Classic Apple Pie is a timeless dessert that feels like a warm hug on a plate. It’s made with tender, cinnamon-spiced apple slices nestled inside a flaky, buttery crust that’s golden and just the right amount of crisp. The sweet and slightly tart apples paired with fragrant spices make it a favorite for any season, especially as the weather turns cooler.
I love making this pie because the aroma fills the whole house and brings everyone to the kitchen without fail. One little trick I use is to toss the apples with a bit of lemon juice to keep them bright and fresh, which really makes the flavors pop. Baking a pie from scratch might feel like work, but for me, it’s a relaxing, satisfying way to slow down and enjoy simple ingredients.
Serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream makes it even better — the ice cream melts into the pie, creating a perfect blend of hot and cold. This pie has been a favorite at family gatherings for years, and every slice seems to bring back happy memories of holidays and lazy Sundays. I’m pretty sure it has a magical way of turning any day into a special one.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith add a nice balance to the sweet filling and hold their shape well. Honeycrisp adds sweetness and crunch. If you can’t find these, Braeburn or Fuji are good too.
Butter: Using cold, unsalted butter is key for a flaky crust. You can try shortening or a mix of butter and shortening for a tender, less buttery crust.
Spices: Cinnamon and nutmeg give warming flavor. You can add a pinch of ground cloves or ginger for a little extra depth if you like.
Flour (in filling): This helps thicken the juices from the apples as they bake. You can swap with cornstarch for a clearer filling, or tapioca starch for a chewier texture.
How Do You Make The Perfect Flaky Pie Crust?
Flaky crust comes from cold butter and careful mixing. Here’s what works best:
- Keep all ingredients cold, especially the butter and water.
- Cut the butter into the flour just until you see pea-size chunks. Don’t overwork it.
- Add ice water slowly, just enough to bring the dough together without it being wet.
- Chill the dough for at least an hour to relax the gluten and firm the butter.
- Roll gently on a floured surface, turn the dough often to keep it even, and avoid stretching.
Equipment You’ll Need
- 9-inch pie dish – perfect size for holding the filling and shaping the crust.
- Mixing bowls – a large one for dough and another for mixing apples.
- Pastry cutter or fork – helps cut butter into flour for a flaky crust.
- Rolling pin – to roll out the dough evenly without sticking.
- Sharp knife or pizza cutter – for slicing apples and cutting lattice strips.
- Pastry brush – for brushing egg wash on the crust for a golden finish.
- Cooling rack – lets the pie cool evenly without sogginess.
Flavor Variations & Add-Ins
- Add a handful of chopped walnuts or pecans to the filling for a crunchy texture contrast.
- Mix in a cup of fresh or frozen cranberries for a tart bite that brightens the pie.
- Swap some apples for pears to add a softer, sweeter flavor.
- Stir 1 teaspoon of vanilla extract or a splash of bourbon into the filling for extra warmth and depth.
Classic Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional)
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 6 to 7 cups peeled, cored, and sliced tart apples (Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
For Assembly and Serving:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling on crust)
- Vanilla ice cream or whipped cream (for serving)
How Much Time Will You Need?
This classic apple pie takes about 20 minutes to prepare, 1 hour for chilling the dough, and approximately 55-65 minutes to bake. After baking, allow the pie to cool for at least 2 hours so the filling can set properly before serving.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour, sugar (if using), and salt. Add the chilled butter cubes, cutting them into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces. Slowly add the ice water, starting with 1/4 cup, mixing gently until the dough just comes together. Add more water a tablespoon at a time if needed. Divide the dough into two equal disks, wrap them in plastic, and refrigerate for at least 1 hour.
2. Prepare the Apple Filling:
In another large bowl, toss the sliced apples with lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Mix well to coat all the apple slices evenly. Set this aside while you roll out the crust.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle and gently place it into a 9-inch pie plate. Pour the apple filling into the crust and spread it out evenly. Roll out the second dough disk into a similar size circle and cut it into about 1-inch wide strips. Arrange the strips over the apples in a lattice pattern by weaving them over and under each other. Trim any excess dough from the edges and crimp the edges to seal. Brush the top crust with the beaten egg and sprinkle with coarse sugar if you like a sparkly finish.
4. Bake the Pie:
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C). Continue baking for 40 to 50 minutes until the crust turns golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
5. Cool and Serve:
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time helps the filling set up nicely. Serve warm or at room temperature, topped with vanilla ice cream or whipped cream if desired.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but make sure to thaw and drain them well to avoid excess moisture. Pat them dry with paper towels before mixing with the sugars and spices.
How Should I Store Leftover Apple Pie?
Store leftover pie in an airtight container or cover it loosely with foil or plastic wrap. Keep it refrigerated for up to 4 days. Warm slices gently in the oven or microwave before serving.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can make the pie dough up to two days ahead, wrap it tightly in plastic, and keep it refrigerated. Let it sit at room temperature for about 10 minutes before rolling out.
What Are Good Substitutions for Butter in the Crust?
If you need to substitute butter, cold vegetable shortening or a mix of shortening and butter works well to keep the crust tender and flaky. Avoid using margarine for best texture.
