There’s something almost cinematic about the smell of a homemade apple pie drifting through the kitchen. That buttery crust, the cinnamon-kissed filling it’s the kind of dessert that quietly says, “you’re home.”
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This version is everything you want a classic apple pie recipe to be: perfectly flaky, gently sweet, and warmly spiced. It’s a recipe that feels nostalgic yet never outdated the sort of pie that earns a quiet “wow” when it lands on the table.
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Whether you’re a seasoned baker or someone who’s just decided this is the year you finally tackle pie crust from scratch, this recipe walks you through every step with ease. Let’s bake something that smells like comfort.
Ingredients for the Perfect Apple Pie
Pie Crust
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- 1 recipe Perfect Pie Crust (yields 2 discs — for base & top)
- 1 egg (for egg wash)
- 1 teaspoon water
- Coarse sugar, optional (for sprinkling)
Apple Filling
- ¼ cup unsalted butter
- 8 cups thinly sliced apples (peeled and cored)
- ⅔ cup lightly packed brown sugar (or white sugar, see note)
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Best Apples for Pie:
Granny Smith for tartness and structure, Ambrosia or Gala for sweetness — or mix them for balance. Mixing varieties gives complexity and prevents a one-note sweetness.
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Step-by-Step Apple Pie Instructions
Step 1: Preheat & Prepare
Preheat your oven to 425°F (220°C) and set aside a 9-inch pie plate.
Divide your pie dough in half (if not already). Keep one disc chilled while you roll out the base crust.
Step 2: Make the Filling
In a large pot, melt butter over medium-low heat. Stir in apples, brown sugar, flour, cinnamon, lemon juice, and salt.
Cook gently for 8–10 minutes, stirring occasionally, until apples start to soften but still hold shape. Remove from heat and let cool slightly.
Why precook? It releases excess moisture and lets the apples soak up those warming spices — no soggy bottoms here.
Step 3: Assemble
Roll one dough disc to about ⅛-inch thick and fit it into your pie plate, pressing gently into the bottom and sides.
Spoon in the cooled filling.
Roll out the second dough disc and place it on top, or cut into strips for a lattice pattern. Trim excess dough, crimp edges, and cut a few vents if using a solid top.
Step 4: Finish & Bake
Whisk the egg and water together; brush over the crust. Sprinkle with coarse sugar if you’d like that bakery sparkle.
Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake another 40 minutes, or until the crust is golden and the filling bubbles through the vents.
If it browns too quickly, tent loosely with foil.
Cool for at least an hour before slicing — that patience pays off with clean, syrupy layers.
Tips for the Best Homemade Apple Pie
- Chill the dough at every stage — even 10 minutes in the fridge before baking makes a flakier crust.
- Don’t skip the lemon juice. It brightens the sweetness and keeps the apples from dulling in flavor.
- Mix your apples. Combining tart and sweet varieties adds natural depth.
- Avoid sogginess: Precooked filling and hot oven = perfect balance.
- Visual cue: Filling should bubble through the top for at least 3 minutes — that means it’s fully thickened inside.
Variations & Substitutions
- Gluten-Free: Substitute your favorite 1-to-1 gluten-free flour blend in the crust recipe. Chill dough thoroughly before rolling.
- Vegan Version: Use plant-based butter or coconut oil in both crust and filling. Brush the top with oat milk instead of egg wash.
- Brown Butter Upgrade: Brown the butter before adding apples for a toasty, nutty depth.
- Salted Caramel Twist: Drizzle caramel sauce over the apples before sealing the crust.
- Bourbon Apple Pie: Add 1 tablespoon of bourbon to the filling for cozy fall warmth.
Frequently Asked Questions
Can I freeze apple pie before baking?
Yes! Assemble the pie, wrap tightly, and freeze. Bake directly from frozen — no thawing. Start at 425°F for 25 minutes, then reduce to 375°F and continue for 40–55 minutes, until bubbling and golden.
Why should I cook the filling first?
It allows the apples to release moisture and absorb flavor, preventing excess liquid from soaking the crust.
How should I store leftover apple pie?
Keep covered at room temperature for up to 2 days, or refrigerate for up to 5. Warm slices in a 300°F oven for 10–15 minutes to revive that just-baked texture.
Can I use white sugar instead of brown sugar?
Absolutely. Brown sugar adds a hint of molasses flavor, but white sugar works fine for a lighter sweetness.
Nutrition Information (per serving)
Approximate values (1/8 pie slice):
- Calories: 420
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 62g
- Sugars: 33g
- Fiber: 4g
- Protein: 5g
- Sodium: 180mg
(Values are estimates; will vary with specific ingredients.)
If comfort had a scent, it would be a warm homemade apple pie cooling on the counter. This recipe is the one to pass down simple enough for weeknights, nostalgic enough for holidays, and unfailingly crowd-pleasing.
Serve it plain, à la mode, or with a cloud of whipped cream. Whatever you do, take a quiet moment for that first bite it’s the taste of tradition meeting your kitchen today.
If you make this recipe, share it with us — I’d love to see your version.
Happy baking, and may your crust always be flaky. 🥧
Classic Homemade Apple Pie Recipe (Flaky & Perfectly Spiced)
Ingredients
Pie Crust
- 1 recipe Perfect Pie Crust (yields 2 discs — for base & top)
- 1 egg (for egg wash)
- 1 tsp water
- Coarse sugar, optional (for sprinkling)
Apple Filling
- ¼ cup unsalted butter
- 8 cups thinly sliced apples (peeled and cored)
- ⅔ cup lightly packed brown sugar (or white sugar, see note)
- 1 tbsp all-purpose flour
- 2 tsp cinnamon
- 1 tsp lemon juice
- ¼ tsp salt
Instructions
Preheat & Prepare
- Preheat your oven to 425°F (220°C) and set aside a 9-inch pie plate.
- Divide your pie dough in half (if not already). Keep one disc chilled while you roll out the base crust.
Make the Filling
- In a large pot, melt butter over medium-low heat. Stir in apples, brown sugar, flour, cinnamon, lemon juice, and salt.
- Cook gently for 8–10 minutes, stirring occasionally, until apples start to soften but still hold shape. Remove from heat and let cool slightly.
- Why precook? It releases excess moisture and lets the apples soak up those warming spices — no soggy bottoms here.
Assemble
- Roll one dough disc to about ⅛-inch thick and fit it into your pie plate, pressing gently into the bottom and sides.
- Spoon in the cooled filling.
- Roll out the second dough disc and place it on top, or cut into strips for a lattice pattern. Trim excess dough, crimp edges, and cut a few vents if using a solid top.
Finish & Bake
- Whisk the egg and water together; brush over the crust. Sprinkle with coarse sugar if you’d like that bakery sparkle.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake another 40 minutes, or until the crust is golden and the filling bubbles through the vents.
- If it browns too quickly, tent loosely with foil.
- Cool for at least an hour before slicing — that patience pays off with clean, syrupy layers.
Notes
- Best Apples for Pie:
Granny Smith for tartness and structure, Ambrosia or Gala for sweetness — or mix them for balance. Mixing varieties gives complexity and prevents a one-note sweetness.
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