Easy Homemade Apple Pie Recipe

Introduction

Few desserts evoke comfort and nostalgia like a perfect homemade apple pie. This classic apple pie recipe brings together a tender, flaky crust with a sweet-tart, spiced apple filling that will make your kitchen smell incredible. Whether you are baking for the holidays or simply craving a taste of home, this simple recipe delivers outstanding results every time. Get ready to bake a truly unforgettable pie.

Why You’ll Love This Apple Pie

• You get an effortlessly classic dessert with foolproof results.
• This recipe yields a truly tender, flaky, and golden-brown crust.
• Enjoy perfectly spiced, sweet-tart apples in every single bite.
• It’s a fantastic apple pie recipe for beginners and seasoned bakers alike.
• Bringing warmth and comfort to any gathering or a quiet evening at home is easy.

Ingredients

For the Pastry:

• 2 (9″) pie crusts (homemade or store-bought)

For the Apple Filling:

• 7 large Granny Smith apples (peeled, cored, and sliced into ½ inch slices)
• ½ cup granulated sugar
• ½ cup light brown sugar (loosely packed)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 tablespoon lemon juice (plus the zest of half of a lemon)

For the Egg Wash & Topping:

• 1 large egg (lightly beaten in a small bowl for egg wash)
• 2 tablespoons sanding sugar (optional, for sparkle and crunch)

Notes & Substitutions

Using quality ingredients makes a difference in any great apple pie recipe. You can choose to make your own flaky pie crust from scratch, which adds an extra layer of satisfaction, or opt for convenience with good quality store-bought crusts. For the best pie, select firm, tart apples like Granny Smiths, Honeycrisp, or a mix, as they hold their shape beautifully during baking. Feel free to adjust the spices; a pinch of allspice or cloves can add complexity. You can also vary the sugar blend to suit your preference, using more brown sugar for a deeper molasses flavor. The flour in the filling is crucial for thickening the juices, preventing a runny pie.

Equipment

Gathering your tools before you start makes the process smoother. You will need a 9-inch deep-dish pie plate for generous slices. A large mixing bowl is essential for tossing the apple filling. A rolling pin helps create an even crust. You will also use measuring cups and spoons, a sharp knife, a cutting board, and a pastry brush. Don’t forget a pie shield or aluminum foil strips to protect your crust edges.

Instructions

Start by preparing this flaky pie crust recipe, which makes two 9-inch pie crusts – one for the bottom and one for the top. The pie dough will need to chill for at least one hour before rolling out. Alternatively, use a store-bought pie crust and follow its package directions.

Place your oven rack in the center position and preheat the oven to 400°F (204°C). This initial high temperature helps brown the crust.

In a large bowl, combine the peeled, cored, and ½-inch sliced apples with the granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss these ingredients gently to ensure the apples are evenly coated. This creates the delicious filling for your classic apple pie recipe.

Remove the chilled pie crust dough from the fridge and let it rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12-inch circle that is ⅛-inch thick. Carefully lay this crust into the bottom of your deep-dish pie plate.

Spoon the apple filling over the bottom crust. Discard any excess liquid that has accumulated at the bottom of the mixing bowl, as this helps prevent a soggy bottom. Roll out the second disc of pie crust until it is ⅛-inch thick and gently lay it over the apple filling.

Use a sharp knife to trim the excess dough along the outside edge of the pie plate, leaving about ½ inch overhang. Lift the edges where the two pie crusts meet, gently press to seal, and fold them under. Rotate the pie plate and repeat this process until the edges are neatly tucked under themselves. Crimp the edges decoratively using your fingers or a fork. Cut four slits in the top of the dough to allow steam to vent during baking. Place the pie on a baking sheet to catch any drips.

Brush the surface of the top pie crust with the lightly beaten egg wash and sprinkle with sanding sugar, if using, for a beautiful sparkle. Cover the edges of the crust with a pie shield or a strip of foil to prevent them from over-browning during the first 25 minutes of baking.

Bake the pie at 400°F (204°C) for 25 minutes. Carefully remove the pie shield or foil, then turn the oven down to 375°F (190°C). Continue to bake for an additional 30-35 minutes, or until the top crust is golden brown and the juices are visibly bubbly through the steam vents. Cool the pie at room temperature for at least three hours before slicing and serving. This allows the filling to set properly.

Pro Tips & Troubleshooting

To prevent a soggy bottom crust, pre-bake your bottom crust for 10-15 minutes before adding the filling. This is especially helpful if your apples are very juicy. Choose a mix of firm, tart, and sweet apples like Granny Smith and Honeycrisp for the best texture and flavor. Slice your apples evenly, about ½-inch thick, to ensure they cook consistently and provide good structure to the filling. Always chill your pie dough thoroughly before rolling it out; this keeps the butter cold and promotes a flaky crust. Avoid overworking the dough, as it develops gluten and can make your crust tough. Using a pie shield from the start helps protect the delicate edges from burning. A perfectly baked pie will have a deeply golden-brown crust and bubbling juices. If your crust browns too quickly, cover it loosely with foil.

