apple pie apple recipe
The Best apple pie apple recipe
What I love most about this recipe is how simple it is without sacrificing flavor. It’s not one of those fussy desserts that takes all day—just good, honest ingredients that come together in a way that tastes like you put in way more effort than you did. Plus, apples are packed with fiber and vitamins, so I don’t feel too guilty letting the kids have seconds. It’s the kind of dessert that works for special occasions but is easy enough for everyday, and that’s exactly why it’s a staple in our house.
Classic Homemade Apple Pie
A timeless dessert featuring tender, spiced apples encased in a flaky, buttery crust. Perfect for holidays or any occasion, this apple pie is sure to impress with its warm, comforting flavors.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6-8 tbsp ice water
- 6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
- 1 large egg
- 1 tbsp water
- 1 tbsp coarse sugar (for sprinkling)
👨🍳Directions
-
1
Prepare the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. -
2
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork the dough. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. -
3
Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips. -
4
Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until the apples are evenly coated. -
5
Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving a slight overhang. -
6
Add the apple filling to the pie crust, mounding it slightly in the center. Dot the top of the filling with small pieces of butter. -
7
Roll out the second disc of dough and place it over the filling. Trim the excess dough, then crimp the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust to allow steam to escape. -
8
Optional: Whisk together the egg and water for the egg wash. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar for a golden, crisp finish. -
9
Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. -
10
If the crust begins to brown too quickly, tent the pie loosely with aluminum foil. Allow the pie to cool for at least 2 hours before slicing to let the filling set.
🔧Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Knife
- Measuring cups and spoons
- Oven
- Baking sheet (to catch drips)
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Apple Pie Works
❓ Frequently Asked Questions About Apple Pie
1. What type of apples are best for apple pie?
The best apples for apple pie are those that hold their shape and balance sweetness with tartness. Popular choices include Granny Smith (tart and firm), Honeycrisp (sweet and crisp), Jonagold (sweet-tart and juicy), and Braeburn (firm and slightly spicy). A mix of two or three varieties often yields the best flavor and texture.
2. Should I pre-cook the apples before baking the pie?
Pre-cooking the apples is optional but can help prevent a soggy crust. Lightly sautéing them with sugar and spices for 5–10 minutes softens them slightly and releases excess moisture. However, many bakers skip this step and rely on the baking process to cook the apples fully. If you prefer a firmer filling, pre-cooking is a good idea.
3. How do I prevent my apple pie from having a soggy bottom crust?
To avoid a soggy bottom crust, try these tips:
– Blind-bake (pre-bake) the bottom crust for 10–15 minutes before adding the filling.
– Use a metal or ceramic pie dish, as glass can retain more moisture.
– Sprinkle a thin layer of breadcrumbs, crushed cookies, or ground nuts on the bottom crust to absorb excess juice.
– Avoid overfilling the pie, and let it cool completely before slicing to allow the filling to set.
4. Can I make the apple pie filling ahead of time?
Yes! You can prepare the apple pie filling up to 2 days in advance. Toss the sliced apples with sugar, spices, and thickener (like flour or cornstarch), then store them in an airtight container in the fridge. If the mixture releases too much liquid, drain it before assembling the pie. Alternatively, freeze the filling for up to 3 months (thaw before using).
5. How do I know when my apple pie is fully baked?
An apple pie is done when the crust is golden brown, the filling is bubbling (especially around the edges), and the apples are tender. To check for doneness, insert a knife or skewer into the center—it should slide through the apples with little resistance. If the crust browns too quickly, tent the pie with foil. Most apple pies bake for 45–60 minutes at 375°F (190°C).
