Here’s a classic apple pie recipe with a buttery flaky crust and a sweet-tart apple filling. Perfect for holidays or anytime you’re craving comfort food!
Classic Apple Pie Recipe
Total Time:
Prep: 30 minutes
Chill Time: 1 hour
Bake: 50–60 minutes
Cool: 2 hours
Ingredients:
For the Pie Crust (Double Crust):
2 ½ cups (315g) all-purpose flour
1 tsp salt
1 tbsp sugar (optional, for flavor)
1 cup (226g) unsalted butter, cold and cubed
6–8 tbsp ice water
For the Apple Filling:
6–8 medium apples (about 2 ½ lbs / 1.1 kg) – Granny Smith + Honeycrisp is a great combo
¾ cup (150g) sugar
¼ cup (50g) brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground allspice (optional)
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp butter (to dot over filling)
For the Top:
1 egg + 1 tbsp milk (for egg wash)
1 tbsp coarse sugar (optional, for sparkle)
Instructions:
1. Make the Pie Dough:
In a large bowl, mix flour, salt, and sugar.
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing until the dough comes together.
Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
2. Prepare the Filling:
Peel, core, and slice apples thinly (about ¼ inch thick).
In a large bowl, toss apples with lemon juice, sugars, flour, cinnamon, nutmeg, allspice, and vanilla. Let sit while you roll out the crust.
3. Assemble the Pie:
Preheat oven to 425°F (220°C).
Roll out one disc of dough on a floured surface into a 12-inch circle. Place in a 9-inch pie dish.
Pour in the apple filling and dot with small pieces of butter.
Roll out second dough disc and place over the apples. Trim and crimp the edges.
Optionally, cut slits in the top or make a lattice crust.
Brush with egg wash and sprinkle with coarse sugar.
4. Bake:
Place pie on a baking sheet (to catch drips).
Bake at 425°F (220°C) for 20 minutes.
Reduce temperature to 375°F (190°C) and bake for 30–40 more minutes, until the crust is golden and the filling is bubbling.
Cover edges with foil if they brown too quickly.
5. Cool & Serve:
Let cool for at least 2 hours so the filling can set.
Serve with vanilla ice cream or whipped cream!
Tips:
Make ahead: Pie crust can be frozen for up to 2 months.
Thicken filling: Add an extra tablespoon of flour or a teaspoon of cornstarch if your apples are very juicy.
Slicing apples: Uniform slices help even baking.
