If you are searching for a timeless dessert to bring warmth and joy to your kitchen, look no further than this Classic Homemade Apple Pie Recipe. It’s a beautiful celebration of tart, spiced apples nestled inside a buttery, flaky crust that bakes to golden perfection. Each bite offers a delightful balance of sweetness, spice, and buttery richness, making it an irresistible favorite for family gatherings or cozy evenings. This pie isn’t just dessert, it’s a heartfelt tradition that you can easily create and savor at home.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role—from the crisp, tart apples that provide the flavor’s backbone, to the cold butter that ensures a flaky crust. Nothing fancy, just honest, essential ingredients that come together to create magic.
- All-purpose flour (2 1/2 cups): The foundation for your tender, flaky pie crust as well as a thickening agent for the filling.
- Salt (1 teaspoon): Enhances flavor in both crust and filling by balancing sweetness.
- Sugar (1 teaspoon for crust, 3/4 cup granulated for filling): Adds subtle sweetness and helps with browning.
- Unsalted butter (1 cup for crust, 2 tablespoons for filling): The key to a rich, melt-in-your-mouth crust and buttery bits within the filling.
- Ice water (6 to 8 tablespoons): Keeps the dough cold and workable, resulting in a flakier crust.
- Tart apples, peeled and sliced (6 to 7 cups): Use Granny Smith or Honeycrisp for bright, balanced flavor that doesn’t get mushy.
- Brown sugar (1/4 cup): Adds depth and caramel notes to the apple filling.
- Ground cinnamon (1 teaspoon): Classic warm spice to complement the apples.
- Ground nutmeg, allspice, salt (1/4 teaspoon each): A perfect spice trio that layers rich autumnal flavors.
- Lemon juice (1 tablespoon): Keeps apples bright and prevents browning.
- Egg (1 large) and milk (1 tablespoon): Combine to brush on top for a gorgeous golden crust.
How to Make Classic Homemade Apple Pie Recipe
Step 1: Make the Pie Crust
Start by whisking together the flour, salt, and sugar in a large bowl. Then, cut in the chilled, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs—this is what creates that incredible flakiness. Slowly add the ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork it. Divide the dough into two disks, wrap them tightly in plastic, and chill in the fridge for at least an hour to let the butter firm back up for a tender crust.
Step 2: Prepare the Apple Filling
While your dough chills, toss the peeled and thinly sliced tart apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and lemon juice. Every apple slice should be coated in this fragrant spice blend, which enhances the natural tartness and sweetness without overpowering it. Let this mixture sit and meld as the crust rests.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough into a circle slightly larger than your 9-inch pie plate. Carefully place it into the dish, trimming any excessive overhang. Pour the spiced apple filling into the crust, then scatter the cubed butter evenly on top. Roll out the second dough disk and cover the pie, tucking and crimping the edges for that classic look. Don’t forget to cut slits in the top crust so steam can escape as it bakes.
Step 4: Egg Wash and Bake
Whisk together the egg and milk to create a glossy egg wash, then brush it over the pie’s surface for a golden shine. Bake the pie at 425°F for 20 minutes to jumpstart the crust’s browning, then reduce the temperature to 375°F (190°C) and bake for an additional 40 to 50 minutes. You’ll know it’s ready when the top is beautifully golden and you see bubbling juices through the vents. Allow the pie to cool enough before slicing so the filling can set properly.
How to Serve Classic Homemade Apple Pie Recipe
Garnishes
While this classic is stunning on its own, a scoop of vanilla ice cream or a dollop of freshly whipped cream elevates it to new heights. For an extra touch, lightly sprinkle cinnamon sugar on top or drizzle with caramel sauce to amplify those cozy flavors and add a touch of sweetness that balances the tartness perfectly.
Side Dishes
Classic apple pie pairs marvelously with warm beverages like spiced cider or a hot cup of coffee. For a brunch or dessert buffet, offer alongside sharp cheddar cheese or a sprinkle of toasted nuts for a delightful texture contrast that complements the pie’s richness.
Creative Ways to Present
If you want to wow guests, serve individual mini apple pies or hand pies using the same filling and crust recipe. You can even create a lattice crust for a visually stunning presentation, or top with sliced almonds for added crunch and elegance.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover apple pie loosely with foil or plastic wrap and store it in the refrigerator. It will stay fresh for up to 4 days while maintaining its wonderful flavors and textures.
Freezing
This Classic Homemade Apple Pie Recipe freezes beautifully. Wrap the assembled, unbaked pie tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, bake it straight from frozen; simply add some extra baking time to ensure it’s cooked through.
Reheating
For the best experience, reheat slices of apple pie in a 350°F oven for about 15 minutes to revive that crisp crust and warm filling. Avoid microwaving if you can, as it tends to make the crust soggy.
FAQs
Can I use other types of apples for this pie?
Absolutely! While Granny Smith and Honeycrisp are ideal for their tartness and texture, feel free to mix in Fuji or Braeburn apples for slightly different sweetness and flavor depth.
Is it necessary to chill the pie dough before baking?
Yes. Chilling the dough helps relax the gluten and firms up the butter, resulting in a flakier, more tender crust that bakes more evenly.
How do I prevent the crust edges from burning?
About halfway through baking, tent the edges with foil to protect them from over-browning while allowing the rest of the crust to bake fully.
Can I make the apple pie vegan?
Yes, swap the butter for a plant-based alternative and use a flax or chia egg in place of the egg wash. Adjust as needed for similar texture and appearance.
Why does my pie filling turn out watery?
Make sure to toss apples with enough flour to absorb excess juice and bake until the filling bubbles, which indicates it has thickened properly. Also, letting the pie cool completely helps the filling set.
Final Thoughts
This Classic Homemade Apple Pie Recipe is more than just a dessert; it’s a treasured way to create memories around the table. With its comforting aromas and perfect balance of flavors, baking this pie is like wrapping your home in a warm embrace. So, gather your ingredients and dive in — the joy of homemade apple pie is truly worth every moment spent making it.
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Classic Homemade Apple Pie Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Apple Pie recipe features a flaky homemade crust filled with a spiced tart apple mixture, perfectly balanced with cinnamon, nutmeg, and allspice. Baked to a golden brown, it’s an irresistible dessert perfect for any occasion.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
Apple Filling
- 6 to 7 cups tart apples (Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar until combined. Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Apple Filling: In a large bowl, toss the peeled, cored, and thinly sliced apples with granulated sugar, brown sugar, flour, ground cinnamon, nutmeg, allspice, salt, and lemon juice. Mix thoroughly to coat all the apples evenly. Set the filling aside while preparing the crust.
- Assemble the Pie: Preheat your oven to 425°F (220°C). On a floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie plate. Carefully transfer it to the pie plate and gently press it into the bottom and sides. Pour the prepared apple filling into the crust and dot the filling evenly with the cubed butter. Roll out the second dough disk and place it over the apple filling. Crimp the edges of the top and bottom crusts together to seal, then cut a few slits in the top crust to allow steam to escape during baking.
- Egg Wash and Bake: In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust generously with this mixture to achieve a golden, glossy finish. Place the pie in the preheated oven and bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling through the slits. Remove the pie from the oven and allow it to cool before slicing and serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
- Make sure the butter and water are chilled to keep the crust flaky.
- Allowing the pie to cool before serving helps the filling set and makes for cleaner slices.
- You can cover the edges with foil if they brown too quickly during baking.
- If you prefer, lattice or decorative crusts can be used instead of a full top crust.
