With this simple, handmade recipe, you can learn how to make the best classic apple pie. With a crust that is delightfully flaky and a filling of delicate, spiced apples, this dessert is sure to please.
The fluffy butter crust and wonderfully balanced apple filling make this pie absolutely remarkable. We’ll talk about everything, from picking the best apples to getting that perfect golden-brown crust. This guide will help you make the best classic apple pie, whether you’re an experienced baker or making pie for the first time.
Why This Is Your Favorite Classic Apple Pie Recipe
- Just right Flaky Crust: Use cold butter and handle it as little as possible to get the flakiness you want.
- Tender, flavorful filling: A mix of apples and toasty spices makes a filling that is both tasty and balanced.
- Easy to Make: This dish is easy for everyone, even if it’s a classic.
- Appeal that lasts across time: A great choice for holidays, get-togethers, or a quiet night in.
- You can easily change the spice levels or the types of apples to suit your taste.
Details about the classic apple pie recipe
Primary Keyword: Best Classic Apple Pie
Secondary Keywords: easy apple pie recipe, flaky pie crust, spiced apple filling, fruit pie, homemade apple pie
Time to get ready: 45 minutes
Time to bake: 50 to 60 minutes
Makes: 8 servings
Category: Pies and Desserts
Cuisine: American food
The Best Classic Apple Pie Needs These Ingredients
The quality of the ingredients you use will affect the final pie. Using several kinds of apples will give you the finest taste and texture.
To make the flaky pie crust:
- 2 ½ cups (315g) of all-purpose flour, plus more for dusting
- 1 teaspoon of salt
- Cut 1 cup (226g) of extremely cold, unsalted butter into cubes.
- ½ cup (120 ml) of ice water, plus more if you need it
For the filling with spices and apples:
- 6 to 7 cups, or around 2.5 pounds (1.1 kg) peeled, cored, and sliced apples that are ¼ inch thick (for example, Granny Smith, Honeycrisp, Fuji, or Gala)
- ¾ cup (150g) granulated sugar (change the amount to match the sweetness of the apples)
- 2 tablespoons of all-purpose flour or cornstarch (to make it thicker)
- 1 teaspoon of ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon of ground allspice (optional)
- One tablespoon of lemon juice
- Two tablespoons of unsalted butter, sliced into small pieces
For the Egg Wash (Optional):
- 1 big egg, beaten
- One spoonful of milk or cream
- 1 tablespoon of coarse sugar (optional, for topping)
How to Make the Best Classic Apple Pie in Steps
If you want to make a pie that everyone will remember, follow these steps carefully.
1: Making the flaky pie crust
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Mix the dry ingredients:
Whisk the flour and salt together in a big bowl. This makes sure that everything is spread out evenly.
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Cut the butter into pieces:
Put the very cold, diced butter in with the flour. Cut the butter into the flour using a pastry blender, a fork, or your fingers until the mixture looks like coarse crumbs with some butter chunks the size of peas still in it. These butter chunks are what make it flaky!
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Put in ice water:
Add the ice water slowly, one tablespoon at a time, and stir with a fork until the dough comes together. Don’t mix too much. You might not need all the water.
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Split and Relax:
Put the dough on a surface that has been lightly floured and shape it into a ball. Cut it in half, shape each half into a disk, cover it tightly in plastic wrap, and put it in the fridge for at least 30 minutes (or up to 2 days). This time in the fridge lets the gluten relax and the fat harden, which makes it easier to roll out and gives the crust a flakier texture.
2: Making the filling for the apple
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Get the apples ready:
Cut your apples into ¼-inch-thick slices after peeling and coring them. The finest flavor comes from a blend of sweet and sour apples. Granny Smith apples are tart and keep their shape, whereas Honeycrisp or Fuji apples are sweet.
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Mix together the filling ingredients:
In a big basin, mix the sliced apples with the sugar, flour (or cornstarch), cinnamon, nutmeg, allspice (if using), and lemon juice. Make sure that all of the apples are covered evenly. Let the mixture settle for 10 to 15 minutes. This will let the apples release some of their juices, which will help make a delicious filling.
