If there’s one dessert that feels like a warm hug from the oven, it’s this Easy Classic Apple Pie Recipe. I absolutely love how this pie comes together with a flaky, buttery crust and that perfectly spiced apple filling that’s tender, juicy, and just the right mix of sweet and tart. When I first made this recipe, I was amazed at how approachable it was—even if making pie dough seems intimidating. Stick with me, and you’ll find out how easy and rewarding baking this traditional dessert really is.
Why You’ll Love This Recipe
- Flaky, Homemade Pie Crust: It’s surprisingly simple to make from scratch and tastes way better than store-bought.
- Perfectly Balanced Filling: Using a mix of tart and sweet apples ensures every bite has a great depth of flavor.
- Step-by-Step Friendly: I’ll share the little tricks that took me from overwhelmed to confident pie baker.
- Classic Comfort Food: This timeless recipe is perfect for holidays, family dinners, or anytime you want a slice of nostalgia.
Ingredients You’ll Need
Each ingredient plays a role in making your pie shine—fresh apples, a flaky buttery crust, and warm spices that bring out the best in the fruit. I usually pick a tart apple like Granny Smith for acidity, balanced by a sweeter variety to keep the filling lively and not too sugary.
- All-purpose flour: Essential for the crust and thickening the filling—it gives structure without weighing the pie down.
- Granulated sugar: Adds just a touch of sweetness to the dough and balances the tartness of the apples.
- Salt: Enhances all the flavors and is a must for baking crusts properly.
- Unsalted butter: Cold and cubed, this helps create those coveted flaky layers in the crust.
- Ice water or chilled vodka: Keeps the dough cold and prevents gluten development, so your crust stays tender.
- Large egg: For the egg wash that gives your pie a gorgeous golden finish.
- Coarse sugar (optional): Sprinkled on top for a delightful crunch and sparkle.
- Apples: I recommend mixing tart Granny Smith with crisp, sweeter apples like Pink Lady or Envy for a perfect flavor combo.
- Light brown sugar: Brings a caramel-like depth to the apple filling.
- Lemon juice: Adds brightness and keeps the apples from browning.
- Vanilla extract: A subtle background note that makes the filling taste extra special.
- Ground cinnamon, ginger, nutmeg: Classic warming spices that bring comforting autumn vibes.
Variations
I love that this Easy Classic Apple Pie Recipe acts as a canvas for your creativity. Whether you want to tailor it for dietary needs or add a little twist, there are plenty of ways to make it yours.
- Gluten-Free Variation: I swapped regular flour for a trusted gluten-free blend once, and the crust turned out beautifully flaky.
- Spiced Up Variation: Adding a pinch of cloves or allspice deepens the fall flavors—my family goes crazy for this extra warmth.
- Vegan Variation: Use vegan butter and a flax egg for the wash—works like a charm!
- Top Crust Styles: You can lace the top crust with a lattice pattern or simple cut-outs if you’re feeling fancy.
How to Make Easy Classic Apple Pie Recipe
Step 1: Crafting the Flakiest Pie Dough
Start by pulsing the flour, sugar, and salt in a food processor—this mixes everything evenly. Drop in your cold butter cubes and pulse until the mixture looks like wet sand with some pea-sized chunks—this helps create the flaky layers you want. Add the ice water or chilled vodka a tablespoon at a time until the dough just starts to come together around the blade. Don’t over-process! Turn out the dough, split into two discs, wrap them up, and chill—this is key for dough that rolls out without tearing and bakes beautifully.
Step 2: Prepping the Apple Filling
Peel and core the apples, then slice them thin—around a quarter-inch thick works great. Cutting the slices in half helps you fit more apples in without the pie being heaped too high or uneven. Toss the apples with brown sugar, flour, lemon juice, vanilla, and your spices. This combo thickens the filling while adding warm, cozy flavor. Let it sit while your dough chills just a bit more.
