How Long to Bake an Apple Pie

This is the best apple pie recipe, and it will show you how long to bake an apple pie.

Checkout this video:

Ingredients

1 / 3 cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white

Preheat oven to 375 degrees F (190 degrees C).

Place the pie on a lower shelf and bake for about 50 minutes, or until crust is golden brown and filling is bubbly.

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over apples.

Apple pie is undeniably one of the most classic fall desserts. And while there are many different ways you can mix up the recipe (like adding a streusel topping or using a different type of apple), the key to a good pie is always in the
baking. Here’s how to ensure your apple pie comes out perfectly baked every time.

First,start with your filling. In a large bowl, mix together sugar, cornstarch, salt, and cinnamon. Then add in your apples and toss to coat evenly.

Next, roll out your dough. For a double-crust pie, you’ll need two rounds of dough – one for the bottom crust and one for the top. Use a rolling pin to roll out each piece into a 12-inch circle.

Now it’s time to assemble your pie. Place the bottom crust into a 9-inch pie plate, and trim off any excess dough around the edges. Pour in the apple filling and then top with the second crust. Crimp or decorate the edges as desired.

Finally, bake according to your recipe’s instructions. Most apple pies need to be baked at 375 degrees Fahrenheit for 50 minutes to 1 hour. But keep an eye on your pie during baking – if the crust starts to get too dark, you can tent it with foil for the remainder of baking time.

Line pie dish with one pie crust. Pour apple mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Line pie dish with one pie crust. Pour apple mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown and juices are bubbling.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Place the pie on a lower shelf in the oven for about 50 minutes, or until the crust is golden brown. You may want to check the pie after 25-30 minutes of baking to make sure that the crust isn’t browning too quickly. If it is, you can tent the pie with foil to prevent further browning.