Who doesn’t love a slice of warm Classic Apple Pie? This recipe will make everyone rush to the table for a taste of classic, homemade goodness.
This Classic Apple Pie is a timeless dessert that embodies warmth, comfort, and tradition. Made with a flaky, buttery crust filled with tender apples tossed in cinnamon, sugar, and a touch of nutmeg and apple pie spice, it strikes the perfect balance of sweet and tart.
Apple pie is a favorite around here. For more Apple Pie inspired recipes you have to check out my slab pie, apple pie muffins, and apple pie pancakes.
Table of Contents
Recipe Ingredients
Apples – A mix of Honeycrisp and Granny Smith apples is recommended, but any baking apples work. Peel and slice the apples about 1/4-inch thick so they maintain their texture while baking.
Spices – Ground cinnamon, nutmeg, and apple pie spice add a warm, rich flavor. Increase the cinnamon for a bolder taste if desired.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Lattice Crust Option – Use a lattice pattern instead of a solid top crust. This creates an attractive look and allows steam to escape, helping to prevent a soggy crust.
Spice Mix-Up – Add a hint of ground cardamom or cloves for a richer, warmer taste that complements the classic cinnamon and nutmeg in the filling.
How to Make Classic Apple Pie
Step 1: In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter. Place in the freezer for 30 minutes. Transfer the mixture to 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 lightly floured surface and gently knead into a ball. Divide into two, then form discs and wrap in plastic wrap. Refrigerate for 30 minutes.
Step 2: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step 3: Meanwhile, in a large skillet set over medium heat, add the butter. Once melted, add the sliced apples and toss to coat. Cook for 6-8 minutes, then add the lemon juice, sugars, cinnamon, salt, nutmeg, apple pie spice, and flour, tossing to coat. Remove from the heat and then add the vanilla. Set aside and allow to cool completely.
Step 4: Roll each round of pie dough on a well-floured surface into circles big enough to fit a 9-inch pie pan.
Step 5: 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 there is a 1/2-inch overhang. Add the filling, then place the top crust on and trim the edges to about a 1/2-inch overhang. Crimp from 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.
Step 6: Place in the oven and bake for 40-45 minutes or until the crust is golden brown and the apple filling is bubbly (you may need to tent the pie with foil about halfway 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.
Expert Tips
Add Breadcrumbs – Sprinkle a thin layer of plain breadcrumbs or crushed graham crackers on the bottom crust before adding the filling to absorb excess moisture.
Use Pie Shield – Cut vents in the top crust with a sharp knife. Create an aluminum foil pie shield by folding a long strip of foil and wrapping it around the pie plate edges to prevent over-browning.
FAQs
The best apples for this pie are a mix of tart and sweet varieties, such as Granny Smith, Honeycrisp, Fuji, or Braeburn. You can combine different types to give the filling a balanced flavor and texture.
Yes, store-bought pie crust can be used as a convenient alternative. While homemade pie crust provides a flakier, richer texture, a high-quality store-bought crust works well and saves time.
Storage Information
STORE leftover Apple Pie at room temperature for up to 2 days. If sliced, cover and refrigerate for an additional couple of days to extend its freshness. To FREEZE, wrap the baked pie tightly in foil and place it in a freezer-safe bag for up to 3 months.
If unbaked, cover and freeze in a freezer-safe bag, then thaw before baking. Thaw in the fridge overnight before reheating. REHEAT at 350°F (175°C) for 10-15 minutes for a fresh-out-of-the-oven taste.
More Sweet Apple Creations
Classic Apple Pie Recipe
Ingredients
For the Crust
- 2 3/4 cup all-purpose flour - plus more for dusting
- 2 teaspoons 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 Apple Pie 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, and salt. Add the butter. Place in the freezer for 30 minutes. Transfer the mixture to 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 lightly floured surface and gently knead into a ball. Divide into two, then form discs and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Meanwhile, in a large skillet set over medium heat, add the butter. Once melted, add the sliced apples and toss to coat. Cook for 6-8 minutes, then add the lemon juice, sugars, cinnamon, salt, nutmeg, apple pie spice, and flour, tossing to coat. Remove from the heat and then add the vanilla. Set aside and allow to cool completely.
- Roll each round of pie dough on a well-floured surface into circles big enough to fit a 9-inch pie pan.
- 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 there is a 1/2-inch overhang. Add the filling, then place the top crust on and trim the edges to about a 1/2-inch overhang. Crimp from 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 apple filling is bubbly (you may need to tent the pie with foil about halfway 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.
The crust was golden and the apple filling tasted amazing!!
The best apple pie I have ever done!!! With that crust, that was the best! My family loved it!
That makes me so happy to hear!! Glad they loved it! Thank you!
Nothing better than the classic apple pie this time of year! Perfect for Thanksgiving!