The moment I pulled this apple pie out of the oven, I knew it was something special the golden crust shimmering with a hint of sugar and the scent of cinnamon drifting through the air. Each bite brought the perfect mix of buttery pastry and tender spiced apples that practically melted in my mouth. Sharing it warm with a scoop of vanilla ice cream made it even more irresistible. This classic dessert truly captures the cozy, homemade comfort everyone loves.
Classic Apple Pie Recipe
8
servings30
minutes50
minutes380
kcalIngredients
All-purpose flour – 2 ½ cups
Unsalted butter (cold, cubed) – 1 cup
Salt – ½ tsp
Ice water – 6 tbsp
Apples (Granny Smith & Honeycrisp, peeled and sliced) – 6 cups
Sugar – ¾ cup
Brown sugar – ¼ cup
Ground cinnamon – 1 tsp
Nutmeg – ¼ tsp
Lemon juice – 1 tbsp
Cornstarch – 2 tbsp
Egg (beaten, for brushing) – 1
Directions
- Mix flour and salt, then cut in butter until crumbly.
- Add ice water gradually to form dough; divide in half and chill.
- Roll one half into a pie dish for the bottom crust.
- In a bowl, combine apples, sugars, cinnamon, nutmeg, lemon juice, and cornstarch.
- Pour apple mixture into crust and dot with small butter pieces if desired.
- Roll out the second dough half and place on top; seal and crimp edges.
- Brush with beaten egg and cut small slits for steam to escape.
- Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake 35 minutes.
- Cool for at least 2 hours before slicing and serving.
Nutrition Information (Per Slice)
- Calories: 380 kcal
- Carbohydrates: 58g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 9g
- Fiber: 3g
- Sugar: 30g
Expert Tips and Variations
For a dairy-free version, you can use vegan butter or coconut oil instead of regular butter. Mix apple varieties like Granny Smith and Honeycrisp for the perfect balance of tart and sweet. Add a pinch of nutmeg or cardamom for extra depth of flavor. Avoid overworking the pie dough that’s the secret to keeping the crust flaky and light.
How to Store and Reheat Apple Pie
Store leftover apple pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes or microwave for 20–30 seconds until just heated through. Avoid overheating to keep the crust crisp.
Frequently Asked Questions
How to prevent a soggy bottom crust in apple pie?
Brush the bottom crust with egg white or a thin layer of melted butter before adding the filling. You can also pre-bake (blind bake) the crust slightly for extra crispness.
What is the history of apple pie in America?
Apple pie was brought to America by European settlers and soon became a national symbol of comfort and tradition hence the phrase “as American as apple pie.”
What are the best apples to use for apple pie?
Granny Smith, Honeycrisp, and Braeburn apples are top choices because they hold their shape and balance sweetness with tartness perfectly.
What can I use instead of butter in the crust?
You can use cold margarine, shortening, or coconut oil as a butter substitute for a dairy-free version.
How do I keep the pie crust from getting soggy?
Brush the bottom crust with a little egg white or sprinkle it with breadcrumbs before adding the filling to prevent sogginess.
