Is there anything more comforting than the scent of fresh-baked apple pie wafting through the kitchen? This recipe delivers exactly what you want in a classic apple pie: a tender, flaky crust, spiced apple filling that’s not too sweet, and that perfect golden finish that makes every slice irresistible.
Whether you’re baking for a holiday gathering, a cozy Sunday afternoon, or just because apples are in season — this pie will become your go-to.
Why You’ll Love This Apple Pie
- Classic flavor – Balanced sweetness and warm spice
- Flaky homemade crust – No shortcuts on texture
- Perfectly cooked apples – Soft but not mushy
- Make-ahead friendly – Crust and filling can be prepped early
- Beautiful finish – Golden top with optional sugar sparkle
Ingredients (Serves 8)
- 1 recipe Perfect Pie Crust (homemade or high-quality store-bought)
- ¼ cup butter
- 8 cups thinly sliced apples**, peeled and cored
- ⅔ cup light brown sugar, packed
- 1 tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp lemon juice
- ¼ tsp salt
- 1 egg
- 1 tsp water
- Coarse sugar (optional, for topping)
Best Apples for Pie: Granny Smith, Honeycrisp, or a mix of both for sweet-tart balance.
How to Make the Best Homemade Apple Pie
Step 1: Cook the Filling
In a large pot over medium-low heat, melt butter.
Add sliced apples, brown sugar, flour, cinnamon, lemon juice, and salt.
Stir and cook until apples soften slightly — about 8 to 10 minutes.
Remove from heat and let cool completely.
Step 2: Prepare the Crust
On a floured surface, roll out one disc of pie dough to about ⅛ inch thick.
Line a 9-inch pie plate with the dough, pressing gently into the bottom.
Trim excess dough if needed, but leave a bit for sealing later.
Step 3: Assemble the Pie
Spoon the cooled apple filling into the crust.
Roll out the second disc of dough and either:
- Place whole over the pie and cut vents, OR
- Cut into strips and weave into a lattice.
Seal and crimp the edges. Whisk the egg and water to make an egg wash.
Brush the top crust with egg wash and sprinkle with coarse sugar if using.
Step 4: Bake
Bake at 425°F (218°C) for 15 minutes, then reduce the temperature to 350°F (177°C) and bake another 40 minutes, or until golden brown and bubbling.
Tip: If the crust browns too fast, cover with foil halfway through baking.
Step 5: Cool and Serve
Let the pie cool for at least 2 hours before slicing to help the filling set.
Serve warm, with a scoop of vanilla ice cream or a drizzle of caramel.
Tips for Apple Pie Success
- Use a mix of apples – Sweet and tart apples balance flavor and texture
- Cool the filling – Avoids a soggy bottom crust
- Brush generously with egg wash – For that bakery-style golden finish
- Make dough ahead – Pie crust keeps well in the fridge or freezer
- Vent the top – If using a full crust, cut slits to let steam escape
Final Thoughts
This classic apple pie is the dessert that never goes out of style. With its perfectly balanced filling and flaky golden crust, it brings the nostalgic warmth of homemade baking to every table. It’s easy enough for beginners, yet delicious enough to impress at any holiday or celebration.
Once you try this recipe, don’t be surprised if it becomes a family tradition.
Share Your Slice
Tried this Apple Pie recipe?
📸 Snap a pic and tag your creation! Did you try a lattice top, add nutmeg, or pair it with cinnamon whipped cream? I’d love to see your twist on this timeless favorite.
Apple Pie
Ingredients
- 1 recipe Perfect Pie Crust homemade or high-quality store-bought
- ¼ cup butter
- 8 cups thinly sliced apples** peeled and cored
- ⅔ cup light brown sugar packed
- 1 tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp lemon juice
- ¼ tsp salt
- 1 egg
- 1 tsp water
- Coarse sugar optional, for topping
Best Apples for Pie: Granny Smith, Honeycrisp, or a mix of both for sweet-tart balance.
Instructions
Step 1: Cook the Filling
- In a large pot over medium-low heat, melt butter.
- Add sliced apples, brown sugar, flour, cinnamon, lemon juice, and salt.
- Stir and cook until apples soften slightly — about 8 to 10 minutes.
- Remove from heat and let cool completely.
Step 2: Prepare the Crust
- On a floured surface, roll out one disc of pie dough to about ⅛ inch thick.
- Line a 9-inch pie plate with the dough, pressing gently into the bottom.
- Trim excess dough if needed, but leave a bit for sealing later.
Step 3: Assemble the Pie
- Spoon the cooled apple filling into the crust.
- Roll out the second disc of dough and either:
- Place whole over the pie and cut vents, OR
- Cut into strips and weave into a lattice.
- Seal and crimp the edges. Whisk the egg and water to make an egg wash.
- Brush the top crust with egg wash and sprinkle with coarse sugar if using.
Step 4: Bake
- Bake at 425°F (218°C) for 15 minutes, then reduce the temperature to 350°F (177°C) and bake another 40 minutes, or until golden brown and bubbling.
- Tip: If the crust browns too fast, cover with foil halfway through baking.
Step 5: Cool and Serve
- Let the pie cool for at least 2 hours before slicing to help the filling set.
- Serve warm, with a scoop of vanilla ice cream or a drizzle of caramel.
Leave a Comment