Classic Apple Pie Recipe

There's something undeniably heartwarming about the smell of a pie baking in the oven, especially apple pie.

It’s a dessert that brings back childhood memories, family gatherings, and holiday feasts.

For many, apple pie isn't just food; it's a symbol of home and comfort.

When you pull a golden, bubbling pie out of the oven, you're not just serving a dessert—you're offering a slice of warmth and tradition.

The Joy of Making and Sharing Pie

Baking a pie is more than just following a recipe; it’s an act of love.

The process of peeling apples, rolling out dough, and watching the pie take form in the oven can be meditative.

Sharing a homemade pie with friends or family is one of the simplest pleasures in life, bringing people together around the table for a moment of joy.

The Classic Apple Pie Recipe

Today, I’ll be sharing my favorite recipe for a classic apple pie. It’s a straightforward recipe, perfect for novice bakers but also refined enough for those looking to perfect their pie-making skills.

What sets this recipe apart is its balance of sweetness, the hint of spice, and a flaky, buttery crust that cradles the tender apple filling.

Whether you’re preparing for a holiday, a potluck, or just craving some comfort food, this apple pie recipe will become a staple in your kitchen.

Ingredients You’ll Need

For the Pie Crust:

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter (chilled and cubed)
6-8 tablespoons ice water

For the Apple Filling:

6-8 medium apples (a mix of Granny Smith and Honeycrisp or any tart and sweet combination)
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon unsalted butter (cut into small pieces)

For Topping:

1 egg (beaten for egg wash)
1 tablespoon sugar (optional for sprinkling on top)

DOWNLOAD FREE RECIPE CARD

How to Make Classic Apple Pie

1. Prepare the Pie Crust

Start by making the pie crust. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter (or your fingers) to cut the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overmix.

Slowly add ice water, one tablespoon at a time, and gently mix until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven

Preheat your oven to 425°F (220°C) while the dough chills.

3. Prepare the Apple Filling

While the dough is chilling, prepare the apples. Peel, core, and slice the apples thinly. In a large bowl, toss the apple slices with sugar, cinnamon, nutmeg, flour, and lemon juice. Make sure the apples are well coated with the mixture.

4. Roll Out the Dough

Once your dough is chilled, take one disc and roll it out on a floured surface until it’s about 12 inches in diameter. Carefully place the rolled-out dough into a 9-inch pie dish, making sure the dough fits snugly into the corners. Trim any excess dough hanging over the edges.

5. Assemble the Pie

Pour the apple filling into the pie crust and dot the top with small pieces of butter. Roll out the second disc of dough and place it over the apples, or create a lattice top if you’re feeling fancy. Trim the excess dough and crimp the edges with a fork or your fingers to seal the pie.

Cut a few small slits in the top crust to allow steam to escape while baking. Brush the top of the pie with the beaten egg and sprinkle with sugar if desired.

6. Bake the Pie

Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with a strip of aluminum foil.

7. Cool and Serve

Once baked, remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat!

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Can I use store-bought pie crust?

Absolutely! While homemade pie crust is hard to beat, using store-bought crust can save time and still produce a delicious pie.

What are the best apples for apple pie?

A combination of Granny Smith (for tartness) and Honeycrisp (for sweetness) works beautifully. Other good options include Jonagold, Braeburn, or Fuji.

Can I make the pie in advance?

Yes! You can make the pie dough up to 3 days ahead and keep it in the fridge. The assembled pie can also be made a day in advance and stored in the fridge until ready to bake.

How do I know when my pie is done?

The filling should be bubbling, and the crust should be golden brown. If the crust is done but the filling isn't bubbling, cover the edges with foil and continue baking for a few more minutes.

Classic Apple Pie Variations

Sweeter Filling: If you prefer a sweeter pie, you can increase the sugar in the filling by an additional ¼ cup.
Spice it Up: For a spicier flavor, add a pinch of cloves or allspice to the apple mixture.
Tart Lovers: Use more Granny Smith apples for a tangier pie.

Seasonal Variations

Fall Twist: Add a handful of fresh cranberries or raisins to the filling for a festive fall version.

Summer Apple Pie: Mix in a few fresh berries like raspberries or blackberries for a summer twist on the classic.

Winter Delight: Drizzle caramel sauce over the top of the pie or mix caramel bits into the apple filling for a decadent winter pie.

Tips for the Best Pie

Overworking the Dough: One of the most common mistakes is overworking the pie dough. The less you handle it, the flakier it will be. Use cold ingredients and handle the dough as little as possible.

Soggy Bottom Crust: To avoid a soggy bottom, make sure to bake your pie on the lower rack of the oven. This ensures the bottom gets enough heat to cook through and become crisp.

Undercooking the Apples: Cut your apples thinly to ensure they cook through evenly. Larger chunks may stay firm, which can disrupt the texture of your pie.

Storing at Room Temperature: Apple pie can be kept at room temperature for up to two days, loosely covered with foil or plastic wrap.

Refrigerating: If you want to keep your pie for longer, store it in the refrigerator for up to five days. Just be sure to cover it tightly to prevent it from drying out.

Freezing: To freeze a whole pie, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and warm in a 350°F oven for about 20 minutes.

Enjoy making this classic apple pie and the joy it brings when shared with loved ones!

Happy baking!

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