Apple Pie Recipe

I’ve always found that making an apple pie is about balancing flavors and textures just right. Choosing the right apples, spicing them perfectly, and crafting a flaky crust can seem intimidating, but it’s worth the effort. There’s a trick to getting that golden finish and avoiding a soggy bottom that I’ve learned over time. If you’re curious about how to make a pie that’s both classic and impressive, I’ve got some insights to share.

Recipe

This is the apple pie recipe that will ruin all others for you—trust me, I’ve made it more times than I can count, and it’s downright perfection. The secret? A flaky, buttery crust that shatters with every bite and a filling that’s the perfect balance of sweet, tart, and spiced.

I use a mix of Granny Smith and Honeycrisp apples because they hold their shape and deliver that irresistible contrast of tanginess and sweetness. Add a pinch of cinnamon, a hint of nutmeg, and a splash of fresh lemon juice to brighten it all up, and you’ve got a pie that smells like heaven and tastes even better.

Whether it’s for a holiday table or just a cozy Sunday afternoon, this recipe is foolproof and absolutely worth the effort. Your kitchen is about to smell like warmth, comfort, and pure joy—let’s get baking!

Ingredients

When crafting the perfect apple pie, the right ingredients are vital for achieving that iconic balance of sweet, tangy, and flaky. Freshness matters, especially with the apples, and a few key additions can elevate your pie from good to extraordinary. Here’s what you’ll need:

• Apples (6 medium-sized): Opt for a mix of tart (like Granny Smith) and sweet (like Honeycrisp) varieties for depth of flavor. Fresh, crisp apples hold their shape better during baking.
• Granulated Sugar (3/4 cup): Essential for sweetness and caramelization. You can adjust slightly based on your apple variety.
• Brown Sugar (1/4 cup): Adds a rich, molasses-like depth. Swap for more granulated sugar if needed, but brown sugar is worth it.
• Unsalted Butter (2 tablespoons): For sautéing the apples. Always use unsalted to control the saltiness.
• Ground Cinnamon (1 teaspoon): The classic spice for apple pie. Freshly ground cinnamon offers a more vibrant flavor.
• Nutmeg (1/4 teaspoon): Adds warmth and complexity. Freshly grated nutmeg is a game-changer.
• Salt (1/4 teaspoon): Enhances all the flavors—don’t skip it!
• Lemon Juice (1 tablespoon): Brightens the filling and prevents browning. Freshly squeezed is ideal.
• Cornstarch (3 tablespoons): Thickens the filling perfectly. Arrowroot powder can be a substitute.
• Pie Crust (2 sheets): Homemade is best for flakiness, but store-bought works in a pinch. Verify it’s chilled before use.
• Egg (1, beaten): For the egg wash, giving the crust that golden, glossy finish. Milk can be a substitute, but egg yields the best result.

Pro tip: Don’t skimp on the spices—they’re the soul of the pie. And always taste your apple mixture before baking to adjust sweetness or tartness to your preference. With these ingredients, your apple pie will be a showstopper every time.

How to Make the Best Classic Apple Pie Recipe

– Bake the Pie: Preheat your oven to 375°F (190°C). Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden, shiny finish. Sprinkle with coarse sugar if desired.

Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. *Flexibility:* If the crust starts to brown too quickly, cover the edges with foil.

– Cool Before Serving: Let the pie cool on a wire rack for at least 2 hours. This allows the filling to set and makes slicing easier.

*Pro tip:* Resist the urge to cut into it right away—the flavors develop as it cools.

– Store and Enjoy: Serve warm or at room temperature. Store leftovers at room temperature for up to 2 days or in the fridge for up to 5 days.

*Time-saving trick:* Make the dough and filling a day ahead, then assemble and bake the next day.

*Watch out:* Don’t skip cooling time—slicing too soon can result in a messy pie.

Chef Tips

Although baking a classic apple pie might seem straightforward, I’ve picked up a few tricks over the years that can make a difference.

For baking techniques, I always blind-bake the crust to prevent sogginess and brush it with egg wash for a golden finish.

For flavor pairings, I mix tart and sweet apples, add a pinch of cinnamon or nutmeg, and sometimes a splash of lemon juice to brighten the filling.

Nutrition

Nutritional information can vary based on the specific ingredients and portion sizes used in making apple pie. Below is an approximate breakdown per serving:

What You’ll Love About This Recipe

You’ll love how simple and delicious this apple pie recipe is, perfect for any occasion.

Effortless preparation makes it great for beginners, while classic flavors bring a comforting taste to your table.

Customizable toppings let you make it your own, ensuring everyone enjoys a slice of perfection.

Recipe Card

This classic Apple Pie recipe features a flaky, buttery crust and a sweet, spiced apple filling, perfect for any occasion. It’s a timeless dessert that brings comfort and warmth to every bite.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cold and cubed
• ¼ to ½ cup ice water

For the filling:

• 6-8 medium apples, peeled, cored, and thinly sliced
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice

Instructions:

1. In a large bowl, combine flour, salt, and sugar for the crust. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
2. Preheat oven to 375°F (190°C). Roll out one disc of dough and fit it into a 9-inch pie dish.
3. In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, and lemon juice. Pour the filling into the prepared crust.
4. Roll out the second disc of dough and place it over the apples. Seal and crimp the edges. Cut slits in the top crust for ventilation.
5. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

Notes:

• Use a mix of tart and sweet apples for the best flavor.
• Chill the dough thoroughly to guarantee a flaky crust.

Equipment:

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Pastry cutter or fork

Time:

Prep time: 30 minutes

Cook time: 50-60 minutes

Cuisine:

American

Serving:

8 slices

Frequently Asked Questions

Can I Use Frozen Apples for the Pie?

Yes, I can use frozen apples for the pie. I’ll make sure they go through a proper thawing process to remove excess liquid. I’ll also focus on moisture control by patting them dry or adjusting the filling ingredients.

How Do I Prevent a Soggy Bottom Crust?

I prevent a soggy bottom crust by blind baking it first for about 10 minutes. I also toss my apples with cornstarch thickening to absorb excess juice, keeping the crust crisp even after baking fully.

Can I Substitute Sugar With Honey?

Yes, I’d use honey instead of sugar—it’s one of the best sugar alternatives. Honey benefits include natural sweetness and moisture, but I’ll reduce liquid ingredients slightly to balance the texture since it’s wetter than sugar.

What’s the Best Apple Variety for Pie?

I’d recommend using Granny Smith or Honeycrisp apples for pie. Granny Smith apples are tart and hold their shape well, while Honeycrisp adds a sweet, crisp texture. Either variety works great for balancing flavor and structure.

How Long Does Apple Pie Stay Fresh?

I’d say your apple pie stays fresh for 2-3 days at room temp if stored properly. For longer shelf life, refrigerate it—it’ll last up to 5 days. Just keep it covered for best pie storage.