Baking a classic apple pie is one of those kitchen rituals that never really changes. Peeling apples, mixing spices, and waiting for the crust to turn golden is part of what makes it special. This recipe keeps things simple and familiar, focusing on tender apples, warm spices, and a flaky crust that holds together without feeling heavy or overworked.
This apple pie is designed for home kitchens, not professional bakeries. The steps are clear, the ingredients are familiar, and the results are consistent. Whether you’re baking for a holiday, a family dinner, or just because you want something comforting, this recipe gives you a dependable, traditional apple pie you can return to year after year.
Disclosure: This post may contain affiliate links. If you make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Authentic flavor: Classic blend of tart and sweet apples
- Flaky homemade crust: Buttery, golden, and melt-in-your-mouth
- Perfectly spiced: With cinnamon, nutmeg, and a touch of clove
- Crowd-pleaser: Ideal for gatherings, holidays, or cozy weekends
Best Apples for Pie
For the perfect pie filling, I use a blend of apples:
- Granny Smith – firm and tart for structure
- Honeycrisp – sweet and crisp for balance
- Golden Delicious – soft and mellow for texture
Pro tip: Combining 2–3 apple varieties creates a more flavorful and balanced pie filling.
Ingredients
For the Filling:
- 6–7 medium apples, peeled and sliced
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tbsp lemon juice
- 2 tbsp flour or cornstarch
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- Pinch of salt
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 1/2 tsp salt
- 6–8 tbsp ice water
For the Top:
- 1 egg + 1 tbsp milk (egg wash)
- Coarse sugar (optional)
Essential Equipment and Tools required:
- Pie Dish (or Pie Plate)
- Mixing Bowls
- Rolling Pin
- Measuring Cups and Spoons
- Paring Knife or Apple Slicer
- Whisk or Mixing Spoon/Spatula
- Oven
Step-by-Step Instructions
Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Prepare the Dough
In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Add ice water one tablespoon at a time, mixing gently just until the dough holds together when pressed. The dough should look slightly shaggy, not wet. Divide into two disks, wrap, and refrigerate for at least 1 hour.
Make the Filling
Peel, core, and slice the apples evenly. Place them in a large bowl and toss with the sugars, lemon juice, flour or cornstarch, spices, and salt. Let the mixture rest for about 15 minutes, allowing the apples to release some juices.
Assemble the Pie
Preheat the oven to 375°F (190°C). Roll out one dough disk on a lightly floured surface and fit it into a 9-inch pie dish, gently pressing it into the corners without stretching. Spoon the apple filling evenly into the crust.
Add the Top Crust
Roll out the second dough disk and place it over the filling or arrange into a lattice. Trim excess dough, seal and crimp the edges, and cut several small vents if using a full top crust.
Bake
Place the pie on the lower oven rack and bake until the crust is deep golden brown and the apple filling is actively bubbling through the vents. Baking time is typically about 50–60 minutes, depending on your oven and the thickness of the filling. If the crust edges begin to brown too quickly, loosely cover them with foil and continue baking until doneness cues are met.
Cool
Remove the pie from the oven and let it cool on a wire rack for at least 2–3 hours, or until the filling has thickened and set. Cutting too early may cause the filling to run.
Tips for Success
- Use cold ingredients to keep the crust flaky.
- Chill dough before and after rolling to prevent shrinkage.
- Preheat oven and bake on the lower rack for a crisp bottom crust.
- Let cool at least 3 hours to help filling set.
If your kitchen is warm, chill the assembled pie for 15 minutes before baking — it helps the crust hold its shape and bake evenly.
Serving Suggestions
This classic apple pie shines with:
- A scoop of vanilla ice cream
- A dollop of fresh whipped cream
- A side of sharp cheddar cheese for a savory contrast
- A drizzle of warm caramel sauce for extra indulgence
Pair with hot coffee, cold milk for the full cozy experience.
