Classic Apple Pie Recipe

A slice of apple pie with vanilla on a plate.

5 from 14 votes

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.

Prep Time2

Cook Time40

Total Time2 40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 462kcal

Author: Andrea

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.

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!

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.

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