I love this classic apple pie recipe because it’s simple and timeless, something I imagine grandmas were making 150 years ago. Butter. Apples. Cinnamon. Sugar. Nutmeg. It just takes you back to a different place and time and a happy place at that. Let it cool down for as long as you can stand it and then cut a slice and add a scoop of vanilla ice cream. For dessert. Or Dinner. Or breakfast. No, I’m not joking.
Ingredients and Equipment Needed
- Pie Crust – For this recipe, you’ll need a double pie crust (make your own or buy two crusts–making our own is so delicious and easier than you might think!).
- Apples- Tart baking apples, like Granny Smith, are perfect here, but other varieties would work as well.
- Lemon juice
- Granulated sugar
- Brown sugar
- All-purpose flour
- Cinnamon and nutmeg – Or apple/pumpkin pie spice.
- Apple Peeler Corer – While not a requirement, one of these gadgets will make this recipe significantly easier. If you’ve never used an Apple Peeler Corer (or similar product), your life is not complete, especially if you cook with apples a couple times a year. Heck, if you have one, you’ll look for excuses to cook with apples because it’s just so amazing. It peels. It cores. It slices. It can even be used on potatoes. It’s magic.
How to Make a Classic Apple Pie
- (If you’re making your own crust, roll half of the double crust to about a 1/8″ thickness.) Lay a rolling pin across the middle of one pie crust and gently drape the dough over the rolling pin to transport it to a 9″ pie plate. (I’m using this Fiesta pie plate and it is one of my all-time favorite kitchen items!)
- Gently cover the bottom of the pie plate with the pie crust and run a sharp knife around the edge of the pie plate to trim the crust. Set aside.
- Slice all of those apples up and toss them with lemon juice.
- Then whisk together your flour, brown sugar, white sugar, and spices.
- Toss the mixture together with the apples and pop them in the prepared pie crust. Dot top of apples with butter.
- All that’s left to do is place another crust on top. If you’re using a full crust, then make sure to slit the top for a vent (or you can use small cookie cutters to cut decorative shapes in the crust.) You can also follow the instructions shown in the pie crust recipe for a lattice crust like shown below.
- If desired, brush the top of the crust with a little melted butter and sprinkle some sugar on top. Then pop it in the oven to bake. Make sure to keep an eye on it (especially if you’ve sprinkled with sugar) and place a piece of foil on top if it starts to brown too early. And that’s it. Easy as Pie! Serve warm with a scoop of vanilla ice cream.
Storing and Other Tips
- While the sugar and lemon juice in the pie will help slow any bacterial growth and the pie would be ok at room temperature for a couple of days, it’s best to store the cooled pie, tightly covered, in the refrigerator and consume within about 4 days.
- To reheat a whole pie, place it in a preheated 350°F oven and bake for about 15 minutes or until warmed through.
Frequently Asked Questions
Can I freeze apple pie?
Yes. You can wrap a baked and cooled pie in two layers of plastic wrap, followed by a layer of foil and freeze for up to 3 months. You can also freeze your un-cooked assembled pie in the same manner. When it’s time to bake, remove all wrappings and bake from frozen. Expect additional baking time for a frozen pie.
Do I have to do a top crust?
Not necessarily. The top crust does serve a purpose in preventing too much steam from escaping which helps the apple cook and helps them not dry out. That said, you are welcome to make an open-topped pie. You might also be interesting in this Crumb Topped Apple Pie as an alternative to a traditional double crust pie.
Apple Pie
This classic apple pie is easier to make than you might think. This is definitely something everyone needs in their recipe arsenal!
Servings servings
Equipment
Ingredients
Double Crust Pie Pastry (store bought is also fine)
- 2 ½ cups all-purpose flour
- 1 teaspoon table salt
- ⅔ cup + 2 tablespoons shortening room temperature; I prefer butter flavored but either works; look for it in sticks
- ½ cup ice water
Pie
- 6 cups apples, Granny Smith, sliced about 1 ½ pounds
- 1 tablespoon lemon juice
- ½ cup white sugar
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon*
- ¼ teaspoon ground nutmeg* *The cinnamon and nutmeg can be replaced with ¾ teaspoon apple pie or pumpkin pie spice
- 2 tablespoons cold butter chopped
Instructions
Double Crust
- If using store bought crust, skip to "Pie Assembly".Ensure shortening is at room temperature.
