This is my first pie recipe and I had to go with one that is one of my favorites!
I look for an opportunity to make pies because it’s a special treat for my partner and me.
Apple pie is one of those timeless desserts that never goes out of style.
The filling is rich and gooey, with tender apple slices coated in a caramel-like cinnamon sauce. The crust is perfectly crisp and buttery, providing the perfect contrast to the soft, juicy apples inside. This is the kind of dessert that brings people together—a warm slice topped with a scoop of vanilla ice cream is pure comfort on a plate.
This recipe is simple, no-fuss, and foolproof, ensuring that even beginners can achieve the perfect apple pie. Whether you’re baking for Thanksgiving, a weekend treat, or just because you love apples, this pie will impress every time.
Let’s get baking!
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A Few Tips for the Best Apple Pie
Use a mix of tart and sweet apples for the best flavor—Granny Smith apples provide tartness, while Honeycrisp or Fuji apples add natural sweetness. A good apple peeler/corer makes prep much easier.
For an extra flaky crust, keep all ingredients as cold as possible. Chilled butter and ice water are key to achieving a perfectly crisp crust.
If your kitchen is warm, chill your flour in the freezer for 15 minutes before making the dough.
Use a pie shield or aluminum foil strips to cover the edges of the pie halfway through baking. This prevents over-browning while allowing the rest of the crust to bake evenly.
For a deeper caramel flavor, swap the granulated sugar for more brown sugar or add 1 tablespoon of maple syrup to the filling. A good quality maple syrup will give it an incredible depth of flavor.
Let the pie cool completely before slicing. The filling thickens as it cools, preventing a runny mess when you cut into it. If you need to speed up the cooling process, place the pie near an open window or in the fridge for 30 minutes.
You can make a lattice crust or a normal one. I love doing both! Just remember to poke holes in the pie (top and bottom of the crust) if you’re not doing a lattice crust pie.
Homemade Apple Pie
Course: DessertDifficulty: Medium8-10
Slices25
minutes50
minutes2
hoursIngredients
- For the crust:
2 ½ cups all-purpose flour
1 cup unsalted butter, chilled and cubed
1 tsp salt
1 tbsp sugar
6-8 tbsp ice water
- For the apple filling:
6-7 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
¾ cup granulated sugar
¼ cup brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp lemon juice
1 tsp vanilla extract
- For the egg wash:
1 egg
1 tbsp milk
Directions
- To prepare the pie crust, start by combining flour, sugar, and salt in a large bowl. Cut in the chilled butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together but isn’t sticky. Divide the dough into two disks, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.
- While the dough chills, prepare the apple filling. Peel, core, and slice the apples into thin, even slices. Place them in a large mixing bowl and toss with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Stir well to coat the apples evenly, then set the mixture aside to allow the flavors to meld.
- Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle and carefully transfer it to a 9-inch pie plate. Press the dough into the bottom and sides of the plate, leaving a slight overhang. Pour the apple filling into the crust, spreading it out evenly.
- Roll out the second disk of dough and place it over the apples. You can leave it whole or cut it into strips to create a lattice design. If using a whole crust, cut a few slits to allow steam to escape. Trim any excess dough and crimp the edges together to seal. In a small bowl, whisk the egg and milk together, then brush it over the crust for a golden, glossy finish.
- Bake the pie in the preheated oven for 15 minutes. Reduce the temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil to prevent burning.
- Remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set properly, ensuring clean, neat slices. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
- I personally love this with a cup of lemon tea – it’s super delicious!
Substitutions and Add-Ins:
Make it a Dutch apple pie by replacing the top crust with a buttery crumble topping made of flour, brown sugar, and butter.
For a gluten-free version, use a gluten-free all-purpose flour blend for both the crust and the filling thickener.
If you prefer a spiced apple pie, add ¼ teaspoon of ground ginger and a pinch of allspice to the filling for extra warmth.
For a caramel apple pie, drizzle ¼ cup of caramel sauce over the apple filling before adding the top crust.
Want a boozy kick? Add 1 tablespoon of bourbon or spiced rum to the filling for a delicious depth of flavor.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
