If you’ve ever dreamed of the perfect cozy dessert, you’ll adore this Homemade Classic Apple Pie Recipe. It’s a timeless tribute to flaky, buttery crust paired with a rich, warmly spiced apple filling. There’s something magical about baking this from scratch—the aroma fills your home with comfort, and each bite offers a nostalgic hug from the inside out. Whether you’re making it for a special occasion or just because, this recipe is guaranteed to impress and satisfy your apple pie cravings in the most delightful way.
Ingredients You’ll Need
Believe it or not, this pie’s magic comes from simple, reliable ingredients that come together beautifully. Each one plays a vital role, from the crisp apples providing juicy sweetness to the buttery crust that offers that perfect tender crunch.
- All-purpose flour (2 1/2 cups plus 2 1/2 cups): The essential base for the pie crust that creates a tender yet sturdy foundation.
- Granulated sugar (1 tablespoon in crust, 3/4 cup for filling): Adds just the right amount of sweet balance without overpowering.
- Salt (1 teaspoon in crust, 1/4 teaspoon for filling): Enhances all the flavors and balances sweetness beautifully.
- Unsalted butter (1 cup cold and cubed for crust, 2 tablespoons for filling): Key for that flaky, rich crust and a touch of indulgence dotted throughout the filling.
- Ice water (6-8 tablespoons): Helps bring the dough together without warming the butter, keeping it flaky.
- Medium apples, 6-7 (Granny Smith or Honeycrisp recommended): Crisp, tart, and juicy apples are the heart of this pie.
- Brown sugar (1/4 cup packed): Adds warmth and depth with its subtle molasses notes.
- Ground cinnamon (1 1/2 teaspoons): The unmistakable spice that evokes all things autumn and cozy.
- Ground nutmeg (1/4 teaspoon): A delicate hint to enhance warmth and complexity in the filling.
- Lemon juice (1 tablespoon): Gives freshness and helps balance sweetness by brightening the apple flavor.
- Cornstarch (1 tablespoon): Thickens the filling to perfect, luscious consistency without sogginess.
How to Make Homemade Classic Apple Pie Recipe
Step 1: Make the Pie Crust
Start by whisking together the flour, sugar, and salt in a large bowl to ensure even distribution. Then add the cold, cubed butter, cutting it into the flour mixture using a pastry cutter or your fingers until you get coarse crumbs. This step is crucial for flaky crust layers. Slowly add ice water a tablespoon at a time, mixing until the dough just comes together. Divide into two disks, wrap in plastic, and chill for 30 minutes to relax the gluten and firm up the butter.
Step 2: Prepare the Apple Filling
While the dough chills, toss your peeled, cored, and sliced apples with the sugars, cinnamon, nutmeg, lemon juice, cornstarch, and salt in a large bowl. This blend draws out the juices, sweetens, and spices the fruit while the cornstarch will thicken the filling as it bakes. Remember, the right apple choice like Granny Smith or Honeycrisp is a game-changer because they hold their shape and flavor beautifully.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). On a floured surface, roll out one dough disk to fit your 9-inch pie dish, pressing gently into place. Pour the apple filling into the crust and dot evenly with the small pieces of butter for extra richness. Roll out the second dough disk and lay it on top. Seal the edges by crimping and cut slits in the top crust to let steam escape while baking. Brush with a little water or an egg wash to achieve a gorgeous golden finish.
Step 4: Bake the Pie
Place your pie on a baking sheet to catch any drips, and bake at 425°F for 45 to 50 minutes, or until the crust is beautifully golden and juices bubble up enticingly. If you notice the edges of the crust browning too fast, shield them with foil to prevent burning. Once baked, remove and let it cool for at least two hours so the filling settles properly—patience here makes all the difference!
How to Serve Homemade Classic Apple Pie Recipe
Garnishes
A scoop of creamy vanilla ice cream or a flick of freshly whipped cream is the classic way to elevate your pie to pure bliss. For a fun twist, sprinkle a pinch of cinnamon or a drizzle of caramel sauce on top for extra gooey sweetness and visual charm.
