Apple Pie Recipe – Classic, Flavorful & Easy to Bake

Have you ever bitten into a warm slice of apple pie fresh from the oven and felt instantly at home? That’s exactly what happens with this apple pie recipe—it’s pure, comforting nostalgia. I first baked this pie back in college for my roommates, and watching their faces light up as they tasted those juicy, cinnamon-spiced apples made it unforgettable.

With this recipe, you’ll learn how to make an easy double-crust pie from scratch: choosing the right apples, mixing a rich filling, and baking until the crust is a perfect golden brown. I’ll also cover ingredient swaps, expert tips, and ways to serve and store—everything you need for a standout dessert or festive centerpiece. Ready to bake? Let’s get started!

Why You’ll Love This Recipe

• Timeless comfort: Classic apple pie keeps traditions alive
• Perfect texture: Juicy, tender apples in a flaky crust
• Holiday-friendly: Ideal for Thanksgiving or any gathering
• Budget-savvy: Inexpensive pantry ingredients like flour, sugar, and apples
• Customizable: Use Granny Smith or Honeycrisp apples for different flavor profiles (secondary keyword: homemade apple pie)

Ingredients You’ll Need

For the Crust :

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• ¾ cup (1½ sticks) cold unsalted butter, cubed
• 6–8 tbsp ice-cold water

For the Filling :

• 6 cups apples for apple pie (about 6 medium; Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced ¼” thick
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tsp lemon juice
• ¼ cup all-purpose flour (to thicken juices)

For the Top :

• 1 tbsp melted butter (egg wash optional to achieve crust is golden brown)
• 1 tbsp coarse sugar, for sprinkling

Tip: Use Granny Smith for tartness or Honeycrisp for sweetness. For a faster route, you can substitute with a store bought pie crust or pie dough.

Ingredient Substitutions

• Apples: Use a mix like Gala or Fuji for sweeter pies
• Sugar: Sub coconut sugar or maple syrup for natural sweetness
• Butter: Swap with vegetable shortening or vegan butter for dairy-free crust
• Thickeners: Use cornstarch instead of flour for a clearer filling
• Crust shortcut: Use pre-made refrigerated pie crust for convenience

These swaps slightly alter texture or flavor but still yield a delicious apple pie.

How to Make Apple Pie Recipe

1. Prep & Chill (15 min): In a large bowl, whisk flour, salt, sugar. Cut in cold butter until pea-size. Add ice water, one tbsp at a time, mixing until dough holds together. Divide into two discs, wrap in plastic, chill 1 hour.
2. Make Filling (10 min): In a large bowl, toss apple slices with granulated and brown sugar, cinnamon, nutmeg, flour, and lemon juice; set aside.
3. Roll Crusts (10 min): On a floured surface, roll one dough disc into a 12″ circle for bottom crust. Place it in a 9″ pie dish. Roll second disc for top.
4. Assemble Pie (15 min): Fill crust with apple mixture until slightly mounded. Dot with bits of butter. Cover with top crust—either lattice or full double crust. Trim, seal, and flute edges. Brush crust with butter. Sprinkle coarse sugar.
5. Bake (50–60 min): Preheat oven to 375°F (190°C). Place pie on a baking sheet and bake for 50–60 min until filling bubbles and crust is golden. Tent edges if browning too fast.
6. Cool & Serve: Let cool 2 hours to let filling set, then slice and serve warm or room temperature with vanilla ice cream or whipped cream.

Equipment: Pie dish, rolling pin, mixing bowls, pastry cutter, baking sheet.

