Classic Apple Pie Recipe

Warm, comforting, and bursting with spiced apple perfection, Classic Apple Pie is the ultimate homemade dessert with an all-American soul. This timeless creation features tender, cinnamon-kissed apple slices nestled in a flaky, buttery crust with a gorgeous lattice or double-crust top for a stunning finish. It’s the kind of dessert that fills the whole house with incredible aromas and draws everyone straight to the kitchen asking “when can we eat it?”

Each bite delivers a heavenly combination of textures—flaky, golden crust, tender-yet-firm apple filling, and perfectly spiced sweetness with warm cinnamon, nutmeg notes, bright apple tartness, and buttery richness. Whether you’re baking for holiday gatherings or creating Sunday dinner memories, this apple pie is as rewarding to make as it is to devour. Add your favorite touches like vanilla ice cream, caramel drizzle, whipped cream, or sharp cheddar cheese for a customizable dessert that feels like pure nostalgia wrapped in pastry.

Why You’ll Love This Classic Apple Pie

• True homemade flavor: Nothing compares to a pie made from scratch with real butter and fresh apples.
• Impressive presentation: A beautiful lattice crust or crimped edge looks professionally crafted.
• Perfect apple texture: The filling is tender but not mushy, with apples that hold their shape.
• Customizable spice level: Adjust cinnamon, nutmeg, and other spices to your family’s taste.
• Make-ahead friendly: Prepare components in advance or freeze the whole pie for easy entertaining.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Classic Apple Pie, having the right tools on hand will make everything smoother—from prep to clean-up.

Essential Tools & Why You Need Them:

9-inch Pie Dish
This is the MVP of the recipe. A glass or ceramic dish provides even heat distribution for perfectly baked crust.

Rolling Pin
Essential for rolling pastry dough to an even thickness without tearing or cracking.

Pastry Cutter or Two Knives
Perfect for cutting cold butter into flour to create those flaky pastry layers.

Apple Peeler/Corer or Sharp Paring Knife
Ideal for efficiently removing apple peels and cores while maintaining uniform slices.

Large Mixing Bowls (2)
Best for keeping crust and filling separate during preparation without cross-contamination.

Pastry Brush
For applying egg wash that creates a gorgeous golden, glossy finish on the crust.

Pie Weights or Dried Beans
Precision matters—especially for blind baking the bottom crust to prevent sogginess.

Cooling Rack
Essential for allowing steam to escape from the bottom while cooling prevents a soggy crust.

Having these items prepped and within reach makes the baking process seamless and safe.

Preparation Tips

• Use a mix of apple varieties for the best flavor—tart and sweet apples together create depth.
• Keep butter and water ice-cold for the flakiest possible crust—warm ingredients make tough pastry.
• Don’t skip chilling the dough as it prevents shrinking during baking and makes rolling easier.
• Cut apples uniformly so they cook evenly without some being mushy and others too firm.
• Add lemon juice to apples to prevent browning and enhance flavor brightness.
• Create steam vents in the top crust so filling doesn’t bubble over and make a mess.

These small touches make a big difference in taste, texture, and presentation.

Ingredients for This Classic Apple Pie

Here’s everything you’ll need to bring this iconic, flavor-packed pie to life. Most of the ingredients are simple staples with bakery-quality results.

For the Pie Crust (Double Crust):

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water
• 1 tablespoon apple cider vinegar or white vinegar

For the Apple Filling:

• 6–7 medium apples (about 3 lbs), peeled, cored, and sliced ¼-inch thick
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

For Assembly & Finishing:

• 1 egg beaten with 1 tablespoon water (egg wash)
• 2 tablespoons coarse sugar or turbinado sugar
• 1 tablespoon heavy cream (optional, for extra golden color)

Best Apple Varieties:

• Granny Smith (tart, holds shape)
• Honeycrisp (sweet, crisp)
• Braeburn (balanced, flavorful)
• Golden Delicious (sweet, tender)
• Jonagold (tart-sweet balance)
• Pink Lady (firm, slightly tart)

Optional Additions:

• ½ teaspoon ground ginger
• Pinch of cardamom
• ¼ cup caramel sauce swirled in
• ½ cup raisins or dried cranberries
• ¼ cup chopped walnuts or pecans
• Fresh thyme leaves (surprisingly delicious!)

Everything in this list balances sweetness, tartness, and warm spices—the combination of apple varieties creates complex flavor that surpasses single-variety pies. The spices are traditional but can be adjusted to your preference.

