Oh, apple pie! Is there anything more comforting, more classic, than a slice of warm, homemade apple pie? For me, it’s pure nostalgia in every bite. I remember my mom making it on lazy Sunday afternoons, the whole house smelling like cinnamon and baked apples. This isn’t just any apple pie recipe, though; this is the one that gets that perfect balance of sweet and tart just right, and the crust? Let me tell you, it’s ridiculously flaky. It’s the kind of apple pie recipe that makes friends and family ask for seconds (and thirds!).

Why You’ll Love This Classic Apple Pie Recipe

Seriously, grab a fork now because you’re going to want to dive into this pie! Here’s why it’s my go-to:

Incredibly Easy to Make: Don’t be intimidated! This recipe is straightforward and perfect even if you’re just starting out.
Perfectly Spiced Filling: The blend of cinnamon and nutmeg with the apples? *Chef’s kiss!* It’s just the right amount of cozy.
Buttery, Flaky Crust: We’re talking layers of pure deliciousness that practically melt in your mouth.
Crowd-Pleaser Guaranteed: Bake this for any gathering, and watch it disappear. It’s a true winner!
So Versatile: Serve it warm with ice cream, or cold with a dollop of whipped cream. It’s delicious any way you slice it!

Ingredients for the Perfect Apple Pie Recipe

Alright, let’s get these goodies together! You really only need a few things for a truly spectacular apple pie, and the fresher, the better. Trust me on this!

One recipe for a double pie crust (homemade is amazing, but a good store-bought one can work in a pinch too!)
About 6 medium apples – I like a mix, but pick ones that hold their shape well. Make sure they’re peeled, cored, and sliced up nice and even-like.
3/4 cup granulated sugar – go a little more if your apples are super tart!
1/4 cup all-purpose flour – this helps thicken up all those yummy apple juices.
1 teaspoon ground cinnamon – because, hello, apple pie!
1/4 teaspoon ground nutmeg – just a little whisper of warmth.
1 tablespoon lemon juice – it brightens everything up!
2 tablespoons unsalted butter, cut into little pieces – these little gems add richness.
1 egg, beaten – this is for a beautiful golden egg wash on top.
1 tablespoon granulated sugar – for a little sparkle and crunch on the crust.

Essential Equipment for Your Apple Pie Recipe

Okay, so to make this amazing apple pie recipe, you don’t need a whole fancy kitchen, but a few key things will make your life SO much easier. First up, you’ll definitely want a 9-inch pie plate – a glass one is great because you can easily see how your crust is browning. Grab a large mixing bowl for getting all those apples coated in spice. A good rolling pin is a must for getting that crust just right, whether you made it yourself or bought it. And don’t forget a wire rack for cooling – it’s so important!

Step-by-Step Guide to Making This Apple Pie Recipe

Alright, let’s get this pie into the oven! Follow these steps, and you’ll have a beautiful, bubbling apple pie that smells like heaven.

Preparing the Apple Filling for Your Apple Pie

First things first, grab that big mixing bowl. Toss in your sliced apples, the 3/4 cup of sugar, the flour (that’s our thickener!), cinnamon, nutmeg, and that splash of lemon juice. Give it all a good mix until every single apple slice is coated. You want that beautiful spice mixture clinging to them! Then, pour all those yummy apples into your prepared pie crust. I like to dot little pieces of butter all over the top of the apples – it adds such a wonderful richness.

Assembling and Baking Your Perfect Apple Pie

Now for the fun part – putting it all together! Carefully lay your second pie crust over the apple filling. You want to trim off any excess dough and then crimp those edges together really well to seal everything in. Don’t forget to cut some vents in the top crust; this lets all that steam escape so your apple pie doesn’t get *too* steamy and soggy. Now, brush the whole top with your beaten egg wash – this gives it that gorgeous golden glow. Sprinkle the remaining tablespoon of sugar over the top for a little crunch. Pop it into your preheated oven (remember, 425°F or 220°C to start!) for about 15 minutes. Then, lower that temp to 375°F (190°C) and let it bake for another 35-45 minutes. You’ll know it’s ready when the crust is a perfect golden brown and you can see the filling bubbling happily through those vents.

The Crucial Cooling Period for Your Apple Pie

Okay, I know it’s torture, but this is SUPER important! Once your pie is out of the oven, you absolutely *have* to let it cool on a wire rack for at least 2 hours. Seriously, resist the urge to cut into it right away. This cooling time is what lets all those delicious juices thicken up properly. If you cut it too soon, you’ll just have a beautifully flavored mess, and nobody wants that! Patience is key here for the perfect slice.