3: Putting the Pie Together
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Roll Out the Bottom Crust:
Roll out one disk of chilled dough on a surface that has been lightly floured until it is 12 inches wide. Carefully move it to a pie plate that is 9 inches wide. Cut off the extra dough, leaving about 1/2 inch of dough hanging over.
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Put in the filling:
Put the apple filling that you made into the pie crust. Put the little chunks of butter on top of the filling. This makes the filling richer and helps it stick together.
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Roll out the top crust:
Roll out the second piece of dough. You can build a solid top crust, cut holes in it with a knife, or form a lattice top. Cut the dough into strips that are 1/2 inch wide and weave them over the filling to make a lattice.
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Close and Crimp:
Put the top crust on top of the filling. Cut off the extra dough from the top crust. To seal the pie, fold the bottom crust’s overhang up and over the edge of the top crust, and then crimp the sides in a decorative way. This seal is very important to keep the filler from leaking out.
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Egg Wash (Optional):
If you are using it, beat the egg and milk or cream together. Spread this mixture evenly over the lattice and top crust. Add more coarse sugar on top for added shine and crunch.
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Chill Before Baking (Not Required, but Recommended):
You can put the pie in the fridge for additional 15 to 30 minutes before baking to make the crust even flakier. This makes sure that the butter is very cold before it goes into the oven.
4: Baking the Pie
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Preheat the oven and bake:
Set your oven to 425°F (220°C). Put the pie on a baking sheet to catch any drips and bake it for 15 minutes. This first high heat helps the crust rise and set.
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Lower the heat and keep baking:
Lower the oven temperature to 375°F (190°C) and bake for another 35 to 45 minutes, or until the crust is golden brown and the mixture is bubbling. You can cover the edges of the crust gently with foil or a pie crust shield if they start to brown too rapidly.
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Cool All the Way Down:
This might be the hardest step! Before cutting, let the pie cool on a wire rack for at least two to three hours. This lets the filling set up correctly, so when you cut into it, it won’t be a mess. A pie that is really perfect has to rest!
How to Make the Best Classic Apple Pie
These professional ideas will help you make better pies:
- Use Cold Ingredients for the Crust: For a flaky crust, it’s very important to keep the butter and water very cold.
- Don’t overwork the dough; mix it only until everything is mixed to keep the crust from getting tough.
- Different kinds of apples: Mixing sweet and tart apples adds dimension to the flavor and texture.
- Make the Filling Thicker: Use cornstarch or flour to make sure the filling is thick and not runny.
- To keep the bottoms from getting soggy, you can blind-bake the crust a little (though this isn’t usually essential for this recipe) or make sure the filling isn’t too wet. The butter on top also helps make a barrier.
- Look for a crust that is very brown and a filling that is clearly bubbling, especially in the vents or lattice.
How to Serve and Store Your Apple Pie
You can serve your warm apple pie with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. Add a slice of cheesecake for an additional rich touch!
You can keep leftover pie at room temperature for up to two days or in the fridge for up to five days. Put the slices back in the oven or microwave on low heat.
Commonly Asked Questions (FAQs)
What kind of apples are best for making classic apple pie?
A mix of apples is optimal for making a classic apple pie. Granny Smith apples are tart and add structure and a sharp, acidic flavor that goes well with the sweetness. Honeycrisp, Fuji, Gala, and Jonagold apples are sweeter and softer, which makes the filling taste better and feel softer. Try to get a combination of at least two kinds.
How do I keep the crust of my apple pie from getting soggy?
A flaky, non-soggy crust is made up of a number of things:
- For the dough, use icy water and very cold butter.
- Don’t work the dough too much.
- Make sure the filling isn’t too wet. Letting the apples sit with sugar and thickener will help suck out extra moisture.
- Adding butter to the filling before putting on the top crust can make a small barrier.
- The bottom crust will also cook through better if you bake the pie at the right temperatures, starting high and gradually lowering them.
Why is the filling for my apple pie watery?