Step 3: Rolling Out and Assembling the Pie
Dust your work surface and rolling pin with flour, then roll out one dough disc into a rough 12-inch circle. A trick I learned: rolling from the center out and rotating the dough helps keep it even. Gently roll the dough around your pin and lift it into a 9-inch pie pan. Press it into the bottom and sides, then trim—leaving about a half-inch overhang is perfect. Fill it up with your apple mixture, then repeat rolling the second disc for the top crust.
Step 4: Crimping, Venting, and Egg Wash
Bring the top crust over your apples, trim edges to match the bottom crust, then fold the edges under and crimp with your fingers for a classic look. Cut five vents in the top crust to let steam escape—this keeps the filling from getting soggy. Whisk your egg with a bit of water and brush it over the crust; it browns beautifully and adds shine. Sprinkle on coarse sugar if you like that extra sparkle and crunch. Pop the pie in the freezer while your oven preheats—it firms up the crust so it won’t get soggy as it bakes.
Step 5: Baking to Golden Perfection
Set your oven to 375°F and bake the pie until the crust turns a shimmering golden brown and you see the apple juices bubbling through the vents—this usually takes about an hour. Cool it on a rack for at least an hour before slicing so the filling has time to set up. Trust me, the wait is worth it!
Pro Tips for Making Easy Classic Apple Pie Recipe
- Keep Everything Cold: I learned this the hard way—warm butter or dough makes rolling difficult and leads to tough crust.
- Use a Mix of Apples: Combining tart and sweet apples balances the flavors perfectly and keeps the filling from being too mushy.
- Freeze Before Baking: Chilling the assembled pie for 15 to 20 minutes helps prevent shrinking and sogginess.
- Vent the Crust Properly: Cutting vents lets steam escape and avoids a soggy bottom—you’ll get bubbling, thick filling instead.
How to Serve Easy Classic Apple Pie Recipe
Garnishes
I’m a sucker for a scoop of vanilla ice cream melting over a warm slice—that cold-and-warm combo is unbeatable. Sometimes I add a drizzle of caramel sauce or a sprinkle of toasted chopped pecans to the top for a little crunch and extra sweetness. If you want to keep it classic, a dusting of powdered sugar works just as well.
Side Dishes
This pie can stand on its own, but if you’re thinking of turning it into a full feast finale, I love pairing it with a simple whipped cream or a light cheese platter for contrast. For fall dinners, roasted butternut squash or a fresh green salad balances the richness beautifully.
Creative Ways to Present
For special occasions, I’ve tried topping the entire pie with lattice crust and shaping some dough cutouts like leaves and little apples to scatter on top—it’s a great way to impress guests without much fuss. You can even bake mini versions in ramekins for individual servings that are perfect for parties or giving away as treats.
Make Ahead and Storage
Storing Leftovers
I usually store leftover slices covered in an airtight container in the fridge for up to 4 days. The crust stays tender but a little less crisp—simply bring to room temperature before serving, or pop it under the broiler for a minute if you want to refresh the crispiness.
Freezing
This Easy Classic Apple Pie Recipe freezes beautifully. I wrap the whole unbaked pie tightly in plastic wrap, then foil and freeze it for up to 2 months. When I’m ready to bake it, I thaw it overnight in the fridge then bake as usual. You can also freeze baked slices wrapped well, good for quick desserts later.
Reheating
To reheat, I pop slices into a 350°F oven for about 10 minutes to warm through and crisp the crust again—microwaving makes it soggy, so the oven is definitely best for taste and texture.
FAQs
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Can I use frozen apples for this Easy Classic Apple Pie Recipe?
While fresh apples are ideal for texture and flavor, you can use frozen apples if you thaw and drain them thoroughly. I recommend patting them dry with paper towels to remove excess moisture before mixing with sugar and spices to avoid a soggy pie.
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Why do you add vodka or ice water to the pie dough?
