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Classic homemade apple pie with a golden flaky crust and spiced apple filling.
Isaac blogger

Classic Apple Pie

Classic homemade apple pie made with tender spiced apples and a flaky buttery crust. This traditional recipe uses simple ingredients and clear steps for reliable results in a home kitchen.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Apple Filling
  • 6–7 medium apples (Granny Smith, Honeycrisp, or a mix,) peeled and sliced
  • ⅔ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour or cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • Flaky Pie Crust
  • 2½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 6–8 tablespoons ice water
  • Topping
  • 1 egg beaten with 1 tablespoon milk
  • Coarse sugar (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare the dough
  4. 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.
  5. Make the filling
  6. 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.
  7. Assemble the pie
  8. 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.
  9. Add the top crust
  10. 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.
  11. Bake
  12. Bake the pie on the lower oven rack for about 50–60 minutes, or until the crust turns deep golden brown and the apple filling is actively bubbling through the vents. Cooking time may vary depending on oven performance and the thickness of the filling. If the crust edges begin browning too quickly, loosely cover them with foil and continue baking until the crust is evenly golden and the filling is fully bubbling.
  13. Cool
  14. 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.

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.
    • Refrigerate leftovers within 2 hours and store in an airtight container up to 4 days.
    • Reheat slices gently in a 350°F (175°C) oven until warmed through.