Apples are one of the most versatile fruits for baking, working just as well in a classic pie as they do in cakes, breads, and savory sides. In this post, we’re sharing a detailed recipe for classic apple pie — the quintessential fall dessert — along with a roundup of other apple recipes worth trying.
Why This Apple Pie Recipe Works
A great apple pie comes down to using the right apples (a mix of tart and sweet holds up best during baking) and not over-thickening the filling, so you get a juicy, tender filling that still slices cleanly. A flaky, buttery crust and a warm spice blend round everything out.
Ingredients
For the crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the apple filling
- 6-7 cups apples, peeled and sliced (a mix of Granny Smith and Honeycrisp or Braeburn works well)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
For finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
Equipment
- A 9-inch pie dish
- A rolling pin
- A pastry cutter or food processor
- A pastry brush
Instructions
Step 1: Make the crust
In a bowl or food processor, combine the flour, salt, and sugar. Add the cold, cubed butter and cut it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Add the ice water one tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Make the filling
Peel, core, and slice the apples into wedges. In a large bowl, toss the apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated. Let sit for about 15 minutes to release some juices.
Step 3: Roll out the crust
On a lightly floured surface, roll out one disc of dough into a 12-inch circle and fit it into the pie dish, trimming any excess overhang. Roll out the second disc and cut it into strips for a lattice top, or leave whole with vents cut in for a solid top crust.
Step 4: Fill and top
Pour the apple filling into the prepared crust, dotting the top with the small pieces of butter. Arrange the lattice strips over the top, weaving them over and under each other, then trim and crimp the edges to seal.
Step 5: Egg wash and bake
Preheat your oven to 400°F (200°C). Brush the top crust with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips, and bake for 45-55 minutes, until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Step 6: Cool completely
Let the pie cool on a wire rack for at least 3-4 hours before slicing, so the filling has time to set.
Tips for the Best Apple Pie
- Use a mix of apple varieties for the best balance of sweetness, tartness, and texture.
- Don’t skip letting the filling rest — this helps release excess juice so the pie isn’t watery.
- Keep everything cold while working with the pie dough for the flakiest crust.
- Let the pie cool fully before slicing for the cleanest cuts.
Storage
Store the pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
More Apple Recipes to Try
Beyond pie, here are a few more ways to use fresh apples:
- Apple crisp — sliced apples baked under a buttery oat streusel topping.
- Apple cider donuts — baked, cinnamon-sugar-coated donuts made with a concentrated apple cider reduction.
- Apple cider cake — a moist, spiced bundt cake finished with a cider glaze.
- Baked apples — whole apples cored and stuffed with a brown sugar, oat, and walnut filling, baked until tender.
- Apple and cheddar grilled cheese — thinly sliced apple tucked into a classic grilled cheese for a sweet-savory twist.
Final Thoughts
Classic apple pie is the dessert most associated with fall baking, and this recipe delivers a perfectly balanced, juicy filling in a flaky, golden crust. Once you’ve mastered it, the other apple recipes above are worth adding to your rotation too — this fruit is just as good in savory pairings as it is in dessert.