Adding vodka keeps the dough cold while preventing gluten formation, resulting in a flakier crust. It evaporates during baking, so it won’t leave any flavor. Ice water works similarly by keeping everything chilled—choosing between them is a matter of preference and availability.
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How do I prevent the bottom crust from getting soggy?
One of my favorite tricks is to toss the apples with flour or cornstarch, which absorbs excess juice and thickens the filling as it bakes. Also, chilling the assembled pie before baking helps set the crust so it bakes up crisp. Finally, using a glass or metal pie dish helps conduct heat evenly.
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Can I make the pie crust ahead of time?
Absolutely! I often make the dough up to three days in advance—just wrap it tightly and keep it refrigerated. This makes baking day less stressful and lets the gluten relax for a tender crust.
Final Thoughts
This Easy Classic Apple Pie Recipe has become one of my absolute favorites because it delivers that nostalgic, comforting pie experience without fuss or mystery. Whether you’re baking for company or just craving something homemade, this recipe is foolproof and endlessly satisfying. I hope you give it a try—you’ll be rewarded with golden, flaky crust and a warm, spiced apple filling that your family (and future guests!) will rave about.
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Easy Classic Apple Pie Recipe
- Prep Time: 1 hr
- Cook Time: 1 hr
- Total Time: 3 hr
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Classic Apple Pie recipe features a flaky homemade pie crust and a perfectly spiced apple filling made with a mix of tart and sweet apples. The cinnamon, nutmeg, and ginger-infused brown sugar filling complements the buttery crust, creating a timeless dessert perfect for any occasion.
Ingredients
Pie Dough
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water (or chilled vodka)
Apple Filling
- 2 pounds apples (6 to 7 apples; a mix of Granny Smith and sweeter apples like Pink Lady, Envy or Cosmic)
- ½ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 1 large egg (for egg wash)
- 2 tablespoons water (for egg wash)
- Coarse sugar, optional for sprinkling
Instructions
- Make the Pie Dough: Add the flour, granulated sugar, and salt to a food processor and pulse to combine. Add the cold butter cubes and pulse until the mixture resembles wet sand and starts to clump, about 20 seconds. Add 3 tablespoons of ice water or vodka, pulsing until a dough ball forms around the blade, about 20 seconds. Add additional liquid if needed. Turn dough onto a work surface, divide into two discs, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Prepare the Apple Filling: Peel, core, and thinly slice the apples about ¼ inch thick. Halve slices for a packed filling. In a large bowl, toss apples with brown sugar, flour, lemon juice, vanilla, cinnamon, ginger, nutmeg, and salt. Set aside.
- Roll Out Bottom Crust: Remove one dough disc from fridge and let soften for 5 minutes. Lightly flour a work surface and roll out dough to a 12-inch circle. Roll dough around rolling pin and transfer to a 9-inch pie pan. Press dough into pan and trim edges leaving a ½ inch overhang.
- Add Filling and Top Crust: Pour apple filling into crust. Roll out second dough disc to 12-inch circle and transfer over the apples. Trim crust edges to match bottom crust. Press the edges together, folding under and crimping around the rim of the pie.
- Vent and Egg Wash: Cut 5 vents into top crust. Whisk egg with 2 tablespoons water and brush evenly over top crust. Sprinkle coarse sugar if desired. Chill pie in freezer while preheating oven, to prevent dough softening.
- Bake the Pie: Preheat oven to 375°F. Bake pie for about 1 hour until crust is golden brown and apples are bubbling. Remove from oven and cool on a rack for at least 1 hour before serving.
Notes
- Serve warm with a scoop of vanilla ice cream for a classic à la mode experience.
- Using a mix of tart and sweet apples adds complexity to the filling.
- Chilling the pie before baking helps maintain a flaky crust.
- Allow the pie to cool completely to let the filling set properly for clean slices.
Nutrition
- Serving Size: 1 slice (1/16th of pie)
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