Storage & Reheating
- Room Temp: Cover loosely, lasts 2 days
- Fridge: Up to 4 days
- Freezer: Wrap well and freeze for 2–3 months
- Reheat slices at 350°F until warmed through, checking frequently to avoid overbrowning
Frequently Asked Questions
What are the best apples to use for apple pie?
A mix of apples gives the best result. Tart apples like Granny Smith hold their shape, while sweeter apples such as Honeycrisp or Golden Delicious add balance and softness. Using two or three varieties creates better texture and flavor than relying on just one type.
Do I need to pre-cook the apple filling?
No. This recipe is designed so the apples cook fully in the oven. Tossing the sliced apples with sugar and letting them rest briefly helps release juices, which thicken naturally as the pie bakes.
Why is my apple pie filling runny?
Most runny pies are sliced too soon. Apple pie needs time to cool so the filling can set. Let it cool for at least two to three hours before cutting. Using the correct amount of thickener also helps prevent excess liquid.
Can I make the pie dough ahead of time?
Yes. The dough can be made up to two days in advance and stored in the refrigerator. You can also freeze the dough for up to two months. Thaw overnight in the refrigerator before rolling.
Should I peel the apples?
Peeling is recommended for a smoother filling. Apple skins can become chewy after baking and may affect the texture of the pie.
How do I prevent a soggy bottom crust?
Bake the pie on the lower oven rack so the bottom crust gets more direct heat. Using a glass or metal pie dish also helps the crust bake evenly.
Can I freeze baked apple pie?
Yes. Once completely cooled, wrap the pie tightly and freeze for up to three months. Thaw overnight in the refrigerator and reheat before serving.
How do I know when the pie is done?
The crust should be deep golden brown, and you should see bubbling filling through the vents. Bubbling indicates the filling has thickened properly.
Conclusion
Classic apple pie is one of those recipes that rewards patience and simple technique. When the apples are sliced evenly, the spices are balanced, and the crust stays cold until baking, the result is a pie that holds together well and tastes deeply familiar. This version is designed to be reliable rather than complicated, making it easy to recreate with confidence. Whether served warm or at room temperature, it’s a dessert that fits naturally into everyday baking and special occasions alike — the kind of recipe that becomes part of your regular rotation.
Classic Apple Pie
Ingredients
Method
- Before You Begin
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Prepare the dough
- In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces. Add ice water one tablespoon at a time, mixing gently just until the dough holds together when pressed. Divide into two disks, wrap, and refrigerate for at least 1 hour.
- Make the filling
- Peel, core, and slice the apples evenly. Place them in a large bowl and toss with granulated sugar, brown sugar, lemon juice, flour or cornstarch, spices, and salt. Let the mixture rest for about 15 minutes to release some juices.
- Assemble the pie
- Preheat the oven to 375°F (190°C). Roll out one dough disk on a lightly floured surface and fit it into a 9-inch pie dish without stretching the dough. Spoon the apple filling evenly into the crust.
- Add the top crust
- Roll out the second dough disk and place it over the filling or arrange into a lattice. Trim excess dough, seal and crimp the edges, and cut several small vents if using a full top crust.
- Bake
- Place the pie on the lower oven rack and bake until the crust is deep golden brown and the apple filling is actively bubbling through the vents. Baking time is typically about 50–60 minutes, depending on your oven and the thickness of the filling. If the crust edges begin to brown too quickly, loosely cover them with foil and continue baking until doneness cues are met.
- Cool
- Remove the pie from the oven and let it cool on a wire rack for at least 2–3 hours, or until the filling has thickened and set before slicing.
- Cook Notes
- Use a mix of apple varieties for the best balance of flavor and texture.
- Keep the butter and dough cold to help the crust bake up flaky.
- Bake the pie until the crust is deep golden and the filling is actively bubbling through the vents.
- If the crust edges brown too quickly, loosely cover them with foil and continue baking.
- Allow the pie to cool fully before slicing so the filling has time to set.
- Cooking times may vary depending on oven performance, dish material, and ingredient thickness.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
