Classic Apple Pie

This Classic Apple Pie has a sweet, spiced filling and the most flaky pastry crust ever. It is absolute perfection!

We love apple pie, which is why we have a slab pie version, apple pie muffins and even apple pie pancakes!! You can’t beat the flavors that cinnamon, apples and sugar bring – and we have a feeling you’ll agree after trying this classic apple pie. 

Classic Apple Pie with ice cream on plate

An All-American Classic

One of my favorite things to make during the summer (aside from ice cream) is pie, although crisps and cobblers are up there too!Basically anything with fresh fruit is always high on my list.

I realized that I don’t have very many pie recipes on the blog, so I thought it was time to change that. I’m starting with an all-American classic: apple pie!

It’s hard not to love apple pie because it is so delicious, and today’s version is no different. It’s flavorful, it’s perfect served with ice cream and is great for holidays and get together.

Apple pie dough process pictures

The Dough

It’s taken me FOREVER to find a pie crust recipe that I love. This is it!! You can make in a food processor or by hand, the choice is yours. After making it several times by hand, I decided to give the machine method a try and I have to admit, I loved it. It was super quick & easy and it turned out just as good.

Here is how we make it:

  • In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes.
  • Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas.
  • With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball.
  • Turn out onto a floured surface and gently knead into a ball. 

Once you’ve got a ball of dough formed, divide it in two, wrap it up and refrigerate it for a good 30 minutes. You can also make it in advance and either keep it in the refrigerator for a few days or freeze it. Totally up to you.

Apple pie filling close up image

Apple Pie Filling

Next comes the filling…

In a large skillet set over medium heat, add the butter. Once melted, add the apples and toss to coat. Cook for 6-8 minutes then add the lemon juice, sugars, cinnamon, salt, nutmeg, apple pie spice, and flour, toss to coat. Remove from the heat and then add the vanilla. Set aside and allow to cool completely.

TIP: I highly recommend taking the time to cook them before adding them to the pie. It ensure that the apples will be soft and tender when the pie is done baking. No one wants a slice of pie with crunchy apples! Plus it helps to thicken some of the juice from the apples which means when you cut the pie, the filling stays mostly intact instead of running all over the place.

Homemade apple pie

Roll Out + Bake

While the filling cools, you’ll want to roll out the dough. Roll each round of dough on a well-floured surface into circles big enough to fit a 9-inch pie dish. Place one round into the bottom of the pie dish. I like to give it a little slack (by pressing the sides down a bit) since it tends to shrink as it bakes. Using a fork, prick the bottom of the crust about 10 times. Trim the edges so that there is 1/2-inch overhang.

Add the filling, then place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with a fork. I was feeling extra lazy so I used my fork 🙂

BAKING TIP: Vent the pie by cutting 4-6 slits in the top, then brush with a mixture of egg and heavy cream. It’s what gives the pie that beautiful golden top. You should always use a wash on pie crust, even if you’re doing a lattice top or using cookie cutters to make a decorative “crust” or topping.

Place in the oven and bake at 400 degrees for 40-45 minutes or until the crust is golden brown and the filling is bubbly (you may need to tent the pie with foil about half way through to prevent over-browning).

Remove from the oven and let stand for 20-30 minutes before serving.

SERVE WITH a big scoop of homemade vanilla bean ice cream and a drizzle of salted caramel sauce!!

Apple pie with ice cream on white plate

Storing + Freezing

Baked apple pies can stay at room temp on the counter for up 2 days. If it’s been slices, be sure to cover and to extend that storing life, place in the fridge for an extra couple of days. 

To FREEZE, we recommend wrapping the baked pie tightly with foil and then placing in a freezer safe bag for up to 3 months. Let thaw in fridge overnight before reheating. If that pie is unbaked, cover and place in a freezer safe bag and then let thaw before baking.

This is my favorite fool-proof recipe for classic apple pie! It’s sweet, perfectly spiced and has a buttery, flaky pie crust that can’t be beat. I hope you’ll hop in the kitchen and give this pie a try. It’s the perfect summer dessert! Happy baking!

For more treats, check out:

 

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Classic Apple Pie | lifemadesimplebakes.com

Classic Apple Pie Recipe

This classic apple pie has a sweet, spiced filling and the most flaky pastry crust ever. It is absolute perfection!
5 from 13 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 12 slices
Calories: 463kcal
Author: Andrea
Print Recipe

Ingredients

For the Crust

  • 2 3/4 cup all-purpose flour - plus more for dusting
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 1/2 cup unsalted butter - (3 sticks), cut into tablespoons
  • 6-8 tbsp ice-cold water

For the Filling

  • 4 granny smith apples - peeled and sliced
  • 4 honeycrisp apples - peeled and sliced
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice - fresh
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar - packed
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp apple pie spice
  • 5 tbsp all-purpose flour
  • 1/2 tsp vanilla extract

For the Egg Wash

  • 1 egg
  • 1 tbsp heavy cream

Instructions

  • In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes. Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Divide into two, then form discs and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Preheat oven to 400 degrees.
  • Meanwhile, in a large skillet set over medium heat, add the butter. Once melted, add the apples and toss to coat. Cook for 6-8 minutes then add the lemon juice, sugars, cinnamon, salt, nutmeg, apple pie spice, and flour, toss to coat. Remove from the heat and then add the vanilla. Set aside and allow to cool completely.
  • Roll each round of dough on a well-floured surface into circles big enough to fit a 9-inch pie dish.
  • Place one round into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is 1/2-inch overhang. Add the filling, then place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with a fork. Vent the pie by cutting 4-6 slits in the top, then brush with the egg/cream wash.
  • Place in the oven and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly (you may need to tent the pie with foil about half way through to prevent over-browning). Remove from the oven and let stand for 20-30 minutes before serving. Serve with vanilla ice cream and caramel sauce, if desired.

NOTES

-You can cut in the butter with a pastry blender by hand and then slowly add the water. You'll knead the dough a bit to form a ball.
-Add a scoop of vanilla ice cream and some homemade salted caramel sauce for an over-the-top dessert!

Nutrition

Serving: 12serving | Calories: 463kcal | Carbohydrates: 55g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 400mg | Potassium: 182mg | Fiber: 4g | Sugar: 26g | Vitamin A: 872IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

Want more inspiration?

More Recipes You'll Love

About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments: