Here’s a classic homemade apple pie recipe—flaky, sweet, and full of cinnamon-spiced apples 🍎🥧
Classic Apple Pie
Ingredients (for 1 9-inch pie)
For the crust:
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2½ cups all-purpose flour
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1 tsp salt
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1 cup (2 sticks) cold unsalted butter, cubed
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6–8 tbsp ice water
For the filling:
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6–7 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)
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¾ cup granulated sugar
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¼ cup brown sugar
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2 tsp ground cinnamon
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¼ tsp ground nutmeg
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2 tbsp all-purpose flour
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1 tsp lemon juice
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1 tsp vanilla extract
For the topping (optional):
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1 egg, beaten (for egg wash)
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1 tbsp sugar for sprinkling
Instructions
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Make the crust
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In a bowl, mix flour and salt.
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Cut in butter until mixture resembles coarse crumbs.
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Gradually add ice water, 1 tbsp at a time, until dough comes together.
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Divide into 2 disks, wrap in plastic, and refrigerate at least 1 hour.
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Prepare the filling
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In a large bowl, toss apples with sugars, cinnamon, nutmeg, flour, lemon juice, and vanilla.
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Set aside.
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Assemble the pie
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Roll out 1 disk of dough and fit into a 9-inch pie dish.
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Fill with apple mixture.
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Roll out the second disk and cover as a top crust (solid or lattice).
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Seal edges and trim excess dough.
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Brush top with egg wash and sprinkle sugar if desired.
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Bake
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Preheat oven to 425°F (220°C).
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Bake 20 minutes, then reduce heat to 375°F (190°C) and bake 35–45 minutes until crust is golden and filling is bubbly.
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Cool at least 2 hours before serving to set the filling.
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Tips
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Lattice crust lets steam escape and looks beautiful.
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Mix apple varieties for balanced sweetness and tartness.
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Brush crust edges with milk or cream if you don’t have an egg for a softer sheen.
This classic apple pie is comfort food at its finest, perfect for holidays or anytime you want a warm, cinnamon-scented dessert.
If you want, I can also give a quick “one-crust shortcut apple pie” version that’s easier but just as tasty.