Expert Tips

• Keep dough cold: Cold butter yields flaky crust
• Don’t overmix filling: Prevents mushy apples
• Protect crust edges: Use foil or pie shield halfway through baking
• Let it rest: Cooling ensures smooth slices
• Practice lattice: Makes pie visually stunning—use water to help strips stick

Variations & Add‑Ons

• Caramel Apple Pie: Drizzle caramel over apples before baking
• Maple-walnut topping: Add chopped nuts and a maple glaze at the end
• Easy French Apple Pie: Use crumb topping instead of top crust
• Gluten-free: Use 1:1 gluten-free flour mix in crust and filling thickener

Serving Suggestions

• Serve each slice topped with a scoop of vanilla ice cream
• Pair with whipped cream or a drizzle of salted caramel sauce
• Enjoy with coffee or a full-bodied tea
• Garnish with a cinnamon stick or apple slice for presentation

Storage & Reheating

Storage:

• Room temp, covered: 2 days
• Refrigerator: up to 5 days, sealed

Freezing:

• Wrap individual slices in plastic, freeze up to 2 months
• Reheat at 350°F (175°C) for 10–15 min until warm

Reheating Tips:

• Reheat slices in oven rather than microwave to maintain crisp crust

Nutrition Information (per slice, 1/8 pie)

• Calories: 350
• Protein: 3 g
• Carbohydrates: 50 g
• Fat: 15 g
• Sugar: 25 g
• Fiber: 3 g
• Sodium: 150 mg

Prep, Cook & Total Time

• Prep Time: 25 minutes (plus 1 hr chilling)
• Cook Time: 50–60 minutes
• Total Time: ~2½ hours (including chilling & cooling)

Conclusion

This apple pie recipe captures everything you love about homemade dessert: tender, spiced apples nestled in a flaky, golden crust. It’s classic comfort food that brings smiles, whether for holidays or heartwarming everyday moments. With easy-to-follow steps, expert tips, and fun variations, you’ll feel confident baking a pie that tastes like tradition and love.

So gather your ingredients, roll up your sleeves, and bake a slice of home. Be sure to share your pie story or topping twist—I can’t wait to hear about it!

Apple Pie Recipe

This apple pie recipe captures everything you love about homemade dessert: tender, spiced apples nestled in a flaky, golden crust. It’s classic comfort food that brings smiles, whether for holidays or heartwarming everyday moments.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 8 Servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• For the Crust
• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• ¾ cup 1½ sticks cold unsalted butter, cubed
• 6 –8 tbsp ice-cold water
• For the Filling
• 6 cups apples for apple pie about 6 medium; Granny Smith, Honeycrisp, or Braeburn, peeled, cored, and sliced ¼” thick
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tsp lemon juice
• ¼ cup all-purpose flour to thicken juices
• For the Top
• 1 tbsp melted butter egg wash optional to achieve crust is golden brown
• 1 tbsp coarse sugar for sprinkling

Method

 

1. Prep & Chill (15 min): In a large bowl, whisk flour, salt, sugar. Cut in cold butter until pea-size. Add ice water, one tbsp at a time, mixing until dough holds together. Divide into two discs, wrap in plastic, chill 1 hour.
2. Make Filling (10 min): In a large bowl, toss apple slices with granulated and brown sugar, cinnamon, nutmeg, flour, and lemon juice; set aside.
3. Roll Crusts (10 min): On a floured surface, roll one dough disc into a 12" circle for bottom crust. Place it in a 9" pie dish. Roll second disc for top.
4. Assemble Pie (15 min): Fill crust with apple mixture until slightly mounded. Dot with bits of butter. Cover with top crust—either lattice or full double crust. Trim, seal, and flute edges. Brush crust with butter. Sprinkle coarse sugar.
5. Bake (50–60 min): Preheat oven to 375°F (190°C). Place pie on a baking sheet and bake for 50–60 min until filling bubbles and crust is golden. Tent edges if browning too fast.
6. Cool & Serve: Let cool 2 hours to let filling set, then slice and serve warm or room temperature with vanilla ice cream or whipped cream.

Notes

• Keep dough cold: Cold butter yields flaky crust
• Don’t overmix filling: Prevents mushy apples
• Protect crust edges: Use foil or pie shield halfway through baking
• Let it rest: Cooling ensures smooth slices
• Practice lattice: Makes pie visually stunning—use water to help strips stick