Here’s a classic homemade apple pie recipe 🍎🥧 — flaky crust, tender apples, and warm spices.
Classic Apple Pie
Ingredients
Pie Crust (2 crusts – top & bottom)
- 2½ cups (315 g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (225 g) cold unsalted butter, cubed
- 6–8 tbsp ice water
(Or use store-bought crust if preferred)
Apple Filling
- 6–7 medium apples (about 2½ lb / 1.1 kg), peeled, cored, sliced
- Best apples: Granny Smith, Honeycrisp, or a mix
- ¾ cup (150 g) sugar (use half white + half brown if you like)
- 2 tbsp all-purpose flour or cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice (optional)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Finishing
- 1 egg + 1 tbsp milk (egg wash)
- 1 tbsp coarse sugar (optional)
Instructions
1. Make the Crust
- Mix flour, salt, and sugar.
- Cut in cold butter until pea-sized crumbs form.
- Add ice water 1 tbsp at a time until dough just comes together.
- Divide in half, form discs, wrap, and chill 30–60 minutes.
2. Prepare the Filling
- In a large bowl, toss apples with sugar, flour, spices, lemon juice, vanilla, and salt.
- Let sit for 10–15 minutes to draw out juices.
3. Assemble the Pie
- Preheat oven to 425°F (220°C).
- Roll out one dough disc and place in a 9-inch pie dish.
- Fill with apples (mound slightly).
- Dot with small butter pieces (optional).
- Roll out second crust, place on top, seal edges, and cut vents.
- Brush with egg wash and sprinkle sugar.
4. Bake
- Bake at 425°F (220°C) for 20 minutes.
- Reduce heat to 375°F (190°C) and bake 35–45 minutes more.
- Pie is done when crust is golden and filling is bubbling.
5. Cool
- Let cool at least 2 hours before slicing (filling sets).
Tips for the Best Apple Pie
- 🍏 Mix tart and sweet apples for depth.
- 🥧 To avoid a soggy bottom, bake on a preheated baking sheet.
- ❄️ Pie can be frozen unbaked for up to 3 months.
If you’d like, I can also share:
- Dutch apple pie (crumb topping)
- Vegan or gluten-free version
- Mini or slab apple pies
- Less-sugar version
Just say the word!
