Apple Pie Recipe

The warm, spiced aroma of a freshly baked Apple Pie wafting through your kitchen is one of life’s simple pleasures. This classic American dessert balances the perfect harmony of tender, cinnamon-spiced apples encased in a buttery, flaky crust that crumbles delicately with each bite. Whether you’re baking for a holiday gathering, weekend family dinner, or simply craving a slice of comfort, this Apple Pie Recipe delivers nostalgic flavors that never disappoint. You’ll learn how to create a foolproof pie crust, prepare the perfect apple filling, and master the techniques that transform ordinary ingredients into an extraordinary Apple Pie.

Why You’ll Love This Recipe

This Apple Pie Recipe stands out from the rest for several compelling reasons. First, the double crust provides the perfect textural contrast – a crisp, golden top layer that yields to a tender bottom crust soaked with sweet apple juices. The filling achieves that elusive balance of sweetness and tartness, with apples that maintain their shape while becoming perfectly tender, never mushy.

The combination of warming spices creates a complex flavor profile that’s instantly recognizable yet impossible to resist. Even novice bakers will find success with this recipe’s clear instructions and forgiving techniques. The visual appeal of the lattice top (with easy-to-follow instructions) creates a showstopping dessert that looks as impressive as it tastes.

Best of all, this Apple Pie can be prepared in advance, making it perfect for entertaining or holiday planning. The comforting aroma that fills your home as it bakes is simply an added bonus to the incredible taste experience that awaits.

Ingredients

For the Pie Crust:

• 2½ cups (315g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cubed
• ½ cup (120ml) ice water, plus more as needed

For the Apple Filling:

• 8 cups (about 3 pounds/1.4kg) apples, peeled, cored, and sliced ¼-inch thick (use a mix of Granny Smith and Honeycrisp for the perfect tart-sweet balance)
• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 3 tablespoons all-purpose flour
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

For the Topping:

• 1 large egg, beaten with 1 tablespoon milk (for egg wash)
• 1 tablespoon coarse sugar for sprinkling

Pro Tips

Master the Crust: The secret to a flaky apple pie crust is keeping everything cold. Freeze your butter for 15 minutes before starting, and use ice water in the dough. If the butter starts to soften while you’re working with it, pause and refrigerate the dough for 15 minutes. After mixing, wrap the dough tightly and refrigerate for at least 2 hours or overnight – this resting period allows the gluten to relax and prevents shrinkage during baking.

Choose the Right Apples: For the best apple pie filling, use a combination of firm, tart apples (like Granny Smith) and sweeter varieties (like Honeycrisp or Braeburn). This creates complex flavor and ensures some apples hold their shape while others break down slightly to create the perfect filling consistency. Never use Red Delicious apples, which turn mushy when baked.

Prevent Soggy Bottom: To ensure your apple pie has a crisp bottom crust, there are several techniques to employ. First, bake your pie in the lower third of your oven. Second, consider blind-baking the bottom crust for 10 minutes before adding the filling. Finally, toss your apples with flour or cornstarch to thicken the juices as they bake, and let the sliced apples sit in a colander for 30 minutes to drain excess moisture before assembling your pie.

Instructions

Step 1: Prepare the Pie Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work quickly, cutting the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle ice water over the mixture, starting with ½ cup and adding more as needed, one tablespoon at a time, until the dough begins to form large clumps. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.

Step 2: Prepare the Apple Filling
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract. Toss gently to coat all apple slices evenly. Let the mixture sit for 30 minutes to allow juices to release, then drain excess liquid to prevent a soggy pie.

Step 3: Assemble the Pie
Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips. Roll out one disc of dough on a floured surface into a 12-inch circle and transfer to a 9-inch pie dish. Press gently into the bottom and sides, leaving an overhang. Pour the apple filling into the crust, mounding slightly in the center, and dot with the small butter pieces.

