Classic Apple Pie
Classic Apple Pie is the perfect blend of sweet, tart apples wrapped in a flaky, golden crust that’s baked to perfection. The aroma of cinnamon and nutmeg fills the kitchen,…
Tip: save now, cook later.Classic Apple Pie is the perfect blend of sweet, tart apples wrapped in a flaky, golden crust that’s baked to perfection. The aroma of cinnamon and nutmeg fills the kitchen, making it feel like a cozy fall day no matter the season. Every bite offers a wonderful mix of tender fruit and buttery pastry that just feels like home.
I love making this pie when I want to impress without stressing. It’s one of those recipes where the simple ingredients really shine, and the process is almost as comforting as eating it. One tip I swear by is using a mix of apple varieties to get that perfect balance of flavor and texture — crisp and soft, sweet and a little tart.
Serving this warm with a scoop of vanilla ice cream or a dollop of whipped cream is my favorite way to enjoy it. It’s the kind of dessert that brings everyone to the table, sparking memories of family gatherings and holiday celebrations. Classic Apple Pie always feels like a warm hug, and I never get tired of making it or sharing it with those I love.
Key Ingredients & Substitutions
Apples: Using a mix of tart and sweet apples like Granny Smith and Honeycrisp adds depth. If you can’t find these, Braeburn or Pink Lady work well too.
Butter: Cold, unsalted butter is best for a flaky crust. If you want a dairy-free option, try cold coconut oil or vegetable shortening, but the texture may differ slightly.
Flour: All-purpose flour is classic for pie crust. For a gluten-free crust, you can try a gluten-free baking mix designed for pastries.
Spices: Cinnamon and nutmeg bring warmth. Feel free to adjust cinnamon amount or add a pinch of cloves or allspice for a different note.
How Can I Make the Perfect Flaky Pie Crust?
Flaky crust comes from cold ingredients and minimal handling. Here’s how I do it:
- Keep butter and water cold to prevent melting before baking.
- Work butter into flour until pea-sized chunks remain—it creates layers while baking.
- Add ice water in small amounts to help dough just come together, not too wet or sticky.
- Chill the dough for at least 1 hour before rolling—this helps relax gluten and keeps it cold.
- Roll dough gently on a floured surface to avoid sticking but don’t overwork it.
These steps help create a crust that’s tender, crisp, and beautifully golden.
Equipment You’ll Need
- 9-inch pie dish – the perfect size and shape for a classic apple pie.
- Mixing bowls – you’ll need at least two for the crust and the apple filling.
- Rolling pin – makes rolling out the dough easy and even.
- Pastry cutter or fork – helps cut butter into flour for flaky crust.
- Sharp knife or apple corer – for peeling, coring, and slicing apples neatly.
- Pastry brush – lets you apply the egg wash smoothly for a shiny crust.
- Cooling rack – to let the pie cool properly and set before slicing.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for a nice crunch that contrasts the soft apples.
- Mix in 1/4 cup raisins or dried cranberries to add a fruity sweetness and texture.
- Experiment with spices like ground ginger or allspice for a warmer, more complex flavor.
- Try swapping part of the sugar for maple syrup or honey to add a richer sweetness.
How to Make Classic Apple Pie?
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
For The Filling:
- 6 to 7 cups peeled, cored, and sliced apples (about 6 medium apples), a mix of tart and sweet (e.g., Granny Smith, Honeycrisp, Fuji)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour (to thicken filling)
- 1 tablespoon lemon juice (to prevent browning and add brightness)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes to prepare the crust and filling, plus 1 hour of chilling time for the dough. Baking time is roughly 55 to 65 minutes, and after baking, allow at least 2 hours for the pie to cool and the filling to set.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, whisk together the flour and salt. Add the cold butter pieces and work them into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits. Slowly add ice water a little at a time, mixing gently until the dough just comes together. Divide the dough into two discs, wrap each in plastic wrap, and chill them in the refrigerator for at least 1 hour.
2. Prepare the Apple Filling:
In a large bowl, toss the sliced apples with lemon juice. In a separate small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, salt, and flour. Sprinkle this mixture over the apples and toss gently to coat them well.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). Roll out one disc of dough on a lightly floured surface into a 12-inch circle. Place it carefully into a 9-inch pie dish, letting some dough hang over the edges. Pour the apple filling into the crust and spread it evenly.
4. Add the Top Crust:
Roll out the second dough disc into another 12-inch circle. You can place it whole on top or cut it into strips for a lattice look. If using a whole crust, cut several slits or holes in it to let steam escape. Trim any excess dough and crimp the edges to seal the pie tightly.
5. Apply Egg Wash and Bake:
Brush the top crust or lattice with the beaten egg for a pretty golden finish. Sprinkle coarse sugar on top, if you like. Place the pie on the lower rack of the oven and bake at 425°F (220°C) for 15 minutes. Then lower the heat to 350°F (175°C) and bake for another 40 to 50 minutes, until the crust is golden and the filling bubbles. If the edges brown too quickly, cover them with foil.
6. Cool and Serve:
Let the pie cool on a wire rack for at least 2 hours to let the filling set before slicing. Serve warm, with vanilla ice cream or whipped cream if you like. Enjoy the delicious classic apple pie with its flaky crust and warm, spiced apple filling!
Can I Use Frozen Apples for This Pie?
Yes! Just make sure to thaw and drain them well to avoid extra moisture in the filling, which can make the pie soggy. Pat them dry with paper towels before mixing with the other ingredients.
How Should I Store Leftover Apple Pie?
Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat gently before serving.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the dough discs and keep them wrapped in plastic in the fridge for up to 2 days or freeze for up to 1 month. Just thaw in the fridge before rolling out.
What’s the Best Way to Prevent a Soggy Bottom Crust?
Ensure your filling isn’t too wet by tossing apples with sugar and flour, and avoid adding extra liquid. Baking the pie on the lower oven rack helps crisp the bottom crust, and pre-chilling the dough before baking also helps.
