There’s nothing quite like the smell of a fresh apple pie baking in the oven—it’s the ultimate comfort food! 🍏🍥 This classic apple pie is a recipe passed down through generations in my family, and it’s one of my absolute favorites. The filling is sweet and slightly tart, and the crust is golden, buttery, and flaky. My kids love it, and it’s always a hit at family dinners and holiday gatherings.
Apple pie is the perfect dessert for any season, but there’s something special about having it on a cozy fall afternoon with a scoop of vanilla ice cream on the side. Trust me, this is the kind of pie that makes everyone feel like they’re at home.
The Perfect Apple Pie Crust
The key to a great apple pie is the crust. You want it buttery, flaky, and easy to work with. My secret? I use a simple combination of butter and cold water. Don’t forget to chill the dough for at least 30 minutes before rolling it out. It makes all the difference for that perfect texture.
What You’ll Need to Make Classic Apple Pie
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water (more if needed)
For the filling:
- 6-8 medium apples (a mix of Granny Smith and Honeycrisp works great)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter (for dotting the filling)
How to Make Classic Apple Pie
- Make the crust: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs. Slowly add the cold water, one tablespoon at a time, and mix until the dough begins to come together. Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: Peel, core, and slice the apples. In a bowl, toss the apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until well combined.
- Assemble the pie: Roll out one ball of dough on a floured surface and place it into a 9-inch pie dish. Fill the crust with the apple mixture and dot the top with butter.
- Roll out the second ball of dough and cover the pie. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape.
- Bake: Preheat your oven to 425°F (220°C). Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for at least an hour before serving.
More Dessert
- Homemade Sour Strawberry Gummies
- No-Bake Peanut Butter Buckeye Bars
- This Reese’s Pieces Peanut Butter White Chocolate Bark
- Minty Mocha Cookie Bars
Fun Toppings and Variations
Apple pie is delicious on its own, but it’s even better with a little extra flair! Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce. For a twist, you can add a bit of cheddar cheese on top before baking—it’s a classic combination that adds a savory touch.
Why Apple Pie is Perfect for Every Occasion
Apple pie is the kind of dessert that brings people together. It’s cozy, comforting, and always a crowd-pleaser. I love making this pie because it’s so versatile—you can enjoy it at family dinners, Thanksgiving, or just as a treat on a weekend afternoon. Plus, it’s a great way to use up apples when they’re in season!
FAQs
- Can I make the crust ahead of time?
Yes! You can make the dough a day or two in advance and store it in the fridge. Just make sure to let it sit at room temperature for a few minutes before rolling it out. - Can I use store-bought pie crust?
Absolutely! If you’re short on time, store-bought crust works just fine. I still recommend adding a bit of butter and cinnamon for extra flavor. - Can I freeze the pie?
Yes, you can freeze the assembled, unbaked pie for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing. When you’re ready to bake, cook it from frozen at a lower temperature to ensure it bakes evenly. - What kind of apples are best for apple pie?
A mix of tart and sweet apples works best! Granny Smith apples give a nice tartness, while Honeycrisp or Gala apples add sweetness and flavor. - How do I prevent the pie from getting soggy?
To prevent a soggy bottom crust, try pre-baking the crust for a few minutes before adding the filling, or sprinkle some flour or cornstarch on the bottom crust before adding the apples.
Classic Apple Pie
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water more if needed
- For the filling:
- 6-8 medium apples a mix of Granny Smith and Honeycrisp works great
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter for dotting the filling
Instructions
- Make the crust: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the flour mixture until it forms coarse crumbs. Slowly add the cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: Peel, core, and slice the apples. Toss the apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a bowl.
- Assemble the pie: Roll out one ball of dough on a floured surface and place it in a 9-inch pie dish. Fill with the apple mixture and dot the top with butter.
- Roll out the second dough ball and cover the pie. Trim the excess dough, crimp the edges, and cut slits in the top to allow steam to escape.
- Bake: Preheat your oven to 425°F (220°C). Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let it cool for at least an hour before serving.
Notes
- Make the dough a day or two ahead and refrigerate. Let it sit at room temperature for a few minutes before rolling out.
- Store-bought pie crust can be used in place of homemade crust if you’re short on time.
- For a fun twist, you can freeze the assembled pie (unbaked) for up to 3 months. Bake from frozen at a lower temperature.
- A mix of Granny Smith and Honeycrisp apples gives the best balance of tart and sweet flavors.
