Classic Apple Pie
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The moment you pull this Classic Apple Pie out of the oven, you’re not just making dessert, you’re crafting an heirloom of flavor that your family will talk about for years. And don’t worry, this pie delivers on taste without monopolizing your day—because we’ve got places to go and people to see.
Apple Pie made from scratch!
Nothing captures the essence of comfort and nostalgia quite like a classic apple pie. With every bite, your senses are enveloped in a buttery, flaky crust that gives way to a harmonious blend of tart apples, molasses-rich brown sugar, and aromatic cinnamon. You’re not merely assembling ingredients; you’re crafting an experience, stitching together moments of culinary delight that will linger long after the final crumb has been relished.
But let’s be clear, achieving this masterpiece doesn’t require a stint at a culinary institute. The recipe is foolproof, designed with busy lives in mind. From the crust—flexible enough to be homemade or store-bought—to the filling that simply asks for a toss of sliced apples, brown sugar, and a sprinkle of spices, each step is straightforward yet yields stunning results.
Why You’ll Love This Apple Pie
- Easy to Make: This classic apple pie recipe is as straightforward as they come, perfect for both baking newbies and seasoned pros. With a no-fuss approach, you’ll have a pie that looks and tastes like you spent hours in the kitchen, even if you didn’t.
- Versatile: Love to put your own spin on recipes? This apple pie is your culinary canvas. Add a splash of vanilla, some caramel drizzle, or even a dollop of whipped cream to make it uniquely yours.
- Crowd-Pleaser: Whether you’re serving it up at a family gathering, potluck, or just a casual dinner, this apple pie is a guaranteed hit. Its timeless appeal and comforting flavors make it a go-to dessert that never fails to impress.
- Apples – Any old apple will not do, you’re looking for an apple with a crisp bite such as; Honeycrisp, Gala, Jonathans, Golden Delicious, or Granny Smith.
- Lemon Juice – Just a tablespoon will prevent your apples from oxidizing and browning before they find their way into the oven. Lemon juice will also add a bit of tartness, it will be good to keep on hand if using sweeter apples.
- Brown Sugar – Does it have to be brown? In short, yes. Brown sugar will give you a pie that is more moist, has richer color, and a deeper caramel flavor.
- Flour – This helps the filling bind and is crucial to the thick, syrupy texture you’ll be looking for after simmering the strained juice on the stovetop.
- Cinnamon – Yes you can make an apple pie without cinnamon, but why would you want to? Some things are just meant to go together and apples and cinnamon is one of them. Plus the smell while it bakes is out of this world.
- Egg – Just one beaten egg and a small amount of liquid creates egg wash. Brushing this over your pie crust before it goes in the oven will give it a more attractive golden appearance, prevent the filling from oozing, and create a glossy finish.
- Pie Crust – You can use store bought pie crust or if you wish to make this apple pie completely from scratch, simply make your own.
How to Make Pie Crust
Check out my fool proof recipe for making your own pie crust, once you’ve tasted this recipe you’ll never go for store bought again. While there are many pie fillings, hundreds probably, I have to say my favorite has to be the classic apple. And the best thing about this pie is that it’s at its best the next day (just in time for breakfast).
Oh, you’re in for a treat—this apple pie is a breeze to whip up, and it’s so forgiving, it’s like your best friend in the kitchen. Let’s get started!
First off, if you’re making your own pie crust, hats off to you! But let’s be real, a store-bought crust works just as well. Get that dough resting in the fridge while we move on to the filling. If you’re using homemade, just remember to give it a little time to come back to room temperature. That way, it’s easier to roll out.
Now, onto the filling. You’re going to peel, core, and slice those apples. Any apples will do, but a mix of tart and sweet is like a symphony in your mouth. Toss those apple slices in a bowl with some brown sugar, cinnamon, and a smidgen of flour. Oh, and don’t forget a squeeze of fresh lemon juice; it’s like a little zing that wakes everything up!
Alright, dough time! Roll out one of the discs to about ⅛ of an inch thick. The trick is to make it just a smidge larger than your pie dish. Gently lay it into the dish, trim the edges, and crimp them with your fingers. Next, pour in that delicious apple filling. Yes, all of it! Heap it high!
Roll out your second dough disc, just like the first. Lay it over the mountain of apple goodness. If you’re feeling fancy, cut some vents or even go for a lattice top. It’s your pie; you do you! Once that’s done, brush the top generously with a beaten egg. It gives the crust that golden, glossy look we all swoon over.
