When it comes to desserts, nothing beats a classic apple pie. This is the kind of dessert that brings back memories and makes any occasion feel special. I first made this recipe as a teenager, and boy, did I make a lot of mistakes! But after years of baking it for my family, I finally created a recipe that works every time. It’s comforting, warm, and the perfect balance of sweet and tart.
I get it’s a perfect apple pie can seem intimidating. But trust me, this recipe is designed to be as foolproof as possible. It’s not just about the ingredients it’s about the simple, expert tips that transform a good pie into an unforgettable one. So let’s get into the nitty-gritty of what makes this classic dessert so special and, more importantly, so easy to master. You’ll soon see why this is the only apple pie recipe you’ll ever need.
Ingredients
For the Pie Crust
When you’re making a pie, the crust is half the battle. This recipe uses one homemade double pie crust or, if you’re short on time, you can use two sheets of store-bought pie dough. The important thing is to start with a good base.
For the Apple Pie Filling
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional, but highly recommended for a unique flavor)
- 1 teaspoon vanilla
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice
For Finishing the Pie
- 1 tablespoon milk (for a soft, golden crust)
- 1 tablespoon beaten egg (optional, for a richer color and shine)
- 1 tablespoon raw sugar (for that perfect crunchy topping)
How to Make the Best Classic Apple Pie
Step 1: Prepare the Pie Crust
First, you’ll need to roll out one sheet of your pie dough and gently place it into a 9-inch pie dish. Make sure it fits snugly against the bottom and sides, then trim the excess dough. This is an easy first step, but it’s crucial to get it right. Afterward, you should place the dish in the fridge while you prepare the filling.
Step 2: Prepare the Apple Pie Filling
Next, you will peel, core, and slice the apples. As for the slicing, try to keep them uniform so they cook evenly. In a large bowl, combine the apples with both the brown and granulated sugars, flour, salt, and all of the spices. After that, add in the vanilla, lemon zest, and lemon juice. Toss everything together until the apples are evenly coated with the mixture. The lemon juice is especially important here because it prevents the apples from browning too quickly.
Step 3: Assemble the Pie
When you’re ready, pour the apple mixture into the chilled pie crust. After that, you should dot the top of the apples with small pieces of cold butter. This will melt as the pie bakes, creating pockets of rich flavor. Then, roll out your second sheet of dough and place it over the filling. Trim the excess dough and crimp the edges to seal everything in.
Step 4: Bake the Apple Pie
Now comes the final step! Cut a few small vents in the top crust so steam can escape. For a beautiful, golden-brown crust, brush the top with milk or beaten egg and sprinkle it generously with raw sugar. Lastly, bake the pie at the specified temperature until the crust is golden and the filling is bubbly.
My Best Apple Pie Tips
The Best Apples for a Classic Apple Pie
Picking the right apples is probably the most important part of making a great pie. I’ve learned that using a mix of sweet and tart apples is the key. For instance, Granny Smith apples provide a firm texture and a great tartness that balances the sweetness of the sugars. I also love to mix in something like Honeycrisp or Fuji apples for their sweetness and firm texture. This combination prevents the filling from becoming mushy and gives the pie a more complex flavor.
How to Prevent a Soggy Bottom Crust
Nobody wants a soggy bottom! In fact, one of the best tips I can give you is to blind-bake your crust. You don’t have to do it for a long time, just for about 10 minutes at a high temperature. It’s also helpful to make sure your pie dish is chilled before you add the filling. These simple steps create a protective barrier that helps the bottom crust stay firm and flaky.
The Trick to a Flaky Pie Crust
The secret to a truly flaky crust is to use very cold butter and ice-cold water. In addition, you should cut the butter into the flour using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces remaining. This creates little pockets of steam as the pie bakes, which results in that wonderful, flaky texture everyone loves.
Best Tools for Baking Apple Pie
To be honest, you don’t need a lot of fancy tools, but a few make a huge difference. A sturdy rolling pin, a good-quality pie dish, and a pastry blender or food processor are essential. A pie shield is also really helpful because it prevents the edges of your crust from burning while the rest of the pie bakes.
Variations of Classic Apple Pie
Looking for something a little different? The Dutch apple pie is an excellent twist on the classic, replacing the top crust with a sweet, streusel-like crumb topping for a bit of crunch. If you have a real sweet tooth, you might love a caramel apple pie, which takes the traditional recipe and adds a layer of rich, gooey caramel. A crumble topping is another simple but fantastic variation made from a mixture of flour, butter, and sugar, which adds a wonderfully rustic texture and is much easier to make than a lattice crust.
