This flaky, buttery apple pie Recipe comes together with tender cinnamon-spiced apples and a gorgeous lattice top that looks like it came straight from a bakery window. I still remember the first time I made this, nervously weaving that lattice crust while my daughter Emma watched, asking if we could "eat it now" every five minutes. The smell of cinnamon and butter filled our kitchen, and when we finally sliced into it hours later, the filling was perfectly tender and not too sweet.
If you're looking for more cozy dessert recipes, you might also love my Healthy Sweet Potato Brownies Recipe or The Best Carrot Cake Recipe for your next gathering.
Why You will Love This Apple Pie Recipe !
This classic apple pie hits every mark. The crust is buttery and flaky, practically shattering when you press your fork into it. The filling is tender and juicy with just the right amount of sweetness and warm spice. It's not overly complicated or fussy, but it looks and tastes like something you'd buy from a high-end bakery.
You can customize it easily, too. Want a deeper spice flavor? Add more cinnamon. Prefer tart apples? Use all Granny Smiths. Not confident with lattice? Just drape a full top crust over the filling and cut vents. This recipe is forgiving and flexible, perfect whether you're a beginner or a seasoned baker.
And let's talk about serving it warm with vanilla ice cream melting into those cinnamon-spiced juices. That's the kind of moment that makes people close their eyes and sigh happily.
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Apple Pie Recipe Ingredients
Here's what you'll need to make this traditional Apple Pie Recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Pie Crust:
- Pie dough: Makes 2 crusts, one for the bottom and one for the lattice top. You can use your favorite homemade recipe or a quality store-bought dough if you're short on time.
For the Apple Filling:
- Apple slices: Fresh apples sliced thin create the tender, flavorful filling. Use a mix of sweet and tart varieties for the best flavor.
- Granulated sugar: Sweetens the apples without overpowering their natural flavor. You can swap in brown sugar for a deeper, molasses-like sweetness.
- All-purpose flour: Thickens the apple juices as they cook so your filling isn't runny. Make sure to spoon and level it for accurate measuring.
- Lemon juice: Brightens the flavor and keeps the apples from browning. It also balances the sweetness perfectly.
- Ground cinnamon: The star spice that gives this pie its warm, cozy flavor.
- Ground allspice: Adds a subtle peppery, warming note that deepens the spice profile.
- Ground nutmeg: Brings a gentle, earthy sweetness that rounds out the other spices.
the Egg Wash:
- Egg and milk: Brushing this mixture on the crust gives it a beautiful golden-brown shine and helps the coarse sugar stick.
Optional:
- Coarse sugar: Sprinkled on top for a sweet, sparkly crunch that makes the pie look bakery-worthy.
how to make Apple Pie Recipe
Follow these steps for a perfect homemade Apple Pie Recipe with a flaky crust and tender filling.
- Prepare the pie crust: Make your preferred pie crust recipe through step 5, then refrigerate the dough for at least 2 hours. Chilling helps the butter firm up, which creates those flaky layers when it bakes.
- Roll out the dough: On a floured work surface, roll one disc of chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish that's about 1.5 to 2 inches deep. Tuck the dough in gently with your fingers so it fits smoothly against the bottom and sides. Pop the pie shell in the fridge while you make the filling.
- Make the apple filling: In a large bowl, toss together the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg until every slice is coated. The flour will look powdery at first but will dissolve as the apples release their juices.
- Pre-cook the apples (recommended): Transfer the apple mixture to a large skillet or Dutch oven. Cook over medium heat for about 5 minutes, stirring occasionally, until the apples start to soften and smell amazing. Remove from heat and let them cool slightly. This step is optional but strongly recommended for the best texture.
- Assemble the pie: Preheat your oven to 400°F (204°C). Spoon the prepared apple filling into your chilled pie crust. It'll look like way too much filling, piled high and heaping, but don't worry. The apples will cook down as they bake.
