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Bake Up Some Comfort: Classic Apple Pie!
Is there anything better than the smell of homemade apple pie filling your kitchen? We don’t think so! There’s just something incredibly comforting about pulling a warm, golden pie, fresh from the oven. With its perfectly flaky crust and a bubbling, cinnamon-spiced apple filling, this pie isn’t just dessert – it’s a delicious slice of American tradition.
Whether you’re planning a big holiday feast like Thanksgiving, a cozy Sunday dinner with loved ones, or simply craving a sweet treat on a crisp fall afternoon, this easy apple pie recipe is always a winner. It truly never goes out of style, bringing smiles and warm memories with every single bite. Get ready to bake a classic!
Why You’ll Love This Apple Pie
- Made with fresh apples and pantry staples
- A flaky, buttery crust with no soggy bottom
- Perfect balance of sweet and tart
- Great for holidays, potlucks, or anytime dessert
This is the kind of pie that makes the whole house smell amazing.
Best Apples to Use
For the best texture and flavor, go with a mix of tart and sweet apples. We love:
- Granny Smith (tart, holds shape)
- Honeycrisp (sweet and juicy)
- Braeburn or Fuji for extra depth
A blend of apples gives your pie that perfect old-fashioned taste.
Ingredients
For the filling:
- 6 cups thinly sliced apples (about 6 medium)
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp butter (for dotting)
For the crust:
- 2 unbaked 9-inch pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
How to Make Classic Apple Pie
- Preheat oven to 425°F (220°C).
- Mix the filling: In a large bowl, combine apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss well.
- Assemble the pie: Line your pie plate with one crust. Fill with apple mixture. Dot with butter.
- Top it: Add the second crust (full or lattice-style). Seal edges and crimp. Cut slits in the top if using a full crust.
- Brush with beaten egg and sprinkle with coarse sugar.
- Bake for 45–50 minutes, covering the edges with foil after 25 minutes to prevent over-browning.
- Let cool at least 2 hours before slicing.
Tips for the Best Homemade Apple Pie
- Chill your crust before baking for extra flakiness.
- Use a pie shield or foil to avoid burnt crust edges.
- Let it cool fully so the filling sets (this makes clean slices!).
- Serve with vanilla ice cream or cheddar cheese for a classic twist.
Common Mistakes to Avoid:
- Overworking the Pie Dough: This is the golden rule for a flaky crust! Mixing or handling pie dough too much develops the gluten, making your crust tough and chewy instead of tender and flaky. Mix just until combined, and use cold butter.
- Not Chilling the Dough Enough: Cold dough is crucial. If your dough isn’t thoroughly chilled before rolling, the butter will melt too quickly, and you’ll lose that beautiful flakiness. Give it at least 30 minutes in the fridge (or even longer).
- Too Much Moisture in the Filling: Apples release a lot of liquid as they bake. If your filling is too watery, your bottom crust can get soggy. Make sure to use thickeners like flour, cornstarch, or tapioca, and don’t overdo watery additions to the filling.
- Underbaked Bottom Crust: This is a common pie problem! Often, the top crust browns beautifully while the bottom remains pale and soggy. Make sure your oven is preheated properly. Sometimes, baking the pie on a preheated baking sheet or pizza stone helps, or even briefly blind baking the bottom crust.
- Not Venting the Top Crust: Those little slits or decorative cutouts aren’t just for looks! They allow steam from the bubbling apple filling to escape. Without vents, the steam can build up, making the crust puff up or even crack.
Frequently Asked Questions (FAQs)
Q: What are the best apples for apple pie? A: For the best apple pie filling, use a mix of apples! You want a combination of firm, tart apples and some sweeter ones. Great choices include Granny Smith (for tartness), Honeycrisp, Braeburn, Gala, or Fuji. Using a mix gives your pie more complex flavor and texture.
Q: How do I prevent my pie crust from shrinking? A: Chilling the dough sufficiently is key, as warm dough relaxes and shrinks. Also, don’t stretch the dough when fitting it into the pie plate; gently ease it in. If you’re really concerned, you can “rest” the fitted crust in the fridge for another 15-20 minutes before filling and baking.
Q: My apple pie filling is too runny. How can I fix it next time? A: Ensure you’re using enough thickener (flour, cornstarch, or tapioca) in your recipe. The amount needed can vary slightly depending on the juiciness of your apples. If you have a very juicy batch of apples, you might need an extra tablespoon of your chosen thickener. You can also pre-cook the apples slightly to reduce some moisture before baking.
Q: How do I know when my apple pie is done? A: The crust should be deeply golden brown, and you should see the filling bubbling up through the vents. A good test is to gently insert a thin knife or skewer through one of the vents into the center of the pie. If it goes in easily, the apples are tender and the pie is likely done.
Q: Can I make apple pie ahead of time? A: Yes! * Unbaked Pie: You can assemble the entire pie (without baking) and freeze it for up to 3 months. Bake directly from frozen, adding about 20-30 minutes to the baking time. * Baked Pie: A baked apple pie can be stored at room temperature for 1-2 days, or in the refrigerator for up to 4 days. Reheat slices gently in the oven for the best texture.
PRINTABLE RECIPE CARD
CLASSIC APPLE PIE RECIPE
Prep Time: 25 mins
Cook Time: 50 mins
Cool Time: 2 hrs
Total Time: ~3 hrs
Servings: 8 slices
INGREDIENTS:
- 6 cups sliced apples (Granny Smith + Honeycrisp)
- ¾ cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp butter
- 2 pie crusts (store-bought or homemade)
- 1 egg (beaten, for wash)
- Coarse sugar (optional)
DIRECTIONS:
- Preheat oven to 425°F.
- Mix apples, sugar, flour, cinnamon, nutmeg, and lemon juice.
- Fill bottom crust, dot with butter.
- Add top crust, seal, and crimp. Cut slits.
- Brush with egg, sprinkle sugar.
- Bake 45–50 mins (cover edges halfway).
- Cool 2+ hours before serving.
Pin this card and save for holidays, fall baking, or anytime you crave cozy pie goodness!