Preheat that oven to 375°F and slide the pie in. About an hour is all it takes. You’ll know it’s done when the crust is a golden brown and you see those juicy apple bits bubbling through the vents.
Frequently Asked Questions
Can I use store-bought pie crust for this recipe?
Absolutely, no judgment here! If you’re short on time or just not in the mood to make crust from scratch, a store-bought version will work just fine. The star of the show is the filling, after all!
What types of apples work best for this pie?
You’ve got options! A mix of tart and sweet apples tends to give the best flavor balance. Granny Smiths are always a hit for their tartness, and you can pair them with something like a Honeycrisp or Gala for sweetness. But honestly, you can use whatever you’ve got on hand. It’s hard to mess up apple pie!
Can I make the filling in advance?
Sure thing! You can prepare the apple filling a day in advance and store it in an airtight container in the fridge. However, keep in mind that apples can brown, even with the lemon juice, so it’s best used within 24 hours. For apple pie filling that lasts a bit longer, check out my apple pie filling recipe.
This is the BEST apple pie I have ever made and tasted!!! 5 stars from me!!!!
Expert Tips
- Blind Baking for Perfection: If you’re concerned about a soggy bottom crust, consider blind baking it for about 10 minutes before adding the filling. This gives the crust a head start and can help ensure a flakier, crisper outcome.
- Apple Variety: When picking your apples, consider using a blend of different types. A mix of tart and sweet apples offers a more complex flavor profile that can elevate your pie from good to great.
- Chilling is Key: After assembling your pie but before popping it into the oven, consider chilling it in the fridge for about 20-30 minutes. This helps firm up the fats in the crust, leading to a flakier texture when baked.
- Keep an Eye on the Crust: If you notice that the edges of your crust are browning too quickly, you can shield them with a bit of aluminum foil. This prevents them from burning while the rest of the pie cooks to perfection.
- The Thickening Agent: If you like a firmer, less runny filling, you can add an extra tablespoon of flour or even a tablespoon of cornstarch to your apple mixture. This will help absorb some of the juices released during baking.
Storage
If you find yourself with leftovers—though I can’t imagine why you would—simply cover the pie loosely with aluminum foil or plastic wrap. You can keep it at room temperature for a quick devour within 2 days. For longer storage, pop it into the fridge; it will keep well for up to 5 days. Just be sure to warm it up a bit before serving to resurrect those mouthwatering flavors.
Now, if you’re thinking long-term or maybe you’ve made an extra pie, you’re in luck! This pie can be frozen. Just wrap it tightly in plastic wrap and again in aluminum foil, then store it in the freezer for up to 3 months. When you’re ready to enjoy, you can bake it directly from frozen—just add an extra 10-15 minutes to the baking time. Ah, the beauty of apple pie—it’s the gift that keeps on giving!
Discover More Great Recipes
- Perfect Peach Pie
- Apple Pie Cake
- Berry Summer Pie
- Apple Crumble
- Scrumptious Caramel Pear Pie
- Chicken Pot Pie
- Instant Pot Applesauce
- Apple Pie Filling
- Apple Galette
- Grasshopper Pie
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Classic Apple Pie
Video
Ingredients
Pastry
- 1 pie crust (whole recipe for top and bottom crust)
Filling
- 8 medium apples (peeled, cored and sliced)
- 1 tablespoon lemon juice (freshly squeezed)
- ½ cup brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon (ground)
- 1 egg (beaten, for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Preheat oven to 375°F.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about ⅛ of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Add the apple mixture to the bottom crust
- Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
- Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.
Equipment
Notes
- Crust Choices: Both homemade and store-bought pie crusts work beautifully for this recipe. If using store-bought, opt for a high-quality, all-butter variety for best results.
- Apple Varieties: Feel free to mix and match apple types for a more complex flavor. A combination of tart and sweet apples like Granny Smith and Honeycrisp is highly recommended.
- Adjustable Sweetness: If you prefer a less sweet pie, you can reduce the brown sugar to ⅓ cup without sacrificing flavor.
- Blind Baking Option: For those who are keen on avoiding a soggy bottom, consider blind baking the bottom crust for 10 minutes before adding the filling.
- Freezing Instructions: This pie can be frozen for up to 3 months. To bake from frozen, simply add an extra 10-15 minutes to the original baking time.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
