Apple Pie is the ultimate comfort dessert, filled with tender, spiced apples wrapped in a flaky, golden crust. Whether served warm with a scoop of vanilla ice cream or enjoyed cold from the fridge, this classic American favorite never goes out of style.
Why You’ll Love This Recipe
This apple pie has everything you want in a traditional dessert: a crisp, buttery crust and a sweet, cinnamon-spiced apple filling that’s just the right amount of juicy. It’s a great make-ahead treat that tastes even better the next day. Ideal for holidays, family dinners, or anytime you want to share a bit of homemade warmth, this pie delivers pure nostalgic satisfaction.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crusts (store-bought or homemade, for top and bottom)
- Apples (Granny Smith, Honeycrisp, or a mix)
- Granulated sugar
- Brown sugar
- Lemon juice
- Ground cinnamon
- Ground nutmeg
- All-purpose flour (or cornstarch)
- Unsalted butter
- Egg (for egg wash)
directions
- Preheat oven to 425°F (220°C).
- Peel, core, and slice the apples. Toss them in a bowl with sugars, lemon juice, cinnamon, nutmeg, and flour until well coated.
- Roll out one pie crust into a 9-inch pie plate. Fill with the apple mixture and dot with small pieces of butter.
- Cover with the second crust. You can lay it flat and crimp the edges or create a lattice top. Cut small slits in the top if using a solid crust.
- Brush the top crust with a beaten egg to help it brown.
- Bake at 425°F for 15 minutes. Then reduce heat to 350°F (175°C) and bake for another 35–45 minutes, until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Servings and timing
This recipe serves 8 and takes about 1 hour and 30 minutes total (30 minutes prep, 1 hour baking).
Variations
- Dutch apple pie: Use a crumble topping instead of a top crust for added texture.
- Caramel apple pie: Drizzle caramel sauce into the apple filling or over the finished pie.
- Spiced apple pie: Add cloves, ginger, or cardamom for a warmer spice profile.
- Mini pies: Use a muffin tin and cut smaller rounds of dough for single-serve apple pies.
storage/reheating
Store leftover pie covered at room temperature for 1–2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the oven at 350°F for 10–15 minutes or microwave individual slices for 20–30 seconds. The crust is best preserved when reheated in the oven or toaster oven.
FAQs
What are the best apples for apple pie?
Granny Smith, Honeycrisp, Braeburn, or a mix of tart and sweet apples work best for great flavor and texture.
Can I use store-bought pie crust?
Yes, store-bought crusts are a convenient option and work well with this recipe.
How do I prevent a soggy bottom crust?
Blind-bake the bottom crust for 5–7 minutes before filling, or use a baking stone to help crisp it.
Do I need to cook the apples first?
No, this recipe uses raw apples, which cook perfectly during baking and maintain a nice texture.
Can I freeze apple pie?
Yes. Freeze the unbaked pie tightly wrapped, then bake from frozen, adding an extra 15–20 minutes.
Should the pie be served warm or cold?
It’s delicious either way. Warm with a scoop of vanilla ice cream is a classic favorite.
Can I make it ahead of time?
Absolutely. Apple pie can be baked a day ahead and stored covered at room temperature.
How do I make a lattice crust?
Cut strips of pie dough and weave them over the top of the filling, pressing the edges to seal.
What’s the purpose of the egg wash?
An egg wash gives the crust a beautiful golden color and shine when baked.
How do I know when it’s done?
The crust should be golden and firm, and the filling should be bubbling through the slits or lattice.
Conclusion
Homemade apple pie is a true classic that never fails to impress. With its flaky crust and tender, spiced apple filling, this dessert captures the essence of home baking. Whether you make it for a holiday, a weekend treat, or just because, this recipe promises a slice of comfort in every bite.
PrintApple Pie
This classic apple pie is packed with sweet and tart apples, warm spices, and a flaky golden crust. It’s the kind of comforting dessert that fills the kitchen with the best fall aromas. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the filling:
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6–7 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)
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3/4 cup granulated sugar
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1/4 cup brown sugar
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2 tbsp all-purpose flour
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 tbsp butter (cut into small pieces)
For the crust:
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1 package (14 oz) refrigerated pie crusts (or homemade crust for 9-inch double-crust pie)
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1 egg (for egg wash)
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1 tbsp milk
Instructions
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Preheat the oven to 425°F (220°C).
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Roll out one pie crust into a 9-inch pie pan. Gently press it into the bottom and sides.
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In a large bowl, mix the sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss to coat evenly.
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Pour the apple filling into the prepared crust and dot with butter pieces.
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Roll out the second crust and lay it over the apples. Trim any excess and crimp the edges to seal. Cut a few slits in the top to let steam escape.
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In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash for a golden finish.
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Place the pie on a baking sheet (to catch drips) and bake for 45–50 minutes, or until the crust is golden and the filling is bubbly.
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If the crust starts to brown too quickly, cover the edges with foil halfway through baking.
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Let the pie cool for at least 2 hours before slicing. This helps the filling set.
Notes
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For extra shine and sweetness, sprinkle a little coarse sugar on the top crust before baking.
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Use a mix of sweet and tart apples for the best flavor and texture.
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Pie can be made a day ahead and stored at room temp or in the fridge.