Classic All-American Apple Pie

Nothing says comfort food quite like a Classic All-American Apple Pie! With its buttery, flaky crust and perfectly spiced apple filling, this homemade pie is the kind of dessert that always brings people together. Whether you’re baking for the holidays, a weekend gathering, or just because you’re craving something sweet, this foolproof recipe ensures a golden, delicious pie every single time.

So, what makes this apple pie truly special? First of all, it starts with the perfect blend of apples—Granny Smith for tartness and Honeycrisp for natural sweetness. Then, as the magic happens, a touch of cinnamon and nutmeg adds warmth, while brown sugar deepens the flavor. Meanwhile, an all-butter crust guarantees a rich, flaky texture in every bite.

Even if you’ve never baked a pie before, don’t worry! I’ll guide you through each step, making it simple, fun, and stress-free. So, now’s the time—grab your rolling pin, preheat your oven, and let’s bake the best apple pie ever!

Recipe Yield: 8 servings

INGREDIENTS

For the buttery pie crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
6 tbsp ice water (add more, 1 tsp at a time, if needed)
1 cup (2 sticks) unsalted butter, cold & cubed

For the luscious apple filling:
6 medium apples (mix of Granny Smith & Honeycrisp), peeled, cored & sliced ¼-inch thick
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 tbsp lemon juice
3 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp salt
2 tbsp unsalted butter, cut into small cubes

For the golden egg wash:
1 egg
1 tbsp whole milk

INSTRUCTIONS

1. Make the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Next, cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it. Then, divide the dough into two discs, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes or up to 2 days.

2. Prepare the apple filling: Meanwhile, in a small bowl, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt until well combined. Next, in a large mixing bowl, toss the apple slices with lemon juice to prevent browning. Then, sprinkle the spice mixture evenly over the apples and stir well to fully coat each slice. Let the mixture sit for 10 minutes, allowing the apples to release their natural juices—this step helps prevent a watery filling later on.

3. Roll out the crust: Lightly flour a clean surface, then roll out one chilled dough disc into a 12-inch circle. Carefully lift and transfer it to a 9-inch pie plate, pressing it gently into place. Trim any excess dough that hangs over the edges.

4. Fill the pie: Now, pour the spiced apple mixture into the prepared crust, spreading it out evenly. To add richness, dot the top with small cubes of butter.

5. Top with crust & seal: Next, roll out the second dough disc and gently lay it over the filling. Trim the edges, leaving a slight overhang. Then, tuck the edges under and crimp them with your fingers or a fork to seal the pie. Using a sharp knife, cut four small slits in the center to allow steam to escape. For a lattice crust, slice the dough into strips and weave them over the filling before sealing the edges.

6. Egg wash & bake: In a small bowl, whisk together the egg and milk, then brush it evenly over the top crust. This will create a beautifully golden finish. Place the pie in a preheated 400°F oven and bake for 15 minutes. Then, reduce the heat to 350°F and continue baking for another 40-45 minutes, or until the crust is deep golden brown and the filling is bubbling up through the slits.

7. Cool & serve: Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours—this allows the filling to set properly. Finally, slice and serve warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Best apples for pie? Use a mix of Granny Smith (tart) and Honeycrisp (sweet) for the perfect balance of flavor and texture.
• Keep that butter cold! Cold butter = flaky, crisp crust. If your dough feels warm, chill it again before rolling.
• Prevent a soggy bottom: Bake the pie on the lower oven rack for even baking and crispier crust.