This apple pie is a timeless favorite for good reason. It’s packed with tender, juicy apples layered with warm spices and encased in a golden, crisp crust. You’ll love how simple the process is, yet the result feels like something special. It’s the kind of dessert that brings people together, sparks memories, and guarantees compliments. Best of all, it uses accessible ingredients and baking methods, so both beginners and seasoned bakers can make it with ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter (cold and cubed)
Salt
Granulated sugar
Ice water
Apples (Granny Smith, Honeycrisp, or a mix)
Lemon juice
Brown sugar
Ground cinnamon
Ground nutmeg
Cornstarch
Egg (for egg wash)
Coarse sugar (optional, for topping)
Directions
Prepare the crust: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide the dough in two, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
Make the apple filling: Peel, core, and slice the apples. In a large bowl, toss the slices with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
Assemble the pie: Roll out one disc of dough and place it in a 9-inch pie dish. Fill with the apple mixture, mounding slightly in the center. Dot the top with small cubes of butter if desired. Roll out the second dough disc and place over the filling. Trim and crimp the edges, then cut small slits in the top for steam to escape.
Brush and bake: Preheat oven to 425°F (220°C). Brush the top crust with beaten egg and sprinkle with coarse sugar if using. Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.
Cool before serving: Let the pie cool for at least 2 hours before slicing. This helps the filling set for clean slices.
Servings and timing
This apple pie serves 8 people. Preparation time: 30 minutes Chill time: 1 hour Baking time: 45–55 minutes Cooling time: 2 hours Total time: approximately 3 hours and 30 minutes
Variations
Dutch Apple Pie: Swap the top crust with a streusel topping made of flour, butter, and brown sugar.
Caramel Apple Pie: Add a drizzle of caramel sauce over the apples before placing the top crust.
Apple Cranberry Pie: Add a cup of fresh or dried cranberries to the filling for a tart twist.
Gluten-Free Version: Use a gluten-free flour blend in place of regular flour for the crust.
Vegan Option: Substitute vegan butter for dairy butter and use a plant-based milk instead of egg for the wash.
Storage/Reheating
Store leftover apple pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, place slices in a 300°F (150°C) oven for 10–15 minutes or microwave for 20–30 seconds. For a crisp crust, the oven is preferred.
FAQs
How do I prevent a soggy bottom crust?
Blind baking the bottom crust or sprinkling a little flour or breadcrumbs before adding the filling can help absorb excess moisture and prevent sogginess.
What are the best apples for apple pie?
A mix of sweet and tart apples like Granny Smith and Honeycrisp offers the best flavor and texture balance.
Can I make the pie crust ahead of time?
Yes, pie dough can be made and refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge before using.
Should I peel the apples?
Peeling is recommended for a smoother filling texture, but you can leave the skins on if you prefer a more rustic pie.
How do I know when the pie is done?
The crust should be golden brown and the filling visibly bubbling through the slits in the top crust.
Can I freeze apple pie?
Yes. You can freeze the unbaked pie for up to 3 months. Bake from frozen at 425°F, adding an extra 15–20 minutes to the baking time.
Why is my filling runny?
The filling may be runny if the pie wasn’t baked long enough or didn’t cool before slicing. Cornstarch helps thicken it during baking.
What’s the purpose of the egg wash?
An egg wash gives the crust a glossy, golden finish and helps sugar stick to the surface.
Can I use store-bought crust?
Yes, store-bought pie crust is a convenient option and can still yield a delicious pie.
How long should the pie cool before slicing?
Let the pie cool for at least 2 hours to allow the filling to set properly. This ensures neat slices and prevents runny filling.
Conclusion
This apple pie is a celebration of everything that makes classic desserts so comforting. With its perfect balance of sweet and tart apples, warm spices, and a buttery, flaky crust, it’s a recipe you’ll return to again and again. Whether you serve it plain, with ice cream, or a drizzle of caramel, one thing’s certain—it never disappoints.
A classic homemade apple pie with a flaky, buttery crust and a warm cinnamon-spiced apple filling. Perfect for holidays or any time you crave a cozy dessert.
Ingredients
2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 tsp salt
1 tbsp granulated sugar
6–8 tbsp ice water
6–7 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix)
1 tbsp lemon juice
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp cornstarch
1 egg (for egg wash)
1 tbsp coarse sugar (optional, for topping)
Instructions
In a large bowl, combine flour, salt, and granulated sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing just until the dough comes together. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Peel, core, and slice apples. In a large bowl, toss with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until well coated.
Roll out one dough disc and fit into a 9-inch pie dish. Fill with apple mixture, mounding slightly in the center.
Roll out the second dough disc and place over the filling. Trim and crimp edges, and cut slits in the top for steam to escape.
Preheat oven to 425°F (220°C). Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.
Let pie cool for at least 2 hours before slicing and serving.
Notes
Use a mix of sweet and tart apples for best flavor and texture.To prevent a soggy bottom crust, sprinkle flour or breadcrumbs before adding filling.For a glossy finish, don’t skip the egg wash.Let the pie cool completely to ensure the filling sets properly.Can be stored at room temperature for 2 days or refrigerated for up to 5 days.
