There’s nothing quite like the comforting aroma of a freshly baked apple pie filling your kitchen. This classic dessert combines tender, cinnamon-spiced apples with a flaky, buttery crust that melts in your mouth. With a total time of just over four hours, including a relaxing chilling period, this recipe is a labor of love that’s absolutely worth the wait. The balance of sweet and tangy flavors, paired with the satisfying crunch of golden pastry, makes every bite a celebration of fall’s finest ingredients.
Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a slice with your morning coffee, this apple pie is a timeless treat. The prep and cook times are straightforward, allowing you to focus on the joy of baking. The result is a dessert that’s as beautiful as it is delicious, with layers of texture and flavor that will have everyone asking for seconds. Perfect for gatherings or a cozy night in, this pie is sure to become a cherished favorite.
Ingredients for the Perfect Apple Pie
- Sweeteners: ⅓ cup packed brown sugar, ⅓ cup cane sugar
- Spices: 1 tablespoon Apple Pie Spice, ¼ teaspoon sea salt
- Apples: 4 pounds good baking apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- Lemon Flavor: 1 tablespoon fresh lemon juice, ½ teaspoon lemon zest
- Thickener: 2 tablespoons cornstarch mixed with 3 tablespoons water
- Extras: ½ teaspoon vanilla extract, 1 large egg (for egg wash), 1 tablespoon water (for egg wash)
- Optional: Coarse sugar for sprinkling, vanilla ice cream for serving
- Pie Crust: 1 recipe Easy Pie Crust, chilled for at least 2 hours
Step-by-Step Instructions for Apple Pie
- Prepare the Filling: In a large pot, whisk together brown sugar, cane sugar, apple pie spice, and salt. Add apple slices and lemon juice, tossing to coat evenly. Let sit for 30 minutes to draw out juices.
- Thicken the Filling: In a small bowl, mix 2 tablespoons water and cornstarch until smooth. Cook apples over medium-low heat for 5 minutes until slightly softened. Increase heat to medium, add cornstarch mixture, and stir until juices bubble and thicken (about 30 seconds). Remove from heat, stir in lemon zest and vanilla, and let cool completely.
- Prepare the Crust: Roll out the bottom crust, leaving a ½-inch overhang. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 425°F with a baking sheet on the bottom rack.
- Roll the Top Crust: Roll out the remaining dough into a ⅛-inch-thick circle. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until needed.
- Assemble the Pie: Whisk egg and 1 tablespoon water for the egg wash. Pour cooled filling into the chilled bottom crust, mounding it slightly. Roll the top crust over the filling, press edges to seal, and trim to a ½-inch overhang. Tuck edges under and crimp with fingers or a fork.
- Finish the Crust: Brush the top crust (not the edges) with egg wash and sprinkle with coarse sugar if desired. Cut several steam vents in the crust.
- Bake the Pie: Place pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake for 45–55 minutes, or until the crust is golden brown and juices are bubbling. Tent with foil if the crust browns too quickly.
- Cool and Serve: Let the pie cool completely (at least 3 hours) before slicing. Serve with vanilla ice cream for the perfect finish.
Perfect Pairings: Serving Suggestions
This classic apple pie shines when served warm with a scoop of vanilla ice cream for that irresistible hot-and-cold contrast. For a cozy twist, drizzle with caramel sauce or sprinkle with chopped toasted pecans. Pair it with a cup of spiced chai tea or hot cider for a fall-inspired dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store leftover pie at room temperature for up to 2 days, covered loosely with foil. For longer storage, refrigerate for up to 5 days. To reheat, place a slice in a 350°F oven for 10-15 minutes or microwave for 20-30 seconds until warm. For a crisp crust, avoid microwaving and stick to the oven method.
Mix It Up: Recipe Variations
Try swapping Granny Smith apples for a mix of Honeycrisp and Fuji for a sweeter, more complex flavor. Add ½ cup of raisins or dried cranberries to the filling for a fruity twist. For a nutty crunch, stir in ½ cup of chopped walnuts before baking. Feeling adventurous? Add a pinch of cayenne pepper to the spice mix for a subtle kick.
Time-Saving Hacks
Save time by prepping the apples a day ahead—store them in an airtight container with a splash of lemon juice to prevent browning. Use a store-bought pie crust if you’re short on time, but make sure it’s chilled before rolling. For quicker cooling, spread the filling on a baking sheet instead of leaving it in the pot.
Essential Equipment Tips
A sharp, sturdy peeler makes quick work of peeling apples, while a mandoline slicer ensures even, thin slices. Use a glass pie plate to monitor the crust’s browning on the sides. A pastry brush is perfect for applying the egg wash evenly, and a rolling pin with guides helps achieve the ideal ⅛-inch thickness for the crust.
Apple Pie Recipe
Ingredients
- ⅓ cup packed brown sugar
- ⅓ cup cane sugar
- 1 tablespoon Apple Pie Spice
- ¼ teaspoon sea salt
- 4 pounds good baking apples, such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 recipe Easy Pie Crust, chilled at least 2 hours
- 1 large egg
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- In a large pot, whisk together the brown sugar, cane sugar, apple pie spice, and salt. Add the apple slices and lemon juice and toss until the apples are evenly coated in the sugar and spices. Set aside for 30 minutes to draw some of the juices out of the apples.
- In a small bowl, stir together 2 tablespoons of the water and the cornstarch until smooth.
- Set the pot with the apples over medium-low heat. Cook, stirring, until the apples soften slightly, about 5 minutes. Raise the heat to medium and pour the cornstarch mixture over the apples. Cook, stirring, until the apple juices bubble and thicken, about 30 seconds. Remove from the heat and stir in the lemon zest and vanilla. Allow the filling to cool completely.
- Make the bottom crust. Follow the instructions in the pie crust recipe to roll out the bottom crust, leaving at least a ½-inch overhang on all sides of the pie plate. Loosely cover with plastic wrap and chill for 30 minutes. Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.
- Meanwhile, make the top crust. Use the same method to roll out the remaining pie dough into a large, ⅛-inch-thick circle. Transfer it to a baking sheet, loosely cover it with plastic wrap, and place in the fridge until the bottom crust has chilled for 30 minutes.
- Assemble the pie. In a small bowl, whisk together the egg and the remaining 1 tablespoon water. Set aside.
- Remove the bottom crust from the refrigerator and pour in the cooled filling, mounding it slightly in the center of the pie. Gently roll the top crust over your rolling pin, then unroll it over the filled pie. Press the excess dough of the top and bottom crusts together to seal, then trim the dough so that there is a ½-inch overhang on all sides of the pie plate. Tuck the dough under itself so that the edge of the dough is in line with the edge of the pie plate. Crimp the dough with your fingers or a fork.
- Brush the top crust (but not the crimped edges) with the egg wash and sprinkle with coarse sugar, if using. Use a sharp knife to cut several steam vents in the crust.
- Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 45 to 55 minutes, or until the crust is golden brown and any visible juices are bubbling. If you have a glass pie pan, check the color of the sides of the pie. They should also be golden brown. If the crust is getting too brown before 45 minutes, tent it with foil and continue to bake.
- Allow to cool completely before slicing and serving, at least 3 hours.
- Serve with vanilla ice cream.