FAQs
What kind of apples are best for apple pie?
A mix of sweet and tart apples is ideal for a balanced flavor and texture. For example, Granny Smith apples provide a firm texture and a tartness that cuts through the sweetness, while Honeycrisp or Fuji apples add sweetness and stay firm when baked.
How do you keep the bottom crust from getting soggy?
To prevent a soggy bottom, you should “blind-bake” your crust for about 10 minutes at a high temperature before adding the filling. Also, using a chilled pie dish and making sure your filling isn’t too watery can help.
Can you make apple pie filling ahead of time?
Yes, you can prepare the filling up to 24 hours in advance. Just toss the apples with the lemon juice to prevent browning, then mix in the other ingredients. Store it in an airtight container in the fridge until you’re ready to assemble and bake the pie.
How do you store leftover apple pie?
You can store leftover apple pie in an airtight container at room temperature for a day or two. For longer storage, keep it in the fridge for up to four days.
Can you use canned apples for pie?
While fresh apples are always recommended for the best texture and flavor, you can use canned apples. Be sure to drain them thoroughly and adjust the amount of sugar and spices in your recipe, as canned apples are typically already sweetened and seasoned.
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Classic Homemade Apple Pie
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch pie (8 slices) 1x
- Diet: Vegetarian
Description
Nothing says comfort like a slice of warm, homemade apple pie. This foolproof recipe delivers a truly unforgettable dessert every time, with a perfectly flaky, golden-brown crust and a rich, bubbly filling. The harmonious blend of sweet and tart apples, seasoned with warm spices like cinnamon and nutmeg, creates a classic flavor that’s perfect for any occasion. This is the only apple pie recipe you’ll ever need!
Ingredients
For the Pie Crust
1 recipe for a homemade double pie crust, or 2 sheets of store-bought pie dough
For the Apple Pie Filling
7 medium apples (about 3 lbs), peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp is recommended)
2 tablespoons cold unsalted butter, cut into small pieces
3/4 cup packed brown sugar
3/4 cup granulated sugar
5 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
2 tablespoons lemon juice
For Finishing the Pie
1 tablespoon milk or 1 beaten egg
1 tablespoon raw sugar (turbinado) for sprinkling
Instructions
Prepare the Pie Crust:
Roll out one sheet of pie dough and fit it into a 9-inch pie dish. Trim any excess dough around the edges. Place the pie dish in the refrigerator to chill while you prepare the filling. Preheat your oven to 425°F (220°C).
Prepare the Apple Pie Filling:
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, cardamom (if using), vanilla, lemon zest, and lemon juice. Toss gently until the apples are evenly coated.
Assemble the Pie:
Pour the apple mixture into the chilled pie crust, mounding it slightly in the center. Dot the top of the apples with the small pieces of cold butter. Roll out the second sheet of pie dough and place it over the filling. Trim the dough, leaving about a 1/2-inch overhang. Fold the top crust under the bottom crust edge and crimp to seal.
Bake the Apple Pie:
Cut several small slits in the top crust to allow steam to escape. Brush the top of the crust with milk or the beaten egg and sprinkle generously with raw sugar. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with a pie shield or aluminum foil. Let the pie cool on a wire rack for at least 2-3 hours before slicing to allow the filling to set.
Notes
Best Apples to Use:
For the best flavor and texture, use a combination of tart and sweet apples. Granny Smith apples hold their shape well and provide tartness, while apples like Honeycrisp, Fuji, or Gala add natural sweetness.
Prevent a Soggy Bottom:
A soggy crust can be avoided by making sure your filling isn’t too wet and by placing your pie on a preheated baking sheet on the lowest oven rack. This helps the bottom crust cook through quickly.
Flaky Crust Secret:
The key to a flaky crust is cold ingredients. Make sure your butter, and even your water, are ice-cold when making the dough. This creates steam pockets during baking, resulting in a light, flaky texture.
Make-Ahead Tip:
You can prepare the apple filling up to 24 hours in advance. Store it in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 45
- Sodium: 310
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 7
- Carbohydrates: 62
- Fiber: 4
- Protein: 4
- Cholesterol: 35
Keywords: classic apple pie, homemade apple pie, apple dessert, fall baking, Thanksgiving dessert, easy apple pie, flaky pie crust, comfort food, best apple pie
