This classic Apple Pie is everything I want in a homemade dessert—flaky, buttery crust filled with sweet, cinnamon-spiced apples that bake into a perfectly tender filling. It’s a timeless treat that never goes out of style, and whether I serve it warm with a scoop of vanilla ice cream or just by itself, every slice feels like a hug from the oven.
Why You’ll Love This Recipe
I love this recipe because it delivers that perfect balance of soft, flavorful apples and a golden, crisp crust. The filling isn’t overly sweet, and the spices bring out the natural richness of the apples. Making the crust from scratch is worth it, but I’ve also used store-bought when I need to save time. This pie always smells amazing while baking and tastes even better the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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All-purpose flour
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Unsalted butter, cold and cubed
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Salt
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Sugar
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Ice water
For the filling:
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Apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
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Sugar
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Brown sugar
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Ground cinnamon
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Nutmeg
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All-purpose flour or cornstarch
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Lemon juice
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Butter (for dotting on top)
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Egg (for egg wash)
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Optional: coarse sugar for sprinkling
directions
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I start by making the crust: I mix flour, salt, and sugar in a bowl, then cut in the cold butter until it forms pea-sized pieces. I add ice water a little at a time and mix just until the dough comes together. I divide it in two, flatten into discs, wrap, and chill for at least an hour.
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For the filling, I toss the sliced apples with sugars, cinnamon, nutmeg, lemon juice, and flour or cornstarch until evenly coated.
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I roll out one crust and fit it into a 9-inch pie dish, then fill it with the apple mixture and dot the top with small bits of butter.
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I roll out the second crust and lay it over the filling, either as a full top or in a lattice pattern. I trim, seal, and crimp the edges.
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I brush the top crust with beaten egg and sprinkle with a little sugar.
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I cut a few slits in the top for steam to escape, then bake the pie at 425°F (220°C) for 20 minutes.
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I reduce the temperature to 375°F (190°C) and bake for another 30–35 minutes, until the crust is golden and the filling is bubbling.
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I let the pie cool for at least 2 hours before slicing so the filling can set properly.
Servings and timing
This pie serves 8. Prep takes about 30 minutes (plus chilling time for the dough), and baking takes 50–60 minutes. I usually make it a few hours in advance so it has time to cool and set.
Variations
Sometimes I add a bit of ground ginger or cloves for extra spice, or a splash of vanilla extract to the filling. I’ve also made a crumb topping instead of a top crust for a Dutch-style apple pie. And when I want a rustic feel, I turn it into a galette instead of a double-crust pie.
storage/reheating
I store leftover pie covered at room temperature for 1–2 days or in the fridge for up to 4 days. To reheat, I place slices in the oven at 325°F for about 10–15 minutes, or microwave briefly if I’m in a hurry.
FAQs
What are the best apples for pie?
I like to use a mix of tart and sweet apples—Granny Smith for firmness and tartness, and Honeycrisp or Fuji for sweetness and texture.
Can I make the crust ahead of time?
Yes, I make the dough up to 3 days in advance and keep it wrapped in the fridge, or freeze it for up to a month.
How do I keep the bottom crust from getting soggy?
I sometimes preheat a baking sheet in the oven and bake the pie on top of it to help crisp the bottom. Letting the pie cool before slicing also helps.
Can I freeze apple pie?
Absolutely. I freeze the unbaked assembled pie and bake it straight from frozen—just add about 15–20 extra minutes to the bake time.
What’s the best way to prevent runny filling?
I use enough thickener (flour or cornstarch) and make sure to let the pie cool fully before cutting. This lets the juices firm up properly.
Conclusion
This Apple Pie is the definition of a classic dessert—warm, spiced, and filled with love. I never get tired of baking it, and I love how it brings comfort and joy every time I serve it. Whether it’s a holiday, a family gathering, or just a weekend treat, this pie always feels like home.
Print
Apple Pie
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 30 minutes (including chilling and cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Apple Pie features a flaky, buttery crust filled with sweet and cinnamon-spiced apples for a comforting, homemade dessert. Perfect for holidays, family gatherings, or any time you crave a timeless slice of pie.
Ingredients
- 2 1/2 cups all-purpose flour (for crust)
- 1 tsp salt (for crust)
- 1 tbsp sugar (for crust)
- 1 cup unsalted butter, cold and cubed (for crust)
- 6–8 tbsp ice water (for crust)
- 6 cups sliced apples (Granny Smith, Honeycrisp, or a mix)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour or cornstarch (for filling)
- 1 tbsp lemon juice
- 1 tbsp butter, for dotting on top
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- In a bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles pea-sized crumbs. Gradually add ice water, mixing until dough forms. Divide, flatten into discs, wrap, and chill for 1 hour.
- Preheat oven to 425°F (220°C).
- Toss apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour or cornstarch.
- Roll out one dough disc and fit into a 9-inch pie dish. Fill with apple mixture and dot with butter.
- Roll out second crust and lay over the filling (full or lattice). Trim, seal, and crimp edges.
- Brush top with beaten egg and sprinkle with coarse sugar if using. Cut slits for steam.
- Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and bake 30–35 more minutes, until crust is golden and filling bubbles.
- Cool for at least 2 hours before slicing.
Notes
- Use a mix of tart and sweet apples for best flavor.
- Add ground ginger or cloves for extra spice.
- Try a crumb topping for a Dutch-style pie.
- Turn into a rustic galette by skipping the top crust and folding the edges over the filling.
- Cool completely before slicing to prevent a runny filling.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
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