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Our best homemade Classic Apple Pie recipe is made with fresh apples and homemade buttery flaky crust dough! It is a classic holiday pie recipe that that we use every Thanksgiving. It pairs perfectly with vanilla ice cream or whipped cream.
When you use granny smith apples, you get the perfect texture for your apple pie. We also include the best crust recipe as well. But, if you are looking to skip right to the delicious filling, you can also use store bought pie crust as well.
Recipe Ingredient Notes
To make our classic apple pie, you will need the following ingredients:
- All-purpose flour
- Salt
- Butter
- Ice water
- Granny smith apples, cored, peeled and chopped into small pieces
- Sugar
- Brown sugar
- Ground cinnamon
- Nutmeg
- Ground ginger
- Lemon juice
- Egg
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Classic Apple Pie
Homemade Pie Crust
- In a bowl, stir together the flour and salt. Mix with fork until combined.
- Add in cubed butter and break up into flour with a fork. This mixture will still have small lumps – that’s perfectly fine.
- Slowly pour in the ice water and continue to mix with a fork until the dough starts to come together (you might find it helpful to just use your hands to help the dough come together at this point). You may not use all of the water, but if the dough feels dry then add more. The dough should not be sticky.
- Work the dough into a ball shape and wrap in plastic wrap. Place dough in the fridge for about an hour.
Apple Pie Filling
- While the dough is chilling, peel, core and cut the apples into small pieces (you can do slices or cubes – whatever you prefer). Add all the cut apples into a bowl along with sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and lemon juice. Mix together until all the apples are coated, then set bowl aside.
Assemble Classic Apple Pie
- Preheat oven to 375℉.
- Lightly dust a surface with flour. Remove the dough from the fridge and the plastic wrap and set on the floured surface. Cut the dough ball in half. Roll each half out in a circle that is about ⅛” thick.
- Place one of the rolled out circles of dough into a 8 or 9 inch pie pan. Make sure that the dough covers the entire pan (trim off any overhang if necessary).
- Add the pie filling to the pie crust.
- Place the other half of the pie dough on top of the apple filling.
- Trim the extra dough off the edges and pinch the pie dough edges together to make a “crimp” or wave pattern around the edge of the pie. You will want to make sure that all the edges are tightly sealed so that your apple filling doesn’t escape while baking!
- Using a pastry brush, brush the top pie crust and edges with the beaten egg. Sprinkle the remaining sugar on top.
- Using a sharp knife, cut at least 4 slits in the top of the pie (you can make any design you want).
- Bake for 50-60 minutes in the preheated oven or until the crust is a golden brown color. Allow to cool and serve.
- We love to top ours with vanilla ice cream or freshly whipped cream. Serves 8-10, depending on what size of slices you serve.
Storage Instructions
Fridge: Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
Recipe Notes
Our go-to apple for baking pies is the Granny Smith apple, but since there are so many different types of apples out there it’s nice to know what else could be used in its place. Get a good run down of the different types of apples you can use for your pies with the best apples for apple pie article from Taste of Home!
Enjoy More Delicious Apple Pie Recipes
Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!
- Apple Pie Filling
- Apple Hand Pies
- Disney’s Apple Caramel Pie Recipe
- Dutch Apple Pie
- Slow Cooker Cake Mix Apple Cobbler
Classic Apple Pie Recipe
Our homemade classic apple pie recipe is the perfect dessert for any occasion with a flaky crust and apple filling infused with fall flavors.
Serving Servings
Ingredients
Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup butter, cold and cubed
- ½ cup ice water, more or less as needed
Pie Filling:
- 2 ½ pounds Granny Smith Apples, about 5-7 apples; cored, peeled, and cut into pieces
- ½ cup sugar
- ¼ cup brown sugar
- 2 Tablespoon flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 Tablespoon lemon juice
- 1 egg, beaten
- 1 Tablespoon sugar
Instructions
- In a bowl, stir together the flour and salt. Mix with fork until combined.
- Add in cubed butter and break up into flour with a fork. This mixture will still have small lumps – that's perfectly fine.
- Slowly pour in the ice water and continue to mix with a fork until the dough starts to come together (you might find it helpful to just use your hands to help the dough come together at this point). You may not use all of the water, but if the dough feels dry then add more. The dough should not be sticky.
- Work the dough into a ball shape and wrap in plastic wrap. Place dough in the fridge for about an hour.
- While the dough is chilling, peel, core and cut the apples into small pieces (you can do slices or cubes – whatever you prefer). Add all the cut apples into a bowl along with sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and lemon juice. Mix together until all the apples are coated, then set bowl aside.
- Preheat oven to 375℉.
- Lightly dust a surface with flour. Remove the dough from the fridge and the plastic wrap and set on the floured surface. Cut the dough ball in half. Roll each half out in a circle that is about ⅛" thick.
- Place one of the rolled out circles of dough into a 8 or 9 inch pie pan. Make sure that the dough covers the entire pan (trim off any overhang if necessary).
- Add the pie filling to the pie crust.
- Place the other half of the pie dough on top of the apple filling.
- Trim the extra dough off the edges and pinch the pie dough edges together to make a "crimp" or wave pattern around the edge of the pie. You will want to make sure that all the edges are tightly sealed so that your apple filling doesn't escape while baking!
- Using a pastry brush, brush the top pie crust and edges with the beaten egg. Sprinkle the remaining sugar on top.
- Using a sharp knife, cut at least 4 slits in the top of the pie (you can make any design you want).
- Bake for 50-60 minutes in the preheated oven or until the crust is a golden brown color. Allow to cool and serve.
- We love to top ours with vanilla ice cream or freshly whipped cream. Serves 8-10, depending on what size of slices you serve.
Notes
Our go-to apple for baking pies is the Granny Smith apples.
Nutrition
Calories: 465 kcal · Carbohydrates: 72 g · Protein: 6 g · Fat: 18 g · Saturated Fat: 11 g · Cholesterol: 66 mg · Sodium: 601 mg · Potassium: 215 mg · Fiber: 5 g · Sugar: 36 g · Vitamin A: 638 IU · Vitamin C: 7 mg · Calcium: 31 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can I make this recipe with cherries instead of apples?
We haven’t tried using cherries but you are always welcome to try. Let us know how it turns out! It sounds like it would be delightful
So delicious! The crust is so buttery and flaky, and the Granny Smith filling has the perfect sweet-tart balance.