- Prepare the lattice: Roll out the second disc of dough to a 12-inch circle. Use a pastry wheel or pizza cutter to cut the dough into strips about 1 inch wide. Lay half the strips across the pie in one direction, spacing them evenly. Weave the remaining strips over and under to create a lattice pattern. Trim any excess dough with kitchen shears, fold the edges toward the center, and pinch to seal. Crimp the edges with your fingers or a fork for a decorative finish.
- Finish the pie: Brush the lattice and edges with the egg wash using a pastry brush, getting into all the nooks and crannies. Sprinkle coarse sugar over the top if you want that extra sparkle and crunch. For an even crisper lattice, refrigerate the assembled pie for 20 to 30 minutes before baking.
- Bake the pie: Place the pie on the middle oven rack and bake for 25 minutes. After 25 minutes, reduce the temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes. The crust should be deep golden brown, and the filling should bubble up through the lattice. If you have an instant-read thermometer, check that the filling reaches 200°F (93°C) in the center.
- Cool the pie: Remove the pie from the oven and set it on a cooling rack. Let it cool for at least 3 hours before slicing. I know that's torture when it smells so good, but this cooling time lets the filling set properly so you get clean slices instead of apple soup.
- Serve and enjoy: Slice the pie into wedges and serve with a generous scoop of vanilla ice cream. Watch it melt into the warm cinnamon filling and try not to eat the whole thing in one sitting.
Ingredient Substitutions
This easy Apple Pie Recipe is pretty flexible. Here are some swaps that work well:
Apples: Use any firm, crisp apple variety. Granny Smith apples for pie are classic and tart, but I like mixing in Honeycrisp or Gala for sweetness. Avoid Red Delicious or McIntosh as they get too soft.
Sugar: Swap the granulated sugar for packed brown sugar if you want a deeper, more caramel-like sweetness in the filling.
Flour: If you're gluten-free, use a 1-to-1 gluten-free flour blend for both the crust and the filling thickener.
Spices: Don't have allspice or nutmeg? Just use extra cinnamon. Or try adding a pinch of cardamom or ginger for a different flavor twist.
Crust: Short on time? Store-bought pie crust works just fine. Look for all-butter versions for the best flavor.great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment for Apple Pie Recipe
Here's what makes this Apple Pie Recipe come together smoothly:
A rolling pin helps you roll out the dough to the perfect thickness. A 9-inch pie dish is essential, and make sure it's deep enough (1.5 to 2 inches) to hold all that filling. You'll need a large mixing bowl for tossing the apples and a skillet or Dutch oven if you pre-cook them.
A pastry wheel or pizza cutter makes cutting lattice strips quick and clean. Kitchen shears help trim excess dough, and a pastry brush is perfect for applying the egg wash evenly. An instant-read thermometer takes the guesswork out of checking doneness, and a cooling rack lets air circulate under the pie as it cools.
How to Store Apple Pie Recipe
Room temperature: A freshly baked Apple Pie Recipe can sit at room temperature, loosely covered with foil, for up to 2 days. The crust stays crispest this way.
Refrigerator: For longer storage, cover the pie and refrigerate for up to 4 days. The crust may soften slightly in the fridge, but the flavors deepen beautifully. Warm individual slices in the microwave or oven before serving.
Freezer: You can freeze a baked pie for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge and reheat at 350°F until warmed through. You can also freeze an unbaked assembled pie. Just add 10 to 15 extra minutes to the baking time if baking from frozen.
Serving Suggestions
This warm Apple Pie Recipe is perfect on its own, but here are some cozy ways to serve it:
With vanilla ice cream: The classic pairing. The cold, creamy ice cream melting into the hot cinnamon filling is pure comfort.
With whipped cream: Lightly sweetened homemade whipped cream adds a cloud-like richness without being too heavy.
With caramel sauce: Drizzle warm caramel over each slice for an extra indulgent treat.
