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There’s nothing quite like the warm, cinnamon-scented aroma of a homemade Apple Pie baking in the oven on a crisp fall afternoon. I remember the first time I made Apple Pie from scratch—it was for a family gathering, and everyone raved about how it tasted just like grandma’s. That classic Apple Pie with its flaky crust and tender, spiced apples has become my go-to dessert for holidays and cozy nights in. If you’re looking to create your own delicious Apple Pie, you’re in the right place; I’ve perfected this recipe over the years to make it easy and foolproof.
What I love most about this Apple Pie is how it brings people together, evoking memories of simpler times. Whether you’re a baking novice or a seasoned pro, this Apple Pie recipe will guide you step by step. Let’s dive in and get you on your way to baking the best Apple Pie you’ve ever tasted. I’ve even included tips to make your Apple Pie shine, drawing from my own kitchen adventures.
In my experience, the key to an unforgettable Apple Pie lies in fresh ingredients and a bit of patience. So, roll up your sleeves, and let’s make this Apple Pie together—it’s easier than you think, and the results are worth every minute.
Key Takeaways:
- This Apple Pie delivers classic comfort with a buttery crust and spiced apple filling that’s perfect for any occasion.
- Prep and bake in under two hours, making it a convenient dessert even on busy weeknights.
- The warm cinnamon and apple flavors create a sweet-tart balance that’s irresistibly delicious.
- Chill your dough for 30 minutes to ensure a flaky Apple Pie crust every time.
- Store leftovers covered at room temperature for up to two days or refrigerate for longer freshness.
Why You’ll Adore This Apple Pie
Timeless Comfort Food: Nothing beats the nostalgic hug of a warm slice of Apple Pie straight from the oven. It’s the kind of dessert that makes you feel at home, no matter where you are. In my kitchen, this Apple Pie has become a staple for fall gatherings, always drawing smiles and seconds.
Simple Yet Impressive: You’ll love how straightforward this recipe is— no fancy equipment needed. Yet, it turns out looking and tasting like something from a bakery. I’ve shared this Apple Pie with friends who swear it’s the best they’ve had, and it always boosts my confidence in the kitchen.
Versatile for Any Season: While Apple Pie screams autumn, its fresh flavors shine year-round with seasonal tweaks. Pair it with ice cream in summer or whipped cream in winter for endless enjoyment. What I find interesting is how this Apple Pie adapts so effortlessly to your mood.
Family-Friendly Fun: Baking Apple Pie together is a joyful activity that kids adore, from peeling apples to crimping the crust. It’s not just about the end result; it’s the memories you create. Let’s be honest, who wouldn’t love diving into this delightful Apple Pie with loved ones?
Essential Ingredients for Apple Pie
Fresh Apples: The star of your Apple Pie, choose a mix of Granny Smith and Honeycrisp for the perfect tart-sweet balance. They hold up well during baking, releasing just enough juice to keep the filling moist without sogginess. In my experience, about six medium apples provide the ideal amount for a standard pie, ensuring every bite bursts with flavor. This choice elevates your homemade Apple Pie to bakery-quality.
Butter for the Crust: Cold, unsalted butter is crucial for that flaky texture we all crave in Apple Pie. It creates steam pockets as it bakes, giving the crust its signature lightness. I’ve tried shortening, but butter wins for its rich taste that complements the apples beautifully. Use it cubed and chilled to avoid a tough dough.
Cinnamon and Spices: Ground cinnamon, nutmeg, and a pinch of cloves add warmth and depth to the Apple Pie filling. These spices enhance the natural apple sweetness without overpowering it. Toss them with sugar and the sliced apples for even distribution, and you’ll notice how they transform a simple fruit pie into something extraordinary. For the best Apple Pie, don’t skimp on fresh-ground spices if possible.
How to Make Apple Pie
Prepare the Pie Crust
Start by combining flour, salt, and cold butter in a food processor or bowl until it resembles coarse crumbs—this is the base for your Apple Pie crust. Add ice water gradually while mixing until the dough just comes together; don’t overwork it, or you’ll end up with a tough crust. Divide into two discs, wrap in plastic, and chill for at least 30 minutes. In my experience, this step is key to a tender, flaky Apple Pie that impresses everyone. Roll out one disc on a floured surface to fit your 9-inch pie plate, gently pressing it in.
