Classic Apple Pie

by

Nothing says comfort quite like a Classic Apple Pie. Featuring a flaky, buttery crust and a warm, cinnamon-spiced apple filling, this timeless dessert is perfect for holidays, family gatherings, or a cozy weekend treat.

Recipe Overview

  • Prep Time: 30 minutes
  • Cook Time: 55–65 minutes
  • Chill Time: 30 minutes
  • Total Time: About 2 hours 5 minutes
  • Servings: 8

Ingredients

For the Pie Crust

  • 2½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, very cold and cut into cubes
  • 6–8 tablespoons ice water

Shortcut: You can use two store-bought 9-inch pie crusts.

For the Apple Filling

  • 6–7 medium apples (about 2½ pounds), peeled, cored, and thinly sliced
    • A mix of Granny Smith and Honeycrisp or Fuji works well.
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice (optional)
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

  • 1 large egg
  • 1 tablespoon milk or water

Optional Toppings

  • Coarse sugar for sprinkling
  • Vanilla ice cream
  • Whipped cream
  • Caramel sauce

Instructions

Step 1: Make the Pie Dough

  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  3. Add the ice water, one tablespoon at a time, mixing just until the dough comes together.
  4. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Apple Filling

  1. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice (if using), salt, lemon juice, and vanilla.
  2. Toss until the apples are evenly coated.
  3. Let the mixture rest for 10–15 minutes to allow the flavors to blend.

Step 3: Roll Out the Dough

  1. Preheat the oven to 400°F (200°C).
  2. Roll out one disc of dough on a lightly floured surface into a 12-inch circle.
  3. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides.

Step 4: Fill the Pie

  1. Spoon the apple filling into the crust, mounding it slightly in the center.
  2. Dot the filling with the small pieces of butter.

Step 5: Add the Top Crust

  1. Roll out the second disc of dough.
  2. Place it over the filling or cut it into strips to create a lattice design.
  3. Trim any excess dough, leaving about a 1-inch overhang.
  4. Fold the edges under and crimp to seal.

Step 6: Brush and Vent

  1. Whisk together the egg and milk.
  2. Brush the top crust with the egg wash.
  3. Sprinkle with coarse sugar if desired.
  4. Cut several small slits in the top crust if you’re not using a lattice to allow steam to escape.

Step 7: Bake

  1. Bake at 400°F (200°C) for 20 minutes.
  2. Reduce the oven temperature to 375°F (190°C).
  3. Continue baking for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
  4. If the edges brown too quickly, cover them loosely with aluminum foil.

Step 8: Cool

Allow the pie to cool on a wire rack for at least 2–3 hours before slicing. This helps the filling set properly.

Serving Suggestions

Serve warm or at room temperature with:

  • Vanilla ice cream
  • Fresh whipped cream
  • Caramel drizzle
  • Sharp cheddar cheese (a classic pairing in some regions)
  • Hot coffee or spiced tea

Storage

Room Temperature

Cover and store for up to 2 days.

Refrigerator

Store covered for up to 5 days.

Freezer

Wrap the baked or unbaked pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Tips for Success

  • Use a combination of tart and sweet apples for the best flavor and texture.
  • Keep the butter and water very cold for a flaky crust.
  • Don’t skip the resting time after baking; it prevents a runny filling.
  • Bake the pie on a baking sheet to catch any bubbling juices.
  • Brush the crust generously with egg wash for a beautiful golden finish.

Delicious Variations

Dutch Apple Pie

Replace the top crust with a buttery crumb topping made from flour, brown sugar, butter, and cinnamon.

Salted Caramel Apple Pie

Drizzle salted caramel sauce over the apple filling before adding the top crust.

Apple Cranberry Pie

Add 1 cup of fresh or frozen cranberries for a tart, festive twist.

Apple Pear Pie

Replace half of the apples with ripe pears for a delicate, sweet flavor.

Spiced Apple Pie

Add a pinch of ground ginger and cloves for extra warmth and depth.

Approximate Nutrition (Per Slice)

  • Calories: 430
  • Protein: 4g
  • Carbohydrates: 58g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 260mg
  • Fiber: 4g
  • Sugar: 28g

Frequently Asked Questions

What are the best apples for apple pie?
Granny Smith, Honeycrisp, Braeburn, Pink Lady, Fuji, and Jonagold are excellent choices because they hold their shape and offer a balance of sweetness and tartness.

Can I make the pie ahead of time?
Yes! You can prepare the pie a day in advance and store it at room temperature or refrigerate it. You can also freeze an unbaked pie and bake it straight from frozen, adding 10–15 minutes to the baking time.

Why is my apple pie watery?
This can happen if the apples release a lot of juice or if the pie isn’t baked long enough. Using cornstarch and allowing the pie to cool completely before slicing helps create a thick, luscious filling.

Can I use store-bought pie crust?
Absolutely. A quality refrigerated pie crust is a convenient option and still produces delicious results.

Leave a Comment