Classic Apple Pie

Name: Classic Apple Pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ teaspoon all-purpose flour; ½ teaspoon sugar; 1 tablespoon whole milk; 1 tablespoon heavy cream; 1 piece double-crust All-Butter Pie Dough shell; 8 cups apples; 1 tablespoon lemon juice; ¾ cup granulated sugar; 3 tablespoons dark brown sugar; 1 tablespoon tapioca starch; 1 tablespoon cornstarch; 1 teaspoon Chinese five-spice powder; ½ teaspoon kosher salt; 1 tablespoon unsalted butter; cut into small pieces

A delicious homemade apple pie featuring fresh apples seasoned with Chinese five-spice powder, wrapped in a buttery double crust. The filling is perfectly thickened with a combination of tapioca and cornstarch for the ideal texture.

8 servings

5 hr 19 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ teaspoon all-purpose flour
•½ teaspoon sugar
•1 tablespoon whole milk
•1 tablespoon heavy cream
•1 piece double-crust All-Butter Pie Dough shell
•8 cups apples
•1 tablespoon lemon juice
•¾ cup granulated sugar
•3 tablespoons dark brown sugar
•1 tablespoon tapioca starch
•1 tablespoon cornstarch
•1 teaspoon Chinese five-spice powder
•½ teaspoon kosher salt
•1 tablespoon unsalted butter
•cut into small pieces

Cooking Instructions

1.
In a small bowl, whisk together flour and sugar. Set aside.
2 min
2.
In a small bowl, mix milk and cream. Chill until needed.
2 min
3.
Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated.
5 min
4.
Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.
30 min
5.
Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes.
25 min
6.
Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.
30 min
7.
Sprinkle Crust Dust into the empty pie shell. Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter. Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes.
30 min
8.
Preheat the oven to 400°F (200°C).
15 min
9.
Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents. Cool for at least 2 hours before slicing.
180 min

Classic Apple Pie

8 servings

5 hr 19 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ teaspoon all-purpose flour

•½ teaspoon sugar

•1 tablespoon whole milk

•1 tablespoon heavy cream

•1 piece double-crust All-Butter Pie Dough shell

•8 cups apples

•1 tablespoon lemon juice

•¾ cup granulated sugar

•3 tablespoons dark brown sugar

•1 tablespoon tapioca starch

•1 tablespoon cornstarch

•1 teaspoon Chinese five-spice powder

•½ teaspoon kosher salt

•1 tablespoon unsalted butter

•cut into small pieces

Cooking Instructions

In a small bowl, whisk together flour and sugar. Set aside.

2 min

In a small bowl, mix milk and cream. Chill until needed.

2 min

Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated.

5 min

Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.

30 min

Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes.

25 min

Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.

30 min

Sprinkle Crust Dust into the empty pie shell. Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter. Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes.

30 min

Preheat the oven to 400°F (200°C).

15 min

Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents. Cool for at least 2 hours before slicing.

180 min