Classic Apple Pie
A cozy double-crust apple pie with tender fruit, warm cinnamon, and a flaky homemade pastry. It takes a little time, but each step is simple and doable for a weekend bake.
Total
110 min
Servings
8 slices
Level
Medium
Apple pie is the kind of dessert that feels welcome at holidays, Sunday dinners, and chilly afternoons alike. This version uses a mix of tart and sweet apples, a buttery double crust, and just enough spice to let the fruit stay in charge.
The filling is cooked only in the oven, so the apples keep some shape instead of turning into sauce. A little flour thickens the juices as the pie bakes, giving you slices that hold together after the pie has time to cool.
If you are new to pie dough, do not worry. The key is to keep the butter cold, add just enough water, and let the dough rest before rolling.
01What you'll need
Ingredients
20 items · 8 slices
- For the crust:
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- For the apple filling:
- 6 to 7 medium apples, about 2 1/2 pounds total, peeled, cored, and sliced 1/4 inch thick
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- For finishing:
- 1 large egg
- 1 tablespoon milk or water
02How to make it
Step-by-step
1. Make the pie dough
In a large bowl, whisk the flour, sugar, and salt. Add the cold butter. Use your fingertips or a pastry cutter to rub the butter into the flour until you have pea-size pieces with some flatter flakes. Sprinkle in 6 tablespoons ice water and stir with a fork until the dough starts to clump. Add more water, 1 tablespoon at a time, only if the dough seems dry.
2. Chill the dough
Turn the dough onto a clean surface and gently press it together. Divide it into 2 equal disks. Wrap each disk and chill for at least 1 hour. Chilling firms the butter and relaxes the dough, which helps the crust bake flaky instead of tough.
3. Mix the apple filling
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated. Let the filling sit while you roll the crust so the sugar can start pulling juices from the apples.
4. Roll the bottom crust
Heat the oven to 425°F. On a lightly floured surface, roll one dough disk into a 12-inch circle. Move it to a 9-inch pie dish and gently fit it into the bottom and sides. Do not stretch the dough, because stretched dough can shrink in the oven.
5. Fill the pie
Spoon the apple filling into the crust, including any juices in the bowl. Mound the apples slightly in the center. Dot the top with the small pieces of butter.
6. Add the top crust
Roll the second dough disk into a 12-inch circle. Lay it over the apples. Trim the edges so about 1 inch hangs over the pie dish. Tuck the top and bottom crusts together under the edge, then crimp with your fingers or a fork. Cut 5 or 6 small slits in the top crust to let steam escape.
7. Brush and bake
Beat the egg with the milk or water to make an egg wash. Brush a thin layer over the top crust. Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 40 to 45 minutes more, until the crust is deep golden and the filling bubbles through the slits.
8. Cool before slicing
Move the pie to a wire rack and let it cool for at least 3 hours before cutting. This is not just for neat slices. The hot filling needs time to thicken as it cools.
03From our kitchen
Cook's tips
- Use a mix of apples for better flavor and texture. Granny Smith, Honeycrisp, Braeburn, Jonagold, and Pink Lady all work well. Avoid very soft apples such as Red Delicious, which can become mushy.
- Make the dough ahead. Wrapped tightly, pie dough keeps in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.
- You can assemble the whole pie a few hours ahead and keep it in the refrigerator until baking. Bake it straight from the fridge, adding 5 to 10 minutes if needed.
- Store leftover pie loosely covered at room temperature for 1 day, or refrigerate for up to 4 days. Rewarm slices in a 325°F oven until the crust feels crisp again.
- For a simpler crust, use store-bought refrigerated pie dough. You will need enough for a double-crust 9-inch pie.
- If the edges brown too fast, cover them with strips of foil or a pie shield. The center still needs time to bubble so the flour can thicken the filling.
Cook's note
The pie may look ready before the filling is fully cooked. Watch for steady bubbling in the center vents, not just a golden crust. That bubbling is the sign that the apple juices have reached a thickening temperature.
04Frequently asked
Questions & answers
What are the best apples for apple pie?
A mix is ideal. Use at least one tart, firm apple such as Granny Smith, then add sweeter firm apples like Honeycrisp, Pink Lady, Braeburn, or Jonagold. The mix gives the pie more flavor and keeps the texture from being too soft.
Why is my apple pie runny?
Runny pie usually means it was sliced too soon, the filling did not bubble long enough, or the apples released extra juice. Let the pie cool for at least 3 hours, and make sure the filling is visibly bubbling in the center before you take it out of the oven.
Do I need to pre-cook the apples?
Not for this recipe. Thin 1/4-inch slices bake through in the oven. Pre-cooking can be useful for very tall pies, but it is not needed here.
Can I freeze apple pie?
Yes. You can freeze the unbaked assembled pie for up to 3 months. Wrap it well, then bake from frozen at 425°F for 20 minutes and 375°F until golden and bubbling, usually 60 to 75 minutes more. Cover the edges if they brown quickly.
Can I make this without an egg wash?
Yes. Brush the top crust with milk, cream, or nothing at all. The crust may be less shiny and a little paler, but it will still bake well.
05Keep cooking
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