Name: Classic Apple Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 recipe for double pie crust; 2 1/4 lbs Granny Smith Apples (peeled, cored, and thinly sliced, about 6-7 apples or 7 cups); 1 1/2 tsp cinnamon; 8 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 1/4 cup water; 1 cup granulated sugar; 1 egg; 1 Tbsp water

If you’re anything like me, there’s nothing quite as comforting as the smell of a homemade pie baking in the oven. Today, I’m excited to share with you my Classic Apple Pie Recipe that has become a beloved tradition in my kitchen. It’s packed with tender, cinnamon-spiced granny smith apples and wrapped in a flaky, buttery crust that just melts in your mouth. Whether it’s your first time or you’re a pie pro, this recipe is straightforward, foolproof, and absolutely fan-freaking-tastic. So, let’s get you set up for some seriously delicious pie magic!

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Why You’ll Love This Recipe

Authentic Flavor: The combination of tart Granny Smith apples and cinnamon creates that perfect nostalgic apple pie taste.
Flaky Crust Magic: My double pie crust recipe guarantees a tender, buttery crust that holds up to the juicy filling every single time.
Easy to Follow: I’ve broken down the process so you’ll feel confident handling the lattice crust and filling, no stress included.
Family Favorite: Every time I bring this pie to gatherings, it disappears before the first round of coffee!

The image shows eight green apples grouped closely together, with two dough discs wrapped in plastic behind them. To the right, there is a small white bowl with a brown powder, a white stick of butter partly wrapped in paper, an orange bowl filled with white flour, a red bowl filled with white sugar, and a clear glass cup with water. All items are placed on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Great apple pie starts with simple, quality ingredients that complement each other perfectly. Here’s what I use to get that classic blend of sweet and tart, balanced by a buttery crust that bakes up beautifully.

Double Pie Crust: I always recommend making your own for freshness, but a good quality store-bought crust can work in a pinch.
Granny Smith Apples: Their bright tartness cuts through the sweetness, keeping the filling lively.
Cinnamon: Adds warmth and spice without overpowering the apples.
Unsalted Butter: For richness in the filling and to help thicken the sauce.
All-Purpose Flour: Acts as a thickener so your filling isn’t runny.
Water: Just enough to create a luscious sauce with the butter and sugar.
Granulated Sugar: Sweetens the filling to balance the tangy apples.
Egg + Water (for egg wash): To get that gorgeous golden-brown crust on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Classic Apple Pie Recipe is—you can tweak it to suit your taste or dietary needs, and every version feels cozy and homemade. Don’t be afraid to make it your own!

Adding Nutty Crunch: Once, I sprinkled chopped walnuts or pecans into the filling, and it added such an amazing texture contrast that my family went wild for it.
Spice it Up: Experiment with a pinch of nutmeg or cloves along with cinnamon for a deeper spice profile that’s perfect for holiday season.
Lower Sugar: If you prefer less sweetness, try reducing the sugar by a quarter; you’ll still get that lovely balance of flavors.
Gluten-Free Crust: Swap the all-purpose flour crust for a gluten-free pie crust to accommodate dietary restrictions without sacrificing deliciousness.

How to Make Classic Apple Pie Recipe

Step 1: Chill Your Crust and Preheat

Before you start with the filling, prepare your double pie crust dough and make sure it’s chilled as per your dough recipe instructions. This chilling prevents shrinkage and ensures a flaky finish. Once that’s set, preheat your oven to 425˚F – you want it hot at the start to give your crust that initial golden crunch.

Step 2: Make the Apple Filling Sauce

In a medium saucepan over medium heat, melt your butter and whisk in the flour, stirring for about a minute to cook off the raw taste—that’s a trick I learned early when I first made this recipe. Then, add water and sugar, bringing the mixture to a boil. Keep it simmering for three more minutes, whisking often, until it thickens into a glossy syrup. This sauce is what will keep your apples tender and juicy inside the pie, without any sogginess.

Step 3: Prepare the Apples

Peel, core, and slice about 7 cups of Granny Smith apples thinly. Toss them with the cinnamon – this step always makes the kitchen smell amazing! Then pour your warm sauce over the apples, mixing gently to coat each slice well. I like to give them a minute or two here to soak up the flavors before arranging them in the crust.

Step 4: Assemble the Pie

Flour your work surface lightly and roll out your bottom crust to about 12 inches, then carefully transfer it to a 9-inch pie plate. Heap the apple filling in the center, mounding it slightly but avoid spreading the filling to the edges so you can seal your crust nicely. Roll out the top crust to an 11-inch round and cut into 10 even strips using a pizza cutter. Weave these into a lattice across the top––it might seem tricky if it’s your first time, but I promise, once you get the hang of it, it’s so rewarding.

