Pies & Tarts
Classic Apple Pie
This classic homemade apple pie features a buttery, flaky crust wrapped around tender cinnamon-spiced apples. Tested hundreds of times, this is the only apple pie recipe you will ever need.
The Only Apple Pie Recipe You Need
This apple pie is the result of years of obsessive testing — every proportion measured and adjusted until I landed on a pie that feels classic but tastes noticeably better than what most of us grew up eating. The crust is buttery and shattering, and the filling balances cinnamon-spiced sweetness with bright, almost tangy apple flavor. My grandmother’s pies were legendary in our neighborhood, and this recipe is my tribute to what made them so special.
Baker’s Tips
- Keep everything cold. If the dough feels warm or sticky at any point, slide it back into the refrigerator for 15 minutes before continuing.
- Mix tart Granny Smiths with sweet Honeycrisps — a single variety gives you one-dimensional filling, but the combination creates layers of flavor and texture.
- Do not slice the pie before it has cooled for at least 2 hours. The cornstarch needs time to gel, or the filling will run everywhere.
- Always bake on a rimmed baking sheet to catch drips — apple pies bubble over more often than not.
Variations
- Brown Butter Apple Pie: Brown the butter before using it in the crust for an incredibly nutty, toffee-like depth that transforms the entire flavor profile.
- Salted Caramel Apple Pie: Drizzle 1/3 cup salted caramel sauce over the apples before adding the top crust for pockets of buttery sweetness.
- Cheddar Crust Apple Pie: Replace 1/2 cup flour with finely shredded sharp cheddar for a savory, umami twist that is a New England tradition.
For a holiday spread, this pie sits beautifully alongside my pumpkin pie.
Ingredients
Flaky Pie Crust
Apple Filling
Egg Wash
Instructions
- 1
Make the Pie Crust
Whisk flour, sugar, and salt in a large bowl. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, mixing gently with a fork until the dough just holds together when squeezed. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- 2
Prepare the Apple Filling
Peel, core, and slice the apples into roughly 1/4-inch thick slices. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Let the mixture sit for about 15 minutes while you roll out the crust — this draws out some juice and helps the filling set properly.
- 3
Roll and Line the Pie Dish
On a lightly floured surface, roll one disc of dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer to a 9-inch pie dish, pressing gently into the corners. Trim the overhang to about 1/2 inch. Roll out the second disc of dough for the top crust, or cut strips for a lattice design. Refrigerate both while you preheat the oven.
- 4
Assemble the Pie
Preheat the oven to 425°F (220°C) with a rack in the lower third. Pour the apple filling into the lined pie dish, mounding the apples slightly in the center. Dot the top of the filling with the small pieces of butter. Place the top crust over the apples and crimp the edges to seal, or weave a lattice top. Cut 4 small slits in a solid top crust to allow steam to escape.
- 5
Apply Egg Wash and Bake
Beat the egg with cream and brush generously over the top crust. Sprinkle with coarse sugar. Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 30–35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- 6
Cool Before Slicing
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This cooling time is essential — it allows the filling to set so your slices hold together beautifully. Serve warm or at room temperature with a scoop of vanilla ice cream.
Nutrition Information
Per serving (serves 8). Values are approximate.
| Calories | 340 calories |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Carbohydrates | 48g |
| Sugar | 28g |
| Protein | 4g |
| Sodium | 200mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
What are the best apples for apple pie?
A mix of tart and sweet apples gives the best flavor. I recommend Granny Smith for tartness and structure combined with Honeycrisp for sweetness and juiciness. Braeburn and Jonagold also work wonderfully.
Can I make apple pie ahead of time?
Absolutely. You can prepare the dough up to 2 days ahead and refrigerate it. The assembled pie can be frozen unbaked for up to 3 months — bake from frozen, adding about 15 extra minutes to the bake time.
Why is my apple pie filling runny?
The two most common causes are not using enough cornstarch and cutting the pie before it has cooled completely. The filling needs at least 2 hours at room temperature to set properly.
Reader Reviews
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