Serving, Storage, and Variations

Serve your glorious apple pie recipe warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an ultimate treat. Leftover pie stores well. You can keep it loosely covered at room temperature for up to two days. For longer storage, cover it tightly and refrigerate for up to 4-5 days. To freeze a baked pie, cool it completely, then wrap it tightly in plastic wrap and then foil; it keeps for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven. For an unbaked pie, assemble it, wrap it well, and freeze for up to 2 months. Bake from frozen, adding extra time. Get creative with variations! Try a beautiful lattice top for visual appeal or a crumb topping for added texture. You can also introduce other fruits, like a handful of fresh cranberries for a tart counterpoint.

Nutrition

Indulging in a slice of this homemade apple pie offers a comforting blend of flavors and energy. While exact values vary based on ingredients and serving size, this apple pie recipe provides a satisfying treat.

FAQ

Q: How do I prevent a soggy bottom crust in my apple pie?

A: Ensure you discard any excess liquid from the apple filling bowl before spooning it into the crust. You can also lightly brush the bottom crust with a thin layer of egg white or melted butter before adding the filling.

Q: Do I need to pre-cook the apples for this apple pie recipe?

A: No, this recipe does not require pre-cooking the apples. Slicing them to ½ inch thickness ensures they soften perfectly during the baking process, releasing their juices to create a delicious, syrupy filling.

Q: Can I freeze a baked apple pie?

A: Yes! Let the baked pie cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to three months.

Q: What are the best apples for baking a pie?

A: Granny Smith apples are a top choice due to their tartness and ability to hold their shape. Honeycrisp, Braeburn, and Golden Delicious also work wonderfully, often in combination for a balanced flavor.

Conclusion

Baking a homemade apple pie is a heartwarming experience, and this delightful apple pie recipe guarantees a stunning result every time. With its perfectly flaky crust and sweet-tart, spiced apple filling, it captures the essence of classic comfort food. We encourage you to try this recipe, share it with loved ones, and savor every delicious bite. It makes a wonderful centerpiece for any holiday meal or a simple weeknight dessert.

Easy Homemade Apple Pie Recipe: A Classic Family Favorite

This classic homemade apple pie features a flaky crust and a sweet, spiced apple filling. It’s a perfect dessert for any family gathering.

Print Recipe click

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings 16 slices

Calories 400 kcal

Equipment

• Oven
• Deep dish pie plate
• Large bowl
• Sharp knife
• Rolling pin
• Baking sheet
• Pie shield or foil
• Small bowl

Ingredients

  

Main Ingredients

• 2 Pie crusts (9″)
• 7 large Granny Smith apples (peeled, cored and sliced into ½ inch slices)
• ½ cup Granulated sugar
• ½ cup Light brown sugar (loosely packed)
• 2 tablespoons All-purpose flour
• 1 teaspoon Ground cinnamon
• ⅛ teaspoon Ground nutmeg
• 1 tablespoon Lemon juice (plus the zest of half of a lemon)
• 1 large Egg (lightly beaten in a small bowl for egg wash)
• 2 tablespoons Sanding sugar (optional)

Instructions

 

Instructions

• Prepare two 9-inch pie crusts; homemade dough requires at least 1 hour of chilling, or use store-bought crusts.
• Preheat the oven to 400°F (204°C) with the oven rack in the center position.
• In a large bowl, combine sliced apples, both sugars, flour, cinnamon, nutmeg, lemon juice, and lemon zest, then toss to coat.
• Roll out one pie crust disc to a 12-inch, ⅛-inch thick circle on a floured surface, then carefully place it into a deep-dish pie plate.
• Spoon the apple filling over the bottom crust, discarding any excess juices, and then cover with the second rolled-out pie crust.
• Trim and seal the pie crust edges, folding them under for a neat finish, then cut four slits in the top for venting and place the pie on a baking sheet.
• Brush the top crust with egg wash, sprinkle with sanding sugar, and cover the edges with a pie shield or foil to prevent over-browning.
• Bake at 400°F for 25 minutes, then remove the shield, reduce heat to 375°F, and bake for another 30-35 minutes until golden and bubbly; cool for at least 3 hours.

Notes

For best results, allow the pie to cool completely for at least 3 hours before slicing, which helps the filling set and prevents a runny filling. You can use store-bought pie crusts to save time, following package instructions for preparation.