For breakfast: Controversial opinion, but a slice of leftover apple pie with your morning coffee is a beautiful way to start the day.
And if you loved this, try my The Best Snickerdoodle Cookie Recipe next they're perfect with a cup of tea after your pie!
Expert Tips
Here's what I've learned after making countless pies:
Keep everything cold. Warm butter in pie crust equals a tough, greasy crust. Keep your dough chilled until you're ready to use it, and if your kitchen is hot, pop the assembled pie in the fridge before baking.
Don't skip the pre-cook. Yes, it's an extra step, but pre-cooking the apple pie filling means no soggy bottom crust and no giant gap between the crust and filling. It's worth it.
Use a mix of apples. Combining tart and sweet varieties gives you a more complex, interesting flavor than using just one type.
Check the temperature. If you have an instant-read thermometer, use it. When the filling hits 200°F, you know it's perfectly set and the crust is cooked through.
FAQ
The biggest mistakes are using the wrong apples (soft varieties turn to mush), not thickening the filling enough (hello, apple soup), and cutting into the pie too soon before it's fully cooled and set. Another common one is overbaking, which dries out the filling, or underbaking, which leaves you with a soggy bottom crust. My tip: use an oven thermometer to make sure your temperature is accurate.
The apple pie recipe rule usually refers to the old saying "as American as apple pie," meaning something that's traditionally American or wholesome. In baking, some folks use it to mean the rule of using a mix of sweet and tart apples for the best flavor balance. I like to follow that guideline because it gives you a more interesting, layered taste.
For this recipe, bake at 400°F for 25 minutes, then reduce to 375°F and bake for another 35 to 45 minutes. Total oven time is about 1 hour to 1 hour and 10 minutes. You'll know it's done when the crust is deep golden and the filling bubbles through the lattice. If you're unsure, check with a thermometer the filling should reach 200°F.
The secret is a combination of things: a flaky, buttery crust made with cold ingredients, a well-spiced filling that isn't too sweet or too runny, and proper baking time so everything cooks through without burning. Pre-cooking the apples is my personal secret weapon because it concentrates the flavors and prevents that disappointing gap under the crust. Also, patience let it cool completely so the filling sets up properly.
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Pairing
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Apple Pie Recipe
Ingredients
Method
- Prepare your pie crust by following either homemade pie crust recipe through step 5. The dough must be refrigerated for at least 2 hours before use.
- Roll out one disc of the chilled dough on a floured surface, turning the dough a quarter turn after every few rolls until you reach a 12-inch circle. Place it into a 9-inch pie dish, ensuring it’s smooth and fits snugly. Refrigerate the pie shell while preparing the
- For the filling, mix the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg in a large bowl until fully combined.
- Optional: Pre-cook the filling by transferring it to a large skillet or Dutch oven. Cook over medium heat for about 5 minutes, stirring gently until the apples soften slightly. Remove from heat and allow to cool. This step enhances flavor and helps create a juicier filling.
- Preheat the oven to 400°F (204°C).
- Spoon the filling into the pie crust, piling the apples high and tightly together.
- Roll out the second disc of chilled dough into a 12-inch circle. Slice it into 1-inch-wide strips. Weave the strips over the filled pie, creating a lattice design. Trim any excess dough, fold the edges towards the center, and crimp to seal.
- Brush the top of the lattice crust with the egg wash (egg beaten with milk) and sprinkle with coarse sugar, if desired. Refrigerate the pie for 20-30 minutes to set the lattice.
- Bake the pie on the middle rack for 25 minutes. Place a baking sheet on the lower rack to catch any drips. After 25 minutes, reduce the oven temperature to 375°F (190°C), and continue baking for 35-45 minutes, or until golden brown and the filling bubbles through the lattice.
- Remove the pie from the oven, place on a cooling rack, and let cool for at least 3 hours before slicing. Cutting the pie while warm will result in a runny filling.
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