There’s nothing quite as comforting as a slice of Classic Apple Pie, with its golden, flaky crust and tender, cinnamon-spiced apples. Each bite delivers a perfect balance of sweet and tart, while the buttery pastry melts in your mouth. In just over two hours, you can create this timeless dessert that fills your kitchen with the irresistible aroma of baked apples and warm spices.
This pie is a celebration of textures—crisp edges, soft fruit, and a hint of crunch from the sugar topping. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, it’s a treat that brings joy to every bite. Perfect for gatherings or cozy nights in, this recipe is a true crowd-pleaser.
Ingredients for Classic Apple Pie
- Pie Crust:
- ▢ 2 ½ cups all-purpose flour
- ▢ 1 teaspoon salt
- ▢ ¾ cup butter, cold and cubed (unsalted preferred)
- ▢ ½ cup ice water, more or less as needed (add gradually)
- Pie Filling:
- ▢ 2 ½ pounds Granny Smith apples (about 5-7 apples; cored, peeled, and cut into slices or cubes)
- ▢ ½ cup granulated sugar
- ▢ ¼ cup brown sugar (light or dark, depending on preference)
- ▢ 2 Tablespoons all-purpose flour (for thickening)
- ▢ ½ teaspoon salt
- ▢ 1 teaspoon ground cinnamon
- ▢ ¼ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground ginger
- ▢ 1 Tablespoon lemon juice (freshly squeezed for best flavor)
- Topping:
- ▢ 1 egg, beaten (for egg wash)
- ▢ 1 Tablespoon sugar (for sprinkling on top)
Step-by-Step Instructions
- Make the Pie Crust: In a large bowl, stir together the flour and salt. Add the cold, cubed butter and use a fork to break it into the flour until the mixture resembles coarse crumbs with small lumps. Gradually add ice water, mixing until the dough comes together (use your hands if needed). Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare the Filling: While the dough chills, peel, core, and slice the apples. In a large bowl, combine the apples with granulated sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and lemon juice. Mix until the apples are evenly coated. Set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: Lightly flour a clean surface. Remove the dough from the fridge, divide it in half, and roll each half into a circle about 1/8″ thick. Place one circle into a 8 or 9-inch pie pan, ensuring it covers the entire pan. Trim any excess dough.
- Assemble the Pie: Pour the apple filling into the prepared pie crust. Place the second dough circle over the filling. Trim the edges, leaving a slight overhang, and crimp the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape.
- Add the Finishing Touches: Brush the top crust and edges with the beaten egg. Sprinkle the remaining 1 tablespoon of sugar evenly over the top.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with vanilla ice cream or whipped cream for an extra treat. Enjoy!
Perfect Pairings: Toppings and Serving Ideas
While this classic apple pie is delicious on its own, it’s even better with a little extra flair! Serve it warm with a scoop of vanilla ice cream for a timeless combination. For a lighter option, try a dollop of freshly whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, sprinkle some chopped toasted pecans on top for added crunch and flavor.
Storing and Reheating Your Apple Pie
To keep your pie fresh, store it covered at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a 350°F oven for 10-15 minutes or microwave for 20-30 seconds until warm. Pro tip: Add a scoop of ice cream while reheating for a melty, indulgent treat!
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought pie crust to skip the dough-making step. For the filling, try using a mandoline slicer or apple corer to prep your apples faster. You can also make the pie crust ahead of time and freeze it for up to 1 month—just thaw it in the fridge before rolling it out. These small tweaks can save you precious minutes without sacrificing flavor!
Recipe Variations to Mix It Up
Want to put a twist on this classic? Swap out some of the Granny Smith apples for Honeycrisp or Fuji apples for a sweeter filling. Add a handful of dried cranberries or raisins for a pop of tartness. For a richer crust, try substituting 1-2 tablespoons of butter with cream cheese in the dough. These variations can make your pie feel fresh and unique!
Essential Equipment for Pie Perfection
To make this recipe a breeze, you’ll need a few key tools: a rolling pin for the crust, a pastry brush for the egg wash, and a sharp knife for slicing apples and cutting vents in the crust. A pie shield or foil strips can help prevent the edges from over-browning. If you’re a frequent pie baker, consider investing in a pie crust cutter for even crimping and a bench scraper for easy dough handling.
Classic Apple Pie
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup butter, cold and cubed
- ½ cup ice water, more or less as needed
Pie Filling
- 2 ½ pounds Granny Smith Apples, about 5-7 apples; cored, peeled, and cut into pieces
- ½ cup sugar
- ¼ cup brown sugar
- 2 Tablespoons flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 Tablespoon lemon juice
- 1 egg, beaten
- 1 Tablespoon sugar
Instructions
- In a bowl, stir together the flour and salt. Mix with fork until combined.
- Add in cubed butter and break up into flour with a fork. This mixture will still have small lumps – that’s perfectly fine.
- Slowly pour in the ice water and continue to mix with a fork until the dough starts to come together (you might find it helpful to just use your hands to help the dough come together at this point). You may not use all of the water, but if the dough feels dry then add more. The dough should not be sticky.
- Work the dough into a ball shape and wrap in plastic wrap. Place dough in the fridge for about an hour.
- While the dough is chilling, peel, core and cut the apples into small pieces (you can do slices or cubes – whatever you prefer). Add all the cut apples into a bowl along with sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and lemon juice. Mix together until all the apples are coated, then set bowl aside.
- Preheat oven to 375 degrees.
- Lightly dust a surface with flour. Remove the dough from the fridge and the plastic wrap and set on the floured surface. Cut the dough ball in half. Roll each half out in a circle that is about 1/8″ thick.
- Place one of the rolled out circles of dough into a 8 or 9 inch pie pan. Make sure that the dough covers the entire pan (trim off any overhang if necessary).
- Add the pie filling to the pie crust.
- Place the other half of the pie dough on top of the apple filling.
- Trim the extra dough off the edges and pinch the pie dough edges together to make a “crimp” or wave pattern around the edge of the pie. You will want to make sure that all the edges are tightly sealed so that your apple filling doesn’t escape while baking!
- Using a pastry brush, brush the top pie crust and edges with the beaten egg. Sprinkle the remaining sugar on top.
- Using a sharp knife, cut at least 4 slits in the top of the pie (you can make any design you want).
- Bake for 50-60 minutes in the preheated oven or until the crust is a golden brown color. Allow to cool and serve.
- We love to top ours with vanilla ice cream or freshly whipped cream.