Classic Apple Pie is the perfect treat that feels like a warm hug from the inside. It’s packed with tender, cinnamon-spiced apples wrapped in a flaky, buttery crust that golden-bakes to perfection. Every bite offers that wonderful mix of sweet and tangy apple goodness with just the right touch of spice.
I love making this pie because the smell of apples and cinnamon filling the house always brings back memories of cozy family gatherings. My favorite part is peeling and slicing the apples—it feels almost like a little ritual before all the deliciousness comes together. I usually add a splash of lemon juice to keep the apples fresh and a sprinkle of sugar to sweeten things up just right.
When it comes to serving, nothing beats a warm slice of this apple pie with a scoop of vanilla ice cream on top. It’s simple, classic, and always a hit whether you’re sharing it with friends or just enjoying a quiet moment. This pie isn’t just dessert—it’s a little piece of comfort you can make anytime.
Key Ingredients & Substitutions
Apples: Using a mix of tart and sweet apples like Granny Smith and Honeycrisp keeps the flavor balanced. If you can’t find these, Fuji or Braeburn work well too. Just avoid very soft apples that turn mushy.
Butter for crust: Cold, unsalted butter is best for a flaky crust. You can substitute part of it with shortening for a tenderier crust or use a vegan butter if you want a dairy-free option.
Lemon juice: Just a splash brightens the apple filling and prevents browning. If you don’t have fresh lemon, a little bottled lemon juice is fine.
Sugars: Combining granulated and brown sugar adds depth. Brown sugar gives a slight molasses note. Feel free to adjust sweetness to your taste or try coconut sugar for a different twist.
Flour in filling: Adds thickness to the juicy apples. You could swap this with cornstarch or arrowroot powder if you want a clearer filling.
How Do You Make a Flaky, Golden Pie Crust?
Making the crust flaky is all about handling the butter and dough gently and cold. Here’s what helps:
- Keep everything cold, including your flour and butter. Chill your mixing bowl and tools if possible.
- Cut butter into flour until you see pea-sized chunks. These pockets melt in the oven and create flakiness.
- Add ice water slowly and just enough to hold dough together. Don’t overmix; the dough should be crumbly but hold when pressed.
- Chill the dough before rolling it out. This helps relax gluten and solidify fats, preventing shrinkage and toughness.
- Roll dough evenly on a floured surface, lifting carefully to avoid ripping.
- Brush the top crust with egg wash for a nice golden color and shine.
Equipment You’ll Need
- 9-inch pie dish – the perfect size for a classic apple pie and easy to handle.
- Rolling pin – helps you roll out the dough evenly for a thin, flaky crust.
- Mixing bowls – you’ll need a few for making the dough and mixing the apple filling.
- Pastry cutter or fork – makes cutting cold butter into flour easier and faster.
- Sharp knife or apple peeler – for peeling, coring, and slicing apples neatly.
- Baking sheet – to place under the pie and catch any drips during baking.
- Pastry brush – for applying the egg wash to get a golden, shiny crust.
Flavor Variations & Add-Ins
- Try adding a handful of chopped walnuts or pecans for a crunchy texture inside the filling.
- Mix in 1 teaspoon ground ginger or allspice to spice up the flavor beyond cinnamon and nutmeg.
- Swap some apples for sliced pears to add sweetness and a juicy twist.
- Dot the filling with small cubes of sharp cheddar cheese before adding the top crust for a classic sweet and savory combo.
Classic Apple Pie
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 to 1/2 cup ice water
For The Filling:
- 6 to 7 medium-sized apples (a mix of tart and sweet such as Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour (to thicken filling)
For Topping:
- 1 egg, for egg wash
- 1 tablespoon milk or water (to mix with egg for wash)
- Vanilla ice cream (optional, for serving)
How Much Time Will You Need?
This apple pie takes about 20 minutes to prepare the dough and filling, then at least 1 hour chilling time for the dough, plus 55-65 minutes of baking. Allow about 2 hours of cooling time to let the filling set properly before serving. Overall, plan for about 4 hours from start to finish to enjoy a perfect pie.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a big bowl, whisk together flour, salt, and sugar. Add the cold butter cubes. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with small pea-sized chunks of butter inside. Slowly add ice water, a little at a time, mixing gently until the dough just starts to come together. Don’t overwork it! Split the dough into two disks, wrap each in plastic wrap, and chill in the fridge for at least one hour.
2. Prepare the Apple Filling:
While the dough chills, peel, core, and thinly slice the apples. Toss them in a large bowl with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, and flour. Mix gently to coat all the apple slices evenly.
3. Assemble and Bake 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. Carefully place it in a 9-inch pie dish, letting the edges hang over. Pour the apple filling into the crust, piling it slightly in the middle. Roll out the second dough disk. You can either cut it into strips to weave a lattice top or lay it whole and cut slits for steam to escape. Place it over the filling and trim extra dough. Crimp the edges to seal. Beat the egg with milk or water, then brush the top crust to give it a beautiful golden shine. Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 425°F, then lower the oven to 350°F (175°C) and bake for another 35 to 45 minutes, until the crust is golden brown and the filling bubbles. If the edges brown too quickly, cover them with foil.
4. Cool and Serve:
Let the pie cool on a rack for at least 2 hours to allow the filling to set. Serve warm or room temperature, and if you like, add a scoop of vanilla ice cream on top for an extra special treat.
Can I Use Frozen Pie Crust Instead of Making My Own?
Yes, using store-bought frozen pie crust is a great time-saver! Just make sure to thaw it according to the package instructions before assembling your pie to avoid soggy crust or tearing.
How Do I Prevent a Soggy Bottom Crust?
To avoid sogginess, make sure your filling isn’t too watery by tossing apples with sugar and flour. You can also bake the crust for 10 minutes before adding the filling (blind baking) or place a baking sheet on a lower rack to improve even heat distribution.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie assembly the day before baking, then cover and refrigerate it. When ready to bake, bring it to room temperature for about 30 minutes before putting it in the oven for best results.
What’s the Best Way to Store Leftover Apple Pie?
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze tightly wrapped for up to 3 months. Reheat gently in the oven before serving.