Step 1: Make the Pie Crust

In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. In a small cup, mix the ice water with the vinegar. Drizzle 6 tablespoons of the ice water mixture over the flour mixture, stirring gently with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pressed but not be sticky.

Step 2: Chill the Dough

Divide the dough into two portions, one slightly larger than the other (the larger portion is for the bottom crust). Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling is essential—it relaxes the gluten, prevents shrinking, and makes the dough easier to roll. Don’t skip this step!

Step 3: Prepare the Apple Filling

While the dough chills, peel, core, and slice the apples into uniform ¼-inch thick slices. Place them in a large bowl and toss with the lemon juice to prevent browning. In a separate bowl, whisk together both sugars, flour, cornstarch, cinnamon, nutmeg, allspice, and salt until well combined. Pour the sugar-spice mixture over the apples and toss gently until every slice is evenly coated. Stir in the vanilla extract. Let the mixture sit while you roll out the dough—this allows the apples to release some juice.

Step 4: Roll Out the Bottom Crust

Remove the larger disk of dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll the dough from the center outward, rotating occasionally to maintain a circular shape, until you have a circle about 12 inches in diameter and ⅛-inch thick. Carefully transfer the dough to a 9-inch pie dish by rolling it around your rolling pin, then unrolling it over the dish. Gently press the dough into the bottom and sides without stretching. Trim any excess overhang to about 1 inch beyond the rim. Refrigerate while you roll the top crust.

Step 5: Roll Out the Top Crust

Roll out the second disk of dough the same way, creating another 12-inch circle. You can leave it as a full circle for a traditional double crust, or cut it into ¾-inch wide strips for a lattice top. If making a lattice, you’ll need 10–12 strips. Keep the rolled dough on a piece of parchment paper and refrigerate until ready to use—cold dough is easier to work with and creates flakier results.

Step 6: Assemble the Pie

Preheat your oven to 425°F (220°C). Remove the bottom crust from the refrigerator. If the apples have released a lot of liquid, drain off about half of it to prevent a soggy bottom. Pour the apple filling into the prepared bottom crust, mounding it slightly higher in the center—the apples will cook down during baking. Dot the top of the filling with the small pieces of butter for extra richness.

Step 7: Add the Top Crust

For a double crust: Place the top crust over the filling, trim the edges to match the bottom crust, then fold the edges under and crimp decoratively with your fingers or a fork. Cut 4–5 slits in the top for steam vents. For a lattice: Weave the strips over and under each other, then trim and crimp the edges. Brush the entire top crust with egg wash and sprinkle generously with coarse sugar for sparkle and crunch.

Step 8: Bake the Pie

Place the pie on a baking sheet (to catch any drips) and bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 40–50 minutes more, until the crust is deep golden brown and the filling is bubbling through the vents or lattice openings. If the edges brown too quickly, cover them loosely with aluminum foil or a pie shield. The total baking time is about 60–70 minutes.

Step 9: Cool and Serve

Remove the pie from the oven and place it on a cooling rack. Let it cool for at least 3–4 hours before slicing—this allows the filling to set properly. Cutting into a hot pie results in runny filling that won’t hold its shape. Serve warm or at room temperature with vanilla ice cream, whipped cream, or sharp cheddar cheese. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

Crust Shortcuts: Use store-bought pie crust if you’re short on time—the homemade filling still makes it special.

Thickening Options: Prefer tapioca starch or instant ClearJel instead of cornstarch for even clearer, glossier filling.

Preventing Soggy Bottom: Brush the bottom crust with a thin layer of beaten egg white before adding filling.

Freezing Instructions: Freeze unbaked (after assembly) for up to 3 months. Bake from frozen, adding 15–20 minutes to baking time.

Watch Out for These Mistakes While Cooking

• Using only one apple variety: Single varieties lack complexity. Mix tart and sweet apples for the best flavor.
• Cutting apples too thick: Large chunks don’t cook evenly. Slice uniformly at ¼-inch for best results.
• Not chilling the dough: Warm dough shrinks dramatically during baking. Always chill at least 1 hour.
• Overmixing the crust: This develops gluten and makes tough, chewy pastry. Mix just until combined.
• Skipping the egg wash: It’s essential for that gorgeous golden color and professional appearance.
• Cutting into hot pie: The filling needs time to set. Wait at least 3 hours or it will be runny.
• Not venting the top crust: Steam needs to escape or filling bubbles over and makes a mess.
• Baking at wrong temperature: Too hot burns the crust before filling cooks; too low makes pale, tough crust.

