Name: Classic Apple Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 recipe for double pie crust; 2 1/4 lbs Granny Smith Apples (peeled, cored, and thinly sliced, about 6-7 apples or 7 cups); 1 1/2 tsp cinnamon; 8 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 1/4 cup water; 1 cup granulated sugar; 1 egg; 1 Tbsp water

If you’re craving the cozy, comforting flavors of homemade apple pie, this Classic Apple Pie Recipe is an absolute must-try. I absolutely love how this turns out every time — flaky, buttery crust combined with tender, cinnamon-spiced apples swimming in a perfectly sweet sauce. Whether you’re an experienced baker or just starting out, this recipe is straightforward, and I’ll walk you through every step so you’ll feel confident and proud serving it to friends and family. Trust me, once you bake this, it will become your go-to dessert for fall gatherings, holidays, or anytime you want a slice of pure happiness.

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Why You’ll Love This Recipe

Flaky Double Crust: The crust is buttery and tender, giving you that classic pie experience every time.
Perfectly Spiced Filling: Cinnamon and sugar balance the tartness of Granny Smith apples beautifully.
Simple to Follow: I’ve broken down each step so you won’t feel overwhelmed, even if it’s your first pie.
Crowd-Pleaser: My family goes crazy for this, and I bet yours will too!

The image shows eight green apples with smooth skins arranged in a group on the left side over a light wooden surface. To the right, there are two round dough pieces wrapped in clear plastic. Below them, a small white bowl with a dark brown powder, a block of butter partially unwrapped, an orange bowl filled with white flour, a red bowl filled with white sugar, and a small clear glass container with a transparent liquid are all placed next to each other. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The heart of this Classic Apple Pie Recipe lies in using quality ingredients that complement each other perfectly. I always recommend fresh Granny Smith apples for their tartness and firm texture—they hold up well during baking and won’t turn mushy.

Double pie crust: Whether homemade or store-bought, a flaky crust is key—homemade adds that special touch.
Granny Smith Apples: Choose firm, crisp apples for a balanced sweet-tart flavor and ideal texture.
Cinnamon: Fresh ground is best, but pre-ground works too for that warm, comforting spice.
Unsalted butter: Melts into the filling adding a rich, silky texture without extra saltiness.
All-purpose flour: Helps thicken the filling so you don’t end up with a runny pie.
Water: Used in the sauce to dissolve the sugar and create a lovely glaze over the apples.
Granulated sugar: Sweetens the pie perfectly—feel free to adjust based on your apple sweetness.
Egg: Used to brush the crust for that gorgeous golden, shiny finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Classic Apple Pie Recipe is. Over time, I’ve tried a few tweaks that let you customize it to your taste or dietary needs without losing that signature apple pie magic.

Gluten-Free Crust: I swapped in a gluten-free pie crust once for a friend and honestly, you wouldn’t believe it wasn’t traditional—it held together wonderfully.
Add Nuts: Toss in a handful of chopped walnuts or pecans for extra crunch and flavor; my dad loves this version!
Spice it Up: Experiment with adding a pinch of nutmeg or ginger for a warmer spice profile.
Lattice vs. Full Crust: Sometimes I go for a full top crust with vents, other times a lattice—woven crusts always impress guests and let more steam escape.

How to Make Classic Apple Pie Recipe

Step 1: Prep Your Pie Crust and Oven

Start by making your double pie crust according to your favorite recipe (or use store-bought if you’re in a pinch). Once made, chill the dough as directed—it makes rolling out much easier and prevents shrinkage during baking. While the crust chills, preheat your oven to 425ºF so it’s nice and hot when the pie goes in.

Step 2: Create the Silky Apple Filling Sauce

In a medium saucepan, melt 8 tablespoons of unsalted butter over medium heat. Then whisk in 3 tablespoons of flour and simmer it for about a minute, whisking constantly—this cooks out the raw flour taste. Next, stir in 1/4 cup of water and 1 cup of granulated sugar and bring the mixture to a boil. Once boiling, reduce heat and simmer for 3 minutes while whisking frequently. This step creates the luscious glaze that coats your apples.

Step 3: Prepare Your Apples

While the sauce simmers, peel, core, and slice your apples thinly—you want about 7 cups total. Toss the sliced apples with 1 1/2 teaspoons of cinnamon to get that warm spice melding into every bite. Then, pour the warm butter-sugar sauce over the apples and gently stir to coat them evenly. I discovered this trick adds an irresistible silky texture and binds everything together.

Step 4: Assemble the Pie

Flour your work surface lightly and roll out your chilled bottom pie crust into a 12-inch circle. Transfer it carefully to a 9-inch pie plate by wrapping it around your rolling pin—that always works better than trying to pick it up. Add the apple filling, mounding it slightly in the center but keep the edges clean—any stray filling can stop the top crust from sealing properly.

