You know that feeling when fall rolls in, the air gets crisp, and all you want is something cinnamon-sweet baking in the oven? That’s this pie. It’s the recipe that turns your kitchen into a Hallmark movie moment.
This Classic Apple Pie is a flaky, golden dream filled with tender apples, warm spices, and just enough brown sugar to make it feel indulgent. It’s a forever favorite at Thanksgiving, cozy Sundays, and those random Tuesdays that just need a little extra sweetness.
Love this vibe? You’ll probably adore my Brown Butter Pear Crisp or this Pumpkin Spice Crumb Cake too!
📝 Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tbsp ice water
For the Apple Filling:
- 6-7 medium apples (Granny Smith + Honeycrisp), peeled and sliced
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
For Assembly:
- 1 egg + 1 tbsp milk (egg wash)
- Optional: coarse sugar for sprinkling
👩🍳 Instructions
1. Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter using a pastry cutter or fingers until crumbly. Add ice water a tbsp at a time until dough comes together. Divide in two, flatten into disks, wrap, and chill at least 1 hour.
2. Prep apples: Toss sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, and flour. Let sit 15 minutes to get juicy.
3. Roll out dough: On a floured surface, roll one disk into a 12-inch circle. Fit into a 9-inch pie dish, letting edges overhang slightly.
4. Fill it up: Spoon apple filling into crust. Dot with a few bits of extra butter if you like.
5. Top & seal: Roll out second dough disk and place over apples. Trim, fold under, and crimp edges. Cut a few slits in the top or do a lattice.
6. Brush & bake: Brush with egg wash and sprinkle with sugar if using. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F and bake 35-40 more minutes until golden and bubbling.
7. Cool: Let cool at least 2 hours before slicing to let it set (hardest part, I know!).
🍽 Serving Tips
- Serve warm with vanilla ice cream or sharp cheddar (yes, it’s a thing!).
- Dress it up on a pedestal plate for holiday tables.
- Cut into mini slices for a pie tasting party!
🌟 Variations
- Add 1/2 cup chopped pecans or walnuts to the filling for crunch.
- Try it with a crumble topping instead of the top crust.
- Make it dairy-free with vegan butter in the crust.
😬 Troubleshooting
- Soggy bottom? Bake on the lower oven rack and don’t skip the flour in the filling.
- Crust too hard? Handle the dough gently and don’t overbake.
- Too tart? Use more Honeycrisp or add 1-2 tbsp maple syrup to the mix.
🧊 Storage
- Fridge: Cover and refrigerate up to 4 days.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm slices in a 300°F oven for 10-15 minutes.
Classic Apple Pie
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup 2 sticks cold unsalted butter, cubed
- 6-8 tbsp ice water
For the Apple Filling:
- 6-7 medium apples Granny Smith + Honeycrisp, peeled and sliced
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
For Assembly:
- 1 egg + 1 tbsp milk egg wash
- Optional: coarse sugar for sprinkling
Instructions
- Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter using a pastry cutter or fingers until crumbly. Add ice water a tbsp at a time until dough comes together. Divide in two, flatten into disks, wrap, and chill at least 1 hour.
- Prep apples: Toss sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, and flour. Let sit 15 minutes to get juicy.
- Roll out dough: On a floured surface, roll one disk into a 12-inch circle. Fit into a 9-inch pie dish, letting edges overhang slightly.
- Fill it up: Spoon apple filling into crust. Dot with a few bits of extra butter if you like.
- Top & seal: Roll out second dough disk and place over apples. Trim, fold under, and crimp edges. Cut a few slits in the top or do a lattice.
- Brush & bake: Brush with egg wash and sprinkle with sugar if using. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F and bake 35-40 more minutes until golden and bubbling.
- Cool: Let cool at least 2 hours before slicing to let it set (hardest part, I know!).
Notes
- No time to make crust? Store-bought is fine. No shame here!
- Want extra gooey filling? Add 1 more tbsp flour.
Let me know if you make this—tag me on Pinterest or Instagram, I’d love to see your twist on this cozy classic!
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