What to Serve With Classic Apple Pie?

This iconic dessert is magnificent on its own, but pairing it with the right accompaniments can elevate the experience. Whether you’re going traditional or creative, there’s an option for every preference.

8 Delicious Recommendations:

Vanilla Ice Cream
The classic pairing—cold, creamy vanilla melting over warm pie is pure perfection.

Sharp Cheddar Cheese
A traditional pairing in some regions—the savory, tangy cheese contrasts beautifully with sweet apples.

Fresh Whipped Cream
Lightly sweetened whipped cream adds cloudlike richness without overwhelming the pie.

Caramel Sauce
Warm caramel drizzled over each slice adds decadent toffee notes that complement the apples.

Vanilla Custard
Creamy, pourable custard creates an elegant dessert presentation for special occasions.

Coffee or Tea
A hot beverage cuts through the richness and makes a comforting after-dinner pairing.

Bourbon Whipped Cream
Adult version—add a tablespoon of bourbon to whipped cream for sophisticated warmth.

Maple Butter
Softened butter mixed with maple syrup creates an indulgent topping with fall flavors.

These pairings help round out the dessert and bring a bakery-level feel to your table.

Storage Instructions

Classic Apple Pie stores beautifully—and some argue it tastes even better the day after baking when flavors have melded.

How to Store:

Room Temperature: Cover loosely with aluminum foil or a clean kitchen towel and store at room temperature for up to 2 days. Don’t cover tightly or the crust will become soggy.

Refrigerator: For longer storage, cover and refrigerate for up to 5 days. The crust may soften slightly but the pie remains delicious.

Freezer (Baked): Wrap cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator.

Freezer (Unbaked): Assemble completely, wrap tightly, and freeze for up to 3 months. Bake directly from frozen, adding 15–20 minutes to baking time.

Reheating Instructions:

For Best Results: Reheat individual slices in a 350°F oven for 10–15 minutes until warmed through and crust re-crisps.

Microwave Option: Heat slices for 30–45 seconds, though the crust won’t be as crispy.

Whole Pie: Reheat covered at 350°F for 15–20 minutes, then uncover for 5 minutes to re-crisp the crust.

Estimated Nutrition (Per Serving – Based on 8 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	465
Protein	4g
Carbohydrates	64g
Dietary Fiber	4g
Sugar	35g
Total Fat	22g
Saturated Fat	13g
Unsaturated Fat	8g
Trans Fat	0g
Cholesterol	55mg
Sodium	320mg

This classic dessert delivers indulgent comfort—perfect for special occasions and holiday celebrations in generous, satisfying slices.

Frequently Asked Questions

1. Can I make apple pie ahead of time?
Absolutely. Bake up to 2 days ahead and store at room temperature, or freeze unbaked for up to 3 months and bake when needed.

2. What are the best apples for pie?
Use a combination—Granny Smith for tartness, Honeycrisp for sweetness, and Braeburn for balanced flavor creates the most complex taste.

3. Why is my pie crust tough?
Overmixing develops gluten, which makes tough pastry. Mix just until combined and handle the dough as little as possible.

4. How do I prevent a soggy bottom crust?
Use a glass pie dish for even heat, blind-bake for 10 minutes, or brush with egg white before adding filling.

5. Can I use frozen apples?
Fresh is best, but thawed frozen apples work in a pinch. Drain excess liquid before using to prevent watery filling.

6. Why did my filling bubble over?
Not enough thickener or too many steam vents can cause overflow. Use a baking sheet underneath to catch drips.

7. How do I know when the pie is done?
The crust should be deep golden brown and filling should be bubbling visibly through vents. Internal temperature should reach 200°F.

8. Can I make this pie gluten-free?
Yes! Use a gluten-free flour blend designed for pie crusts. The filling is naturally gluten-free when using cornstarch instead of flour.

Conclusion

Classic Apple Pie is the ultimate combination of homey comfort and impressive artistry—all baked into one timeless, soul-satisfying dessert. With its flaky, buttery crust, tender spiced apples, and gorgeous golden finish, it’s everything you love about traditional American baking, made achievable in your own kitchen.

Perfect for holidays, Sunday dinners, or any time you want to create lasting memories, this apple pie is as versatile as it is beloved. Plus, with endless apple combinations and topping options, you can make it uniquely yours while honoring generations of pie bakers. So grab your rolling pin and make dessert something everyone remembers!