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.

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!) You’ll also need some cinnamon and nutmeg or apple (or pumpkin) pie spice, brown and white sugar, a little bit of flour, some butter, lemon juice, and about 1 1/2 pounds of tart baking apples (like Granny Smith).

Ingredients for apple pie on a marble slab

Now…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. AMAZING. It peels. It cores. It slices. It can even be used on potatoes. It’s magic.

If you’re making your own crust, roll half of the double crust to about a 1/8″ thickness.

rolled out pie crust

Lay a rolling pin across the middle 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!)

moving pie crust to pie plate

Gently cover the bottom of the pie plate with the pie crust

pie crust in pie plate

and run a sharp knife around the edge of the pie plate to trim the crust. Set aside.

Slice all of those apples up…

Apple Corer Peeler peeling and slicing applesand toss them with lemon juice. Then whisk together your flour, brown sugar, white sugar, and spices.

brown sugar, white sugar, and spices for a pumpkin pie

Toss the mixture together with the apples and pop them in the prepared pie crust.  Dot top of apples with butter.

apples in pie crust

Easy as pie!  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.)  Or you can follow the instructions shown in the pie crust recipe for a lattice crust like shown below:

apple pie with lattice top crust before bakingIf 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.

Baked Apple pie from Our Best Bites

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pie crust from our best bites

Apple Pie

  • Author: kate jones
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8-10


This classic apple pie is easier to make than you might think! This is definitely something everyone need to know how to make!


Pastry for double-crust pie (store bought or make your own)
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 tablespoons cold butter, chopped


Roll half of the pastry to 1/8″ thickness on a surface that’s been sprayed with cooking spray. Gently place in a 9″ pieplate; 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 (check out our pie crust tutorial for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 F 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.


*The cinnamon and nutmeg can be replaced with 3/4 teaspoon apple pie or pumpkin pie spice



If you’ve missed the 5,300 links to the pie crust, click here to see our pie crust tutorial and get the recipe for a batch of pie crust!

*Disclaimer: this post contains affiliate links. To learn more about what those are, click here.


  1. I have to tell you how this has opened me up to the world of pies! Thank you so much!! I’m good with cakes and cookies, cobblers and the like, but I’ve been sort of afraid of pie. Mainly the crust. This Thanksgiving I was asked if I could make an apple crumble. “Sure,” I said, while I racked my brain on where I had seen a tutorial. Then the spine of your wonderful cookbook stared me in face. I was a little nervous but the crust of the crumble was wonderful! Then for Christmas I was asked to make an old fashioned apple pie, since the crust was so yummy! I’m so excited to try out other fruits this summer! 🙂

  2. Just made my first pie ever from this recipe including making the pie crust following your recipe for that too. I can’t believe how wonderful it turned out!! It looks just as pretty as the picture. My husband is going to LOVE it!! Thank you!

  3. I love the recipes on this blog and have come to trust them, regardless of the "genre" of recipe. I wanted to make mini apple pies in muffin tins and adapted this recipe. They turned out great! Little lattice crusts and all. Thanks for all your hard work and creativity. This has come to be my first stop for all things cooking 🙂

  4. I love the recipes on this blog and have come to trust them, regardless of the "genre" of recipe. I wanted to make mini apple pies in muffin tins and adapted this recipe. They turned out great! Little lattice crusts and all. Thanks for all your hard work and creativity. This has come to be my first stop for all things cooking 🙂

  5. I made this before but it didn't gel, which upset me. It still tasted quite good though, and I was surprised that the crust didn't even get soggy. I'm making it again right now and I upped to flour to 3T, so I'm hoping it'll be perfect this time

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