Classic Apple Pie
To make a classic apple pie, toss sliced firm-tart apples with sugar, cinnamon, and a little flour or cornstarch to thicken the juices, and let them sit so they release moisture. Fill a bottom pastry crust, add the top crust, seal and cut vents, and brush with egg wash. Bake at 220 °C for 20 minutes, then lower to 190 °C for 35–40 minutes until deep golden and bubbling. Baking on a hot tray on the bottom rack crisps the base. Cool completely so the filling sets before slicing.
There’s a reason apple pie is the one everyone learns. When the fall apples come in, a double-crust pie — flaky pastry, spiced apples, that smell filling the house — is the dessert that says the season has arrived. It’s not hard, but a few small tricks separate a great pie from a soggy, soupy one.
The soggy-bottom fix
The most common apple-pie disappointment is a pale, wet bottom crust. Beat it:
- Hot oven, bottom rack, hot tray. Start at 220 °C on a preheated baking sheet so the base sets before the filling soaks in.
- Thicken the filling with flour or cornstarch so the juices gel instead of pooling.
- (Optional) egg-white barrier: brush the raw bottom crust with a little egg white before filling.
The runny-filling fix
Apples flood a pie with juice. Toss the slices with sugar and starch, let them sit and release moisture, and — the step everyone skips — cool the pie completely before cutting. The filling sets as it cools; slice it hot and it runs all over the plate. Patience is the final ingredient.
Choose the right apples
Use firm, tart apples that keep their shape, and mix a couple of varieties for depth. Soft, mealy apples collapse into baby food. A blend of tart and sweet gives you a filling with real character.
Make it yours
- Spice: add cardamom, ginger, or a pinch of clove.
- Salted caramel: drizzle caramel over the apples before the top crust.
- Crumble top: swap the top crust for a streusel to make a Dutch apple pie.
- Cheddar: serve with a slice of sharp cheddar — very Canadian.
Serve just warm or at room temperature with vanilla ice cream or cold cream. It keeps a couple of days, and the second-day slice with morning coffee might be the best one.
Frequently asked questions
How do I avoid a soggy bottom crust?
Three things. Start the pie in a hot oven (220 °C) on the bottom rack, ideally on a preheated baking tray, so the base sets fast. Thicken the filling with flour or cornstarch so juices don't soak in. And don't skip cooling — a hot pie is a runny pie. Some bakers also brush the bottom crust with egg white before filling as an extra moisture barrier.
Which apples make the best pie?
Firm, tart apples that hold their shape and don't collapse into sauce. A mix of tart and sweet gives the most flavour and a filling that isn't one-note. Avoid soft, mealy apples, which turn to mush. If in doubt, use a couple of different firm varieties.
Why is my apple pie filling so runny?
Apples release a lot of juice. Toss them with flour or cornstarch to thicken it, let the sugared apples sit and drain (you can even reduce the drained juice and add it back), and — crucially — let the pie cool completely before cutting. The filling sets as it cools; cut it warm and it floods the plate.