Step 4: Create the Top Crust and Bake
Roll out the second disc of dough and either place it whole on top of the filling with slits cut for steam, or create a lattice pattern by cutting strips and weaving them over the pie. Trim excess dough, fold the edges under, and crimp decoratively. Brush the top with egg wash and sprinkle with coarse sugar. Cover the edges with foil or a pie shield to prevent over-browning. Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until the crust is golden brown and the filling is bubbling. Let your Apple Pie cool for at least 3 hours before slicing to allow the filling to set.

Variations

Caramel Apple Pie: Transform your classic apple pie into a decadent caramel version by adding ½ cup of caramel sauce to your apple filling. Drizzle additional warm caramel over each slice when serving, and consider adding a sprinkle of flaky sea salt to enhance the caramel flavor. This variation creates an irresistible salty-sweet combination that elevates the traditional recipe.

Dutch Apple Pie: For a crunchy, streusel-topped variation, replace the top crust with a crumbly mixture of 1 cup all-purpose flour, ½ cup brown sugar, ½ cup granulated sugar, 1 teaspoon cinnamon, and ½ cup cold butter, cut into small pieces. Work the mixture with your fingers until crumbly, then spread it over the apple filling before baking. This creates a delicious textural contrast with the tender apples in your apple pie.

Gluten-Free Apple Pie: Make this apple pie recipe accessible to everyone by substituting a cup-for-cup gluten-free flour blend in the crust. Add ½ teaspoon of xanthan gum if your blend doesn’t already include it, and use slightly less water than the original recipe calls for. The filling is naturally gluten-free (just swap the flour for cornstarch), allowing everyone to enjoy this classic dessert regardless of dietary restrictions.

Storage and Serving

This Apple Pie can be stored at room temperature, loosely covered with foil or plastic wrap, for up to 2 days. For longer storage, refrigerate for up to 5 days. If you notice the crust beginning to soften, reheat slices in a 350°F oven for 10 minutes to re-crisp the crust. You can also freeze the fully baked pie for up to 3 months – wrap it tightly in plastic wrap followed by aluminum foil, and thaw overnight in the refrigerator before reheating.

For the ultimate Apple Pie experience, serve slightly warm (not hot – the filling needs time to set) with a scoop of vanilla ice cream that slowly melts into the filling. For a special touch, try cinnamon ice cream or a drizzle of salted caramel sauce. A dollop of freshly whipped cream with a sprinkle of cinnamon makes another excellent accompaniment. For a more rustic presentation, serve with a slice of sharp cheddar cheese, a traditional pairing in New England.

FAQs

Why is my apple pie filling watery?
The most common cause is not allowing enough time for the pie to cool and set after baking. Let your Apple Pie cool for at least 3 hours before cutting. Also, make sure you’re using enough thickener (flour or cornstarch) in your filling and allowing excess juices to drain from your apples before assembling.

Can I make apple pie in advance?
Absolutely! You can prepare the entire Apple Pie up to 1 day in advance and store it at room temperature, or freeze the unbaked pie for up to 3 months. When ready to bake from frozen, don’t thaw – just add about 15-20 minutes to the baking time.

What’s the best way to reheat apple pie?
For the best texture when reheating Apple Pie, use an oven rather than a microwave. Heat at 350°F for about 15 minutes if room temperature, or 25-30 minutes if refrigerated. Cover with foil if the crust starts to brown too much.

Why did my pie crust shrink during baking?
Shrinkage usually happens when the dough is overworked, developing too much gluten, or when it isn’t chilled adequately before baking. Always rest your Apple Pie dough in the refrigerator for at least 2 hours before rolling.

Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to 25% without significantly affecting the texture of the Apple Pie filling. Consider using naturally sweeter apples like Fuji or Gala if reducing sugar, and maintain the same amount of thickener.

Conclusion

This Apple Pie Recipe is comfort food at its finest — a perfect balance of flaky, buttery crust and tender spiced apples that create an unforgettable dessert experience. It’s the kind of dish that bridges generations, bringing together family and friends around the table with a shared appreciation for traditional flavors. Whether you’re an experienced baker or trying your hand at homemade pie for the first time, this recipe delivers consistent, delicious results that will quickly become your signature dessert. Warm, familiar, and infinitely satisfying, this Apple Pie is more than just dessert—it’s a slice of happiness.

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