This easy homemade Apple Pie recipe features a simple, flaky pie crust, fresh apple slices, warm pie spice, and brown sugar for a cozy, classic dessert you’ll want to make again and again.
Classic Homemade Apple Pie
Apple pie is an all-time favorite: tender, slightly tart apple slices baked until tender and golden, scented with cinnamon and warm spices, and wrapped in a buttery, flaky crust. Serve it warm or cold, with a scoop of vanilla ice cream, a dollop of whipped cream, or even a slice of sharp cheddar for a traditional pairing.
This version uses a rustic lattice top, freshly sliced apples (ideally picked in the fall), and a touch of brown sugar for a cozy, homespun flavor. The steps are straightforward and ideal for bakers of all skill levels.
What You’ll Need
The filling is mixed raw and bakes into a syrupy, tender center as the cornstarch thickens with the apples’ juices. A homemade pie crust yields the best flaky texture, but store-bought crusts can be used for convenience.
For the Apple Pie Filling
- Apples: About 2 pounds (roughly 8 medium apples). Use enough slices to generously fill a 9-inch pie pan.
- Sugar: Granulated sugar is standard; you can use part brown sugar if preferred.
- Spices: Apple pie spice or ground cinnamon work well. The original recipe suggests pumpkin pie spice as a balanced option, but use what you prefer.
- Cornstarch: For thickening; arrowroot powder is a good substitute.
For the Pie Crust
- Flour: All-purpose flour, or a 1:1 gluten-free blend if needed.
- Butter: Cold, cut into small cubes to create flaky layers.
- Ice-cold water: Keeps the butter cold while forming the dough.
- Brown sugar: Optional, for a lightly sweetened crust.
- Salt: A pinch to enhance flavor.
- Egg: Beaten, for an egg wash to brush the crust for a golden finish.
How to Make an Apple Pie
Below are the clear, step-by-step instructions for assembling and baking this classic apple pie. You can choose a lattice top as shown, or cover with a full crust and vent the center.
- Make the pie crust. In a food processor, pulse flour, cold cubed butter, and a pinch of salt until the mixture resembles coarse crumbs. Add five tablespoons of ice-cold water and pulse until the dough just comes together. If needed, add more water one tablespoon at a time. Divide into two discs, wrap, and chill for 30–40 minutes.
- Prepare the filling. Peel, core, and thinly slice the apples. In a bowl, mix sugar, pie spice (or cinnamon), and cornstarch. Toss the apple slices in the mixture until evenly coated.
- Roll and fit the bottom crust. Preheat the oven to 400°F. On a floured surface, roll chilled dough into two 11-inch circles. Lightly grease a 9-inch pie plate and line it with one crust. Trim edges and prick the bottom with a fork.
- Fill and top the pie. Spoon the apple filling into the crust. Cut the second crust into 1-inch strips and arrange them into a lattice, or cover with the whole crust and vent. Tuck edges under and flute. Brush with beaten egg and sprinkle lightly with brown sugar.
- Bake. Bake for about 45 minutes, until the crust is golden and the filling is bubbly. If the edges brown too quickly, tent them with foil. When done, transfer the pie to a wire rack and let it cool before slicing.
- Serve. Slice and serve warm with vanilla ice cream or whipped cream.
What kind of apples should you use?
Choose firm, flavorful apples that hold their shape when baked. Varieties I like include:
- Granny Smith
- Cortland
- Jonathan
- McIntosh
- Pink Lady
- Honeycrisp
- Braeburn
Recipe Tips & Variations
Use these tips to adapt the pie to your taste and schedule.
- Blind-bake the bottom crust: For a crisper bottom, bake the crust for about 10 minutes before adding the filling.
- Make the filling ahead: Cook the filling gently on the stovetop until apples are nearly tender, then cool and refrigerate for up to 4–5 days.
- Streusel topping: Omit the top crust and replace with a streusel made from ¾ cup sugar, ¾ cup flour, ⅔ cup soft butter, and 1 teaspoon cinnamon stirred to a crumbly texture.
Serving Suggestions
Apple pie pairs beautifully with traditional roast dinners, simple weeknight mains, or holiday spreads. Serve alongside roast chicken, pot roast, or a crisp green salad for a comforting meal. For dessert, offer vanilla ice cream, whipped cream, or a sharp cheese for a classic contrast.
How to Store and Reheat Leftovers
- Store leftover pie covered in the refrigerator for 3–5 days.
- Reheat individual slices in the microwave, or warm the whole pie in a 350°F oven until heated through.
Can I Freeze Apple Pie?
- Yes. Assemble the pie unbaked and freeze for up to 2 months. Bake from frozen for a flakier crust—add 30–50 minutes to the baking time as needed.
More Apple Desserts
- Blueberry Apple Baked Oatmeal
- Baked Apple Cider Doughnuts
- Homemade Candy Apples
- Apple Cider Punch
More Cozy Dessert Recipes
- Pumpkin Pie
- Monkey Bread
- Fudgy Homemade Brownies
- Hot Chocolate Sugar Cookies
Apple Pie from Scratch
Ingredients
For the Filling:
- 2 pounds apples
- ½ cup sugar
- 1 teaspoon pumpkin pie spice (or apple pie spice/cinnamon)
- 2½ teaspoons cornstarch
For the Pie Crust:
- 3 cups all-purpose flour
- 8 ounces cold butter, cut into cubes
- 5 tablespoons ice-cold water
- 2 tablespoons brown sugar (optional)
- pinch of salt
- 1 large egg, beaten (for egg wash)
Instructions
Make the pie crust.
- In a food processor, blend flour, cold butter, and a pinch of salt until the mixture resembles coarse breadcrumbs. Add 5 tablespoons ice-cold water and pulse until the dough begins to come together. Add more water one tablespoon at a time if needed.
- Shape into two discs, wrap, and chill for 30–40 minutes.
Make the pie filling.
- Peel, core, and thinly slice the apples.
- In a large bowl, combine sugar, pie spice, and cornstarch. Add apples and toss to coat.
- Preheat the oven to 400°F.
- Roll chilled dough into two 11-inch circles on a floured surface. Lightly spray a 9-inch pie plate and place one crust in the pan. Trim edges and prick the bottom with a fork.
- Spoon the apple mixture into the prepared crust.
- Cut the second crust into 1-inch strips and arrange over the apples in a lattice, or cover with the whole crust and vent the center. Tuck and flute the edges.
- Brush the top crust with beaten egg and sprinkle with brown sugar.
- Bake for about 45 minutes, until golden and the filling is bubbly. Tent with foil if the crust browns too quickly.
- Transfer to a wire rack and cool before slicing. Serve with vanilla ice cream.
Nutrition
Carbohydrates: 68 g |
Protein: 6 g |
Fat: 24 g |
Saturated Fat: 15 g |
Cholesterol: 81 mg |
Sodium: 214 mg |
Fiber: 4 g |
Sugar: 27 g
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and portion size.