Here’s a classic, homemade apple pie that’s comforting, flaky, and always a hit 🍎🥧
(Simple ingredients, big flavor.)
Classic Apple Pie
Ingredients (9-inch pie)
Pie Crust (double crust)
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
(You can use store-bought pastry if you prefer.)
Apple Filling
- 6–7 apples (Granny Smith or Honeycrisp), peeled & sliced
- ¾ cup sugar (mix white + brown for best flavor)
- 2 tbsp lemon juice
- 2 tbsp all-purpose flour or cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
Topping
- 1 egg + 1 tbsp milk (egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
1. Make the crust
- Mix flour, salt, and sugar.
- Cut in cold butter until pea-sized.
- Add ice water a little at a time until dough forms.
- Divide in half, flatten, wrap, and chill 30–60 minutes.
2. Prepare filling
- Toss apples with sugar, lemon juice, flour, spices, salt, and vanilla.
- Let sit 10 minutes (this helps release juices).
3. Assemble
- Roll out one dough and fit into pie pan.
- Add apple filling (mound slightly).
- Dot with small pieces of butter (optional).
- Roll out second dough, place on top, seal edges.
- Cut slits for steam or make a lattice.
- Brush with egg wash and sprinkle sugar.
4. Bake
- Bake at 200°C / 400°F for 20 minutes
- Reduce to 175°C / 350°F and bake 35–45 minutes
- Crust should be golden and filling bubbling.
5. Cool & serve
- Cool at least 2 hours before slicing.
- Serve warm with vanilla ice cream or whipped cream 🍨
Pro Tips ✨
- Mix apple varieties for better flavor
- Chill pie 15 minutes before baking for flakier crust
- Place pie on a baking sheet to catch drips
If you want, I can:
- Make it Dutch apple (crumb topping)
- Give a no-fuss filling that won’t get watery
- Turn it into mini apple pies or turnovers
Just let me know 😊