Make the Apple Filling
Peel, core, and slice your apples into thin wedges, tossing them with lemon juice to prevent browning—the scent alone will make your kitchen feel cozy. In a bowl, mix the slices with sugar, cinnamon, nutmeg, and a tablespoon of flour to thicken the juices as it bakes. Let the mixture sit for 10 minutes so the flavors meld; you’ll see the apples glisten beautifully. This filling is what makes your Apple Pie so juicy and aromatic, with just the right spice kick.
Assemble and Bake the Apple Pie
Pour the apple filling into the bottom crust, dotting with butter for extra richness, then top with the second rolled-out crust, sealing and crimping the edges for that classic look. Cut vents in the top to let steam escape, preventing a soggy Apple Pie. Brush with egg wash for a golden shine and bake at 375°F for 45-50 minutes until the crust is crisp and the filling bubbles. The house will fill with an irresistible Apple Pie aroma—serve warm for the best experience. For a fun twist, check out our snickerdoodle cookies recipe to pair alongside.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the Filling:
- 6 medium apples (mix of Granny Smith and Honeycrisp), peeled and sliced
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (optional, for topping)
This makes one 9-inch Apple Pie, serving 8.
Apple Pie Instructions
- Prepare the crust dough as described, chill for 30 minutes.
- Preheat oven to 375°F. Roll out bottom crust and fit into pie plate.
- Mix apple filling ingredients, let sit 10 minutes, then add to crust. Dot with butter.
- Top with second crust, seal edges, vent, and brush with egg wash. Sprinkle sugar if desired.
- Bake 45-50 minutes until golden. Cool before serving.
Pro Tips for the Best Apple Pie
Chill Everything: Keep your butter and water ice-cold for a superior flaky crust in your Apple Pie— it prevents gluten from developing too much.
Apple Variety Matters: Use a blend of tart and sweet apples to balance flavors and ensure the filling isn’t too watery in your Apple Pie.
Prevent Soggy Bottom: Bake on the lowest oven rack and consider a cornstarch slurry if your apples are extra juicy for a perfect Apple Pie every time.
You Must Know
- Apple Pie crust benefits from minimal handling to stay tender and flaky.
- Freshly ground spices intensify the warm flavors in the Apple Pie filling.
- A 9-inch pie plate is standard, but deep-dish works for extra filling.
- Let the baked Apple Pie cool for at least 2 hours to set properly.
How to Store Apple Pie
Once cooled, cover your Apple Pie loosely with foil and store at room temperature for up to two days—it’s best enjoyed fresh. For longer storage, refrigerate in an airtight container for up to five days; the crust might soften slightly but reheats beautifully. To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave briefly, restoring that just-baked Apple Pie magic.
Customizing Your Apple Pie
Swap in pears or add cranberries for a seasonal twist on your Apple Pie, keeping the spice ratios the same for balance. If you’re gluten-free, try our best moist banana bread recipe base adapted with a GF flour blend here. For vegan, use plant-based butter and a flax egg wash. These tweaks make your Apple Pie endlessly adaptable without losing its charm.
What to Serve with Apple Pie
A scoop of vanilla ice cream is the classic match, melting into the warm Apple Pie for creamy contrast. For a lighter option, try whipped cream or Greek yogurt with a honey drizzle. Pair with sharp cheddar slices for a savory twist, or serve alongside pumpkin bread from our site. Don’t forget a hot cider or coffee to round out the cozy meal—it’s pure fall bliss.
Best Recipe for Apple Pie
This classic recipe has a double crust, a cooked filling for the best texture and flavor, and is super easy to make from scratch.
