Apple Pie Recipe – A Cozy, Classic Dessert

There’s something about a warm apple pie that feels like home. The flaky crust, the buttery cinnamon aroma, and that first slice with melting vanilla ice cream—simple perfection.

This recipe keeps the process straightforward without skipping the good stuff.

You’ll get a crisp, golden crust and a juicy, well-spiced filling every time. Whether it’s your first pie or your fiftieth, this version is reliable, unfussy, and pure comfort.

Print Recipe

Jump to Recipe Card

Apple Pie Recipe – A Cozy, Classic Dessert

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 8 servings

Ingredients

• For the crust (double crust):
• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6–8 tablespoons ice water, plus more as needed
• For the filling:
• 6–7 medium apples (about 2 to 2 1/2 pounds), a mix of tart and sweet such as Granny Smith, Honeycrisp, and Braeburn
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tablespoons lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice (optional)
• 1/4 teaspoon fine salt
• 3 tablespoons cornstarch (or 4 tablespoons flour)
• 2 teaspoons vanilla extract
• For assembly:
• 1 tablespoon cold butter, cut into small pieces (to dot on filling)
• 1 large egg, beaten with 1 tablespoon milk or water (egg wash)
• Coarse sugar for sprinkling (optional)

Instructions

• Make the dough. In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized bits remain. Drizzle in ice water, tossing with a fork until the dough holds together when pinched. Divide into two disks, wrap, and chill for at least 1 hour.
• Prep the apples. Peel, core, and slice apples about 1/4-inch thick. In a large bowl, toss with lemon juice, both sugars, cinnamon, nutmeg, allspice (if using), salt, cornstarch, and vanilla. Let sit 10–15 minutes to start releasing juices.
• Roll the bottom crust. On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting excess hang over the edge. Chill the lined pie plate while you roll the top crust.
• Fill the pie. Spoon the apple mixture into the crust, mounding slightly in the center. Pour any juices over the apples. Dot with the small pieces of butter.
• Add the top crust. Roll the second dough disk into another 12-inch circle. Lay it over the filling. Trim excess dough, leaving about 1 inch overhang. Fold edges under and crimp. Cut a few slits on top for steam, or make a lattice if you like.
• Chill the assembled pie. Place the pie in the fridge for 20–30 minutes. This helps the crust hold its shape and improves flakiness.
• Preheat and egg wash. Heat the oven to 425°F (220°C). Brush the top with egg wash and sprinkle with coarse sugar if using.
• Bake hot, then lower the temperature. Bake at 425°F for 20 minutes. Reduce to 375°F (190°C) and bake another 35–45 minutes, until the crust is deep golden and the filling bubbles at the vents.
• Cool before slicing. Let the pie cool on a rack at least 3–4 hours. The filling sets as it cools, giving you neat slices.
• Serve. Enjoy slightly warm or at room temperature. It’s great plain, with whipped cream, or with a scoop of vanilla ice cream.

Why This Recipe Works

This apple pie balances tart and sweet apples, so the filling isn’t flat or syrupy. A mix of sugars, spices, and a touch of lemon brightens the flavor without overpowering the fruit.

The filling is thickened just enough to slice cleanly, avoiding a soupy mess. And the crust stays tender and flaky thanks to cold butter, a bit of ice water, and minimal handling.

Ingredients

• For the crust (double crust):
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6–8 tablespoons ice water, plus more as needed
• For the filling:
  • 6–7 medium apples (about 2 to 2 1/2 pounds), a mix of tart and sweet such as Granny Smith, Honeycrisp, and Braeburn
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice (optional)
  • 1/4 teaspoon fine salt
  • 3 tablespoons cornstarch (or 4 tablespoons flour)
  • 2 teaspoons vanilla extract
• For assembly:
  • 1 tablespoon cold butter, cut into small pieces (to dot on filling)
  • 1 large egg, beaten with 1 tablespoon milk or water (egg wash)
  • Coarse sugar for sprinkling (optional)

How to Make It

1. Make the dough. In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized bits remain.
   

   Drizzle in ice water, tossing with a fork until the dough holds together when pinched. Divide into two disks, wrap, and chill for at least 1 hour.

2. Prep the apples. Peel, core, and slice apples about 1/4-inch thick. In a large bowl, toss with lemon juice, both sugars, cinnamon, nutmeg, allspice (if using), salt, cornstarch, and vanilla.
   

   Let sit 10–15 minutes to start releasing juices.

3. Roll the bottom crust. On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting excess hang over the edge. Chill the lined pie plate while you roll the top crust.
4. Fill the pie. Spoon the apple mixture into the crust, mounding slightly in the center.
   

   Pour any juices over the apples. Dot with the small pieces of butter.

5. Add the top crust. Roll the second dough disk into another 12-inch circle. Lay it over the filling.
   

   Trim excess dough, leaving about 1 inch overhang. Fold edges under and crimp. Cut a few slits on top for steam, or make a lattice if you like.

