This apple pie is the ultimate homemade dessert crafted from scratch with flaky butter crust and spiced apple filling. It requires just over an hour of baking time and fills your kitchen with the comforting aromas of cinnamon and baked apples. Perfect for holiday gatherings or cozy Sunday suppers, this traditional dessert baking masterpiece becomes the heartwarming centerpiece every time.

I first learned to make apple pie from my grandmother during autumn visits to her Vermont farmhouse. She taught me that the secret lies in perfectly balanced spices and patient crust handling, lessons I’ve carried through decades of baking. Now I serve this pie alongside my spiced pumpkin pie during Thanksgiving feasts and sometimes pair it with salted caramel apple bars for larger gatherings. The ritual of slicing into that golden crust never fails to transport me back to her sunlit kitchen.

What You’ll Need for Perfect Apple Pie

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Classic Apple Pie

Learn how to make the perfect classic apple pie from scratch with our step-by-step recipe featuring flaky pastry crust and spiced apple filling.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr

3 hours hrs

Total Time 4 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 420 kcal

Equipment

• large mixing bowl
• whisk
• pastry blender
• measuring cups
• measuring spoons
• knife
• cutting board
• spatula
• Rolling Pin
• 9-inch pie plate
• oven
• baking sheet
• wire rack

Ingredients

  

Pie Crust

• 2.5 cups all-purpose flour plus more for dusting
• 1 tsp fine sea salt
• 1 cup unsalted butter very cold, cut into 1/2-inch cubes (2 sticks)
• 0.5 cup ice water

Apple Filling

• 6 medium apples about 2.5 pounds, such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4-inch thick
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar packed
• 0.25 cup all-purpose flour
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter cut into 1/2-inch pieces

Finishing

• 1 large egg beaten (for egg wash, optional)
• 1 tbsp turbinado sugar for sprinkling (optional)

Instructions

 

• In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon fine sea salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all of it, or you might need a tiny bit more; stop adding water when the dough forms. Do not overmix. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
• In a very large bowl, combine the peeled, cored, and sliced apples. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Toss gently with a spatula until the apples are evenly coated. Set aside while you roll out the dough.
• Preheat your oven to 425 degrees Fahrenheit. On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1/2-inch overhang. Do not crimp the edges yet.
• Spoon the apple filling into the prepared pie crust, mounding it slightly in the center. Distribute the 2 tablespoons of butter pieces evenly over the top of the apple filling. Roll out the second disk of dough into another 12-inch circle, also about 1/8-inch thick. Carefully place this top crust over the filling.
• Trim the top crust to match the bottom crust overhang. Fold the overhanging edges of both crusts under, flush with the rim of the pie plate. Crimp the edges decoratively using your fingers or a fork to seal the pie completely. Cut several slits in the top crust with a sharp knife to allow steam to escape during baking.
• For a golden, shiny crust, brush the top of the pie with the beaten egg wash and sprinkle evenly with 1 tablespoon turbinado sugar, if desired.
• Place the pie on a baking sheet to catch any drips, then bake in the preheated oven at 425 degrees Fahrenheit for 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 40 to 45 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly.
• Let the pie cool completely on a wire rack for at least 2 to 3 hours before slicing and serving. This cooling time is crucial for the filling to set properly, preventing a runny pie and allowing the flavors to meld.

Notes

Let the pie cool completely for at least 2-3 hours before slicing to allow the filling to set properly.

Keyword apple pie, classic dessert, homemade

Ways to Customize Your Apple Pie

• Cheese Crust Variation: Add ½ cup shredded sharp cheddar to the flour mixture for savory contrast.
• Spiced Apple Version: Include ¼ teaspoon cardamom and ⅛ teaspoon cloves for deeper warmth.
• Streusel Topping Option: Replace top crust with brown sugar oat streusel for texture variation.

My Favorite Tips for Perfect Results

• Cold Ingredients: Keep butter and water ice cold to prevent tough crust and ensure flakiness.
• Apple Selection: Use firm, tart apples like Granny Smith for structure and balanced sweetness.
• Ventilation Matters: Cut generous steam vents to prevent soggy crust and allow proper bubbling.
• Patience Pays: Let the pie cool completely so the filling sets properly before slicing.

How to Keep Your Apple Pie Fresh

• Store: Keep at room temperature covered with foil for up to 2 days, or refrigerate in an airtight container for up to 4 days.
• Freeze: Wrap cooled pie tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in refrigerator.
• Reheat: Warm slices at 350°F for 15-20 minutes until heated through, or microwave individual portions for 30 seconds.
• Make Ahead Tip: Prepare the dough up to 2 days in advance and refrigerate, or freeze for longer storage.

Frequently Asked Questions

Other Favorite Baking Recipes

• Coconut Cream Pie
• Easy Apple Dumplings
• Banana Bread
• Pineapple Upside Down Cake

Why This Apple Pie Becomes Tradition

With its flaky butter crust and perfectly spiced apple filling, this homemade apple pie creates memories around the table. The aroma alone evokes comfort and celebration, making it worth every minute of baking from scratch. I hope this recipe becomes part of your family traditions just as it has in mine.