There’s nothing quite as comforting as a warm, homemade apple pie fresh out of the oven. The buttery, flaky crust paired with a sweet and spiced apple filling makes this dessert a true classic that never goes out of style. Whether you’re preparing it for Thanksgiving, a holiday gathering, or simply craving a nostalgic dessert, this recipe will quickly become a family favorite.
This apple pie is the perfect combination of tender apples, warm cinnamon spice, and just the right touch of sweetness, all encased in a golden-brown crust. It’s the definition of comfort food and one of those desserts that brings people together. If you’ve been looking for a foolproof apple pie recipe that delivers bakery-quality results at home, you’re in the right place.
Why You’ll Love This Recipe
- Classic Comfort Dessert: Nothing beats the timeless flavor of homemade apple pie.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Perfect for Any Occasion: Ideal for holidays, potlucks, or just a cozy weekend bake.
- Customizable Filling: Easily adjust the sweetness and spices to suit your taste.
- Make-Ahead Friendly: Can be prepared in advance, making holiday prep stress-free.
- Family Favorite: Loved by kids and adults alike, it’s a dessert everyone will request.
Ingredient Breakdown
Apples (2 ½ pounds): The star of the recipe. Honeycrisp apples are excellent for their sweet-tart flavor and firm texture, which holds up beautifully during baking. You can mix in Granny Smith apples for added tartness.
Unsalted Butter (2 tbsp): Dotted on top of the filling before baking, butter enriches the flavor and adds a silky texture to the juices.
Ground Cinnamon (½ tsp) & Ground Allspice (¼ tsp): Warm spices that balance the natural sweetness of the apples and give the pie its signature cozy flavor.
Kosher Salt (¼ tsp): Enhances all the other flavors and keeps the filling from tasting too sweet.
Sugar (¾ cup + 1 tbsp): Adds sweetness and helps caramelize the apple juices. The tablespoon reserved for the crust gives it a sparkling, golden finish.
Flour (2 tbsp) & Cornstarch (2 tsp): Thickeners that prevent the filling from becoming runny. Flour adds body while cornstarch ensures a glossy finish.
Apple Cider Vinegar (1 tbsp): Balances the sweetness and adds brightness, keeping the flavors fresh.
Pie Dough (double crust): A homemade or store-bought crust works here. The buttery, flaky layers are essential for a perfect apple pie.
Egg (1, beaten): Used as an egg wash to give the crust a shiny, golden finish.
Pro Tips
- Choose the Right Apples: A mix of tart and sweet apples (like Granny Smith + Honeycrisp) creates the best balance.
- Chill Your Dough: Keep pie dough cold to achieve a flaky crust that doesn’t shrink during baking.
- Don’t Overfill: Pack apples snugly but avoid overstuffing; too much filling will cause overflow.
- Vent the Crust: Always cut slits in the top crust to let steam escape, preventing a soggy pie.
- Let it Rest: Cooling for 2 hours allows the filling to thicken, making neat slices easier.
Ingredient Swaps & Variations
- Different Spices: Swap allspice for nutmeg, cardamom, or even pumpkin pie spice for a seasonal twist.
- Sugar Options: Use brown sugar for a richer, caramel-like flavor.
- Gluten-Free Version: Substitute gluten-free flour and cornstarch for the thickener and use a gluten-free crust.
- Lattice Crust: Instead of a full top crust, create a woven lattice for a decorative finish.
- Mini Pies: Make individual apple pies using muffin tins for easy, grab-and-go servings.
Serving Suggestions
- Classic: Serve warm slices with a scoop of vanilla ice cream for the ultimate comfort dessert.
- Whipped Cream: A dollop of freshly whipped cream adds lightness and creaminess.
- Savory Pairing: Try serving with a sharp cheddar slice on the side—an old-fashioned but delicious tradition.
- Holiday Spread: Perfect alongside pumpkin pie, pecan pie, and other seasonal desserts on the holiday table.
Make Ahead & Storage Tips
- Make Ahead: You can prepare the filling a day ahead and refrigerate. Assemble the pie the next day for easy baking.
- Storing Leftovers: Keep leftovers covered at room temperature for 1 day, or refrigerate up to 4 days.
- Reheating: Warm slices in a 300°F oven for 10–15 minutes, or in the microwave for 30 seconds.
- Freezing: Wrap the baked pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
A Brief Cultural Note
Apple pie is often considered the quintessential American dessert, but its roots trace back to Europe. English, Dutch, and French settlers brought pie-making traditions to the New World. Over time, apple pie became a symbol of American comfort food and national pride—hence the saying, “as American as apple pie.”
Frequently Asked Questions
What are the best apples for apple pie?
A mix of firm, tart, and sweet apples works best. Granny Smith, Honeycrisp, Braeburn, and Pink Lady are great options.
Can I use store-bought crust?
Yes, a pre-made crust works perfectly and saves time. Homemade crust will provide extra flavor and flakiness, but both options are delicious.
Why is my pie filling runny?
This usually happens if the pie didn’t cool long enough. Letting it rest for 2 hours allows the filling to set properly.
Can I freeze apple pie before baking?
Yes! Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze. When ready to bake, add 15–20 extra minutes to the baking time.
How do I keep my bottom crust from getting soggy?
You can blind bake the crust for 10 minutes before adding the filling, or brush the bottom with egg white to create a moisture barrier.
Apple Pie
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine apple wedges with allspice, cinnamon, kosher salt, ¾ cup sugar, flour, cornstarch, and vinegar. Toss gently and let sit 10 minutes.
- Roll out one portion of dough and fit into a 9-inch pie plate. Trim edges, leaving 1-inch overhang.
- Fill crust with apple mixture and dot with butter.
- Roll out second dough, place over apples, trim edges, and crimp to seal. Cut slits in the top crust.
- Brush top crust with beaten egg and sprinkle with 1 tablespoon sugar.
- Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake 40-50 minutes, until crust is golden and filling bubbly.
- Cool on wire rack at least 2 hours before serving.