Side Dishes
Pair this pie with a warm mug of spiced cider or a robust cup of coffee to balance the rich flavors. If you’re feeling indulgent, a simple cheddar cheese slice on the side offers a surprisingly delicious contrast that cheese lovers will cheer for.
Creative Ways to Present
For a festive touch, dust a little powdered sugar over the crust or serve individual mini pies using the same recipe. Cutting decorative shapes into the top crust or weaving a lattice crust turns your pie into an eye-catching centerpiece everyone will admire before diving in.
Make Ahead and Storage
Storing Leftovers
After enjoying your homemade classic apple pie recipe, wrap up any leftovers tightly with plastic wrap or store in an airtight container to keep the crust crisp and the filling moist. It will last beautifully in the refrigerator for about 3 to 4 days.
Freezing
You can freeze the unbaked pie wrapped securely in plastic and foil for up to one month. When ready to bake, thaw overnight in the refrigerator and bake as directed. Leftover baked pie also freezes well when wrapped tightly, perfect for making ahead or saving a slice for later.
Reheating
To bring leftover pie back to life, warm it in a preheated oven at 350°F (175°C) for 15-20 minutes. This refreshes the crust’s flakiness and warms the filling just right. Avoid microwaving if you want to keep the crust flaky and crisp.
FAQs
Can I use other types of apples for this pie?
Absolutely! While Granny Smith and Honeycrisp are recommended for their tartness and texture, you can mix in Fuji, Braeburn, or Pink Lady apples for a unique flavor blend. Just make sure the apples you choose aren’t too soft, or the filling might become mushy.
Is it necessary to chill the dough?
Yes, chilling the dough is key to developing a tender, flaky crust. It firms the butter and relaxes the gluten in the flour, making the dough easier to handle and preventing shrinkage during baking.
Can I make the pie crust using a food processor?
You can! A food processor makes quick work of cutting the butter into the flour, but be cautious not to over-process. You want pea-sized bits of butter dispersed to ensure flakiness rather than a full mix.
How do I prevent a soggy bottom crust?
To avoid sogginess, use cornstarch in the filling to absorb juices and bake on a lower oven rack so heat reaches the crust evenly. Also, letting the pie cool completely helps the filling thicken and set properly.
Can I add nuts or other fruits to the filling?
Definitely! Chopped walnuts or pecans add a delightful crunch, and mixing in berries or raisins can bring interesting flavor notes. Just adjust sugar slightly to account for added sweetness.
Final Thoughts
Making this Homemade Classic Apple Pie Recipe is more than baking; it’s creating moments that make any gathering feel heartwarming and special. From the first buttery bite to the sweetly spiced filling, this recipe captures the spirit of cherished traditions with every forkful. Give it a try—you just might find it becoming your new favorite go-to pie that everyone asks for again and again!
Print
Homemade Classic Apple Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious homemade apple pie features a flaky, buttery crust and a sweet, spiced apple filling perfect for any occasion. With a classic blend of cinnamon, nutmeg, and a hint of lemon juice, this pie is baked to golden perfection and served best cooled to enhance the flavors.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
Apple Filling
- 6–7 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together without being wet or sticky. Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Apple Filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and salt until all slices are evenly coated and the filling is well combined.
- Assemble the Pie: Preheat the oven to 425°F (220°C). Roll out one dough disk on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Place the rolled dough into the pie dish, pressing gently to fit.
- Add Filling and Top Crust: Pour the prepared apple filling into the crust-lined dish and dot with the 2 tablespoons of small butter pieces. Roll out the second dough disk and carefully cover the pie, sealing the edges by pinching or crimping. Cut slits into the top crust to allow steam to escape during baking.
- Bake the Pie: Optionally brush the top crust with water or egg wash for a golden finish. Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours to let the filling set. Serve warm or at room temperature, optionally paired with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Using tart apples like Granny Smith provides a nice balance to the sweetness.
- Make sure the butter is cold to achieve a flaky crust.
- The pie needs ample cooling time for the filling to set properly and avoid runny slices.
- Cover edges with foil midway if they brown too fast during baking.
- Egg wash on the crust enhances browning but is optional.
