Classic Apple Pie is the ultimate comfort dessert, filled with tender, cinnamon-spiced apples wrapped in a flaky, golden crust. The sweet and tart apples come together perfectly with just the right touch of sugar and warm spices, creating a timeless treat that feels like a hug on a plate.
I love making this pie because it fills the kitchen with that wonderful smell of baked apples and cinnamon—it’s impossible not to feel cozy and happy. One tip I always follow is to let the apples sit with the spices and sugar for a bit before baking; it really helps bring out all the flavors and keeps the filling juicy without being soggy.
My favorite way to enjoy this pie is still warm with a scoop of vanilla ice cream melting on top. It’s a classic combination that everyone seems to adore, whether it’s a holiday dinner or just a regular weekend treat. Apple pie is the kind of dessert that brings people together, and I’m always excited when someone asks for seconds!
Key Ingredients & Substitutions
Apples: Granny Smith and Honeycrisp give a great balance of tartness and sweetness. If you can’t find them, Fuji or Pink Lady work well too. Mixing apples adds depth to the flavor and texture.
Butter: Use cold unsalted butter in your crust for flakiness. You can swap for shortening or a mix of butter and shortening for a tender crust, but butter gives the best flavor.
Sugar: A combo of granulated and brown sugar adds sweetness and a bit of caramel flavor. For less sweet, lower granulated sugar or try coconut sugar as a substitute.
Spices: Cinnamon is the star here, with nutmeg adding warmth. Feel free to add a pinch of ground cloves or allspice for a spicier twist.
How Do I Make a Flaky Pie Crust Every Time?
Making a great pie crust is all about keeping ingredients cold and not overworking the dough. Here’s how I do it:
- Use cold butter and ice water, mixing everything quickly.
- When cutting in the butter, leave some pea-sized chunks; these create flakiness as they melt during baking.
- Add just enough water for the dough to hold together—not too wet.
- Chill the dough for at least an hour before rolling it out to relax the gluten and keep it firm.
- Roll dough gently on a floured surface to avoid sticking, and don’t stretch it as you fit it into the pan.
Following these tips helped me get flaky, tender crusts that hold the filling well and bake beautifully golden every time.
Equipment You’ll Need
- 9-inch pie pan – Perfect size for a classic apple pie and ensures even baking.
- Rolling pin – Makes rolling out the dough easy and smooth for a nice crust.
- Mixing bowls – You’ll need at least two: one for the dough and one for the apple filling.
- Pastry cutter or fork – Helps mix butter into flour quickly without warming it up.
- Sharp knife – For peeling, coring, and slicing apples evenly.
- Baking sheet – Place under the pie to catch drips and keep your oven clean.
- Pastry brush – For applying the egg wash that makes the crust golden and shiny.
Flavor Variations & Add-Ins
- Cheddar cheese crust – Add shredded sharp cheddar to the crust for a salty contrast that pairs surprisingly well with the sweet filling.
- Mixed fruit filling – Swap half the apples for pears or add berries to add color and a fresh twist.
- Spice it up – Add ground ginger or cardamom along with cinnamon for a more complex flavor profile.
- Nut topping – Sprinkle chopped walnuts or pecans on top of the filling before adding the crust for extra crunch.
Classic Apple Pie
Ingredients You’ll Need:
For The Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
For The Apple Filling:
- 6 to 7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
For Finishing:
- 1 egg, lightly beaten (for egg wash)
- Granulated or coarse sugar (for sprinkling)
How Much Time Will You Need?
This classic apple pie takes about 20 minutes to prepare and assemble. The dough needs to chill for at least 1 hour before rolling. Baking time is about 55 to 65 minutes. Finally, allow 2 hours to cool and let the filling set. Altogether, plan for about 4 hours including chilling and cooling time.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, mix flour, salt, and sugar. Add cold cubed butter. Use a pastry cutter or your fingers to blend butter into the flour until it looks like coarse crumbs with some pea-sized pieces. Slowly add ice water—start with 1/4 cup—and mix until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and chill in the fridge for at least an hour.
2. Prepare the Apple Filling:
In a large bowl, toss the sliced apples with lemon juice to keep them from browning. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and vanilla extract if using. Mix everything well to coat the apples evenly. Set aside and let the flavors mingle while your dough chills.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). Roll out one dough disc on a floured surface to about a 12-inch circle. Carefully transfer it to a 9-inch pie pan and gently press it into place. Add the apple filling, spreading it evenly. Roll out the second dough disc. You can either cut it into strips to make a pretty lattice top or keep it whole and cut slits for steam to escape. Place the top crust over the apples, trim excess edges, and crimp the edges to seal the pie.
4. Bake Your Pie:
Brush the entire crust with the beaten egg for a beautiful golden finish. Sprinkle some granulated or coarse sugar on top for crunch and sparkle. Bake the pie at 425°F (220°C) for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 40–50 minutes. If the crust edges brown too fast, cover them with foil or use a pie shield.
5. Cool and Serve:
Let the pie cool on a wire rack for at least 2 hours so the filling can set properly. Serve warm or at room temperature, and if you like, add a scoop of vanilla ice cream on the side for extra yum.
Can I Use Frozen Apples for the Filling?
Yes, you can! Just thaw them completely and drain any excess liquid before mixing with the sugar and spices to avoid a soggy pie.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the crust dough up to 2 days in advance and keep it wrapped tightly in the fridge. Let it sit at room temperature for about 10 minutes before rolling out.
How Should I Store Leftover Apple Pie?
Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the oven to keep the crust crisp.
What’s the Best Way to Prevent a Soggy Bottom Crust?
Make sure to toss the apples with lemon juice and sugar, and sprinkle the thickening flour evenly to absorb excess moisture. Pre-chilling the crust before adding filling also helps keep it crisp.