6. Chill the assembled pie. Place the pie in the fridge for 20–30 minutes.
   

   This helps the crust hold its shape and improves flakiness.

7. Preheat and egg wash. Heat the oven to 425°F (220°C). Brush the top with egg wash and sprinkle with coarse sugar if using.
8. Bake hot, then lower the temperature. Bake at 425°F for 20 minutes. Reduce to 375°F (190°C) and bake another 35–45 minutes, until the crust is deep golden and the filling bubbles at the vents.
9. Cool before slicing. Let the pie cool on a rack at least 3–4 hours.
   

   The filling sets as it cools, giving you neat slices.

10. Serve. Enjoy slightly warm or at room temperature. It’s great plain, with whipped cream, or with a scoop of vanilla ice cream.

Keeping It Fresh

At room temperature, the pie keeps well for up to 2 days if loosely covered. For longer storage, refrigerate up to 5 days, covered.

To re-crisp the crust, warm slices in a 325°F (165°C) oven for 10–12 minutes. You can also freeze the whole baked pie: wrap tightly and freeze up to 3 months. Thaw in the fridge overnight, then refresh in the oven until warm and flaky.

Benefits of This Recipe

• Balanced flavor: A mix of apples gives sweetness, tartness, and a more interesting bite.
• Reliable texture: The cornstarch keeps the filling juicy but sliceable, so it won’t run all over your plate.
• Flaky crust: Cold ingredients and a short chill time make a big difference.
• Make-ahead friendly: The dough can be made up to 3 days ahead or frozen for future pies.
• Classic and versatile: Works for holidays, weekends, and everything in between.

Common Mistakes to Avoid

• Overworking the dough: This leads to a tough crust.
  

  Stop mixing once it holds together.

• Warm butter in the crust: If the butter softens, you lose flake. Keep it cold at every step.
• Skipping the chill: Not chilling the assembled pie can cause shrinking and slumping.
• Undercooking: A pale crust equals a soggy bottom. Bake until the top is deeply golden and the filling bubbles.
• Cutting too soon: Slicing while hot makes the filling run.
  

  Let it set for a few hours.

Alternatives

• Store-bought crust: Short on time? Use a good-quality refrigerated crust. Still chill the assembled pie before baking.
• No cornstarch: Swap with 4 tablespoons flour or 2 1/2 tablespoons tapioca starch.
• Spice twists: Try apple pie spice, a pinch of cardamom, or add fresh grated ginger for warmth.
• Sugar swaps: Use all granulated sugar, or try turbinado for a subtle caramel note.
• Crumble topping: Skip the top crust and use a streusel: 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup oats, 1/2 teaspoon cinnamon, and 6 tablespoons cold butter.
• Gluten-free: Use a 1:1 gluten-free flour blend for the crust and cornstarch for thickening.
• Dairy-free: Use plant-based butter for the crust and skip the egg wash or use non-dairy milk.

In Conclusion

This apple pie recipe leans classic, with a flaky, buttery crust and a bright, well-spiced filling that slices clean. It’s simple to follow, flexible with ingredients, and reliable for any occasion.

Keep your butter cold, give the pie time to bake and cool, and you’ll be proud of every slice. Serve it plain or with ice cream, and watch it disappear.

FAQ

What are the best apples for pie?

Use a mix for depth. Granny Smith brings tartness and structure, while Honeycrisp, Braeburn, or Pink Lady add sweetness and texture. Avoid apples that go mushy, like Red Delicious.

How do I prevent a soggy bottom crust?

Keep the butter cold, chill the assembled pie, and bake long enough for a deep golden crust. You can also bake on a preheated sheet pan to boost bottom heat.

Can I make the dough ahead?

Yes. Refrigerate dough up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge and let it rest a few minutes at room temperature before rolling.

Do I have to peel the apples?

Peeling gives a cleaner texture, but you can leave the peels if you like a more rustic bite. Slice thinly so the skins soften.

What if my filling isn’t thickening?

The filling thickens as it cools. If you sliced too soon, it may seem runny. Next time, add another 1/2 to 1 tablespoon cornstarch if your apples are especially juicy.

How do I lattice the top?

Cut the rolled top crust into 1/2- to 3/4-inch strips. Lay half across the pie, then weave the others through in an over-under pattern. Trim, tuck, and crimp the edges, then brush with egg wash.

Can I reduce the sugar?

Yes, reduce by 2–4 tablespoons without issue, especially if using sweeter apples. Keep the lemon juice and salt to maintain balance.

Why is my crust shrinking?

Likely overworked dough or not enough chill time. Let the dough rest, avoid stretching it into the pan, and chill the assembled pie before baking.

Is blind baking necessary?

Not for this recipe. A hot start at 425°F, then baking until bubbling, gives a crisp bottom without blind baking.

What’s the best way to reheat slices?

Warm in a 325°F oven for 10–12 minutes. The crust re-crisps and the filling warms without turning soggy, unlike the microwave.