Tips for the Best Apple Pie Recipe

Okay, so making a fantastic apple pie isn’t just about following the recipe; it’s about understanding a few little secrets that make all the difference. I’ve learned a thing or two over the years, and these are my golden rules for a truly memorable pie:

Pick the Right Apples: This is HUGE! You want apples that hold their shape and have a good sweet-tart balance. My favorites are a mix of Granny Smith (for that tang!) and Honeycrisp or Fuji (for sweetness and a nice crunch). Avoid mushy apples like Red Delicious – they just turn to sauce.
Keep Everything COLD for the Crust: Seriously, cold butter, ice water, and a cool hand work wonders. This is how you get those super flaky layers. I always chill my pie crust dough in the fridge for at least 30 minutes before rolling.
Prevent a Soggy Bottom: Nobody likes a soggy bottom pie! A couple of tricks help: make sure your filling isn’t too watery, blind bake the bottom crust for a few minutes before adding the filling, or even sprinkle a tablespoon of sugar or a bit of cornstarch at the bottom of the crust before adding apples.
Vent, Vent, Vent: Don’t be shy with those slits on top! The steam needs a good escape route, or it’ll get trapped and make your beautiful crust all limp. Think of them as little chimneys for deliciousness.
The Golden Crust Trick: That beautiful golden-brown color comes from the egg wash plus the sprinkle of sugar on top. It caramelizes and browns perfectly in the oven. Make sure your oven rack is in the center so it bakes evenly, not just on the top or bottom.

Ingredient Notes and Substitutions for Apple Pie

So, let’s chat about these ingredients and how you can tweak them if you need to! It’s all about making this apple pie recipe work for YOU. When it comes to apples, I really sing the praises of using a mix. Granny Smiths give you that lovely tartness that balances the sweetness, but they can be a bit firm. Mixing them with something like Honeycrisp or Fuji adds sweetness and a softer texture. If you absolutely can’t find a good mix, just go with what you’ve got – it’ll still be delicious! For the crust, if you’re in a real pinch and can’t make your own double crust, a good quality store-bought one can work. Just make sure it’s the chilled kind, not the oily, shelf-stable kind. And for the butter? Stick with unsalted if you can, so you can control the salt level yourself, but if salted is all you have, just cut back a tiny pinch on any extra salt you might use elsewhere.

Frequently Asked Questions About This Apple Pie Recipe

Got questions about whipping up this delicious apple pie? I’ve got you covered! Let’s dive into some common things people wonder about, so your baking experience is as smooth as a perfectly peeled apple.

What kind of apples are best for this apple pie recipe?

Oh, the apple debate! For this classic apple pie, I really love using a mix. Granny Smith apples are fantastic because they give you that perfect tartness that cuts through the sweetness and holds their shape beautifully. But mixing them with something a little sweeter and softer, like Honeycrisp, Fuji, or Gala, gives you a fantastic balance of flavor and texture. Avoid apples that get too mushy when baked, like Red Delicious, if you want nice apple slices in your finished pie.

How do I prevent my apple pie crust from being soggy?

Ugh, the dreaded soggy bottom! It’s a common worry with fruit pies. My top tip is to make sure your apple filling isn’t too watery to begin with – the flour and lemon juice in this recipe help, but don’t let your apples sit around in their juices for too long. Also, preheating your oven nice and hot (like we do at 425°F for the first 15 minutes!) really helps set the bottom crust quickly. Some people even swear by blind-baking the bottom crust for a few minutes before adding the filling, or giving the bottom crust a light brush of beaten egg white before filling.

Can I make this apple pie recipe ahead of time?

You totally can! While nothing beats a freshly baked pie, this apple pie recipe holds up pretty well. You can assemble the whole pie (but don’t bake it yet!) and wrap it tightly in plastic wrap, then foil, and keep it in the fridge for up to a day. Just add a few extra minutes to the baking time. You can also bake it completely, let it cool, and then gently reheat slices in a moderate oven. The crust might not be *quite* as crisp as fresh, but it’s still delicious!

Can I use store-bought pie crust for this recipe?

Absolutely! I love making my own double pie crust because it’s so satisfying, but life gets busy, right? If you’re short on time, a good quality store-bought pie crust will definitely work. Just make sure you get the kind that needs to be refrigerated, as it usually has a better texture than the shelf-stable ones. Follow the package directions for readying it for your pie, and you’ll still end up with a wonderful homemade apple pie!

Nutritional Information for This Apple Pie

Just a heads-up, all these numbers are estimates, ’cause, you know, baking is an art *and* science! Depending on the apples you use and how generous you are with that butter, these values can tweak a bit. But generally, one slice of this delicious apple pie recipe comes in around:

Serving Size: 1 slice
Calories: 380
Fat: 19g
Saturated Fat: 11g
Carbohydrates: 50g
Sugar: 28g
Sodium: 220mg
Protein: 3g

Classic Apple Pie

Author: ferecipe.com
Total Time: 80 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A traditional apple pie recipe with a flaky crust and sweet cinnamon-spiced apple filling.

Ingredients

Scale

1 recipe double pie crust
6 medium apples, peeled, cored, and sliced
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (for sprinkling)

Instructions

Preheat your oven to 425°F (220°C).
Line a 9-inch pie plate with one crust.
In a large bowl, combine the sliced apples, 3/4 cup sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly.
Pour the apple mixture into the prepared pie crust. Dot the top with the small pieces of butter.
Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
Brush the top crust with the beaten egg wash and sprinkle with the remaining 1 tablespoon of sugar.
Bake for 15 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool on a wire rack for at least 2 hours before serving.

Notes

For a sweeter pie, you can increase the sugar to 1 cup.
If your apples are very tart, you may need to add a bit more sugar.
Ensure the vents are large enough for steam to escape to prevent a soggy crust.

Prep Time: 30 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg

Keywords: apple pie, classic apple pie, homemade apple pie, fruit pie, cinnamon apple pie, easy apple pie