Return to Content

Perfect Apple Pie (The Classic)

Yankee Plus Dec 2015


Perfect Apple Pie (The Classic)
6 votes, 4.33 avg. rating (85% score)
Print Friendly

Total Time: 30

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Pie Filling


  • 2 pounds Cortland apples (or your favorite)
  • 1 pound McIntosh apples
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


Preheat the oven to 425 degrees F. Peel and core apples, slice them 1/8 inch thick, and transfer to a clean bowl. In a separate bowl, combine the sugar, cinnamon, and nutmeg.

Lightly flour your work surface and roll out one disk of dough into a 12- to 13-inch circle. Transfer the dough into a 10-inch pie plate; let extra dough hang over the sides. Place a flat 1-inch layer of apples on the bottom and sprinkle with a layer of the sugar mixture. Repeat until all of the apples and sugar have been used. Roll out the second piece of pie dough and cover the apples with it. Trim excess dough so that there is about 1 inch of overhang; tuck the edges of the top crust under the bottom and crimp. Brush the egg over the surface of the pie; sprinkle with sugar. Make decorative cuts in the pie to allow the steam to escape. Bake 20 minutes. Lower heat to 375 degrees F and bake 20 minutes longer, or until the pie is golden brown.



  • 2 disks Tender Flaky Piecrust dough
  • 1 large egg, well beaten
  • 1 tablespoon coarse or regular granulated sugar


Updated Monday, October 20th, 2003

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

2 Responses to Perfect Apple Pie (The Classic)

  1. Patricia Ealy November 24, 2003 at 11:59 am #

    This was a simple recipe for my beginner pie-maker husband and it turned out delicious.

  2. deb Lynch December 17, 2003 at 10:23 pm #

    I am not a pie maker. I don’t know what got into me to make a pie – somthing told me to try this one. But still, I was so scared that when someone said a door needed to be repaired, I was ready to work on the door, rather than tackle the pie crust. The whole time I was putting the ingredients together, my hands were shaking. I couldn’t believe the results! I’m ready to make more – as gifts – filled with other recipes you gave me. I think I may now be a dessert maker!! Thank You!!!!!!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111