Apple Pie – A Cozy, Classic Dessert Everyone Loves

Apple pie brings out the best kind of nostalgia. Warm, sweet, and gently spiced, it feels like a hug in dessert form. Whether you’re baking for a holiday, a weekend treat, or just because, this pie is comforting and simple to make.

The crust is flaky, the filling is juicy, and the whole pie smells like cinnamon and butter. If you’ve never made one from scratch, don’t worry—this version keeps things approachable and reliable.

Why This Recipe Works

This apple pie balances sweetness, tartness, and spice without going overboard. The apples are sliced thin so they cook evenly and release just enough juice.

A mix of sugars and a little flour thickens the filling perfectly, so it doesn’t turn runny. The crust bakes up golden and crisp, with a sturdy bottom that won’t go soggy. With clear steps and common ingredients, this is the kind of pie you can make again and again.

Ingredients

• For the Pie Crust (double crust):
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 6–8 tablespoons ice water
• For the Apple Filling:
  • 6–7 cups apples, peeled, cored, and thinly sliced (about 6–8 medium apples; a mix like Granny Smith and Honeycrisp works well)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch (optional, for extra thickening)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon fine salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
• For Assembly:
  • 1 egg, beaten with 1 tablespoon water (egg wash)
  • 1–2 teaspoons coarse sugar for sprinkling (optional)

How to Make It

1. Make the dough: In a large bowl, whisk flour, sugar, and salt.
   

   Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.

   
   
2. Add ice water: Drizzle in 6 tablespoons of ice water and toss gently. Add more water, a teaspoon at a time, until the dough holds together when pressed. Divide into two discs, wrap, and chill for at least 1 hour.
3. Prep the apples: Peel, core, and thinly slice the apples.
   

   In a large bowl, combine apples with granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, cloves (if using), salt, lemon juice, and vanilla. Toss until evenly coated. Let sit 10–15 minutes.

   
   
4. Heat the oven: Preheat to 425°F (220°C).
   

   Place a baking sheet on the lower rack to catch any drips and help brown the crust bottom.

   
   
5. Roll the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Fit it into a 9-inch pie dish, letting the excess hang over the edge.
6. Fill the pie: Spoon the apples into the crust and mound slightly in the center. Pour any juices left in the bowl over the apples.
   

   Dot with the small pieces of butter.

   
   
7. Top crust: Roll the second dough disc into another 12-inch circle. Place over the apples. Trim excess, leaving about 1 inch beyond the rim.
   

   Fold and crimp the edges to seal. Cut 5–6 slits on top for steam to escape, or make a lattice if you prefer.

   
   
8. Egg wash and sugar: Brush the top with the egg wash. Sprinkle with coarse sugar for sparkle and crunch.
9. Bake hot, then reduce: Bake at 425°F (220°C) for 20 minutes.
   

   Reduce heat to 375°F (190°C) and bake another 35–45 minutes, until the crust is deep golden and the filling is bubbling through the vents.

   
   
10. Protect edges if needed: If the edges brown too fast, cover them with foil or a pie shield during the last 20–25 minutes.
11. Cool completely: Let the pie cool on a rack for at least 3 hours. This sets the filling so it slices neatly.
12. Serve: Slice and serve at room temperature or slightly warm. Add ice cream or whipped cream if you like.

Storage Instructions

• Room temperature: Keep the pie loosely covered at room temperature for up to 1 day.
• Refrigerator: Store, covered, for 3–4 days.
  

  Rewarm slices at 300°F (150°C) for 10–15 minutes to refresh the crust.

  
  
• Freezer: Wrap tightly and freeze baked pie for up to 3 months. Thaw in the fridge overnight, then warm in the oven at 300°F (150°C) until heated through.
• Make-ahead dough: Pie dough can be refrigerated up to 3 days or frozen for 2 months. Thaw overnight in the fridge before using.

Health Benefits

Apple pie isn’t a health food, but it does offer a few nice perks.

Apples provide fiber, especially pectin, which supports digestion and helps you feel full. They also contain vitamin C and antioxidants. Spices like cinnamon and nutmeg add flavor without extra calories and are linked to antioxidant benefits.

For a lighter take, you can reduce sugar a bit and serve smaller portions with a side of Greek yogurt instead of ice cream.

Common Mistakes to Avoid

• Using only one type of apple: A mix of tart and sweet apples gives better flavor and texture.
• Skipping the chill: Warm dough turns tough and shrinks. Keep everything cold for a flaky crust.
• Overfilling or under-thickening: Without enough thickener, the filling gets soupy. Follow the measurements and let the pie cool to set.
• Not venting the top: Steam needs a way out.
  

  Add slits or make a lattice.

  
  
• Cutting too soon: Waiting at least 3 hours prevents runny slices and keeps the crust crisp.

Alternatives

• Store-bought crust: Use refrigerated pie dough to save time. The filling stays the same.
• Crumb topping: Swap the top crust for a streusel: 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 6 tablespoons cold butter. Mix until crumbly and sprinkle on.
• Gluten-free: Use a gluten-free flour blend for the crust and ensure your thickener is gluten-free.
• Lower sugar: Reduce total sugar by 2–3 tablespoons if your apples are very sweet.
• No-bake shortcut: Use a pre-baked crust and cook the apple filling on the stovetop until thick and tender, then fill and chill.
• Flavor twists: Add 1 tablespoon bourbon or apple brandy to the filling, or stir in 1/2 cup dried cranberries for a tart pop.

FAQ

What are the best apples for apple pie?

A mix of firm, tart apples like Granny Smith with sweeter, crisp ones like Honeycrisp, Pink Lady, or Braeburn works best.

The blend gives balanced flavor and keeps the filling from turning mushy.

How do I prevent a soggy bottom crust?

Preheat the oven fully and bake the pie on a hot baking sheet. Keep the dough cold, don’t overload with liquid, and let the pie bake until the juices bubble. Cooling completely also helps the bottom firm up.

Can I make the filling ahead of time?

Yes.

Toss the apples with sugars, spices, and thickeners, then refrigerate for up to 24 hours. Drain excess liquid before filling the crust, or simmer it briefly to thicken and add back in.

Do I need both flour and cornstarch?

No, but using both gives a reliable set without becoming gummy. If you prefer, use 3 tablespoons flour alone, or 2 tablespoons cornstarch alone, depending on how juicy your apples are.

How do I know when the pie is done?

The crust should be deep golden brown, and the filling should visibly bubble through the vents.

This usually happens after 55–65 minutes total baking.

Can I use frozen apples?

You can, but thaw and drain them first. Add an extra 1/2 to 1 tablespoon of thickener to account for added moisture.

What if my crust cracks while rolling?

Patch small cracks by pressing the dough together or using a scrap of dough as a bandage. If it’s too firm, let it sit at room temperature for 5 minutes and try again.

Final Thoughts

Apple pie doesn’t have to be complicated to be memorable.

With a flaky crust, well-spiced apples, and a solid bake, you’ll get a pie that slices neatly and tastes like home. Keep your dough cold, your apples balanced, and your oven hot. Make it once, and this will quickly become your go-to recipe for any cozy occasion.