Classic Apple Pie Recipe

Recipe Information

Prep Time: 45 minutes
Chill Time: 2 hours
Bake Time: 55–65 minutes
Total Time: 4 hours
Yield: 8–10 servings

Ingredients

For the Pie Crust

• 2½ cups (315g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cubed
• 6–8 tablespoons ice water

For the Apple Filling

• 6–7 medium apples (about 2½ pounds), peeled, cored, and sliced
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) light brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

• 1 large egg
• 1 tablespoon milk

Optional Topping

• Coarse sugar for sprinkling

Instructions

Step 1: Make the Pie Dough

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes.
3. Cut the butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Add ice water one tablespoon at a time, mixing gently until the dough comes together.
5. Divide the dough into two equal portions and shape into disks.
6. Wrap tightly and refrigerate for at least 2 hours.

Step 2: Prepare the Apple Filling

1. In a large mixing bowl, combine:
   • Sliced apples
   • Granulated sugar
   • Brown sugar
   • Flour
   • Cornstarch
   • Cinnamon
   • Nutmeg
   • Salt
2. Toss until the apples are evenly coated.
3. Add the lemon juice and vanilla extract.
4. Mix again and let sit for 15 minutes.

This helps the apples release some of their juices and develop flavor.

Step 3: Roll Out the Bottom Crust

1. Preheat the oven to 425°F (220°C).
2. Roll one disk of dough into a 12-inch circle on a lightly floured surface.
3. Transfer it to a 9-inch pie dish.
4. Gently press into the bottom and sides.
5. Trim any excess dough.

Step 4: Fill the Pie

1. Spoon the apple mixture into the crust.
2. Mound the apples slightly in the center.
3. Dot the top with the small pieces of butter.

Step 5: Add the Top Crust

Lattice Crust

1. Roll the second dough disk into a 12-inch circle.
2. Cut into strips about 1 inch wide.
3. Weave the strips over the apple filling to create a lattice pattern.
4. Trim excess dough and crimp the edges.

Traditional Top Crust

1. Place the rolled dough over the filling.
2. Trim excess dough.
3. Seal and crimp the edges.
4. Cut several slits in the top to allow steam to escape.

Step 6: Apply Egg Wash

1. Whisk together the egg and milk.
2. Brush over the top crust.
3. Sprinkle with coarse sugar if desired.

This creates a beautifully golden, glossy crust.

Step 7: Bake

1. Place the pie on a baking sheet.
2. Bake at 425°F (220°C) for 20 minutes.
3. Reduce the oven temperature to 375°F (190°C).
4. Continue baking for 35–45 minutes.
5. The crust should be deep golden brown and the filling bubbling.

If the edges brown too quickly, cover them loosely with foil.

Step 8: Cool

1. Remove the pie from the oven.
2. Allow it to cool for at least 3 hours before slicing.

Cooling helps the filling set properly.

Expert Tips

Choose the Right Apples

For the best flavor and texture, use a combination of:

• Granny Smith Apples
• Honeycrisp Apples
• Braeburn Apples

Keep Everything Cold

Cold butter and chilled dough create the flakiest crust.

Don’t Skip the Rest Time

Allowing the pie to cool fully ensures clean slices and prevents a runny filling.

Bake Until Bubbling

The filling should visibly bubble through the vents or lattice before removing from the oven.

Variations

Caramel Apple Pie

Drizzle caramel sauce over the apples before adding the top crust.

Dutch Apple Pie

Replace the top crust with a buttery streusel topping.

Apple Cranberry Pie

Add 1 cup fresh cranberries for a tart twist.

Maple Apple Pie

Replace part of the sugar with pure maple syrup.

Storage

Room Temperature

Store covered for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze baked or unbaked pie for up to 3 months.

Serving Suggestions

Serve warm with:

• Vanilla ice cream
• Fresh whipped cream
• Caramel sauce
• Hot coffee
• Cinnamon ice cream