When the apples let out too much juice, the filling for the apple pie is watery. This could happen if you use apples that have a lot of water in them or if you don’t let the filling sit with the sugar and thickener long enough. Make sure you use enough flour or cornstarch (approximately 2 tablespoons) to soak up the liquids. Letting the filling sit for 15 to 20 minutes before putting the pie together lets the thickening start to work.
How can I tell when my apple pie is done baking?
When the crust is a deep golden brown and the filling is bubbling, especially through the vents or lattice, your apple pie is ready. You can also put a sharp knife or skewer into a vent. The apples should feel soft, and the juices should be thick and bubbling, not watery.
Can I create the crust for the pie ahead of time?
Yes! You may make the pie dough up to two days ahead of time and keep it in the fridge. You can also freeze the disks of dough for up to three months. Before using frozen dough, let it thaw in the fridge overnight.
Going Beyond the Basics: Making Your Apple Pie Better
Once you know how to make this classic, try making it in different ways! You could also add a handful of cranberries for tartness, a splash of bourbon to the filling for depth, or a crumble topping instead of a double crust. A warm mug of spiced cider with your pie is the perfect way to end a meal. Check out Serious Eats’ guide to pie crust if you want to learn more about the science behind excellent pie crusts.
Conclusion: A Taste of Home
Making a best classic apple pie from scratch is a fun activity that makes your home smell great and feel cozy. This recipe will help you make the ideal pie every time, just like the ones you remember. So get your ingredients together, enjoy the process, and get ready to eat some pure comfort!
Ready for a Slice of Heaven? Get the Apple Pie Recipe!
Ingredients:
Flaky Pie Crust:
- 2 ½ cups (315g) of all-purpose flour, plus more for dusting
- 1 teaspoon of salt
- 1 cup (226g) of extremely cold, unsalted butter, cut into cubes
- ½ cup (120 ml) of ice water, and more if you need it
Spiced Apple Filling:
- 6-7 cups of apples that have been peeled, cored, and sliced ¼ inch thick
- ¾ cup (150g) granulated sugar (adjust to how sweet the apples are)
- 2 tablespoons of cornstarch or all-purpose flour
- 1 teaspoon of ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon of ground allspice (optional)
- One tablespoon of lemon juice
- 2 tablespoons of unsalted butter, sliced into small pieces
optional egg wash:
- 1 big egg, beaten
- one spoonful of milk or cream
- 1 tablespoon of coarse sugar (optional)
How to:
- Make the Crust: Mix the flour and salt together. Cut in very cold butter until the mixture is crumbly. Slowly add ice water until the dough starts to come together. Cut in half, flatten into disks, wrap, and refrigerate for at least 30 minutes.
- Make the filling: Cut up apples by peeling, coring, and slicing them. Mix in the sugar, flour or cornstarch, cinnamon, nutmeg, allspice (if using), and lemon juice. Wait 10 to 15 minutes.
- Put together the pie: Roll out one disk of dough into a circle that is 12 inches wide and put it in a pie plate that is 9 inches wide. Cut off the overhang. Pour the filling into the crust and dot it with butter.
- Put on the top crust: For a top crust or lattice, roll out the second disk of dough and place it over the filling. Cut off the extra dough from the bottom crust, fold it over the top crust, and crimp the edges to seal.
- Egg Wash and Chill: If you choose, brush the top with egg wash and sprinkle coarse sugar on top. Put the pie in the fridge for 15 to 30 minutes before baking to make it even flakier.
- Bake: Preheat the oven to 425°F (220°C). After 15 minutes of baking, turn the oven down to 375°F (190°C) and bake for another 35 to 45 minutes, or until the pie is golden brown and bubbling.
- Cool: Let the pie cool on a wire rack for at least 2–3 hours before cutting it so that the filling can set.
Happy Baking!
Have you made this best classic apple pie? We’d love to see your creations! Share your pie photos on Instagram and tag us @[YourBlogInstagramHandle] or use the hashtag #[YourBlogHashtag]. Let us know in the comments below how it turned out or if you have any favorite ways to make apple pie.