Step 5: Create the Lattice Top and Egg Wash

Roll out the second crust into an 11-inch circle and cut it into 10 even strips with a pizza cutter. Arrange them over the apples in a woven lattice pattern—this takes a little patience, but it’s so worth the beautiful result. Then, beat together one egg with a tablespoon of water and brush this egg wash over your crust. It gives you a gorgeous golden shine that will make your pie look bakery-worthy.

Step 6: Bake to Perfection

Bake your pie at 425ºF for 15 minutes to get that crust starting to brown nicely. Then, lower the heat to 350ºF and bake for another 45 minutes. You’ll know it’s ready when the apples are tender and the filling bubbles through the lattice or vents for at least 5 minutes. Let it rest at room temperature for about an hour before slicing to let everything set up beautifully.

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Pro Tips for Making Classic Apple Pie Recipe

Keep Your Ingredients Cold: Chilled butter and dough help create the flaky crust I love most.
Don’t Overfill: Leaving room around the edges makes sealing your crust neater and prevents leaks.
Use a Pizza Cutter: It’s the easiest way to get clean, even lattice strips without tearing the dough.
Let It Rest Before Serving: I learned this patience pays off—the filling sets nicely and the pie slices cleanly.

How to Serve Classic Apple Pie Recipe

A slice of apple pie on a white plate sits on a red and white checkered cloth over a white marbled surface. The pie has two layers of light golden brown crust on top; the crust is flaky and has a woven lattice pattern with slightly crispy edges. Underneath the crust, the filling shows several layers of soft, cooked apple slices mixed with a light brown cinnamon-spiced sauce. At the bottom of the slice, the pie crust is thicker and lightly browned. A silver fork rests on the white plate near the pie. In the background, three green apples are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve my apple pie with a scoop of vanilla ice cream—it melts over the warm filling, creating the most heavenly contrast. For a little extra flair, a sprinkle of cinnamon or a light dusting of powdered sugar works wonders to elevate the presentation and flavor.

Side Dishes

This pie is a star on its own, but if you’re serving it after dinner, it pairs beautifully with strong coffee or a hot cup of chai tea. For a festive occasion, I like to accompany it with a simple cheese board—it balances the sweet richness of the pie perfectly.

Creative Ways to Present

For holidays, I’ve decorated the lattice with small dough leaf shapes, giving the pie a festive touch that wows guests. Another time, I cut the pie into smaller, individual mini pies in ramekins—perfect for intimate gatherings or when you want to skip slicing drama!

Make Ahead and Storage

Storing Leftovers

I store leftover pie covered loosely with foil at room temperature for up to two days, as it keeps the crust crisp. After that, I pop leftovers into the fridge wrapped tightly, but honestly, it rarely lasts that long!

Freezing

Once baked and cooled, I’ve successfully frozen whole pies wrapped tightly in plastic wrap and foil. Just thaw overnight in the fridge before reheating. Freezing before baking also works well—I recommend freezing the assembled pie for a few hours and then baking from frozen, adding some extra baking time.

Reheating

To bring leftover pie back to life, I reheat slices in a 350ºF oven for 10-15 minutes. It crisps the crust back up and warms the filling without drying it out, which always makes it taste like freshly baked again.

FAQs

Can I use other types of apples for this Classic Apple Pie Recipe?

Absolutely! While Granny Smith apples are my favorite for their tartness and texture, you can mix in other firm apples like Honeycrisp or Fuji for a sweeter profile. Just avoid super soft apples like McIntosh, as they tend to turn mushy during baking.
How do I prevent the crust edges from burning?

I usually cover the edges with aluminum foil or a pie shield after the first 20 minutes of baking. This keeps the edges from browning too quickly while the filling finishes cooking through.
Can I make this pie ahead of time?

Yes! You can prepare the filling and dough a day ahead—the dough should be chilled, and the filling kept refrigerated. Assemble and bake the pie on the day you plan to serve it for best freshness and texture.
Why does my apple pie filling sometimes turn out runny?

This happens if the thickening agents aren’t enough or the apples release too much juice. Using the flour in the butter mixture, as in this recipe, helps thicken the sauce perfectly. Also, avoid over-peeling apples and consider tossing slices in a bit of cornstarch if extra thickening is needed.

Final Thoughts

This Classic Apple Pie Recipe is more than just a dessert to me—it’s a slice of nostalgia, a warm hug on a plate. I remember the first time I baked it for my family; the house filled with that cinnamon-sweet aroma and everyone went back for seconds, no questions asked. I hope you’ll enjoy making and sharing it as much as I do. So, grab your rolling pin and that perfect bag of tart apples—your next favorite pie is just a bake away!