This classic apple pie features a flaky, buttery crust enveloping a sweet and spiced apple filling. It’s a timeless dessert that brings warmth and comfort to any table. Classic Apple Pie Recipe

Why You’ll Love This Recipe

I love how this apple pie combines the tartness of Granny Smith apples with the sweetness of brown sugar and the warmth of cinnamon and nutmeg. The homemade crust adds a delightful flakiness that complements the tender apple filling perfectly. It’s a versatile dessert that’s perfect for holidays, family gatherings, or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 (9-inch) pie crusts (homemade or store-bought)
7 large Granny Smith apples, peeled, cored, and sliced into ½-inch slices
½ cup granulated sugar
½ cup light brown sugar, loosely packed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon lemon juice
Zest of half a lemon
1 large egg, lightly beaten (for egg wash)
2 tablespoons sanding sugar (optional, for topping)

Directions

Prepare the crust: If making homemade pie crust, prepare two 9-inch crusts and chill them for at least 1 hour. Alternatively, use store-bought crusts according to package instructions.

Preheat the oven: Set the oven rack to the center position and preheat to 400°F (204°C).
Make the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss to coat the apples evenly.
Assemble the pie:
- Roll out one pie crust to fit a 9-inch pie plate. Place it in the pie plate, allowing the excess to hang over the edges.
- Spoon the apple filling into the crust, mounding it slightly in the center.
- Roll out the second pie crust and place it over the filling. Trim any excess dough, then fold and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
Apply the egg wash: Brush the top crust with the beaten egg and sprinkle with sanding sugar if desired.
Bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 25 minutes at 400°F (204°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

Variations

Dutch Apple Pie: Replace the top crust with a streusel topping made of flour, brown sugar, and butter.
Caramel Apple Pie: Drizzle caramel sauce over the apple filling before adding the top crust.
Mixed Fruit Pie: Add sliced pears or berries to the apple filling for a different flavor profile.
Spiced Apple Pie: Incorporate additional spices like allspice or cloves for a more robust flavor.

Storage/Reheating

Storage: Cover the cooled pie with plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap the baked pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, place the pie in a preheated 350°F (175°C) oven for 15–20 minutes, or until warmed through.

FAQs

How do I prevent a soggy bottom crust?

I like to pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. This helps to set the crust and prevent it from becoming soggy.

Can I use a different type of apple?

Yes, I often use a mix of apples like Honeycrisp, Fuji, or Braeburn for a more complex flavor. Just ensure they are firm and suitable for baking.

Do I need to peel the apples?

I prefer to peel the apples for a smoother texture, but leaving the skins on can add a rustic feel and extra nutrients.

How can I make the crust extra flaky?

Using cold butter and ice water when making the dough helps create a flaky texture. I also chill the dough before rolling it out.

Can I make the pie ahead of time?

Absolutely. I often prepare the pie a day in advance and store it in the refrigerator. Reheat it in the oven before serving for the best taste.

Conclusion

This classic apple pie recipe is a delightful blend of sweet and tart flavors, encased in a buttery, flaky crust. It’s a comforting dessert that’s perfect for any occasion. I hope you enjoy making and sharing this pie as much as I do.