Apple Pie That Melts in Your Mouth
This timeless Apple Pie recipe features a luscious filling of sweet, spiced apples with a hint of lime for brightness, all wrapped in a buttery, flaky crust. Baking it until the filling bubbles ensures a perfectly tender, melt-in-your-mouth texture.
Ingredients
For the Filling:
| Ingredient | Quantity |
|---|---|
| Apples (peeled, cored, and sliced) | 6–8 cups |
| Brown sugar | ¾ cup |
| Lime juice | ½ teaspoon |
| Ground cinnamon | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Cornstarch or all-purpose flour | 2 tablespoons |
For the Pie Crust:
| Ingredient | Quantity |
|---|---|
| Pre-made pie crusts | 2 |
Optional:
| Ingredient | Quantity |
|---|---|
| Egg yolk | 1 |
| Granulated sugar | For sprinkling |
How to Make Apple Pie That Melts in Your Mouth
Step 1: Prepare the Crust
Preheat the oven to 375°F (190°C). If using store-bought pie crusts, let them soften at room temperature according to the package directions. Roll out one crust and fit it into a 9-inch pie dish.
Step 2: Make the Filling
Slice the apples about ¼ inch thick. In a large bowl, combine the apples with lime juice, brown sugar, cinnamon, nutmeg, salt, and cornstarch or flour. Toss gently until the apples are evenly coated.
Step 3: Assemble the Pie
Spoon the apple mixture into the prepared crust, mounding it slightly in the center. Place the second crust over the filling. Trim any excess dough, seal the edges (by crimping with your fingers or a fork), and cut several small vents on top to let steam escape.
Step 4 (Optional): Add an Egg Wash
For a golden, glossy finish, whisk the egg yolk with 1 teaspoon of water. Brush the top crust lightly with the egg wash, then sprinkle with granulated sugar.
Step 5: Bake
Place the pie on a baking sheet to catch any drips. Bake for 45–55 minutes, or until the crust turns golden brown and the filling is bubbling through the vents.
Step 6: Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly. Serve warm, ideally with a scoop of vanilla ice cream.
