Flaky all-butter crust filled with cinnamon-spiced apples
Classic Apple Pie
Prep Time
40 min
Cook Time
55 min
Total Time
1 hr 35 min
Servings
8
1 nine-inch pie
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A golden, flaky all-butter pie crust encasing tender cinnamon and nutmeg spiced apples. The quintessential American dessert.
Cuisine: American
Category: Dessert
Difficulty: Medium
Cost: $
Dietary: Vegetarian
Quick Summary
95 min total time|8 servings|Medium difficulty
A golden, flaky all-butter pie crust encasing tender cinnamon and nutmeg spiced apples. The quintessential American dessert.
AmericanVegetarian
Sarah Chen
(Updated )
Nothing says home baking quite like a classic apple pie with a flaky golden crust and a filling of perfectly spiced, tender-tart apples. This version stays true to tradition while getting all the details right — an all-butter crust that shatters into flaky layers, a filling that holds together without being gummy, and a balance of sweet and tart that keeps you reaching for another slice.
The secret is using a mix of apple varieties — Granny Smiths for tartness and Honeycrisps for sweetness — and tossing them with just enough thickener to bind the juices without turning them starchy. A brush of egg wash and a sprinkle of coarse sugar on top gives the crust that bakery-quality golden sheen.
Serve it warm with a scoop of vanilla ice cream, and you have an American masterpiece.
Ingredients
- 2 1/2 cups all-purpose flour (crust)
- 1 tablespoon sugar (crust)
- 1 teaspoon salt (crust)
- 1 cup cold unsalted butter, cubed (crust)
- 6-8 tablespoons ice water (crust)
- 3 lbs mixed apples (Granny Smith and Honeycrisp), peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg beaten with 1 tablespoon water (egg wash)
- Coarse sugar for sprinkling
Instructions
- 1
Make the crust: pulse flour, sugar, and salt in a food processor. Add cold butter cubes and pulse until pea-sized pieces remain. Drizzle in ice water, pulsing until dough just comes together. Divide in half, form disks, wrap, and refrigerate at least 1 hour.
- 2
Mix sliced apples with sugar, flour, cornstarch, cinnamon, nutmeg, and lemon juice. Let sit 15 minutes.
- 3
Roll out one disk of dough to a 12-inch circle and fit into a 9-inch pie plate.
- 4
Pour apple filling into the crust and dot with butter pieces.
- 5
Roll out second disk and place over filling. Trim, fold edges under, and crimp. Cut several steam vents in the top.
- 6
Brush with egg wash and sprinkle with coarse sugar.
- 7
Bake at 425°F (218°C) for 20 minutes, then reduce to 375°F (190°C) and bake 35-40 more minutes until golden and bubbly.
- 8
Cool for at least 2 hours before slicing — the filling needs time to set.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
All-butter crustStore-bought pie crust
Saves time but homemade is significantly better
Cornstarch + flour thickenerTapioca starch
Use 3 tablespoons tapioca starch as a 1:1 replacement for both
Granny Smith applesAny firm tart apple
Bramley or Northern Spy work well too
Tips & Storage
Pro Tips
Keep butter and water ice cold throughout the crust-making process.
Do not overmix the dough — visible butter pieces mean flaky layers.
Shield the edges with foil or a pie shield if they brown too quickly.
The pie must cool at least 2 hours or the filling will be soupy when cut.
Storage
Cover loosely and store at room temperature for 2 days, or refrigerate for up to 5 days.
Reheating
Reheat slices in a 350°F oven for 10-15 minutes to restore crust flakiness.
Nutrition Facts
Per serving (1 slice (1/8 pie)) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates52g
Fat18g
Fiber3g
Sugar28g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is there a gap between the crust and filling?
- Apples shrink as they cook. Pre-cooking the filling slightly or mounding it high helps minimize the gap.
- What are the best apples for pie?
- A mix of tart (Granny Smith) and sweet (Honeycrisp, Braeburn) gives the best flavor and texture.
- Can I freeze an unbaked pie?
- Yes. Assemble the pie, freeze solid, then wrap tightly. Bake from frozen, adding 15-20 extra minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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