Classic Apple Pie is the perfect mix of sweet and tart with tender, cinnamon-spiced apples nestled in a flaky, buttery crust. It’s one of those timeless desserts that feels like a warm hug on a plate, with its golden brown top and soft juicy filling that makes your kitchen smell amazing.
I love making this pie because it always brings back memories of family gatherings and cozy fall afternoons. One of my favorite tricks is to add a little splash of lemon juice to the apples to keep them fresh and bright, and a sprinkle of nutmeg for an extra layer of warmth. It’s simple but so satisfying to see everyone’s faces light up when you slice into it.
Serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream makes it even better. I often find myself sneaking bites even before the pie cools down! Whether it’s for a holiday, a weekend treat, or just because, Classic Apple Pie is a dish that always feels like home.
Key Ingredients & Substitutions
Apples: The star of this pie! I like mixing tart Granny Smith with sweeter Honeycrisp for perfect balance. If you don’t have these, Fuji or Pink Lady work well too. Just avoid very soft apples like McIntosh.
Butter: Use cold unsalted butter for the best flaky crust. You can swap half of it with chilled vegetable shortening if you want a lighter texture.
Spices: Cinnamon and nutmeg add warm flavor. If you’re out of nutmeg, a pinch of allspice or cloves can be a nice twist.
Lemon juice: This brightens the apple filling and stops browning. You can skip it, but the flavor shines more with it.
How Do You Make the Flakiest Pie Crust?
Flaky crust is all about keeping your butter cold and not overworking the dough.
- Mix chilled butter into the flour until you see pea-sized bits. These pockets create flakiness as the butter melts while baking.
- Add just enough ice water to bring the dough together. Too much water makes the crust tough.
- Chill the dough before rolling it out. This firms up the butter again and relaxes the gluten for a tender crust.
- Roll gently on a floured surface, avoiding stretching the dough.
Remember, handling the dough lightly and keeping everything cool is key to a crust that’s flaky and crisp!
Equipment You’ll Need
- 9-inch pie plate – perfect size to hold the filling and shape the crust evenly.
- Mixing bowls – for combining your dough and filling ingredients easily.
- Pastry blender or fork – helps cut the butter into the flour for a flaky crust.
- Rolling pin – lets you roll out the dough to an even thickness without tearing.
- Baking sheet – placed under the pie to catch drips and keep your oven clean.
- Pastry brush – for brushing the top crust with egg wash to get a golden, shiny finish.
Flavor Variations & Add-Ins
- Add a handful of chopped walnuts or pecans for a nice crunch inside the filling.
- Mix in 1/2 teaspoon ground ginger or cardamom instead of nutmeg for a unique spice twist.
- Stir 1/2 cup dried cranberries or raisins into the apples for a sweet burst of flavor.
- Replace half the apples with pears for a softer, mellow fruit taste that pairs well with cinnamon.
Classic Apple Pie
Ingredients You’ll Need:
For the Pie Dough:
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 6 to 7 medium apples (about 3 pounds), peeled, cored, and sliced (preferably a mix of Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour (to thicken filling)
- 1 tablespoon lemon juice
For the Topping:
- 1 egg, beaten (for egg wash)
- Granulated sugar for sprinkling
How Much Time Will You Need?
This apple pie takes about 20 minutes to prepare the dough and filling, plus 1 hour or more chilling time for the dough. Baking takes around 1 hour, and it’s best to cool the pie for at least 2 hours before serving. Overall, plan for roughly 3.5 hours from start to finish, most of which is hands-off time.
Step-by-Step Instructions:
1. Prepare the Pie Dough:
In a large bowl, whisk together the flour, salt, and sugar. Add the chilled, cubed butter. Using a pastry blender or your fingers, mix until the mixture looks like coarse crumbs with some pea-sized butter bits. Slowly add ice water, starting with 1/4 cup, and gently mix with a fork until the dough holds together but isn’t sticky. Add more water by tablespoon if needed. Divide the dough into two equal disks, wrap them in plastic wrap, and chill in the fridge for at least 1 hour (up to 2 days).
2. Make the Filling:
In a large bowl, toss the sliced apples with lemon juice. Add granulated sugar, brown sugar, cinnamon, nutmeg, and flour. Toss gently until the apples are evenly coated. Let the mixture sit while you roll out the dough.
3. Roll Out the Dough:
On a floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie plate. Avoid stretching the dough.
4. Assemble the Pie:
Pour the apple filling into the crust, packing it slightly but not too tight. Roll the second dough disk into a 12-inch circle. You can cut it into strips to make a lattice top or place it whole for a double crust pie with slits to vent steam. Trim extra dough to about 1 inch beyond the pie plate edge and fold it under, then crimp the edges with fingers or a fork.
5. Apply Egg Wash and Sugar:
Brush the top crust with beaten egg for a golden finish. Sprinkle granulated sugar evenly over the top.
6. Bake the Pie:
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet and bake for 20 minutes. Lower the oven temperature to 350°F (175°C) and bake for another 40-50 minutes or until the crust is golden and the filling bubbles. If the crust edges brown too quickly, cover them with foil.
7. Cool and Serve:
Remove the pie from the oven and let it cool on a rack for at least 2 hours to let the filling set. Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before using. This helps prevent a soggy crust and watery filling.
How Do I Store Leftover Apple Pie?
Store leftover pie in an airtight container or cover it with foil and keep it in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven before serving.
Can I Make the Pie Dough Ahead of Time?
Absolutely! You can prepare the pie dough up to 2 days in advance and keep it wrapped in the fridge. Just let it sit at room temperature for a few minutes before rolling out.
What Should I Do If the Pie Crust Browns Too Quickly?
Cover the edges of the crust with foil or use a pie crust shield halfway through baking. This prevents over-browning while the filling finishes cooking.
