Short description

Apple Pie is a classic dessert featuring tender slices of apple infused with warm spices, baked under a flaky pastry crust. Its sweet‑tart flavor paired with buttery crust makes it a comforting favorite for gatherings, holidays, or simply a cozy evening at home.

Why You’ll Love This Recipe

Delivers a perfect balance of sweetness and tartness from the apples.
Warm spices like cinnamon and nutmeg fill your kitchen with irresistible aroma.
Two crust layers (top and bottom) give you that golden‑flaky pastry texture.
Ideal for serving with ice cream, whipped cream, or simply on its own.
Easily customizable with different apple varieties or crust styles.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Apples (such as Granny Smith, Honeycrisp, or Golden Delicious)
Granulated sugar
Brown sugar
All‐purpose flour
Ground cinnamon
Ground nutmeg
Salt
Lemon juice
Unsalted butter
Pie crust dough (two disks, one for bottom crust, one for top crust)
Egg (for egg wash)
Coarse sugar (optional, for sprinkling on top)

Directions

Preheat your oven to 425 °F (220 °C).
Peel, core, and slice the apples into about 1/4‑inch thick pieces.
In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, ground cinnamon, nutmeg, salt, and a squirt of lemon juice. Toss until apples are well coated.
Roll out one disk of pie crust and fit it gently into a 9‑inch pie pan, letting the excess crust hang over the edges.
Pour the apple filling into the crust. Dot the top with small pieces of unsalted butter.
Roll out the second crust disk and place it over the apples. You can do a full top crust or cut strips to make a lattice pattern. Trim and crimp the edges to seal.
Beat the egg with a little water to make the egg wash. Brush it over the top crust. If using, sprinkle coarse sugar on top for extra crunch and shine.
Bake in the preheated oven for about 20 minutes. Then reduce the temperature to 375 °F (190 °C) and bake for an additional 35‑45 minutes, or until the crust is deeply golden and the filling is bubbling.
If the crust edges brown too quickly, cover them with foil or a crust shield.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing, so the filling can set.

Servings and timing

Servings: 8 slices
Total time: about 1 hour 20 minutes (including preparation)
Preparation time: approximately 30 minutes
Baking time: approximately 50 minutes

Variations

Use different apple varieties: combining tart and sweet apples (for example Granny Smith + Honeycrisp) gives a more complex flavor.
Add texture by mixing in chopped nuts such as pecans or walnuts.
Incorporate dried fruits like raisins or cranberries.
For a gluten‑free version, use gluten‑free flour blends for the crust and filling.
Try a crumb topping (streusel) instead of a top crust.

Storage/reheating

To store: Cover cooled pie with plastic wrap or foil and refrigerate. It will keep well for 3‑4 days.
To freeze: Once cooled, wrap pie tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat: Place slices in a preheated oven at 350 °F (175 °C) for about 15‑20 minutes, or until warmed through. Alternatively, reheat individual slices in a toaster oven or microwave (though crust may lose crispness in microwave).

FAQs

What kind of apples are best for apple pie?

Tart and firm apples like Granny Smith hold their shape well during baking. Sweet varieties such as Honeycrisp, Golden Delicious, or Jonagold add natural sweetness and balance. A mix of types often yields the best texture and flavor.

How do I prevent the bottom crust from becoming soggy?

Make sure your filling is well‑drained; toss the apples with sugar and let them sit briefly so juices are drawn out. You can also pre‑bake (blind bake) the bottom crust for a few minutes before adding the filling, or brush the crust with a thin layer of egg white to create a seal.

Can I make the pie ahead of time?

Yes. You can assemble the pie and refrigerate it (covered) overnight. Then bake it fresh when desired. This helps with flavor and reduces day‑of preparation.

My crust edges are browning too fast. What can I do?

Cover the edges with foil or use a pie crust shield after the first 20‑25 minutes of baking. This prevents over‑browning while allowing the center to finish baking.

How will I know when the pie is done?

The crust should be deep golden brown, especially around the edges. The filling should be bubbling through the vents or lattice. The apples should be tender when pierced with a fork.

Can I make this apple pie without a top crust?

Yes. You can use only a bottom crust and either leave the top open or add a crumb (streusel) topping instead. Adapt baking time slightly if using a heavier crumb topping.

How can I make a flakier crust?

Use cold butter or shortening. Do not overwork the dough. Chill the dough before rolling, and bake with high heat initially to set the crust, then reduce heat to finish baking.

Is there a dairy‑free version?

Yes. Replace butter with a dairy‑free margarine or plant‑based butter. Use dairy‑free milk or skip the egg wash or use a plant‑based milk for brushing crust.

Can I adjust the sweetness?

Absolutely. Taste your apple mixture before filling. If apples are very sweet, reduce sugar. If you like a sweeter filling, increase sugar slightly. Brown sugar adds more richness; granulated sugar more clean sweetness.

Conclusion

Apple Pie is a timeless dessert that comforts and delights with its blend of cozy flavors and satisfying textures. Whether served warm with ice cream or savored on its own, its flaky crust and spiced apple filling make it a favorite for many. With simple ingredients and flexible variations, it’s a recipe that both beginners and experienced bakers can enjoy and adapt.

Apple Pie