Introduction

There’s nothing quite like a warm slice of homemade apple pie to bring comfort and joy. This classic dessert features a flaky double crust filled with a spiced apple mixture that’s perfectly balanced between sweet and tart. It’s a timeless treat that’s sure to please any crowd.

A close-up of a slice of apple pie on a white plate with a silver fork nearby, showing three layers: the top layer is golden-brown, flaky pie crust with a bumpy texture; the middle layer is soft, thinly sliced apple pieces coated in a shiny, cinnamon-spiced sauce in warm brown and amber tones; the bottom layer is the thicker, light golden crust base holding the filling. The plate is placed on a white marbled surface with a blurred red apple in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade double pie crust
Zest of 1 lemon
Juice from half a lemon
5 pounds apples (choose a mix of tart and sweet varieties)
Brown sugar
Granulated sugar
All purpose flour
Cinnamon
Nutmeg
Cardamom (optional)
Vanilla extract
Milk (for brushing on pie)
Egg (optional, for brushing on pie)
Raw sugar (for sprinkling)
Kosher salt

Instructions

Step 1: Prepare the apples by peeling, coring, and slicing them into even pieces. Toss the sliced apples with lemon zest, lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, cardamom (if using), vanilla extract, and a pinch of kosher salt. Set aside to let the flavors meld.
Step 2: Roll out one pie crust into a 9-inch pie pan. Transfer the apple filling evenly into the crust.
Step 3: Cover with the second pie crust, trimming any excess dough and sealing the edges by crimping or pressing with a fork. Cut a few slits in the top crust to allow steam to escape during baking.
Step 4: Brush the top crust with milk or a beaten egg for a golden finish. Sprinkle raw sugar over the top for added crunch and sweetness.
Step 5: Bake the pie in a preheated oven at 375°F (190°C) for about 50-60 minutes, or until the crust is golden and the filling bubbles through the vents.
Step 6: Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Tips & Variations

Use a combination of apple varieties like Granny Smith, Honeycrisp, and Fuji for a balance of tartness and sweetness.
Add a tablespoon of bourbon or apple brandy to the filling for a deeper flavor.
For a gluten-free option, try a gluten-free pie crust and substitute flour in the filling with cornstarch or tapioca starch.
Chill the pie crust dough thoroughly before rolling to prevent shrinking.

Storage

Store leftover apple pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices in a low oven or microwave until warm. You can also freeze baked pie for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a slice of apple pie on a white plate with a vintage fork resting nearby, showing two main layers: the top golden-brown, flaky crust with a slightly textured, crispy surface, and underneath, a thick filling of tender, light tan apple slices coated in a glossy, cinnamon-spiced syrup that makes the filling look juicy and rich, all set against a background of white marbled texture with a hint of red blurred in the top right corner, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of apples work best for apple pie?

A mix of tart apples like Granny Smith and sweet apples such as Honeycrisp or Fuji creates a balanced flavor and texture for your pie.

Can I use store-bought pie crust instead of homemade?

Yes, store-bought pie crust works perfectly if you’re short on time. Just be sure to follow package instructions for handling and baking.

Best Apple Pie Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

This Best Apple Pie recipe features a flaky homemade double crust filled with a perfectly spiced, tender apple filling. Combining a blend of tart and sweet apples with warm spices such as cinnamon, nutmeg, and optional cardamom, this classic dessert is finished with a golden brushed top and a sprinkle of raw sugar for a delightful crunch. Perfect for holidays, family gatherings, or any time you crave a comforting, timeless apple pie.

Author: Zane
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

1 homemade double pie crust

Apple Filling

5 pounds apples (a mix of Granny Smith, Honeycrisp, and Gala recommended)
Zest of 1 lemon
Juice from half a lemon
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom (optional)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

For Brushing and Topping

Milk, for brushing pie crust
1 egg (optional, for egg wash)
1 tablespoon raw sugar, for sprinkling on top

Instructions

Prepare the apples: Peel, core, and thinly slice the apples. In a large bowl, toss the sliced apples with lemon zest and lemon juice to prevent browning and add brightness.
Mix the filling: Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg, cardamom (if using), vanilla extract, and kosher salt to the apples. Mix thoroughly to coat the apples evenly and create a thickened filling once baked.
Preheat oven and prepare crust: Preheat your oven to 425°F (220°C). Roll out one half of the double pie crust and fit it into a 9-inch pie plate. Trim any excess dough hanging over the edges.
Fill the pie: Spoon the apple filling into the prepared crust, spreading it evenly. Dot the filling with small bits of butter if desired for extra richness (optional).
Top crust assembly: Roll out the second half of the pie crust. Place it over the filled pie. Trim the edges, then pinch or flute them to seal. Cut slits or create a lattice top for steam to escape during baking.
Apply wash and sugar: Brush the top crust with milk or a beaten egg wash for a golden finish. Sprinkle raw sugar evenly on top for added sweetness and crunch.
Bake the pie: Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes until the crust is golden and filling is bubbling.
Cool and serve: Remove the pie from the oven and allow it to cool for at least 2 hours before serving. This resting time helps the filling to set.

Notes

Choosing a mix of apple varieties balances sweet and tart flavors and ensures good texture.
If you prefer a thicker filling, use a bit more flour or add a tablespoon of cornstarch.
For a shiny finish, use an egg wash; for a softer crust, use milk only.
Allow the pie to cool completely before slicing to avoid a runny filling.
Pie can be refrigerated for up to 4 days and reheated before serving.

Keywords: apple pie, homemade pie crust, classic apple dessert, fall recipe, baked apple pie, cinnamon apple pie