Timing
Recipe Details
Ingredients
- 01 1 homemade double pie crust ((2 sheets of pie dough))
- 02 1/4 teaspoon lemon zest
- 03 2 tablespoons lemon juice ((from half a lemon))
- 04 5 pounds apples ((before peeling and coring))
- 05 3/4 cup brown sugar ((packed))
- 06 3/4 cup granulated sugar
- 07 5 tablespoons all purpose flour
- 08 1/4 teaspoon kosher salt
- 09 1 1/2 teaspoons cinnamon
- 10 3/4 teaspoon nutmeg
- 11 1/2 teaspoon cardamom ((optional))
- 12 1 teaspoon vanilla
- 13 1 tablespoon milk ((for brushing on pie))
- 14 1 tablespoon beaten egg ((optional, for brushing on pie))
- 15 1 tablespoon raw sugar ((for topping pie))
Instructions
Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Gala, and Golden Delicious.
Make the filling: Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.
Add the juice from half the lemon to the skillet, about 2 tablespoons.
Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don't get brown; I peel one apple, then stop and slice it, add it to the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir it together gently so you don't break all the apples.
Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don't walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly.
Remove the pan from heat and stir in 1 teaspoon vanilla.
Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
Roll out your pie dough and place in a deep 9 inch pie dish, with the excess hanging over the edges. See my pie crust post for lots of photos and details.
Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don't forget to scrape in every last bit of the gooey filling.
Top your pie with the other pie crust. Follow this recipe for How to Make a Lattice Pie Crust, if you like. It's so pretty and not as hard as you think. You can also just toss the crust on whole. It's going to taste delicious either way! See my pie crust recipe for details on topping with a whole crust.
Fold the edges in and crimp however you like. If you didn't do a lattice, make sure to vent your pie by poking the top a few times with a sharp knife.
Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it's really hot.
Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making my homemade pie crust. You can just use milk if you don't have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos.
Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
Don't forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
Once the pie is completely cool, slice and serve! My husband Eric considers it a crime to serve this without vanilla ice cream, and I tend to agree. Treat yoself right. Add in some caramel sauce for a really decadent treat!
Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Apple Pie
Can I make Apple Pie ahead of time?
Yes, assemble your Apple Pie up to a day in advance and refrigerate unbaked, or bake fully and store as directed. This saves time on serving day without sacrificing quality. Just add 5-10 minutes to baking if it’s cold from the fridge.
How long does Apple Pie last in the fridge?
Baked Apple Pie keeps well in the fridge for up to five days when covered tightly. Reheat individual slices to refresh the texture. Freezing works too, for up to three months—thaw overnight before enjoying.
What’s the best apple for Apple Pie?
Granny Smith for tartness and Honeycrisp for sweetness make the ideal combo in Apple Pie. Avoid varieties that turn mushy, like Red Delicious. This mix ensures a firm, flavorful filling.
Can I use store-bought crust for Apple Pie?
Absolutely, store-bought works great for quick Apple Pie— just blind bake the bottom for crispness. It saves time while still delivering delicious results. I’ve used it for weeknight bakes with no regrets.
How do I know when Apple Pie is done baking?
Look for a golden crust and bubbling filling through the vents; the apples should be tender when tested with a knife. Total time is about 45-50 minutes at 375°F. Cooling helps the Apple Pie set fully.
Why is my Apple Pie crust tough?
Overworking the dough or warm ingredients often cause toughness—keep everything cold. Next time, chill midway if needed for tender Apple Pie crust. Practice makes perfect!
Can I freeze unbaked Apple Pie?
Yes, wrap tightly and freeze for up to three months; bake from frozen, adding time. It’s a smart way to prep ahead for holidays. Your Apple Pie will taste just as fresh.
Is Apple Pie gluten-free possible?
With a GF flour blend like almond or oat-based, yes—adjust liquid as needed. For inspiration, see our fudgy chewy brookies recipe for GF tips adaptable here. It bakes up wonderfully.
Final Thoughts
From the flaky crust to the spiced apple goodness, this Apple Pie recipe has everything you need for a showstopping dessert that feels like home. I’ve baked it countless times, and it never fails to delight—now it’s your turn to experience the joy. Grab those apples and give it a whirl; you won’t regret making this delicious Apple Pie. Share your results in the comments—I’d love to hear how it turned out!