Classic Apple Pie Recipe

A timeless American dessert, Classic Apple Pie captures the essence of comfort and tradition with every bite. It features tender, cinnamon-spiced apples wrapped in a flaky, buttery crust, baked to golden perfection.

Whether you’re celebrating a holiday or just craving something nostalgic, this pie is a warm invitation to gather around the table.

Ingredients

For the pie crust (makes top and bottom crust):

• 2½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tablespoons ice water

For the filling:

• 6–7 cups peeled and sliced apples (a mix of Granny Smith and Honeycrisp works best)

• ¾ cup granulated sugar

• ¼ cup light brown sugar

• 2 tablespoons all-purpose flour

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

For the top:

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional)

Instructions

1. Prepare the crust

In a large bowl, whisk together flour, salt, and sugar. Add the cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.

Drizzle in ice water, one tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.

2. Make the apple filling

In a large bowl, combine the sliced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss well to coat and let sit for 10–15 minutes to draw out the juices.

3. Roll out the crust

Preheat the oven to 425°F (220°C). Roll out one dough disc on a lightly floured surface to fit a 9-inch pie dish. Gently place the crust in the dish, letting the excess hang over the edge. Pour in the apple filling, including any juices.

Roll out the second disc and cut into strips for a lattice top, or leave it whole and cut slits for steam. Trim excess dough, crimp the edges, and brush the top with egg wash. Sprinkle with coarse sugar if desired.

4. Bake

Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 35–40 minutes, until the crust is golden and the filling is bubbling. If the crust begins to over-brown, tent with foil.

5. Cool

Allow the pie to cool for at least 2 hours before slicing to let the filling set.

Cooking Tips

• Use a mix of apples for flavor and texture contrast—Granny Smith for tartness and Honeycrisp or Fuji for sweetness.

• Chill the dough thoroughly to prevent shrinking and achieve that flaky texture.

• Avoid a soggy bottom by preheating a baking sheet in the oven and placing the pie directly on it when baking.

• Let the filling rest before adding to the crust; this helps release juices that would otherwise cause the crust to get too wet.

• Don’t skip the lemon juice—it brightens the filling and balances the sweetness.

Serving Suggestions

• Serve warm or at room temperature with:

  • A generous scoop of vanilla ice cream

  • A drizzle of warm caramel sauce

  • A dollop of whipped cream

  • A dusting of powdered sugar for presentation

• Enjoy it solo with hot coffee or cider for a cozy treat

• Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days—reheat gently before serving for best texture

This classic apple pie offers all the buttery, flaky crust and spiced, syrupy apple filling you could ask for—deliciously simple, undeniably nostalgic, and always a crowd-pleaser.