Classic Homemade Apple Pie Recipe: Flaky Crust with Cinnamon-Spiced Filling
Nothing says comfort like a homemade apple pie—warm, fragrant, and brimming with tender cinnamon-spiced apples encased in a buttery, flaky crust. This foolproof recipe delivers the perfect balance of sweet and tart, with a golden-brown finish that’s as beautiful as it is delicious. Ideal for holidays, gatherings, or cozy nights in, this pie is a timeless crowd-pleaser.
Prep Time:
30 minutes
Cook Time:
45–50 minutes
Calories:
Approximately 320 kcal per slice
ingredients
For the Double Pie Crust
2 ½ cups (300g) all-purpose flour
1 tsp salt
1 cup (226g) unsalted butter, chilled and cubed
6–8 tbsp ice water
For the Apple Filling
6 cups (about 6 medium) apples, peeled, cored, and sliced ¼-inch thick (Granny Smith, Honeycrisp, or Cortland recommended)
¾ cup (150g) granulated sugar
2 tbsp all-purpose flour
¾ tsp ground cinnamon
¼ tsp salt
⅛ tsp ground nutmeg
1 tbsp lemon juice
For Egg Wash
1 egg yolk + 1 tsp water (for glossy finish) OR
1 tbsp milk + 1 egg (for golden brown crust)
Directions
1. Prepare the Pie Crust
In a large bowl, whisk flour and salt. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
2. Make the Apple Filling
Toss apple slices with lemon juice. In a separate bowl, mix sugar, flour, cinnamon, salt, and nutmeg. Combine with apples until evenly coated.
3. Assemble the Pie
Roll out one dough disc to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
Add the apple filling, mounding slightly in the center. Dot with 1 tbsp butter (optional for richness).
Roll out the second dough disc, place over the filling, and crimp edges to seal. Cut slits in the top crust to vent.
4. Bake to Perfection
Brush the crust with egg wash and sprinkle with sugar (optional).
Bake at 425°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for 30–35 minutes until the crust is golden and filling bubbles.
Cool on a wire rack for 2 hours before slicing to set the filling.
Frequently Asked Questions
1. How do I prevent a soggy bottom crust?
Pre-bake the bottom crust for 10 minutes before adding filling, or brush it with egg wash to create a moisture barrier.
2. Can I use frozen apples?
Yes, but thaw and drain them well to avoid excess liquid. Fresh apples yield the best texture.
3. How do I store leftovers?
Keep at room temperature for 2 days or refrigerate for 5 days. Reheat slices in the oven at 350°F (175°C) for 10 minutes.
4. What’s the best apple variety for pie?
Granny Smith (tart), Honeycrisp (sweet-tart), or Cortland (softens evenly) are ideal.
5. Can I freeze the pie before baking?
Yes! Assemble the pie, wrap tightly in foil, and freeze for up to 1 month. Bake from frozen, adding 15–20 extra minutes.
Tools You'll Need
9-inch pie plate
Pastry blender or fork
Rolling pin
Apple corer/peeler (optional)
Pastry brush
Digital thermometer (to check filling reaches 195°F/90°C)
Tips
Chill ingredients: Cold butter and water ensure a flaky crust.
Slice apples evenly: ¼-inch thickness prevents uneven cooking.
Vent the top crust: Prevents steam buildup and soggy filling.
Use a baking sheet: Catches drips and ensures even browning.
Allergy Information
Contains: Gluten, Dairy, Eggs
Gluten-Free: Substitute flour with a 1:1 gluten-free blend.
Vegan: Use plant-based butter and skip the egg wash (opt for coconut milk wash).
Conclusion
This classic apple pie is a celebration of simplicity and tradition—a dessert that fills your home with warmth and nostalgia. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s guaranteed to earn rave reviews.
Don’t forget to share your results! Tag your creations online and let us know how your pie turned out. Happy baking!
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