extract, and water until evenly coated. Let rest 20 minutes to draw out excess moisture.
3. Fit one pie crust into the pie plate. Using a slotted spoon, transfer apples into the crust, leaving liquid behind in the bowl. Mound apples slightly higher in the center and dot with butter.
4. Top with the second crust, trim excess, fold edges under, and crimp. Cut 4-5 slits in the top to vent steam.
5. Whisk egg with water and brush over the top crust and edges. Sprinkle with coarse sugar, if using.
6. Place pie directly on the preheated stone. Bake at 425°F for 20 minutes, then reduce to 375°F (without opening the oven) and bake 40-50 minutes more, until deep golden brown and filling bubbles through the vents. Tent edges with foil if browning too quickly.
7. Cool on a wire rack at least 3-4 hours before slicing to allow the filling to set.

How to Know It's Done

• Bake at 425°F for 20 minutes, then 375°F for 40-50 minutes.
• Done when crust is deep golden brown, filling bubbles through vents, and apples are tender when pierced with a thin knife.

Cook's Notes

• Resting the apples and discarding the released liquid before filling is the key step for a thick, non-soggy filling — don't skip it.
• The pie can be assembled unbaked and refrigerated up to 24 hours before baking.
• Reheat leftover slices in a 325°F oven for 10 minutes to re-crisp the crust.
• This is the definitive version merged from the former Easy Classic Apple Pie and Honeycrisp Apple Pie.