- Combine flour and salt in a medium-sized bowl. Add shortening in small cubes. Cut in shortening until you get pieces that are about pea-sized. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened.
- Gently pat the dough into a ball (it should come together easily but not be sticky). Wrap in plastic wrap and keep in the fridge until you’re ready to use. When ready to use, handle as little as possible according to recipe directions.
Pie Assembly
- Roll half of the pastry to ⅛" thickness on a surface that's been sprayed with cooking spray. Gently place in a 9" pie plate; set aside.
- Preheat your oven to 450℉. Combine lemon juice and apples in a large bowl. Combine white sugar, brown sugar, flour, and spices and mix well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.
- Roll remaining pie crust 1/8" thick. For ideas on how to top your crust, see this post; includes instructions on how to make a lattice crust.
- When your top is how you want it, bake at 450℉ for 15 minutes. Reduce heat to 350℉ and bake 50 minutes more. Definitely keep an eye on the pie; you may need to loosely cover the darker parts with aluminum foil if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.
- When done, remove from oven and allow to stand. The pie will be runny until it cools completely, but warm pie is never a wrong choice. Serve with ice cream or sweetened whipped cream.
Notes
- While the sugar and lemon juice in the pie will help slow any bacterial growth and the pie would be ok at room temperature for a couple of days, it’s best to store the cooled pie, tightly covered, in the refrigerator and consume within about 4 days.
- To reheat a whole pie, place it in a preheated 350°F oven and bake for about 15 minutes or until warmed through.
- Can I freeze my apple pie? Yes. You can wrap a baked and cooled pie in two layers of plastic wrap, followed by a layer of foil and freeze for up to 3 months. You can also freeze your un-cooked assembled pie in the same manner. When it’s time to bake, remove all wrappings and bake from frozen. Expect additional baking time for a frozen pie.
Nutrition
Calories: 386kcal, Carbohydrates: 46g, Protein: 3g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 3g, Cholesterol: 6mg, Sodium: 256mg, Potassium: 53mg, Fiber: 1g, Sugar: 21g, Vitamin A: 70IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 2mg
Calories: 386kcal
Cost: $10
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
I’m a new reader of this blog, but I can already tell you that I love it! I made this apple pie recipe on Saturday night, and it was a huge hit. My husband’s exact words were…”Now this is how apple pie is supposed to taste!” Thanks so much for the clear explanations (and all the pictures). It makes it so much easier to attempt the recipes! I look forward to many more delicious meals thanks to the recipes on this site.
Well Kate, you finally convinced me to dust the 5 years worth of dust off of my Apple peeler, corer, slicer that I got at my bridal shower and give it a whirl. I think I’ve just been intimidated by the seeming complexity of the machine… But tonight I will assemble and conquer!
I haven’t made one in forever…looks like it’s about time! 🙂
Yum. There is nothing else that needs to be said.
I love how delectable those apples look in the last pic.
Oh ya. Totally agree about apple pie being breakfast food. I also think it counts as one of your daily fruit servings. Kate, that looks deeeeelish!
Apple pie is TOTALLY breakfast food. Mmm, I think I’ll make some tonight so I can have an excuse to eat the leftovers.
Hahaha, that’s funny. I bet your pie was really good! Sara and I just don’t collaberate on every recipe–she posts hers and I post mine and I’ve had this one sitting on my computer since I did the lattice pie crust a few weeks ago. So you weren’t being shafted by Sara! 🙂
***I know someone thought, “Who eats apple pie without ice cream!” I brought Sara a special container of dairy free ice cream.
A few weeks ago Sara challenged me to bring a *milk-free* dessert, while my husband challenged her to Southwestern Burgers! I made apple pie, and we joked to see who could make **blog-worthy** food! I would have to say I won, since Sara’s grill crapped out on us and we ordered pizza!!! So me and my hubby just laughed when we saw my apple pie didn’t make it! HAHAHA!