Classic Apple Pie

There’s nothing quite like a warm slice of classic apple pie. With its flaky, golden crust and sweet cinnamon-spiced filling, this dessert is the ultimate comfort food. Whether it’s for a holiday, family gathering, or just a cozy weekend treat, I always find that apple pie brings smiles and nostalgia with every bite.

Why You’ll Love This Recipe

I love how this apple pie is both rustic and elegant—easy enough for a casual dessert yet impressive enough for special occasions. The filling is made with tart and sweet apples that hold their shape, spiced just right with cinnamon and a touch of nutmeg. I make the crust from scratch, which gives it that irresistible buttery, flaky texture. Plus, the aroma while it bakes is simply unbeatable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pie crust:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup unsalted butter, cold and cut into cubes

• 6 to 8 tablespoons ice water

For the apple filling:

• 6 cups apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

For the top:

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional, for sprinkling)

Directions

1. Make the crust: In a large bowl, I mix the flour, salt, and sugar. I cut in the cold butter using a pastry cutter or my fingertips until the mixture resembles coarse crumbs. I slowly add the ice water, one tablespoon at a time, mixing just until the dough holds together. I divide the dough into two discs, wrap them in plastic, and refrigerate for at least 1 hour.

2. Prepare the filling: In another bowl, I toss the sliced apples with both sugars, cinnamon, nutmeg, flour, lemon juice, and vanilla. I let it sit for about 15 minutes to draw out the juices.

3. Roll the crust: On a floured surface, I roll out one dough disc into a 12-inch circle and fit it into a 9-inch pie plate. I trim the edges, leaving about ½ inch overhang.

4. Assemble the pie: I pour the apple filling into the crust and dot the top with small bits of butter if I want extra richness. Then I roll out the second dough disc and place it over the filling. I trim, fold, and crimp the edges to seal. I cut a few slits on top for steam to escape.

5. Bake the pie: I brush the top crust with the beaten egg and sprinkle with coarse sugar. I bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the heat to 375°F (190°C) and bake for another 40–45 minutes, or until the crust is golden and the filling is bubbly.

6. Cool: I let the pie cool on a wire rack for at least 2 hours before slicing, so the filling can set properly.

Servings and timing

This apple pie makes 8 servings. It takes about 30 minutes to prepare, plus 1 hour of chilling time for the dough. Baking takes around 55–60 minutes, and I allow at least 2 hours for cooling.

Variations

Sometimes I switch up the apples and use a mix of sweet and tart varieties like Fuji and Braeburn for more complexity. I also like adding a pinch of ground ginger or cloves for a spicier flavor. If I’m short on time, I use store-bought pie crust, but I always find homemade tastes best. For a rustic look, I occasionally make a lattice top instead of a full crust.

Storage/Reheating

I keep leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I pop a slice in the oven at 350°F (175°C) for about 10–15 minutes to crisp up the crust, or microwave it for 30–45 seconds if I’m in a hurry.

FAQs

What are the best apples for apple pie?

I prefer Granny Smith for their tartness and firmness, but mixing in sweeter apples like Honeycrisp or Fuji gives a more balanced flavor.

Can I freeze apple pie?

Yes, I freeze the unbaked pie for up to 3 months. I bake it straight from frozen, adding an extra 15–20 minutes of baking time.

Why is my pie filling runny?

That can happen if the pie hasn’t cooled enough or if there wasn’t enough thickener. I always let the pie cool completely before slicing to help the filling set.

Can I make the crust ahead of time?

Absolutely. I make the crust up to 3 days ahead and store it in the refrigerator, or freeze it for up to 3 months.

Do I have to peel the apples?

I always peel them because the skin can become tough and chewy after baking, but it’s a matter of preference.

Conclusion

This classic apple pie is my go-to recipe when I want something timeless and satisfying. With its golden, buttery crust and sweet apple filling, it’s the perfect way to celebrate fall—or honestly, any time of year. Whether I’m baking it for family or just treating myself, it never disappoints.