American · Desserts

Classic apple pie

Name: Classic apple pie
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 7 h 15 min
Yield: 8 slices
Cuisine: American
Ingredients: 2 1/2 cups (300 grams) all-purpose flour; 1 teaspoon fine sea salt, divided; 1 tablespoon granulated sugar, plus more for finishing; 1 cup (226 grams) unsalted butter, very cold and cubed; 1/2 cup (120 grams) ice water, as needed; 3 pounds firm apples, preferably a mix of Granny Smith and Honeycrisp; 1/2 cup (100 grams) packed light brown sugar; 1/4 cup (50 grams) granulated sugar; 3 tablespoons cornstarch; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 large egg beaten with 1 tablespoon water, for washing

A deep golden double-crust pie filled with tender tart-sweet apples and cinnamon-thickened juices.

About 7 hr 15 minTotal

About 2 hr 15 minActive

$$Cost

AdvancedDifficulty

Makes 8 slices

Equipment

A clean lint-free kitchen towel works; fold it for structure and wash it promptly.
Best easy cleaning
Hasegawa Medium Makisu Rolling Mat
View at Amazon
Best traditional budget
BambooMN Deluxe Sushi Mat Set
View at Amazon
Another workable path: A clean lint-free kitchen towel works; fold it for structure and wash it promptly.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared rolling mats for control, cleanability, drying, durability, storage, and cost. Japanese manufacturer specifications and experienced sushi-cook use informed the reusable choice; comparative guides informed the traditional bamboo option. Kwilt has not shaped tamagoyaki in these mats.
Hasegawa Medium Makisu Rolling Mat: The embossed plastic and monofilament ties rinse and dry more easily than bamboo while still flexing around a warm omelet. Trade-off: It is a premium specialty tool, and a cook who rarely shapes rolls will not recover much value from the easier cleanup.
BambooMN Deluxe Sushi Mat Set: A basic bamboo mat supplies the flexible slats needed to square and gently compress the warm omelet at low cost. Trade-off: Bamboo can trap moisture or food between slats, is not dishwasher-safe, and will not last like the Hasegawa mat.
Another workable path: A clean lint-free kitchen towel can shape the warm roll. Fold it to create a little structure and wash it promptly after contact with egg.
Sources
Hasegawa product details
Experienced sushi-cook discussion
Sushi mat comparison

Ingredients

1× recipe · Makes 8 slices

2 1/2 cups (300 grams) all-purpose flour
1 teaspoon fine sea salt, divided
1 tablespoon granulated sugar, plus more for finishing
1 cup (226 grams) unsalted butter, very cold and cubed
1/2 cup (120 grams) ice water, as needed
3 pounds firm apples, preferably a mix of Granny Smith and Honeycrisp
1/2 cup (100 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 large egg beaten with 1 tablespoon water, for washing

Instructions

Whisk flour, 3/4 teaspoon salt, and 1 tablespoon sugar. Cut in cold butter until most pieces are pea-size with some flat larger flakes. Drizzle in ice water a tablespoon at a time, tossing until the dough holds when squeezed. Divide into two disks, wrap, and chill at least 2 hours.
Peel, core, and slice apples 1/4 inch thick. Toss with brown sugar, 1/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, remaining 1/4 teaspoon salt, lemon juice, and vanilla. Rest 30 minutes, then pour accumulated juices into a small saucepan and simmer 2 to 4 minutes until lightly syrupy; cool.
to a 12-inch round and fit into a 9-inch pie plate without stretching. Add apples in a compact mound and pour the cooled syrup over them. Roll the second disk, lay it over the filling, trim to a 1-inch overhang, fold both crusts under, crimp, and cut five steam vents.
Chill the assembled pie 20 minutes. Heat oven to 425°F with a foil-lined sheet pan on the lowest rack. Brush crust lightly with egg wash and sprinkle with sugar. Set pie on the hot pan and bake 20 minutes.
Reduce to 375°F and bake 35 to 50 minutes more until the crust is deeply golden and thick filling bubbles through the center vents for at least 5 minutes; shield edges with foil if they brown early. Cool on a rack at least 4 hours before slicing. This is the batch's one true project: two crusts, apple preparation, juice reduction, assembly, staged baking, and a long set are intrinsic.

United StatesAmerican baking traditions

From the table

About this recipe

Double-crust apple pie is an American baking standard whose quality depends on cold flaky pastry, firm mixed apples, controlled juices, center bubbling, and a full cooling set.

Apple pies have deep European roots, but the double-crust apple pie became an enduring American household and holiday favorite. A mix of tart and sweet firm apples provides flavor and structure. Reducing the released juice before assembly concentrates apple flavor and prevents a watery gap, while the browned bottom crust and visibly bubbling center matter more than a decorative lattice. This Kwilt version follows the reviewed household adaptation: Retain the beloved double-crust form but prioritize mixed firm apples, concentrated juice, a hot sheet-pan start, center bubbling, and full cooling over ornamental lattice work.

Sources

Dinner does not stop at the recipe