Classic Apple Pie Recipe

If you’re anything like me, there’s something downright magical about a warm slice of homemade apple pie. Today, I’m sharing my Classic Apple Pie Recipe that’s not only the definition of comfort food but also surprisingly easy to pull off. Whether you’re baking for a holiday, a family dinner, or just because, this apple pie’s flaky crust and cinnamon-spiced filling will have everyone asking for seconds.

this Recipe

Ingredients You’ll Need

Using the right ingredients is key to mastering this Classic Apple Pie Recipe. Fresh Granny Smith apples bring a perfect balance of tartness, and real butter makes all the difference in a flaky crust.

• Granny Smith Apples: These tart apples hold their shape well during baking and offer a perfect zingy contrast to the sweetness.
• Cinnamon: Just the right amount adds warmth without overpowering the apples’ natural flavor.
• Unsalted Butter: Using unsalted butter allows you to control the salt level and adds richness to your pie crust and filling.
• All-Purpose Flour: Essential for the crust and for thickening the filling into that luscious texture you want.
• Granulated Sugar: Sweetens the pie filling without masking the apples’ vibrant taste.
• Water: Used in the filling to help create that silky sauce and in the egg wash for a glossy crust.
• Egg: An egg wash helps your lattice crust achieve that gorgeous golden brown finish.
• Double Pie Crust Recipe: Making the crust from scratch ensures the flakiest, most flavorful result. You can use a trusted homemade or store-bought crust if you’re in a pinch.

Variations

I love that this Classic Apple Pie Recipe acts like a blank canvas. Over the years, I’ve tried all kinds of tweaks — some subtle, some bold — and each brings something fun to the table. Feel free to make it your own!

• Add Nuts or Raisins: For a little extra texture, tossing in chopped walnuts or golden raisins before baking always makes my family smile.
• Use Brown Sugar Instead of Granulated: This gives a deeper caramel note to the filling that feels so cozy in cooler months.
• Gluten-Free Crust: I once experimented with a gluten-free pie crust for a friend, and it worked great without losing that buttery, flaky feel.
• Spice it Up: Some folks like a pinch of nutmeg or allspice to enrich the cinnamon — I say go for it if you crave a spicier pie!

How to Make Classic Apple Pie Recipe

Step 1: Prepare Your Pie Crust and Preheat

I always start by making my double pie crust and chilling it as directed — this step is key to getting a flaky crust that doesn’t shrink or get soggy. Once your crust is resting in the fridge, preheat your oven to 425˚F; that high initial temperature gets your crust golden and crisp right from the start.

Step 2: Create the Buttery Apple Filling Sauce

Next, melt some unsalted butter in a saucepan over medium heat, then whisk in flour to help thicken your sauce. Once that’s cooked for a minute, pour in water and sugar and bring the mixture to a boil. Lower the heat and let it simmer until everything thickens, stirring often — this mix will coat your apples perfectly and soak into them while baking without making it runny.

Step 3: Prepare the Apples

While your sauce cooks, peel, core, and slice your Granny Smith apples thinly — I like about 7 cups to get that balanced filling. Toss them around in a bowl with cinnamon, then pour your warm sauce over the top and give it a nice stir. The apples will soak up that cinnamon-sugar goodness and stay tender yet firm after baking.

Step 4: Roll Out and Fill Your Pie

Flour your work surface lightly and roll the bottom crust into a 12-inch circle, then carefully transfer it to your 9-inch pie plate by wrapping it around your rolling pin. Pour in the apple filling, mounding it slightly in the middle but carefully keeping the edges clean — this helps the top crust seal beautifully.

Step 5: Make the Lattice and Egg Wash

Roll out the second crust to about 11 inches and cut into 10 even strips using a pizza cutter. Creating the lattice might sound fiddly, but trust me, it’s worth it — weaving the strips allows steam to escape and gives your pie that classic bakery look. Once done, whisk an egg with water and brush it over the crust to get a shiny, golden finish.

Step 6: Bake with Patience

Bake the pie at 425˚F for 15 minutes to set the crust, then lower the oven to 350˚F and bake for an additional 45 minutes. You’ll know it’s ready when the apples are soft and the juices bubble through the lattice vents — this bubbling is your sign that everything inside is perfectly cooked. Let the pie rest at room temperature for at least an hour before cutting; this helps the filling thicken so every slice stays beautiful.

How to Serve Classic Apple Pie Recipe

Garnishes

I’m a sucker for a scoop of vanilla ice cream on warm apple pie—that contrast of cold cream melting into the sweet filling? Absolutely heavenly. Sometimes I sprinkle a little extra cinnamon or drizzle caramel sauce on top to fancy it up when guests are over.

Side Dishes

If you’re serving this pie as part of a bigger meal, I love pairing it with a simple cup of hot coffee or even a sharp cheddar cheese plate to complement all the sweetness—trust me, it’s a combo you’ll want to try.

Creative Ways to Present

For holidays, I’ve turned this pie into mini hand pies using the same filling and crust — perfect for parties or gifting. Another fun trick is adding leaf-shaped crust cutouts on top of the lattice for an autumn vibe that wows everyone without extra effort.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover slices covered tightly in the fridge — the pie stays fresh for up to 3 days. Pro tip: let it come to room temp or warm it slightly before enjoying to soften the crust and revive those cozy apple flavors.

Freezing

This Classic Apple Pie Recipe freezes beautifully! Wrap the whole baked pie securely in plastic wrap and a foil layer, then freeze for up to 2 months. When you’re ready to eat it, I thaw it overnight in the fridge and then warm it in the oven to get that fresh-baked feeling back.

Reheating

To reheat, I pop slices in a preheated oven at 350˚F for about 10-15 minutes. This helps crisp up the crust again without drying out the filling—it’s way better than microwaving, which can make crust soggy.

FAQs

Final Thoughts

This Classic Apple Pie Recipe holds a special place in my heart because it hits that perfect balance of sweet and tart, rich and flaky—and it’s one of those recipes that feels like a warm hug on a plate. I encourage you to give it a try, not just for its delicious flavors but for the smiles it’ll bring when shared with family and friends. Trust me, once you’ve nailed this recipe, you’ll want to keep it in your baking rotation for life.

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