Bake a classic apple pie if you have apples and pie dough

How do you measure the ingredients?

Measurement unit note: T stands for standard tablespoon (level, approx. 15 ml), and t stands for teaspoon (approx. 5 ml).

Use a 23 cm (9-inch) diameter pie dish with a depth of 4 to 5 cm.

What oven temperature and baking time should you use?

Placing a rimmed baking sheet lined with parchment underneath catches any fruit juices that bubble over during baking.

In what order should you assemble and bake the pie?

1. Preheat the oven to 218°C (425°F) with the rack in the middle position, and grease the pie pan lightly with butter.
2. In a large bowl, toss 900 g of peeled apple slices with 2 T of lemon juice. In a separate small bowl, whisk together 150 g sugar, 1 T flour, 1 T cornstarch, 1 t ground cinnamon, and 1/2 t salt. Sprinkle this mixture over the apples and toss until all slices are evenly coated.
3. Roll one chilled dough disk on a lightly floured surface into a circle roughly 30 cm (12 inches) in diameter. Fit it into the pie pan, leaving a 2.5 cm overhang around the rim.
4. Spoon the apple slices tightly into the pastry-lined pan, mounding them slightly in the center, and scatter the diced 2 T of butter evenly over the fruit.
5. Roll the second dough disk into a 30 cm circle and lay it over the filling. Fold the overhanging edges inward together, pinch and crimp the rim with your fingers to seal, cut several decorative steam vents with a knife, and brush the top lightly with 1 T of milk.
6. Bake at 218°C for 20 minutes, then turn the oven down to 190°C (375°F) and bake for an additional 40 minutes. Remove from the oven once the filling bubbles actively, and cool completely on a wire rack for at least 3 hours.

What precautions help prevent baking failures?

• Choose firm apples with pleasant tartness so they retain structural integrity after baking. For varietal comparisons, refer to the guide to apple baking varieties and cooked textures.
• Pairing flour with cornstarch provides clear, stable thickening for fruit juices. Read more about starch behavior in the guide to fruit pie thickeners.
• Keep pie dough cold at all handling stages to ensure distinct flaky layers. For advance preparation and thawing guidelines, consult the guide to chilling and freezing pie dough.
• If the crust rim darkens too quickly after about 30 minutes in the oven, shield the perimeter loosely with a strip of aluminum foil.
• Never consume raw flour or unbaked dough. This recipe contains wheat and dairy (butter, milk) allergens, so check ingredient packaging beforehand.
• Allow the pie to cool thoroughly before cutting so the filling sets cleanly without collapsing onto the plate.