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Apple Pie is a classic American favorite that is sure to hit everyone’s dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you’ve got a dessert that is sure to hit the spot.
It’s apple season and the most delicious way to enjoy it is with a slice of warm Apple Pie! This pie is perfect for the fall season and especially Thanksgiving. For more delicious pies, try my Banoffee Pie, Coconut Cream Pie, and No Bake S’mores Pie.
Apple Pie
Apple pie is America’s favorite dessert, and this version is sure to become yours! With a flaky double crust and perfectly spiced apple filling, it’s the ultimate classic for any occasion. If you love homemade pies, try my Brown Bag Apple Pie next for another cozy twist on this timeless favorite.
How to Make Apple Pie:
- Make the Crust:
- Mix the flour and salt together, then cut in the butter and shortening until it resembles pea-sized crumbs.
- Add the water one tablespoon at a time until the dough starts to come together.
- Shape into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes or up to 3 days.
- Make the Filling:
- Peel, core, and slice the apples. Slices should be of equal thickness of about 1/3 inch.
- Toss the apples together with the lemon juice, sugar, flour, cinnamon, nutmeg, and ginger. Place the bowl of apples in the fridge for 30 minutes.
- When ready to assemble the pie, place only the apple slices in the pan and discard the liquid in the bottom of the bowl.
- Assemble the Pie:
- Roll out one disc of dough on a lightly floured surface until 12 inches in diameter. Transfer to a 9-inch pie dish.
- Place the apple slices in the bottom crust (make sure you discard the juices).
- Roll out the remaining dough and place it on top of the apples. Trim, seal, and flute edges.
- Cut slits in the top to allow steam to escape.
- Brush the crust with egg wash and sprinkle with coarse sugar.
- Bake:
- Bake at 400℉ for 45-55 minutes.
- Cool on a wire rack. Let rest 2-4 hours for the filling to set up.
What is the Best Apple for Apple Pie?
The most popular apple for pie is the tart, green Granny Smith, known for its firm texture and bright flavor that balances the sweet filling perfectly. I like using Ginger Gold or Golden Delicious for a milder, slightly sweeter taste. They hold their shape beautifully when baked. Braeburn apples also work well, offering a soft sweetness with just a hint of tartness, making them another great choice for pies and tarts.
How big should I cut the apples?
You can either dice or slice your apples; just be consistent so they cook evenly. Thinner slices will turn out softer, while thicker ones stay a bit firmer. The apple variety also affects texture, but I like to slice mine about 1/3 inch thick for the perfect balance.
What is an Egg Wash?
An egg wash is made by whisking 1 egg (or just the white) with 1 tablespoon of water, then brushing it over pastry dough to create a shiny, golden crust. It can also help seal edges together—while not essential, it makes any pie look beautifully finished.
How do you store Apple Pie?
Once the pie has cooled completely, cover it loosely with plastic wrap and refrigerate for up to 3 days. Thanks to its low moisture and high fat content, the crust stays flaky and fresh without going stale.
Looking for more apple recipes? Enjoy these:
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Apple Pie
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ cup unsalted butter cold, cubed
- ½ cup shortening cold, cubed
- 6-8 tablespoons ice water
For the Filling:
- 8 cups apples peeled and sliced ¼ inch thick I like ginger gold or granny smith
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
For the Topping:
- egg wash
- coarse sugar
Instructions
For the dough:
- Mix together 2 ½ cups all-purpose flour and 1 ½ teaspoons salt. Use a pastry cutter or forks to cut in ½ cup unsalted butter and ½ cup shortening until the mixture resembles pea-sized crumbs. Add 6-8 tablespoons ice water one tablespoon at a time, stirring between each until the dough starts to come together.
- Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.
For the Filling:
- In a large bowl, mix 8 cups apples peeled and sliced ¼ inch thick with 2 tablespoons lemon juice, ¾ cup granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger together. Place in the fridge for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.
For Assembling:
- Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.
- Place the apples in the dough, discarding the liquid in the bowl.
- Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.
- Brush the top of the pie with the egg wash and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
- Let the pie cool on a wire rack. It takes 2-4 hours for the pie filling to set. Store leftovers in the fridge for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just put my pie in the oven and looked on the side counter to see the lemon juice …unused. Where or when was it supposed to go in? Yikes.
Thank you for letting me know. I just fixed the recipe card. The lemon juice is okay to leave it out. It is a citric acid for the apples to avoid them from turning brown.