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Apple Pie Recipe – Easy Homemade Classic for Perfect Fall Desserts

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This classic apple pie features a flaky, buttery crust and a sweet-tart apple filling spiced with cinnamon and nutmeg. It’s an easy, reliable recipe perfect for fall gatherings, holidays, or whenever you crave a slice of cozy nostalgia.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • 1/2 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 6–8 tbsp (90-120ml) ice water
  • 6–7 medium apples (about 2 1/2 lbs or 1.1 kg, peeled, cored, and sliced; a mix of Granny Smith and Honeycrisp is perfect)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice (optional)
  • 1/8 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp (28g) unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tbsp granulated sugar (for sprinkling)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into the flour with a pastry cutter or forks until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Apple Filling: Peel, core, and slice apples into 1/4-inch thick pieces. Toss apples with lemon juice in a large bowl. Add sugars, flour, spices, and salt; mix until apples are coated.
  3. Roll Out the Crust: On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish (about 1/8-inch thick). Gently transfer to the dish, pressing into corners. Trim edges, leaving 1/2-inch overhang.
  4. Fill the Pie: Pile apple mixture into the crust, mounding slightly in the center. Dot apples with small pieces of butter.
  5. Top the Pie: Roll out the second dough disk and lay over apples. Trim, pinch, and crimp edges to seal. Cut 4-5 slits in the top for steam to escape, or create a lattice if desired.
  6. Brush & Sprinkle: Beat 1 egg and brush over the crust. Sprinkle with 1 tbsp sugar.
  7. Bake: Preheat oven to 425°F (220°C). Bake pie on the lower oven rack for 20 minutes. Reduce temperature to 375°F (190°C) and bake another 35-45 minutes, until crust is deep golden and juices bubble. Cover edges with foil if browning too quickly.
  8. Cool: Let pie cool for at least 2 hours before slicing to allow the filling to set.

Notes

For a flakier crust, use very cold butter and chill the dough thoroughly. Mix apple varieties for best flavor and texture. Blind bake the crust for 10 minutes before filling for extra crispiness. Let the pie cool completely before slicing to prevent a runny filling. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and plant-based butter; brush crust with almond milk instead of egg wash for vegan.

Nutrition

Keywords: apple pie, classic apple pie, homemade apple pie, fall dessert, Thanksgiving dessert, easy apple pie, best apple pie, cinnamon apple pie, pie recipe, holiday dessert

Find it online: https://jodierecipes.com/apple-pie-recipe-easy-homemade-classic-for-perfect-fall-desserts/