Classic Apple Pie is a timeless treat filled with tender, cinnamon-spiced apples wrapped in a golden, flaky crust. The sweet aroma of baked apples mixed with warm spices like cinnamon and nutmeg always makes the kitchen feel cozy and inviting. This pie is one of those simple joys that brings a sense of comfort and tradition to any meal or celebration.
I love making this pie because it reminds me of family gatherings and holidays when everyone would gather around to share stories and laughter. My little tip is to use a mix of tart and sweet apples—it gives the filling a nice balance of flavors that keeps every bite interesting. Also, brushing the crust with a little egg wash before baking gives it that perfect shiny, golden finish that makes it look as good as it tastes.
Serving this apple pie warm with a scoop of vanilla ice cream is my favorite way to enjoy it. The cold creaminess melts over the spiced apples and flaky crust, creating a perfect combination that everyone always asks for seconds of. Whether it’s a casual dinner or a special occasion, I find that classic apple pie never fails to bring smiles and a happy, cozy feeling to the table.
Key Ingredients & Substitutions
Apples: Using a mix like Granny Smith and Honeycrisp balances tartness with sweetness. If you can’t find these, Fuji, Braeburn, or Pink Lady are great options. Avoid very soft apples, so the pie filling holds its shape.
Butter: Cold, unsalted butter is key for a flaky crust. You can substitute part of the butter with shortening for extra flakiness, but butter adds the best flavor. Keep it chilled to prevent the dough from becoming greasy.
Spices: Cinnamon and nutmeg add warmth and depth. If you don’t have allspice, just leave it out or add a pinch of cloves for a similar aroma. Freshly ground spices make a noticeable difference.
Flour for Thickening: This helps avoid a runny pie. You can replace all-purpose flour with cornstarch or arrowroot powder for a clearer filling, adding the same amount as flour.
How Can I Make a Flaky Pie Crust?
Flaky crust depends on cold ingredients, minimal handling, and proper cutting of butter. Here’s what works best:
- Keep your butter and water ice cold. Chill tools and even your flour if needed.
- Cut butter into flour until crumbly but with some pea-sized bits. These bits create flakiness as they melt during baking.
- Add cold water little by little, just until dough holds; don’t overwork it.
- Chill the dough discs for at least an hour before rolling. This rests the gluten and firms the fat.
- When rolling, dust lightly with flour and roll from the center out to get an even thickness.
Following these steps will help you get that tender and flaky crust perfect for your apple pie.
Equipment You’ll Need
- 9-inch pie dish – the perfect size to hold your apple pie filling and crust.
- Rolling pin – helps you roll the dough evenly for a smooth crust.
- Mixing bowls – you’ll need these to mix both the crust and the apple filling.
- Pastry cutter or two forks – to cut butter into the flour easily for flaky crust.
- Baking sheet – place the pie on it to catch any drips while baking.
- Pastry brush – great for brushing on the egg wash to get a golden crust.
Flavor Variations & Add-Ins
- Add a handful of chopped walnuts or pecans to the filling for extra crunch and nuttiness.
- Mix in raisins or dried cranberries for a sweet, chewy surprise in the apple filling.
- Try adding a splash of bourbon or vanilla extract to the filling for a deeper, richer flavor.
- Swap half the apples for pears for a milder, juicier filling with a slightly different texture.
Classic Apple Pie Recipe
Ingredients You’ll Need:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1/4 to 1/2 cup ice water
- 6 to 7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice (optional)
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour (for thickening)
- 1 tbsp unsalted butter, cut into small pieces (for dotting filling)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling on top
Time Needed:
This recipe takes about 20 minutes to prepare plus 1 hour to chill the dough and around 1 hour in the oven. Allow 2 hours to cool before serving so the filling sets nicely. Total time: approximately 4 hours including chilling and cooling.
Step-by-Step Instructions:
1. Making the Crust:
In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingertips, mix the butter into the flour until it looks like coarse crumbs with some pea-sized pieces. Add ice water, one tablespoon at a time, stirring lightly until the dough just comes together. Divide the dough into two balls, press into discs, wrap in plastic wrap, and chill in the fridge for at least one hour.
2. Preparing the Filling:
In a large bowl, toss the sliced apples with lemon juice to keep them from browning. Add both sugars, cinnamon, nutmeg, allspice if using, salt, and flour. Mix everything well so the apples are coated evenly. Set aside.
3. Assembling and Baking:
Preheat your oven to 425°F (220°C). On a floured surface, roll out one dough disc into a 12-inch circle. Fit it into a 9-inch pie dish with the edges hanging over. Pour in the apple filling evenly and dot with pieces of butter. Roll out the second disc and either create a lattice top crust by cutting strips and weaving them over the filling or place it whole on top, cutting slits for steam to escape. Trim and seal the edges by pinching them together. Brush the top crust with beaten egg and sprinkle with coarse sugar.
Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 40-50 minutes until the crust is golden and the filling bubbles.
4. Cooling and Serving:
Remove the pie and cool on a wire rack for at least 2 hours to let the filling set. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream for extra deliciousness.
Can I Use Frozen Apples for the Pie Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with the sugars and spices. This helps prevent a soggy crust.
How Do I Store Leftover Apple Pie?
Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the oven to keep the crust crisp.
Can I Make the Pie Crust Ahead of Time?
Absolutely! The dough discs can be wrapped tightly and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw in the fridge before rolling out.
What Can I Substitute for Butter in the Crust?
You can replace half the butter with shortening or margarine for a slightly different texture. However, butter gives the best flavor and flakiness, so keep most of it if possible.
