Dessert Baking American

Classic Apple Pie

Prep: 45 min Cook: 50 min Serves: 8 American
Classic Apple Pie

Classic Apple Pie is the quintessential American dessert, with its flaky, buttery crust and sweet-tart cinnamon apple filling. This timeless recipe creates the perfect balance of tender apples, warm spices, and golden pastry that's sure to delight at any gathering.

The secret to a perfect apple pie lies in the selection of apples - a mix of tart and sweet varieties provides the best flavor and texture. Granny Smith apples offer tartness and hold their shape well during baking, while sweeter varieties like Honeycrisp or Gala add depth of flavor and natural sweetness.

For the Crust:

  • 2 1/2 cups (310g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (226g) cold unsalted butter, cubed
  • 6-8 tablespoons ice water
  • 1 tablespoon apple cider vinegar (optional, for extra flakiness)

For the Filling:

  • 8 cups thinly sliced apples (about 3 lbs or 8-10 medium apples)
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar or granulated sugar (for sprinkling)

Equipment Needed

  • 9-inch pie dish
  • Large mixing bowl
  • Medium mixing bowl
  • Pastry blender or food processor
  • Rolling pin
  • Measuring cups and spoons
  • Sharp knife or apple corer/slicer
  • Cutting board
  • Pastry brush
  • Baking sheet
  • Aluminum foil or pie shield
  • Wire cooling rack

Instructions

  1. Prepare the pie crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  2. Add the liquid: Mix the ice water and apple cider vinegar (if using). Drizzle 6 tablespoons of the liquid over the flour mixture and stir with a fork until the dough begins to come together. If needed, add more water, 1 tablespoon at a time, until the dough holds together when pinched.

  3. Form the dough: Divide the dough into two equal portions and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

  4. Prepare the filling: In a large bowl, combine the sliced apples, sugar, flour, cornstarch, lemon juice, cinnamon, nutmeg, cloves, and salt. Toss gently until the apples are evenly coated. Let the mixture sit for 15-30 minutes to allow the flavors to meld and the apples to release some of their juices.

  5. Preheat the oven: Place a rack in the lower third of the oven and preheat to 425°F (220°C). Place a baking sheet on the rack to preheat as well.

  6. Roll out the bottom crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the edges, leaving about a 1/2-inch overhang.

  7. Add the filling: Drain any excess liquid from the apple mixture. Arrange the apples in the pie crust, mounding them slightly in the center. Dot the top of the filling with the small pieces of butter.

  8. Roll out the top crust: Roll out the second disk of dough into a 12-inch circle. You can either place it whole over the filling for a traditional pie, or cut it into strips to create a lattice top.

  9. Seal the edges: If using a whole top crust, cut a few slits in the center to allow steam to escape. Trim the edges, then fold the overhang of the bottom crust over the top crust. Crimp the edges decoratively with your fingers or a fork to seal.

  10. Apply the egg wash: In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash, then sprinkle with coarse sugar.

  11. Bake the pie: Place the pie on the preheated baking sheet in the oven. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes more, until the crust is golden brown and the filling is bubbling. If the edges are browning too quickly, cover them with aluminum foil or a pie shield.

  12. Cool the pie: Transfer the pie to a wire rack and let it cool for at least 2-3 hours before slicing. This allows the filling to set properly.

  13. Serve: Slice and serve the pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Notes

Tips for Success

  • Apple Selection: Use a mix of apple varieties for the best flavor and texture. Good choices include Granny Smith, Honeycrisp, Braeburn, Jonagold, or Pink Lady.
  • Keep Everything Cold: For the flakiest crust, make sure your butter, water, and even your flour are cold. If the dough becomes too warm while you're working with it, return it to the refrigerator for 15 minutes.
  • Slice Apples Uniformly: Try to slice all your apples to a similar thickness (about 1/4 inch) so they cook evenly.
  • Prevent a Soggy Bottom: Baking the pie on a preheated baking sheet helps the bottom crust cook properly. You can also brush the bottom crust with a beaten egg white before adding the filling.
  • Allow Proper Cooling Time: Resist the temptation to cut into the pie too soon. A proper cooling period allows the filling to set and prevents a runny pie.

Variations

  • Caramel Apple Pie: Drizzle 1/4 cup of caramel sauce over the apples before adding the top crust.
  • Apple Crumb Pie: Instead of a top crust, top the filling with a mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1/2 cup cold butter cut into small pieces.
  • Cheddar Cheese Crust: Add 1 cup of shredded sharp cheddar cheese to the crust dough for a savory-sweet combination that's popular in New England.
  • Spiced Apple Pie: Add 1/2 teaspoon of cardamom and/or ginger to the filling for extra warmth and complexity.

Storage

Store the cooled pie, loosely covered with foil or plastic wrap, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in a 350°F (175°C) oven for 5-10 minutes.

You can also freeze the unbaked pie for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time.

Serving Suggestions

Classic Serving

Serve warm with a scoop of vanilla ice cream for the quintessential American dessert experience.

Cheddar Cheese Pairing

In parts of New England, apple pie is traditionally served with a slice of sharp cheddar cheese on top or on the side.

Caramel Drizzle

Drizzle warm caramel sauce over each slice just before serving for an extra touch of sweetness.

Nutrition Information

Nutrient Amount per Serving
Calories 410
Total Fat 21g
Saturated Fat 13g
Cholesterol 55mg
Sodium 300mg
Total Carbohydrates 54g
Dietary Fiber 3g
Sugars 25g
Protein 4g

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.

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