Name: Classic Apple Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 cup unsalted butter, cold and cubed; 6 to 8 tablespoons ice water; 6 cups apples, peeled, cored, and sliced; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 tablespoon butter, cut into small pieces; 1 egg; 1 tablespoon milk

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This classic apple pie is a timeless homemade dessert with tender spiced apples tucked inside a flaky, buttery crust. I like making it when I want a cozy dessert that feels comforting, traditional, and perfect for holidays, family dinners, or a simple weekend treat.

Classic Apple Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

1 cup unsalted butter, cold and cubed

6 to 8 tablespoons ice water

For the apple filling:

6 cups apples, peeled, cored, and 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

1 teaspoon vanilla extract

1 tablespoon butter, cut into small pieces

For the egg wash:

1 egg

1 tablespoon milk

Directions

In a large bowl, I whisk together the flour, salt, and sugar. I cut in the cold butter until the mixture looks like coarse crumbs. Then I gradually add ice water until the dough comes together. I divide the dough into two discs, wrap them, and refrigerate them for at least 1 hour.

I preheat the oven to 200°C or 400°F.

In a large bowl, I combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. I mix everything well so the apples are evenly coated.

I roll out one disc of dough and fit it into a 9-inch pie dish. I add the apple filling, then dot the top with small pieces of butter.

I roll out the second disc of dough and place it over the filling. I trim, seal, and crimp the edges, then cut small slits in the top crust so steam can escape.

In a small bowl, I whisk the egg and milk together. I brush this mixture over the top crust.

I bake the pie for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, I cover them with foil.

I remove the pie from the oven and let it cool for at least 2 hours before serving so the filling can set.

Servings and Timing

This recipe makes 8 servings.

Prep time: 30 minutes

Cooking time: 50 minutes

Total time: 80 minutes

Cooling time: at least 2 hours

Calories: about 320 kcal per serving

Variations

I sometimes use a mix of sweet and tart apples for a deeper flavor. Granny Smith, Honeycrisp, Braeburn, or Golden Delicious all work well.

I also like adding a pinch of ground cloves or allspice when I want the pie to taste extra warm and spiced. For a sweeter finish, I sprinkle a little coarse sugar over the egg-washed crust before baking.

For a rustic twist, I make a lattice crust instead of a full top crust. It gives the pie a classic bakery-style look.

Storage/Reheating

I store leftover apple pie covered at room temperature for up to 2 days. For longer storage, I keep it covered in the refrigerator for up to 4 days.

To reheat a slice, I warm it in the oven at 175°C or 350°F until heated through. I prefer the oven because it helps the crust stay crisp. The microwave also works, but the crust becomes softer.

FAQs

Can I use store-bought pie crust?

Yes, I can use store-bought pie crust when I want to save time. The homemade crust gives the pie a richer flavor, but a good ready-made crust still works well.

What are the best apples for apple pie?

I like using firm apples that hold their shape while baking. Granny Smith, Honeycrisp, Braeburn, and Golden Delicious are great choices.

Why does the pie need to cool before serving?

I let the pie cool for at least 2 hours because the filling needs time to thicken and set. If I slice it too soon, the filling may run.

Can I make apple pie ahead of time?

Yes, I can bake the pie a day ahead and store it covered. I reheat it gently in the oven before serving if I want it warm.

How do I keep the crust from browning too much?

I cover the edges with foil or a pie shield if they brown too quickly. This lets the filling finish baking without burning the crust.

Conclusion

This classic apple pie is one of those desserts I always enjoy making because it feels warm, familiar, and homemade. With its flaky butter crust and tender spiced apple filling, it is a beautiful dessert for family gatherings, holidays, or any day I want something sweet and comforting.

📖 Recipe:

Classic Apple Pie

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Author: Cheryl
Total Time: 80 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This classic apple pie features tender cinnamon-spiced apples baked inside a flaky buttery crust. It is a comforting homemade dessert perfect for holidays, family dinners, or a cozy weekend treat.

Instructions

In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
Divide the dough into two discs, wrap them, and refrigerate for at least 1 hour.
Preheat the oven to 200°C (400°F).
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix well to coat the apples evenly.
Roll out one disc of dough and fit it into a 9-inch pie dish. Add the apple filling and dot the top with small pieces of butter.
Roll out the second disc of dough and place it over the filling. Trim, seal, and crimp the edges, then cut small slits in the top crust for steam to escape.
Whisk together the egg and milk in a small bowl. Brush the egg wash over the top crust.
Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Remove the pie from the oven and let it cool for at least 2 hours before serving.