Nothing says cozy baking season quite like a homemade apple pie cooling on the counter. This classic dessert fills the kitchen with warm cinnamon aroma and delivers that perfect mix of flaky crust and tender, sweet-tart apples in every slice. If you love a traditional apple pie recipe or a simple old-fashioned apple dessert, this version is one you’ll want to make again and again. It’s the kind of pie that feels right at home on a holiday table, but it’s easy enough for a weekend treat too. For another cozy dessert idea, you might also enjoy strawberry-rhubarb pie. Let’s bake it together.
Why You’ll Love This Apple Pie
- It uses simple pantry ingredients and fresh apples.
- The filling bakes right in the crust, so there’s no extra stovetop step.
- The flavor is classic, comforting, and perfect for fall or holiday gatherings.
- You can make it with homemade or store-bought pie dough.
- It slices beautifully once cooled, making it great for serving guests.
Ingredients List
For the filling
- 3 pounds apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 tablespoon unsalted butter, cut into small pieces
For the crust
- 1 double pie crust, homemade or store-bought
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 tablespoon coarse sugar, optional
Step-by-Step Instructions
- Preheat your oven to 425°F. Place a rimmed baking sheet on the lower rack to catch any bubbling juices and help the bottom crust bake evenly.
- In a large bowl, toss the sliced apples with lemon juice. This helps keep the apples fresh while you prepare the crust. 💡 Pro Tip: Use a mix of tart and sweet apples for the best flavor and texture.
- Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ginger. Stir until the apples are evenly coated and glossy.
- Roll out one pie crust and fit it into a 9-inch pie dish. Let the excess hang over the edges for now.
- Spoon the apple filling into the crust, packing it in gently so there are fewer air pockets. Dot the top with the butter pieces.
- Roll out the second crust and place it over the filling. Trim the extra dough, tuck the edges under, and crimp or pinch them to seal. Cut several slits in the top if you’re using a full crust.
- Whisk the egg with the milk and brush it over the top crust. Sprinkle with coarse sugar if you want a little sparkle and crunch. 💡 Pro Tip: If your top is getting too dark too quickly, loosely cover it with foil.
- Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 45 to 55 minutes more, until the crust is deep golden brown and the filling is bubbling.
- Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing. This helps the filling set so each piece holds together nicely.
Expert Tips & Variations
- Mix apple varieties for the best results, such as Granny Smith with Honeycrisp or Fuji.
- For a deeper flavor, swap part of the granulated sugar for more brown sugar.
- Add a handful of chopped pecans to the filling for a subtle crunch.
- Store leftovers covered in the refrigerator for up to 5 days.
- Reheat slices in the oven or air fryer to keep the crust crisp.
Serving Suggestions
- Serve warm slices with vanilla ice cream.
- Add a drizzle of caramel sauce or butterscotch sauce for extra indulgence.
- Pair with lightly sweetened whipped cream for a classic finish.
FAQ
What apples are best for apple pie?
A mix of tart and sweet apples works best. Granny Smith, Honeycrisp, Fuji, and Pink Lady are all great options.
Why do I need to cool apple pie before slicing?
Cooling gives the filling time to thicken and set, so your slices stay neat instead of running apart.
Can I make apple pie ahead of time?
Yes, you can bake it a day or two ahead and store it in the refrigerator once fully cooled.
Can I freeze apple pie?
Yes. Wrap the cooled pie tightly and freeze it for up to 2 to 3 months. Thaw it in the refrigerator before reheating.
How do I keep the crust from over-browning?
If the edges or top are browning too fast, cover them loosely with foil during baking.
Apple Pie
This homemade apple pie features a flaky double crust and a warmly spiced fresh apple filling. It’s a classic dessert that’s perfect for holidays, family dinners, or any cozy baking day.
Ingredients
For the filling:
- 3 pounds apples peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 tablespoon unsalted butter cut into small pieces
For the crust:
- 1 double pie crust homemade or store-bought
- 1 large egg lightly beaten
- 1 tablespoon milk
- 1 tablespoon coarse sugar optional
Instructions
- Preheat your oven to 425°F. Place a rimmed baking sheet on the lower rack to catch any bubbling juices and help the bottom crust bake evenly.
- In a large bowl, toss the sliced apples with lemon juice.
- Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ginger. Stir until the apples are evenly coated and glossy.
- Roll out one pie crust and fit it into a 9-inch pie dish. Let the excess hang over the edges for now.
- Spoon the apple filling into the crust, packing it in gently so there are fewer air pockets. Dot the top with the butter pieces.
- Roll out the second crust and place it over the filling. Trim the extra dough, tuck the edges under, and crimp or pinch them to seal. Cut several slits in the top if you’re using a full crust.
- Whisk the egg with the milk and brush it over the top crust. Sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 45 to 55 minutes more, until the crust is deep golden brown and the filling is bubbling.
- Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing.
Notes
Store leftovers covered in the refrigerator for up to 5 days.
For a deeper flavor, swap part of the granulated sugar for more brown sugar.
If the edges or top are browning too fast, cover them loosely with foil during baking.