Easy Apple Pie Recipe

Why You’ll Love This Recipe

I keep coming back to this pie for a reason—it’s simple, nostalgic, and always satisfying. The crust turns out flaky and golden every time, and the filling strikes the perfect balance between tart and sweet. I don’t need any fancy tools, just a little time and a love for homemade pie. It’s the kind of recipe that makes my kitchen feel like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust (makes a double crust):

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) unsalted butter, very cold, cut into cubes

• 6–8 tablespoons ice water

For the filling:

• 6–7 cups apples, peeled, cored, and sliced (about 6 medium apples; a mix of Granny Smith and Honeycrisp works great)

• ¾ cup sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon salt

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon cold butter, cut into small pieces

• 1 egg, beaten with 1 tablespoon water (optional, for egg wash)

• Optional: sprinkle of coarse sugar

Directions

Make the Pie Dough:

1. I start by whisking together the flour, salt, and sugar in a large bowl.

2. I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.

3. Then I drizzle in the ice water, a tablespoon at a time, and mix with a fork until the dough holds together.

4. I divide the dough into two disks, wrap each in plastic, and chill for at least an hour.

Prepare the Apple Filling:

1. In a large bowl, I toss the sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and lemon zest until they’re well coated.

2. I let the mixture sit while I roll out the dough—the juices help create that rich, luscious filling.

Assemble the Pie:

1. I preheat the oven to 425°F (220°C).

2. I roll out one disk of dough on a floured surface and fit it into my pie dish, leaving a slight overhang.

3. I pour in the apple filling and dot the top with cold butter pieces.

4. I roll out the second disk of dough and place it over the filling.

5. After trimming and folding the edges under, I crimp to seal and cut a few slits in the top to vent steam.

6. I brush the crust with egg wash and sprinkle with coarse sugar for a golden finish.

Bake the Pie:

1. I bake the pie at 425°F for 15 minutes.

2. Then I reduce the heat to 375°F (190°C) and continue baking for 40–50 minutes, until the crust is golden and the filling is bubbling.

3. If the edges brown too quickly, I cover them loosely with foil.

4. I let the pie cool for at least 2 hours so the filling sets before slicing.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes (plus chilling time for the dough)

• Cook time: 55–65 minutes

• Total time: About 1 hour + chilling and cooling

Variations

This pie is easy to customize. I sometimes add a pinch of cloves or allspice for a deeper spice note, or swap in some pears for variety. Cranberries add a tart burst, and a splash of bourbon in the filling brings a richer, grown-up flavor. I also love switching the top crust for a lattice for a rustic look.

Storage/Reheating

I leave the pie at room temperature for up to a day, loosely covered. After that, I store it in the fridge for up to 4 days. To reheat, I pop slices in a 350°F oven for 10–15 minutes until warmed through and crisp on the edges again.

FAQs

Can I make the pie crust ahead of time?

Yes. I often make the dough a day or two in advance and keep it chilled in the fridge. It also freezes well—just thaw in the fridge before rolling it out.

What are the best apples to use?

I like using a mix of Granny Smith for tartness and Honeycrisp or Fuji for sweetness. This combo gives the best flavor and texture.

Do I need to pre-cook the apples?

Not for this recipe. I find the apples cook perfectly in the pie while staying tender but not mushy, especially when I slice them thinly and let them sit with the sugar for a bit.

How do I keep the bottom crust from getting soggy?

Baking on the lower oven rack helps ensure the bottom crust crisps up. I also make sure not to overfill the pie with too much liquid.

Can I freeze the baked pie?

Yes, I let it cool completely, wrap it tightly, and freeze for up to 3 months. To reheat, I warm it in a 350°F oven straight from the freezer for about 30 minutes or until heated through.

Conclusion

This easy apple pie is the kind of dessert that brings everyone to the table. It’s timeless, flavorful, and filled with the kind of comfort only homemade pie can offer. With simple ingredients and a bit of care, I get a flaky crust and a tender, spiced apple filling that never fails to impress. Whether it’s for a holiday or just because, this is one recipe I’ll always have in my back pocket.

Easy Apple Pie Recipe

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• Author: Mia
• Total Time: About 1 hour 30 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

This classic apple pie is filled with tender apples, warm spices, and a buttery flaky crust. A simple homemade dessert perfect for any occasion or cozy weekend baking.

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Ingredients

For the crust (double crust):

2 ½ cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 cup (2 sticks) unsalted butter, very cold, cut into cubes

6–8 tablespoons ice water

For the filling:

6–7 cups apples, peeled, cored, and sliced (about 6 medium apples, preferably Granny Smith + Honeycrisp)

¾ cup sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon cold butter, cut into small pieces

1 egg, beaten with 1 tablespoon water (optional, for brushing)

Coarse sugar for topping (optional)

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Instructions

Make the Pie Dough:

Whisk flour, salt, and sugar.

Cut in cold butter until mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time until dough comes together.

Divide into 2 disks, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Filling:

Toss sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and zest. Set aside to draw out juices.

Assemble the Pie:

Preheat oven to 425°F (220°C).

Roll out one dough disk to line a pie dish, leaving overhang.

Add apple filling and dot with butter.

Roll out the second disk and place over the top. Trim excess, fold edges under, and crimp to seal.

Cut slits in top for steam vents. Brush with egg wash and sprinkle with coarse sugar if desired.

Bake:

Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and bake for 40–50 minutes more.

Cover edges with foil if browning too quickly.

Let cool for at least 2 hours before slicing.

Notes

Use a mix of tart and sweet apples for best flavor.

Keep butter cold for the flakiest crust.

Bake on lower oven rack to ensure bottom crust cooks through.

Cooling is essential for clean slices.

Leftovers keep 1 day at room temp or 4 days in the fridge.

• Prep Time: 30 minutes (including filling prep)
• Cook Time: 55–65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American