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Homemade Apple Pie Recipe with Brown Sugar


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Close up photo of a slice of apple pie on a blue and white checkered napkin.

Classic Apple Pie pairs perfectly spiced homemade apple pie filling with a flaky crust for an easy-to-make pie that will please everyone! Pull this delicious pie out of the oven in under an hour!

Ingredients  

  • 6 cups thinly sliced Granny Smith apples 6 large or 8 small
  • 2 teaspoons ground cinnamon
  • ½ cup salted butter
  • 3 Tablespoons all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 3 Tablespoons water
  • 1 teaspoon lemon juice
  • 2 pie crusts top and bottom.
  • 1 Tablespoon whole milk

Instructions

  • Preheat the oven to 425°F.
  • Peel, core, and thinly slice apples. Place them in a large bowl. Sprinkle the cinnamon onto the apples and stir to cover.
  • In a medium saucepan, melt butter then stir in flour. Add and mix in white sugar, brown sugar, and water. Bring to a boil then lower heat and allow to simmer for 3 minutes. Stir in lemon juice.
  • Pour pie sauce over your sliced, cinnamon apples and use a wooden spoon or spatula to thoroughly incorporate and coat each apple. The sauce will thin out as you stir from the juices from each apple and will trickle down to the bottom of the bowl so make sure to stir well.
  • Place your bottom crust into your pie pan and gently pour the apple pie filling into the pie crust and even spread out.
  • Place the top crust on and trim excess crust if you have any. Pinch all around the edges to seal the top and bottom crust to each other. Cut slits or leaf shapes into the center of the crust to allow steam to escape.
  • Brush the crust with milk. Use tin foil to cover the edges of the pie.
  • Place your pie on the center rack and bake for 50 minutes or until the crust is golden.
  • Allow the pie to cool for a full hour (or even better, overnight) before cutting.

Notes

  • Storage Instructions: You may keep this pie loosely covered at room temperature for 2 days. It will keep for another 2 days in the fridge. If you’d like to keep it longer, wrap it well and store it in the freezer for 3 to 4 months.
  • Do I need to parbake the crust? No, that is not necessary with this pie.
  • Can I use a different variety of apples? Yes, it is best to use apples that will not go mushy. Some other varieties that work well are: Pink Lady, Honeycrisp, Jonagold, Braeburn, Gala, Fuji, Jazz, and Macintosh. And you are welcome to try using a mixture of varieties of apples.
  • My pie has not been in the oven for 50 minutes yet, but is looking dark - should I take it out early? No, it would be better to cover the pie with tin foil. The apples need the full 50 minutes to bake completely.
  • If I’ve baked the pie and want to reheat the frozen pie - what is the best way to do that? Allow the pie to thaw in the fridge. Then bake it at 350 degrees for about 30 minutes.
  • Can I make this ahead? It would be ideal to keep the filling separate until ready to bake. Or, if you want it all ready to go, you may keep an unbaked apple pie in the fridge for up to 2 days, or in the freezer for up to 4 months. Allow it to thaw, and then bake it as directed above. Or to bake it without thawing, bake it at 450 degrees for 20 minutes, then continue baking at 425 for another 30 minutes.
  • Is the filling going to drip out and make a mess of my oven? I have had that happen! You are welcome to put a baking sheet under the pie to catch those drippings.

Nutrition

Calories: 458kcal | Carbohydrates: 62g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 281mg | Potassium: 172mg | Fiber: 4g | Sugar: 36g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg

Find it online: www.sugarandsoul.co/apple-pie/