This classic apple pie is a warm hug on a plate—full of comforting flavors and a flaky, golden crust that’s perfect for any occasion. I still remember the first time I made this pie from my grandma’s recipe; the sweet, spicy aroma wafting through my kitchen drew my family in, eager to taste that familiar nostalgia. It’s a bit of a process, but your efforts yield a dessert that’s an absolute showstopper at any gathering.
Whether it’s a cozy family dinner or a seasonal gathering, this pie delivers a delightful blend of tender apples, aromatic spices, and buttery crust. Plus, a scoop of vanilla ice cream on top elevates it even further, making it a perfect dessert for anyone who loves classic flavors.
Why you’ll love classic apple pie
- The nostalgic flavor brings everyone together.
- Simple ingredients make it accessible and affordable.
- Versatile for any season or occasion.
- Filling can be made ahead and chilled.
- The aroma while baking is simply irresistible.
What ingredients do I need for classic apple pie?
- 3 pounds apples (macoun, honeycrisp or cortland are my favorites)
- 1/2 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon allspice
- 2 tablespoons unsalted butter (cut into cubes)
- 9 inch double pie crust
- Egg wash (1 tablespoon of milk + 1 egg)
- 1 tablespoon of turbinado sugar (optional)
- Vanilla ice cream (for serving)
Ingredient notes & swaps
- Apples: For a balanced flavor, combine sweet and tart apples.
- Sugar: Adjust the sweetness to your taste—feel free to reduce sugar for a healthier version.
- Butter: Use salted for richness or unsalted for more control over salt levels.
How do I make classic apple pie step-by-step?
Making classic apple pie involves a few key steps, but don’t worry—it’s totally worth it.
- Prep the apples: Peel, core, and slice the apples into 1/4 inch pieces. In a bowl, toss them with granulated sugar, brown sugar, vanilla extract, salt, and spices. Let rest for 30 minutes to an hour.
- Make the crust: Roll out the bottom crust into a 12-inch circle on a flour-dusted surface. Place it in the pie plate and chill in the fridge while preparing the apples.
- Cook the juices: Drain the apple juices into a saucepan, add cubed butter, and simmer on medium-low for 10-15 minutes, stirring occasionally. Set aside.
- Prepare filling: Toss the apples in flour to coat evenly, then fill the pie crust with the apples. Pour the cooked liquid on top. Refrigerate the pie again while rolling out the top crust.
- Roll the top crust: Roll out a 9-inch circle for the top. You can either make a lattice crust by cutting the dough into strips or simply place it intact over the apples.
Pro Tip: If using a lattice design, alternate overlapping the strips for a beautiful finish.
- Seal the pie: Pinch the edges for a fluted look, or use a fork to seal. Chill in the freezer for 15 minutes to prevent shrinking.
- Prepare for baking: Preheat the oven to 375°F. Mix the egg and milk for the egg wash and brush it over the pie. Sprinkle turbinado sugar for added sweetness and crunch.
- Bake the pie: Place on a baking sheet and bake for about 1 hour until golden brown. Consider covering with foil if it darkens too fast.
- Cool down: Allow the pie to cool for 4 hours to set the filling before slicing.
- Slice & serve: Enjoy your pie warm or at room temperature, topped with a scoop of vanilla ice cream.
How should I serve it?
Serve classic apple pie warm, straight from the oven, or let it cool to room temperature. A heaping scoop of vanilla ice cream on the side not only adds a creamy contrast but melts gently into the warm pie, enhancing every bite. For added flair, sprinkle with cinnamon or drizzle with caramel sauce.
Can I make it ahead? How do I store and reheat it?
Yes, you can make the pie a day in advance! Store it at room temperature for up to 2 days or keep it in the fridge for up to a week. To reheat, simply place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through.
How do I fix common issues?
If your pie turns out too dry, it may need more moisture in the filling—next time, consider adding a little lemon juice. For a soggy crust, ensure your apples are drained well, and consider pre-baking the bottom crust slightly before adding the filling. If the filling leaks out, allow it to cool fully after baking to help it set.
What variations can I try?
Experiment with spices by adding ginger or using a mix of different apples for various flavors. For a creative twist, consider incorporating dried fruit like raisins or cranberries, or swap out some of the apple for pears in the filling.
FAQs
Can I use frozen pie crust?
Absolutely! Frozen pie crust can save time. Just ensure it’s fully thawed before using and follow the same instructions for filling and baking.
What should I do if my apples are mushy?
Choose firmer apple varieties next time. For extra texture, consider reducing the baking time slightly, especially if using softer apples.
Can I freeze apple pie?
Yes! Unbaked pies can be frozen for up to 3 months. Just wrap in plastic wrap and foil, then bake from frozen, adding extra time.
Classic Apple Pie
Ingredients
Method
- Peel, core, and slice the apples into 1/4 inch pieces. In a bowl, toss them with granulated sugar, brown sugar, vanilla extract, salt, and spices. Let rest for 30 minutes to an hour.
- Roll out the bottom crust into a 12-inch circle on a flour-dusted surface. Place it in the pie plate and chill in the fridge while preparing the apples.
- Drain the apple juices into a saucepan, add cubed butter, and simmer on medium-low for 10-15 minutes, stirring occasionally. Set aside.
- Toss the apples in flour to coat evenly, then fill the pie crust with the apples. Pour the cooked liquid on top. Refrigerate the pie again while rolling out the top crust.
- Roll out a 9-inch circle for the top. You can either make a lattice crust by cutting the dough into strips or simply place it intact over the apples.
- Pinch the edges for a fluted look, or use a fork to seal. Chill in the freezer for 15 minutes to prevent shrinking.
- Preheat the oven to 375°F (190°C). Mix the egg and milk for the egg wash and brush it over the pie. Sprinkle turbinado sugar for added sweetness and crunch.
- Place on a baking sheet and bake for about 1 hour until golden brown. Consider covering with foil if it darkens too fast.
- Allow the pie to cool for 4 hours to set the filling before slicing.
- Enjoy your pie warm or at room temperature, topped with a scoop of vanilla ice cream.