Apple Pie
Few desserts evoke the warmth of home quite like an Apple Pie. With its flaky, buttery crust and tender, cinnamon-spiced apples, it’s the perfect way to celebrate the flavors of fall—or any time you crave a comforting slice of sweetness. Whether you’re a seasoned baker or just starting out, this recipe guides you through creating a classic Apple Pie that’s as delicious as it is approachable. Ready to fill your kitchen with the irresistible aroma of baked apples and spices? Let’s dive in!
What You’ll Love About This Recipe
- Classic flavors: Tender Granny Smith or Honeycrisp apples are perfectly spiced with cinnamon and nutmeg for that quintessential pie taste.
- Flaky, buttery crust: Made from scratch using chilled butter and just the right amount of ice water, it’s crisp and golden every time.
- Balanced sweetness: The sugar quantity complements the tartness of the apples without overpowering their natural flavor.
- Simple ingredients: Pantry staples come together effortlessly to create a timeless dessert.
- Versatile serving options: Enjoy it warm with a scoop of vanilla ice cream or cool and slice it for a classic afternoon treat.
What to Buy
- 2 1/2 cups all-purpose flour – for that tender yet sturdy crust
- 1 cup unsalted butter, chilled and cubed – the key to a flaky pie shell
- 1/4 cup sugar – for a hint of sweetness in the crust
- 1/4 teaspoon salt – enhances the flavors
- 6 to 8 tablespoons ice water – to bring the dough together without melting the butter
- 6 cups thinly sliced, peeled apples (Granny Smith or Honeycrisp recommended) – the star of the filling
- 3/4 cup sugar – sweetens the spiced apples just right
- 2 tablespoons all-purpose flour – thickens the filling beautifully
- 1 teaspoon ground cinnamon – warms the filling with spice
- 1/4 teaspoon ground nutmeg – adds subtle depth
- 1 tablespoon lemon juice – brightens the apple flavor and prevents browning
- 1 tablespoon butter – dotting on top of the filling for richness
Must-Have Equipment
- 9-inch pie dish: The perfect size to hold the crust and filling.
- Mixing bowls: For combining the dough and filling ingredients.
- Pastry cutter or food processor: To cut butter into flour quickly for a flaky crust.
- Rolling pin: For rolling out the pie dough evenly.
- Sharp knife or apple corer: To slice and prep apples with ease.
- Measuring cups and spoons: For precise ingredient amounts.
- Baking sheet: To catch any drips while baking.
Apple Pie, Made Easy
Step 1: Make the Pie Dough
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add 1 cup chilled, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Slowly add 6 to 8 tablespoons ice water, one tablespoon at a time, tossing with a fork until the dough just starts to come together. Be careful not to add too much water; the dough should hold together when pressed but not be sticky.
Step 2: Chill the Dough
Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough gives you a flakier crust and makes it easier to handle.
Step 3: Prepare the Apple Filling
In a large bowl, combine 6 cups thinly sliced, peeled apples, 3/4 cup sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Toss gently to coat the apples evenly with the sugar and spices. Set aside to allow the flavors to meld.
Step 4: Roll Out the Dough
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to your pie dish, letting the excess hang over the edges. Roll out the second disk into a similar size for the top crust. For a fun twist, you can cut shapes or create a lattice pattern with this top layer.
Step 5: Assemble the Pie
Pour the apple filling into the prepared bottom crust, spreading it evenly. Dot the filling with 1 tablespoon of butter, cut into small pieces. Place the top crust over the filling, trimming any excess dough from the edges. Pinch the edges to seal and crimp decoratively. Cut a few slits in the top crust to allow steam to escape during baking.
Step 6: Bake to Perfection
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil or a pie shield.
Step 7: Cool and Serve
Allow the Apple Pie to cool for at least 2 hours before slicing. This rest time lets the filling set, making it easier to cut perfect slices. Serve warm or at room temperature, perhaps alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Substitutions by Category
- Flour: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend.
- Butter: Use a plant-based margarine or coconut oil for a dairy-free crust alternative.
- Apples: Mix tart Granny Smiths with sweeter varieties like Fuji or Gala for a balanced filling.
- Spices: Add a pinch of ground cloves or allspice for a deeper spice profile.
