Classic Apple Pie

Why You’ll Love This Recipe

I love how straightforward this recipe is—no complicated steps, just a reliable, flavorful apple pie that tastes even better than it looks. The filling is gently cooked before baking, so the apples are perfectly tender and never soggy. With just the right touch of cinnamon and brown sugar, every slice is warm, sweet, and full of cozy flavor. And that golden crust? It’s flaky, buttery, and exactly how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 Perfect Pie Crust Recipe*

• ¼ cup butter

• 8 cups thinly sliced apples (peeled and cored)**

• 2/3 cup lightly packed brown sugar

• 1 tablespoon all-purpose flour

• 2 teaspoons cinnamon

• 1 teaspoon lemon juice

• ¼ teaspoon salt

• 1 egg

• 1 teaspoon water

• Coarse sugar (optional, for topping)

Directions

1. Prep the Oven and Dish:
   I preheat my oven to 425°F and set aside a 9-inch pie plate.

2. Cook the Filling:
   In a large pot over medium-low heat, I melt the butter and stir in the apples, brown sugar, flour, cinnamon, lemon juice, and salt. I let it cook for 8–10 minutes, stirring occasionally, until the apples are just starting to soften. Then I set the filling aside to cool.

3. Roll the Crust:
   I divide the pie dough in half and roll out one half on a lightly floured surface to about 1/8-inch thickness, slightly larger than the pie plate. I carefully transfer it to the dish, pressing it gently into the bottom and sides.

4. Prepare the Top and Fill the Pie:
   I transfer the cooled filling into the crust, then roll out the second half of the dough. I either place it on top whole (cutting vents) or slice it into strips for a lattice. I trim any overhang and crimp the edges to seal everything in.

5. Egg Wash and Bake:
   I whisk the egg with 1 teaspoon of water to make an egg wash. I brush it lightly over the top crust and sprinkle with coarse sugar for a bit of sparkle and crunch.
   I bake the pie at 425°F for 15 minutes, then reduce the oven to 350°F and continue baking for about 40 minutes, or until golden and bubbling through the vents. If the crust browns too quickly, I tent it loosely with foil.

6. Cool and Serve:
   I let the pie cool before slicing—this helps the filling set and makes it easier to serve clean slices.

Servings and Timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 55 minutes

• Total time: About 1 hour 25 minutes (plus cooling time)

Variations

When I want to mix it up, I sometimes use a mix of apples—Granny Smith for tartness, Honeycrisp for sweetness, and Golden Delicious for softness. If I’m feeling festive, I’ll add a pinch of nutmeg or a splash of vanilla extract to the filling. And for a rustic finish, I love using a braided crust or simple lattice—it looks impressive without much extra effort.

Storage/Reheating

I keep the pie at room temperature (covered) for up to 2 days. After that, I move it to the fridge for another 2–3 days. To reheat, I place slices in a 350°F oven for 10–15 minutes or microwave them for about 30 seconds—just enough to warm them without losing that crust texture.

FAQs

Can I make the pie crust ahead of time?

Yes, and I often do. I prepare it the day before and keep it in the fridge wrapped tightly. It makes assembly much quicker.

What apples are best for this pie?

I usually stick with Granny Smith, but I’ve had great results mixing in Honeycrisp or Pink Lady apples. The key is using firm apples that hold up well while baking.

Do I need to cook the apples before baking?

In this recipe, yes. Lightly cooking the apples helps release excess moisture and gives the filling a head start, resulting in a perfectly tender pie.

How do I keep the bottom crust from getting soggy?

I make sure the filling is cool before assembling, and I don’t overfill the pie. Baking on the lower oven rack also helps ensure the crust bakes through.

Can I freeze this pie?

Yes. I freeze the fully assembled, unbaked pie. When ready to bake, I pop it in the oven straight from the freezer, adding an extra 15–20 minutes to the total bake time.

Conclusion

This classic Apple Pie is the kind of recipe that never gets old. It’s comforting, beautifully spiced, and guaranteed to impress anyone lucky enough to get a slice. From the flaky crust to the gently cooked apple filling, it’s everything I look for in a homemade dessert—and one I know I’ll keep making again and again.

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