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Classic Apple Pie Recipe
Sarah namedy

Apple Pie

This classic Apple Pie combines tender, spiced apples with a buttery flaky crust. Perfectly golden and fragrant, it’s a timeless dessert for holidays, family gatherings, or any cozy occasion.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 1/2 pounds apples, peeled, cored, and cut into wedges (about 5 large Honeycrisps)
  • 1/4 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 3/4 cup sugar
  • 1 tbsp sugar (for sprinkling crust)
  • 2 tbsp all-purpose flour
  • 2 tsp cornstarch
  • 1 tbsp apple cider vinegar
  • 1 recipe double pie dough or pre-made crust
  • 1 egg, lightly beaten

Equipment

  • Large mixing bowl
  • 9-inch pie plate
  • Rolling pin
  • Oven
  • Pastry brush
  • Wire rack

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. 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.
  3. Roll out one portion of dough and fit into a 9-inch pie plate. Trim edges, leaving 1-inch overhang.
  4. Fill crust with apple mixture and dot with butter.
  5. Roll out second dough, place over apples, trim edges, and crimp to seal. Cut slits in the top crust.
  6. Brush top crust with beaten egg and sprinkle with 1 tablespoon sugar.
  7. 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.
  8. Cool on wire rack at least 2 hours before serving.

Notes

For best results, use firm baking apples like Honeycrisp, Granny Smith, or Braeburn. Serve with vanilla ice cream or whipped cream. The pie can be made a day ahead — just let it cool completely, cover, and store at room temperature.