Classic Apple Pie is the warm, inviting dessert that feels like a big hug on a plate. It’s filled with tender, sweet-tart apples, gently spiced with cinnamon and nutmeg, all wrapped in a golden, flaky crust that’s just the right amount of buttery and crisp. The smell alone brings back so many cozy memories of family gatherings and fall days.
I love making apple pie because it’s simple yet special, and there’s something so satisfying about peeling and slicing the apples just right. I always try to use a mix of tart and sweet apples for the perfect balance of flavors. My little tip is to add a sprinkle of sugar on top of the crust before baking to give it that extra sparkle and crunch.
Serving apple pie warm with a scoop of vanilla ice cream is my absolute favorite way to enjoy it. The contrast of hot pie and cold ice cream melts in your mouth and makes every bite feel like a treat. Whether it’s for a holiday or just a weekend dessert, classic apple pie is that timeless dish everyone loves coming back to again and again.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith hold up well when baked and balance sweetness. I like mixing them with sweeter apples like Honeycrisp for extra flavor. If unavailable, Braeburn or Fuji are good substitutes.
Butter: Cold, unsalted butter is essential for a flaky crust. You can use shortening or a mix of butter and shortening if you want a more tender crust, but the flavor won’t be as rich.
Sugar: A mix of granulated and brown sugar adds sweetness and depth. Brown sugar gives a subtle caramel note. For less sugar, you can reduce it slightly, keeping in mind the apples are naturally tart.
Flour: Used both in the crust and to thicken the filling. For a gluten-free version, try a gluten-free flour mix and a thickener like tapioca starch in place of all-purpose flour.
How Do You Make the Perfect Flaky Pie Crust?
The crust is the heart of a great apple pie, so paying attention here makes all the difference.
- Keep everything cold. Use cold butter and ice water. Cold ingredients help form flaky layers.
- Don’t overwork the dough. Mix just until it holds together. Overmixing warms the butter and develops gluten, making the crust tough.
- Chill the dough. Refrigerating the dough makes it easier to roll and keeps the butter firm for flakiness.
- Roll gently. Dust your surface lightly with flour and roll the dough evenly, turning it to prevent sticking.
- Use beaten egg wash. Brushing the crust before baking gives it a lovely golden shine and helps sugar stick.
Following these tips will give you a crust that’s crisp, tender, and beautifully golden, just like the pie in the photo!
Equipment You’ll Need
- 9-inch pie plate – the perfect size for this classic apple pie and helps the crust bake evenly.
- Mixing bowls – you’ll need at least two; one for the dough and one for the apple filling.
- Rolling pin – makes rolling out the dough smooth and even, which is key for a good crust.
- Pastry cutter or fork – helps cut the cold butter into the flour easily without melting it.
- Sharp knife or pastry wheel – great for slicing apples and cutting strips if you want a lattice top.
- Baking sheet – catches any drips while baking to keep your oven clean.
- Pastry brush – perfect for brushing the egg wash on the crust for that golden finish.
Flavor Variations & Add-Ins
- Mix in some fresh or dried cranberries for a tart pop that complements the apples beautifully.
- Add a pinch of ground ginger or cloves for extra warmth and spice, especially nice in fall and winter.
- Stir in chopped nuts like walnuts or pecans for a crunchy texture contrast inside the filling.
- Try swapping apples for pears or mixing them for a little sweetness and a change in texture.
How to Make Classic Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 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 Apple Filling:
- 6 to 7 medium tart apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
For Finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar or regular granulated sugar, for sprinkling on top
- Vanilla ice cream, for serving (optional)
Time Needed:
This apple pie takes about 30 minutes to prepare, 1 hour to chill the dough, and around 1 hour to bake. Plus, allow at least 2 hours for the pie to cool and the filling to set before serving. Overall, plan for around 4 hours from start to finish, mostly hands-off during chilling and cooling time.
Step-by-Step Instructions:
1. Make the Pie Dough:
In a large bowl, mix 2 1/2 cups flour, salt, and 1 tablespoon sugar. Add the cold, cubed butter. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs with some pea-sized bits of butter.
Slowly add ice water, one tablespoon at a time, stirring lightly until the dough starts to hold together. Divide the dough into two disks, wrap each in plastic, and chill in the fridge for at least 1 hour.
2. Prepare the Filling:
In a large bowl, toss together the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Set the mixture aside while you roll out the dough.
3. Roll Out and Assemble:
On a floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick. Transfer it gently to a 9-inch pie plate, pressing into the sides.
Pour the apple filling into the crust and dot with small pieces of butter.
Roll the second dough disk into a 12-inch circle. For a lattice crust (like in the picture), cut it into 1-inch wide strips and weave them over the filling. Otherwise, cover the pie with the whole crust and cut a few slits to vent steam.
Trim excess dough and crimp the edges to seal.
4. Bake the Pie:
Brush the top crust (or lattice) with beaten egg and sprinkle with sugar.
Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then lower the heat to 350°F (175°C) and bake for another 35-45 minutes. If the crust browns too fast, cover the edges with foil.
5. Cool and Serve:
Let the pie cool for at least 2 hours to let the filling set. Serve warm, ideally with a scoop of vanilla ice cream on top for extra yum!
Alongside this Classic Apple Pie, you might love the rich flavors of our Maple Pecan Baked Brie or the festive touch of a Cranberry Walnut Cheese Log—both perfect for gatherings and celebrations.
Can I Use Frozen Pie Dough Instead of Making My Own?
Yes! Frozen pie dough works well and saves time. Just thaw it in the refrigerator overnight before rolling it out, and handle it gently to prevent sticking.
How Do I Prevent a Soggy Bottom Crust?
To avoid sogginess, make sure to roll the bottom crust evenly and chill it before adding the filling. You can also bake the crust for 10 minutes before adding the apples (blind baking) to create a barrier.
Can I Make the Pie Ahead of Time?
Absolutely! You can assemble the pie and refrigerate it for up to 24 hours before baking. Just cover it tightly and bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftover Apple Pie?
Store leftover pie covered at room temperature for up to two days, or refrigerate for up to four days. Reheat slices gently in the oven or microwave before serving.