Classic Apple Pie

Classic Apple Pie is a timeless dessert filled with tender, cinnamon-spiced apples wrapped in a flaky, golden crust. It's the kind of treat that smells like fall and tastes like…

By Stella • September 5, 2025 • Reading time: 7 min

Save Recipe Print Recipe

Tip: save now, cook later.

Classic Apple Pie is a timeless dessert filled with tender, cinnamon-spiced apples wrapped in a flaky, golden crust. It’s the kind of treat that smells like fall and tastes like home with every bite. The mix of sweet and tart apples combined with warm spices makes it impossible not to smile when you have a slice.

I love making this pie from scratch because the process itself feels comforting. Peeling and slicing the apples while the house fills with the smell of cinnamon is one of my favorite little rituals. One tip I’ve learned is to let the filling sit for a bit before baking to help the flavors blend and the juices thicken just right, so the pie isn’t too runny.

My favorite way to enjoy classic apple pie is fresh out of the oven, paired with a scoop of vanilla ice cream or a dollop of whipped cream. It’s such a simple pairing, but it makes the pie feel extra special. Whether it’s a holiday gathering or a quiet night in, this pie always brings a little warmth and sweetness to the table.

Key Ingredients & Substitutions

Apples: I like mixing tart Granny Smith with sweeter Honeycrisp for great flavor balance. You can also try Braeburn or Fuji. Avoid very soft apples, as they break down too much during baking.

Butter: Cold, unsalted butter is best for flaky crust. If you prefer, shortening or a mix of butter and shortening works too – it makes a tender, less rich dough.

Sugar: The mix of granulated and brown sugar helps with sweetness and moisture. For a lower-sugar option, reduce the granulated sugar slightly or use coconut sugar.

Egg wash: Brushing the crust with beaten egg gives a beautiful golden color. If you want a dairy-free option, use plant-based milk or just water.

How Do You Make the Perfect Flaky Pie Crust?

Flaky pie crust is all about keeping ingredients cold and handling the dough gently.

• Use cold butter and ice water to prevent melting before baking.
• Cut butter into flour until you see small pea-sized bits. These create flakes when baked.
• Don’t overwork the dough. Mix just until it holds together.
• Chill the dough for at least an hour to relax gluten and keep it firm.
• Roll out gently on a floured surface, turning the dough and adding a little flour as needed to prevent sticking.

Following these tips helps you get a tender, flaky crust that holds the apple filling well without getting soggy.

Equipment You’ll Need

• 9-inch pie dish – perfect size for a classic apple pie, helps the crust bake evenly.
• Mixing bowls – you’ll need a few for the dough and apple filling; choose sturdy ones for easy tossing.
• Rolling pin – makes rolling out the dough smooth and even; a wooden or silicone one works well.
• Pastry cutter or forks – handy for cutting butter into flour without warming it up too much.
• Sharp knife – needed to peel, core, and slice apples nicely and cut dough strips for the lattice top.
• Pastry brush – for brushing the egg wash to get a golden, shiny crust.
• Baking sheet – place under the pie to catch any drips during baking.
• Wire rack – lets the pie cool properly so the filling sets nicely.

Flavor Variations & Add-Ins

• Add a handful of raisins or dried cranberries to the filling for a sweet and slightly tart twist.
• Mix in chopped walnuts or pecans for a crunchy texture that pairs well with soft apples.
• Try adding a splash of bourbon or apple brandy to the filling for warm depth and a grown-up touch.
• Swap cinnamon for pumpkin pie spice or add a pinch of ginger and cloves for a different spice profile I enjoy in the fall.

Classic Apple Pie

Ingredients You’ll Need:

For The Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 4-6 tbsp ice water

For The Apple Filling:

• 6 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tbsp all-purpose flour (to thicken filling)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice

For The Topping:

• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar for sprinkling (optional)
• Vanilla ice cream or whipped cream, for serving (optional)

How Much Time Will You Need?

This pie takes about 20 minutes to prepare and 1 hour to bake plus 1 hour resting time for chilling the dough and cooling the pie. The total time is approximately 2 hours 20 minutes.

Step-by-Step Instructions:

1. Make the Pie Dough:

In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them into the flour mixture with a pastry cutter or your fingers until pea-sized pieces form. Slowly add ice water one tablespoon at a time and gently mix until the dough just holds together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Filling:

In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until apples are evenly coated. Let sit for 10-15 minutes to help flavors blend.

3. Assemble the Pie:

Preheat your oven to 425°F (218°C). Roll out one dough disc on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie plate and spread the apple filling evenly inside. Roll out the second dough disc into another 12-inch circle. Cut it into 1-inch strips to create a lattice top. Weave half the strips parallel over the filling, then lay the remaining strips perpendicular, folding over and under to form the pattern. Trim excess dough and crimp edges to seal. Brush the crust with beaten egg and sprinkle coarse sugar if you like.

4. Bake the Pie:

Bake the pie for 20 minutes at 425°F (218°C). Then reduce the temperature to 350°F (177°C) and bake for another 35-45 minutes until the crust turns golden brown and the apples are tender. Cover the edges with foil halfway through if they start to brown too fast.

5. Cool and Serve:

Let the pie cool on a wire rack for at least 2 hours so the filling thickens properly. Serve warm or at room temperature. It’s wonderful with vanilla ice cream or whipped cream on top.

Can I Use Frozen Apples for This Pie?

Yes, you can use frozen apples, but make sure to thaw and drain them well to avoid excess moisture that could make the filling watery. Pat them dry with paper towels before mixing with the sugar and spices.

How Do I Prevent a Soggy Bottom Crust?

To keep the bottom crust crisp, blind bake it for 5-7 minutes before adding the filling, or sprinkle a thin layer of breadcrumbs or crushed cornflakes on the crust before filling. Also, make sure your apple filling isn’t too wet by tossing the apples with sugar and letting them sit to draw out excess juices.

Can I Make the Pie Dough in Advance?

Absolutely! You can prepare and chill the dough up to two days ahead. Just keep it wrapped tightly in plastic wrap in the refrigerator. Bring it to room temperature for about 10 minutes before rolling it out.

How Should I Store Leftover Apple Pie?

Store leftovers covered loosely at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the oven or microwave before serving to enjoy that warm, fresh-baked flavor.