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The holidays are coming up soon, and this apple pie is a must-have for your table! It’s made completely from scratch but don’t let that intimidate you, it’s super easy to make!
The apple filling isn’t overly sweet, the crust is buttery and flaky, and it’s just perfect!
I’ve been sharing recipes online for over 12 years, and I can’t believe I’ve never shared an apple pie recipe! This one’s a winner. If you’re making it for Thanksgiving, I beg you to make the crust from scratch!
It really makes a difference, and Thanksgiving only comes once a year, so why not put in a little extra effort for a delicious pie? The apple filling is thick, bubbly, with just a hint of cinnamon. I highly recommend serving it with a scoop of vanilla ice cream.
For more pie recipes, check out this Southern sweet potato pie and
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Apples – I love using Granny Smith apples for apple pie, but you can also add a Macintosh apple or a Honeycrisp for more sweetness.
- Butter – Make sure to use unsalted cold hard butter sliced into cubes.
- Powdered Sugar – It will add a touch of sweetness to the crust.
- Cinnamon – A must! It’s not apple pie without cinnamon.
HOW TO MAKE PIE CRUST
- I like to make the crust by hand. You’ll need a rolling pin and a pastry cutter, but if you don’t have a pastry cutter, just use your hands. Start by mixing flour, powdered sugar, salt, and cold butter until it looks like sand. Then, add the egg yolks and cold water, mixing with your hands until it forms a dough. If it feels too dry, add a little more water. Divide the dough into two equal parts, shape each into a disk, wrap them in plastic wrap, and put them in the fridge for at least 1 hour.
HOW TO MAKE THE FILLING
- The apple filling is the easiest part! Peeling, coring, and slicing the apples can be a bit tedious, but after that, it’s simple. Mix the apple slices with lemon juice, cinnamon, nutmeg, brown sugar, white sugar, and flour. Stir it all together, then let it sit for 30 minutes at room temperature so the apples can soak up all the flavors.
HOW TO ASSEMBLE THE PIE
- Preheat your oven to 425°F. On a floured surface, roll out one disk of dough with a rolling pin until it’s big enough to cover a 9-inch pie dish. Place it in the dish, letting extra dough hang over the sides.
- Pour in the apple filling and spread it evenly. Roll out the second dough disk and place it on top. Trim the extra dough around the edges, leaving about 1 inch hanging. Fold this edge under itself and press around the edges to seal. Cut a few small slits in the top crust for steam to escape. Brush the top with beaten egg and sprinkle with sanding sugar.
APPLE PIE TIPS
- Making the pie crust from scratch makes a huge difference, and I highly recommend it. Apple pie is all about the crust and filling, so both should taste amazing.
- It is crucial to use cold butter and ice-cold water when making the pie crust.
- Homemade pie crust can burn quickly, so I suggest checking the pie after 30 minutes of baking. If it’s golden brown, cover it loosely with aluminum foil to prevent it from burning. We’re baking it for one hour at a high temperature so definitely check on it so it doesn’t burn!
- Let the apple pie set for at least an hour before serving so it doesn’t fall apart!
- Warm the pie slightly before serving to enhance the flavors. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
STORAGE
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Classic Apple Pie
This classic American apple pie is made completely from scratch! It has a buttery, flaky crust and a filling that’s not too sweet.
Equipment
- 9-inch pie dish
- pastry cutter optional
- Rolling Pin
Ingredients
For the Double Crust:
- 2 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed, 2 sticks
- 2 egg yolks
- 3-4 tablespoons tablespoons ice water, or as needed
For the Apple Filling:
- 6-8 Granny Smith apples, peeled, cored, and sliced
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg, beaten, for egg wash
- ½ tablespoon granulated sugar , for sprinkling
Instructions
For the Double Crust:
- In a large bowl, mix together the flour, powdered sugar, and salt. Add in the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the egg yolks until just combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. If the dough is too dry, add another tablespoon of ice water as needed.
- Divide the dough into two equal portions and form each into a disk. Wrap in plastic wrap and refrigerator for at least 1 hour.
For the Apple Filling:
- In a large mixing bowl, combine the sliced Granny Smith apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss to coat the apples evenly. Set aside and let it sit at room temperature for 30 minutes.
Assembling the Pie:
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish using a rolling pin. Transfer the crust to the pie dish, allowing the excess dough to hang over the edges.
- Pour the apple filing into the crust, spreading it out evenly.
- Roll out the second disk of dough using a rolling pin, and place it over the apple filling. Trim excess dough from the edges using a paring knife for kitchen shears, leaving about a 1-inch overhang.
- Fold the overhang dough under itself and crimp the edges to seal. Cut a few small slits in the top of the crust to allow steam to escape.
- Brush the top crust with the beaten egg, and sprinkle the top of the pie with sanding sugar.
Baking the Pie:
- Bake the pie in the preheated oven at 425°F for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 15 minutes, then cover the apple pie loosely with aluminum foil so the crust doesn't burn. Cook for an additional 25 minutes. The apple pie baked for a total of 1 hour.
- Remove the pie from the oven and let it cool on a wire rack for at least 1-2 hours before serving to allow the filing to set.
- Serve the pie with whipped cream or vanilla ice cream and enjoy!
Notes
- Making the pie crust from scratch makes a huge difference, and I highly recommend it. Apple pie is all about the crust and filling, so both should taste amazing.
- It is crucial to use cold butter and ice-cold water when making the pie crust.
- Homemade pie crust can burn quickly, so I suggest checking the pie after 30 minutes of baking. If it’s golden brown, cover it loosely with aluminum foil to prevent it from burning. We’re baking it for one hour at a high temperature so definitely check on it so it doesn’t burn!
- Let the apple pie set for at least an hour before serving so it doesn’t fall apart!
Nutrition
Calories: 547kcal | Carbohydrates: 78g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 334mg | Potassium: 215mg | Fiber: 5g | Sugar: 42g | Vitamin A: 849IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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