Classic Homemade Apple Pie Recipe (Flaky & Perfectly Spiced)
Learn how to make a classic apple pie from scratch with buttery flaky crust and warmly spiced apple filling — simple, timeless, and irresistibly good.
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.