Classic Apple Pie Recipe

If you’re dreaming of a dessert that feels like a warm hug on a plate, look no further—this Classic Apple Pie Recipe is exactly what you want. I absolutely love how this pie combines a flaky, buttery crust with a luscious, cinnamon-spiced apple filling that’s just bursting with cozy fall flavors. When I first tried making it at home, I was amazed at how easy it was to pull together such an iconic dessert that everyone raves about. Stick around—I’ll walk you through every step so you can nail this classic at your next family gathering or holiday feast!

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Ingredients You’ll Need

The magic behind this Classic Apple Pie Recipe lies in simple, quality ingredients that come together beautifully—no fancy add-ons needed. Using tart Granny Smith apples gives you just the right bite, and the homemade double pie crust brings it all home with that buttery crispness that’s impossible to beat.

• Double Pie Crust: Making your own crust keeps things flaky and buttery—store-bought is fine if you’re short on time but homemade is worth the effort.
• Granny Smith Apples: The tartness cuts through the sweetness perfectly; I recommend choosing firm, crisp apples to avoid a mushy filling.
• Cinnamon: Adds warmth and depth—a classic apple pie spice you don’t want to skip.
• Unsalted Butter: Melts into the filling for richness; unsalted lets you control the saltiness in both crust and filling.
• All-Purpose Flour: Helps thicken the filling and keeps it from running everywhere.
• Water: Used both in the filling’s sauce and the egg wash for golden crust.
• Granulated Sugar: Sweetens the filling just right, balancing the tart apples.
• Egg: Used in an egg wash to give the crust a beautiful golden shine.

Variations

One of my favorite things about this Classic Apple Pie Recipe is how easy it is to make your own tweaks. Whether you want it spicier, sweeter, or just a bit healthier, these variations keep the spirit of the pie alive while fitting your taste buds perfectly.

• Add warm spices: I sometimes add a pinch of nutmeg or ginger to the filling for extra warmth—it adds such a cozy complexity especially in cooler months.
• No-sugar-added version: Swap sugar with maple syrup or honey for a more natural sweetness; just reduce other liquids slightly to keep it from getting watery.
• Gluten-free crust: I’ve had success using a gluten-free flour blend in the pie crust for friends with allergies—just chill the dough a bit longer for easier handling.
• Mixed apple varieties: For a different texture and flavor, try mixing Granny Smith with Fuji or Honeycrisp apples—my family loves the combination!

How to Make Classic Apple Pie Recipe

Step 1: Prepare your crust and get the oven ready

Start by making your double pie crust recipe and refrigerate it as suggested—that chilling step is key for a flaky crust. While it’s chilling, preheat your oven to 425˚F so it’s hot and ready when you assemble the pie. One trick I learned is to roll your dough on a lightly floured surface to avoid sticking but not to overwork it, helping keep that tender texture.

Step 2: Cook the filling sauce

Melt 8 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons of flour and let it simmer for about a minute while whisking constantly—this forms a roux that thickens the sauce perfectly. Then, add 1/4 cup water and 1 cup sugar, bringing it to a boil before lowering the heat to simmer 3 minutes. Stir frequently to avoid lumps. This step might sound fancy, but it’s the magic that makes the filling rich and not runny.

Step 3: Prep the apples

Peel, core, and thinly slice about 7 cups of Granny Smith apples—around 6 to 7 medium apples should do. Toss the slices with 1 ½ teaspoons of cinnamon, then pour your thickened sauce over the apples, mixing gently to coat every slice. I always make this step in a big bowl so there’s plenty of room to toss without bruising the fruit.

Step 4: Assemble your pie with love

Roll out the bottom crust into a 12-inch circle and gently transfer it to your 9-inch pie plate—wrapping it around your rolling pin makes this way easier. Next, add the apple filling, mounding it slightly in the center but keeping the edges clear so your top crust seals nicely. Roll out the second crust into an 11-inch circle, then cut into 10 strips using a pizza cutter to create a classic lattice top. Weave the strips carefully over the filling—it’s easier than it looks and makes the pie look stunning.

Step 5: Egg wash and bake!

Beat together 1 egg and 1 tablespoon water, then brush this egg wash over the lattice crust to give it a gorgeous golden color once baked. Pop the pie in the oven at 425˚F for 15 minutes, then reduce heat to 350˚F and bake for another 45 minutes until the apples are tender and the filling bubbles through the vents. Patience here pays off—the bubbling is your sign the pie is done. When it’s ready, let it rest at room temperature for about an hour before slicing to allow the filling to set.

How to Serve Classic Apple Pie Recipe

Garnishes

I love serving this pie warm with a scoop of vanilla bean ice cream that melts right over the top—that cold-and-warm contrast is divine. Sometimes a dollop of freshly whipped cream works just as well if you want something a bit lighter. I also sprinkle a bit of cinnamon or nutmeg on top for that extra inviting aroma.

Side Dishes

Pairing the pie with a sharp cheddar cheese slice on the side is a quirky tradition my family loves—it adds a satisfying savory note. If you’re serving it after dinner, I like to offer simple coffee or a warm cup of chai tea alongside to complement those spicy apple flavors.

Creative Ways to Present

For holidays, I’ve tried making mini individual apple pies in ramekins topped with little pastry leaves—your guests will think you went all out! You can also brush the top crust with a thin layer of apricot jam after baking for a shiny glaze that looks stunning on a dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps wonderfully in the fridge for up to 4 days. I like to cover it loosely with foil or plastic wrap so it doesn’t dry out but still retains that lovely fresh-baked texture. It’s always a treat the next day, often tasting even better once the flavors have melded.

Freezing

If you want to prep ahead, this apple pie freezes beautifully—wrap it tightly in plastic wrap and then foil, and it can stay frozen for up to 3 months. When I’ve done this, I thaw it overnight in the fridge before reheating for best results.

Reheating

To reheat, place slices on a baking sheet and warm them in a 350˚F oven for about 15 minutes. This keeps the crust crisp and the filling bubbly again. Avoid microwaving if you want to maintain that freshly baked texture, as it tends to get soggy quickly.

FAQs

Final Thoughts

This Classic Apple Pie Recipe has become one of my kitchen staples because it’s truly the perfect balance of old-fashioned comfort and effortless elegance. Every time I bake it, the house fills up with the warm scent of cinnamon and apples, and I know I’m about to make someone’s day a little sweeter. Give it a try—the step-by-step approach and detailed tips here make it so approachable, even if you’re new to pie baking. Trust me, your family and friends will thank you (and so will your taste buds!). Happy baking!

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