Beat your egg with a tablespoon of water and brush the lattice top. This gives your pie a gorgeous shiny and golden finish after baking.

Step 5: Bake to Perfection

Start by baking the pie in the center of your preheated oven at 425°F for 15 minutes—that initial blast locks in the crust’s flakiness. Then reduce the heat to 350°F, and bake for another 45 minutes or until you see the filling bubbling through the lattice vents for at least 5 minutes. That bubbling is your clue that the apples are perfectly soft and the sauce is thick and luscious inside.

Once baked, let the pie cool at room temperature for at least an hour before cutting. Trust me, the wait is hard but the filling sets beautifully, making every slice neat and picture-perfect.

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Pro Tips for Making Classic Apple Pie Recipe

Use Tart Apples: Granny Smiths keep the pie from becoming overly sweet and hold their shape after baking, which makes every slice satisfying.
Keep Ingredients Cold: Chilled butter and dough straight from the fridge make for the best flaky crust.
Lattice Love: Don’t be intimidated by the lattice top—cut strips evenly and take your time weaving; it’s easier than it looks and adds a beautiful homemade touch.
Watch Your Edges: If filling touches the edges of the crust, it can cause sealing issues; use a pastry brush dipped in water to help seal and prevent leaks.

How to Serve Classic Apple Pie Recipe

A close-up of a slice of apple pie on a white plate shows three main layers: the top lattice crust is light golden brown with a flaky texture, arranged in a crisscross pattern; beneath it, thinly sliced apple pieces mixed with cinnamon fill the middle layer, looking soft and juicy with a pale yellow and light brown color; the bottom crust is slightly thicker, golden and flaky, holding the filling. A silver fork rests on the plate near the pie. The plate is on a red and white checkered cloth, and two whole green apples are blurred in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love serving this pie with a scoop of creamy vanilla ice cream on top—the classic combo is unbeatable in my opinion. You can also dust a little powdered sugar over the lattice crust for an elegant touch or drizzle warm caramel sauce if you’re feeling indulgent.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or fresh brewed tea. For holiday dinners, I like to keep it simple alongside roasted veggies and warm spiced cider to round out the cozy vibe.

Creative Ways to Present

For special occasions, I’ve tried mini versions of this apple pie in ramekins—everyone can have their own personal pie, and the lattice top looks adorable on a smaller scale. You can also add edible flowers around the plates or serve slices with a cinnamon stick for stirring your drink.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or use an airtight container and keep it in the fridge. It stays delicious for up to 4 days, although the crust might soften slightly—still wonderful reheated or cold.

Freezing

You can freeze the unbaked pie after assembling it, wrapped well in plastic and foil. When ready, just pop it in the oven from frozen, adding a bit more baking time. This has saved me so many times during the holidays!

Reheating

To reheat, place slices in a 350˚F oven for about 15 minutes to refresh the crust’s crispness and warm the filling. Avoid microwaving if possible—it tends to make the crust soggy.

FAQs

Can I use other types of apples besides Granny Smith?

Yes! While Granny Smith apples are my favorite for their tartness and firmness, you can mix in other varieties like Honeycrisp or Fuji for a sweeter flavor and a slight variation in texture. Just remember that softer apples might turn mushy, so it’s best to use firmer varieties primarily.
How do I prevent my pie crust from getting soggy?

Using a thickening agent like flour in your apple sauce helps absorb excess juices. Also, chilling your dough, sealing the edges properly, and baking at a high temperature initially helps the crust stay crisp. Serving the pie after it has rested at room temperature also allows the filling to set and prevents sogginess.
Can I make the lattice top ahead of time?

You can cut your strips in advance and keep them refrigerated, covered with plastic wrap, for a few hours. I find assembling the lattice right before filling the pie works best, so the dough stays pliable and doesn’t dry out.
What’s the best way to slice and serve classic apple pie?

Use a sharp, serrated knife and cut clean, confident strokes through the crust and filling. Serving after it has rested at least one hour helps the slices stay intact. Warm it slightly if you prefer, and always have a scoop of vanilla ice cream ready!

Final Thoughts

This Classic Apple Pie Recipe is one of those dishes that feels like a warm hug from the inside out. I absolutely love how it brings people together, whether you’re sharing slices after a big family dinner or sneaking a piece with your afternoon coffee. The balance of the tangy apples, the sweet cinnamon sauce, and that flaky, golden crust is unbeatable. I encourage you to try this recipe yourself—it’s easier than you think, and the reward is beyond worth it. Trust me, once you bake this pie, it’ll be your go-to dessert for years to come.