Thin sliced apples apple pie is bound to be your new go-to apple pie every Fall. The great thing about apple pie is it’s fairly easy to make. There’s no complicated batter, no doughs that need to rise to perfection, and no endless list of ingredients. A good old fashioned classic apple pie is something you can make, even if you’re not a seasoned baker or even someone who bakes on the regular.

Admittedly my childhood has turned me into an apple pie snob.  My mom’s go-to recipe was from the Joy of Cooking and once you’ve tried this version, no other pie comes close. I attribute this to slicing the apples thin, this doesn’t use large chunky apple pieces. Thin sliced apples means each forkful is a dense bite of layered apples perfectly covered in sugars, cinnamon, and warm nutmeg. Thin sliced apples apple pie really is the shining star in a world of apple pies.

If you’re familiar with baking, you’ll know that brushing pastry dough with an egg wash is the classic way get a golden brown finish. But on this thin sliced apples apple pie it uses a finishing touch from a great-great-aunt. On this pie, you actually brush the top crust with milk for that mouth-watering golden brown finish. And of course, a generous sprinkle of cinnamon and sugar makes that flaky sweet crust that is a must have for ever apple pie.

How to prevent runny apple pie

So I did mention above the apple pies are a great pie for even a novice baker to make. But there is an important thing about apple pies to keep in mind. Apples are juicy. We know this. So when you put a whole bunch of sliced apples together with sugar then bake them you’re going to have juice to deal with. King Arthur has a great article about how to prevent runny apples pies, take a look at it here.

For this recipe, you want to make sure that the top crust is vented properly. Too much steam accumulating under the crust and cause excess water which makes too much juice. And something you must must do with your apple pie is let it cool before cutting it. If you cut into an apple pie in 10 minutes after you take it out of the oven it’s extremely likely it will fall apart into a mess. You have to let everything settle and firm up. If you’re aching for that warm apple pie taste, pop the slice back in the oven or microwave before topping it with some ice cream.

How to make Thin Sliced Apples Apple Pie

Thin sliced apples make the difference. Most apple pies use a chunkier apple slice, but what you’ll love is that with a thin sliced apple it means each bite is a dense stack of apples instead of one giant chunky apple.

1. Heat the oven to 450 degrees. Line the bottom of a 9-inch pie plate with the first pie crust, prick the bottom several times with a fork.

2. In a large bowl, mix the peeled and thin sliced apple slices, the white sugar, and brown sugar. In a smaller bowl, mix the cornstarch, salt, cinnamon, and nutmeg then pour into apple bowl and stir to combine. Dump the apple mix into into pie late that’s been lined with the first pie crust. Sprinkle 1 tablespoon of cubed butter over top the apples.

3. Top the apple mixture with the remaining pie crust, press the edges of the top and bottom crust together all along the pie plate. You can make a decorate edge or use a fork to seal. Lightly brush the top crust with the milk. Then take additional white sugar and cinnamon and generously sprinkle over the crust. Lastly, cut several vent holes in top. Make them wider than just a slit, you need to let the steam vent out to prevent too much juice.

4. Bake at 450 for 10 minutes. Then reduce heat to 350 and bake 40 minutes. Let pie cool before slicing, rewarm the pie in the oven or place slices in the microwave for warm apple pie.

If you like apple recipes you might also like this:
Braided Apple Danish

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