Flavor Logic
The magic behind every memorable Apple Pie lies in the layering of flavors and textures:
- Tart apples: Provide a bright, tangy base that balances the sweetness.
- Cinnamon and nutmeg: These warm spices complement the apples perfectly without overpowering them.
- Lemon juice: Adds a zing of acidity to brighten the filling and prevent the apples from browning.
- Butter dots: Melt into the filling as it bakes, enriching the texture and flavor.
- Flaky crust: Offers a satisfying contrast to the soft, juicy filling.
Make Ahead Like a Pro
You can prepare parts of this Apple Pie ahead of time to make baking day easier and stress-free:
- Dough: Make the pie crust up to 2 days in advance. Keep it tightly wrapped in the fridge until ready to roll.
- Filling: Slice and toss the apples with the sugar and spices, then refrigerate for up to 24 hours. The flavors deepen beautifully.
- Assembled pie: Assemble the pie but do not bake. Wrap tightly and keep in the fridge overnight. Bake within 24 hours.
- Freezing: Unbaked pies freeze well. Wrap tightly in plastic wrap and foil, then bake from frozen, adding extra baking time.
Your Questions, Answered
Can I use pre-made pie crust instead of making my own?
Absolutely! While homemade crust has its charms, store-bought pie dough works well and saves time. Just be sure to thaw it according to package instructions before assembling your Apple Pie.
How do I prevent the crust from getting soggy?
To keep the bottom crust crisp, make sure to use a thickener like flour in the filling, and avoid overly juicy apples. You can also brush the crust with a thin layer of beaten egg white or melted butter before adding the filling for an extra moisture barrier.
What’s the best way to store leftover pie?
Cover the pie loosely with plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices in the oven or microwave for a warm treat.
Can I add other fruits to the filling?
Yes! Pears, cranberries, or even diced peaches can be mixed into the apple filling for a unique twist. Just adjust sugar levels accordingly to balance sweetness.
You Might Also Like
- Caramel Apple Stuffed Cupcakes – A delightful handheld treat with all the flavors of apple pie.
- Cheesecake Stuffed Baked Apples – A decadent dessert combining creamy cheesecake with baked apples.
The Takeaway
Making a classic Apple Pie from scratch is easier than you think, and the results are absolutely worth it. This recipe offers a buttery, flaky crust paired with a perfectly spiced apple filling that’s bursting with flavor. With simple ingredients and straightforward steps, you can create a dessert that feels both timeless and special. Whether you’re baking for a holiday, a family gathering, or just because, this Apple Pie will surely become a favorite in your baking repertoire.
Warm, comforting, and utterly delicious—there’s nothing quite like slicing into a homemade Apple Pie fresh from the oven. So grab your rolling pin, preheat your oven, and get ready for a slice of classic goodness!
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Apple Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add 1 cup chilled, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Slowly add 6 to 8 tablespoons ice water, one tablespoon at a time, tossing with a fork until the dough just starts to come together. Be careful not to add too much water; the dough should hold together when pressed but not be sticky.
- Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough gives you a flakier crust and makes it easier to handle.
- In a large bowl, combine 6 cups thinly sliced, peeled apples, 3/4 cup sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Toss gently to coat the apples evenly with the sugar and spices. Set aside to allow the flavors to meld.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to your pie dish, letting the excess hang over the edges. Roll out the second disk into a similar size for the top crust. For a fun twist, you can cut shapes or create a lattice pattern with this top layer.
- Pour the apple filling into the prepared bottom crust, spreading it evenly. Dot the filling with 1 tablespoon of butter, cut into small pieces. Place the top crust over the filling, trimming any excess dough from the edges. Pinch the edges to seal and crimp decoratively. Cut a few slits in the top crust to allow steam to escape during baking.
- Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil or a pie shield.
- Allow the Apple Pie to cool for at least 2 hours before slicing. This rest time lets the filling set, making it easier to cut perfect slices. Serve warm or at room temperature, perhaps alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
- Make the pie dough up to 2 days ahead and keep it tightly wrapped in the fridge for convenience.
- Refrigerate the prepared apple filling for up to 24 hours to deepen flavors before baking.
- Cover pie edges with foil if they brown too fast during baking to prevent burning.
- Leftover pie can be stored at room temperature for 2 days or refrigerated up to 4 days.
- For a gluten-free crust, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
