Classic Apple Pie From Scratch

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This classic apple pie from scratch is the kind of cozy, old-fashioned dessert that makes your whole kitchen smell like fall. We’re talking tender cinnamon apples tucked inside a flaky, buttery crust that shatters just a little when you cut into it. Perfect for Thanksgiving, Sunday dinner, or anytime you score a bag of crisp farmers’ market apples.

Why You’ll Love This Recipe

• Truly from scratch – homemade crust and filling, but with simple, repeatable steps.
• Perfectly set filling – thickened apples that slice cleanly without being gloopy or runny.
• Cozy fall flavor – warm spices, brown sugar, and tart-sweet apples in every bite.
• Holiday-worthy looks – a golden lattice top that’s impressive yet totally doable for beginners.

Ingredients

• 2 1/2 cups (312g) all-purpose flour (for the pie crust, spooned and leveled)
• 1 tbsp (12g) granulated sugar (for the crust)
• 1 tsp fine sea salt (divided, for crust and filling)
• 1 cup (225g) unsalted butter, cold (cut into 1/2-inch cubes)
• 6–8 tbsp (90–120ml) ice water (as needed for the crust)
• 6–7 medium (about 1.1–1.3kg) apples, peeled, cored, sliced 1/4 in (6mm) thick (a mix of tart and sweet, like Granny Smith and Honeycrisp)
• 1/2 cup (100g) light brown sugar, packed (for the filling)
• 1/4 cup (50g) granulated sugar (for the filling)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1/8 tsp ground allspice (optional) (for extra warmth)
• 2 tbsp (30ml) lemon juice, freshly squeezed (to brighten flavor and prevent browning)
• 1 tsp vanilla extract
• 3 tbsp (24g) cornstarch (or 1/4 cup (30g) all-purpose flour as substitute)
• 2 tbsp (28g) unsalted butter (cut into small pieces, for dotting the filling)
• 1 large egg (for egg wash)
• 1 tbsp (15ml) milk or heavy cream (for egg wash)
• 1–2 tbsp (12–24g) coarse sugar (optional) (for sprinkling on top before baking)

Instructions

1. Make the crust: In a large mixing bowl, whisk together the all-purpose flour, 1 tablespoon (12g) granulated sugar, and 3/4 teaspoon fine sea salt.
2. Add the cold, cubed unsalted butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until pea-sized pieces remain and the mixture looks like coarse crumbs with some larger bits.
3. Sprinkle in 6 tablespoons (90ml) of ice water, tossing gently with a fork after each addition. Add up to 2 more tablespoons (30ml) if needed, just until the dough holds together when pressed and is slightly shaggy rather than wet or sticky.
4. Turn the dough out onto a lightly floured surface and gently bring it together with your hands. Divide into two equal discs, flatten each to about 1 inch (2.5cm) thick, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).
5. Prepare the filling: In a large bowl, toss the sliced apples with lemon juice and vanilla extract until evenly coated.
6. Add the light brown sugar, 1/4 cup (50g) granulated sugar, remaining 1/4 teaspoon salt, ground cinnamon, nutmeg, allspice (if using), and cornstarch. Toss until every slice is well coated and no dry pockets of cornstarch remain. Set aside while you roll the dough; the apples will start to release some juices.
7. Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to preheat as well; this helps crisp the bottom crust and catch any drips.
8. Roll the bottom crust: On a lightly floured surface, roll one chilled dough disc into a 12-inch (30cm) circle, about 1/8 inch (3mm) thick. Rotate the dough often and dust lightly with flour as needed to prevent sticking.
9. Gently transfer the rolled dough to a 9-inch (23cm) pie dish, easing it into the corners without stretching. Let the excess hang over the edges. Chill the lined pie dish in the refrigerator while you roll the top crust.
10. Roll the top crust: Roll the second dough disc into another 12-inch (30cm) circle for a solid top, or into a large rectangle and cut into 1/2–3/4 inch (1.3–2cm) strips if making a lattice. Keep chilled while you assemble the pie.
11. Fill the pie: Give the apple mixture a quick stir, then spoon the apples (and most of their juices) into the chilled bottom crust, mounding them slightly in the center. Dot the top of the apples with the 2 tablespoons (28g) unsalted butter pieces.
12. Top the pie: For a solid top crust, place the rolled dough over the apples, then trim, fold, and crimp the edges with the bottom crust to seal. Cut 4–6 slits in the top for steam to vent. For a lattice, arrange half the strips in one direction over the pie, then weave the remaining strips over and under to form a lattice. Trim excess dough and fold the edges up to meet the bottom crust, then crimp decoratively.
13. In a small bowl, whisk together the egg and milk or cream to make an egg wash. Brush it evenly over the top crust and edges. Sprinkle with coarse sugar if desired for extra crunch and sparkle.
14. Bake at high heat first: Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes, until the crust is starting to turn light golden.
15. Reduce the oven temperature to 375°F (190°C). Without opening the oven for long, loosely tent the edges of the crust with a ring of foil if they’re browning quickly. Continue baking for 35–45 minutes, until the apples are tender when pierced with a knife through a vent and the juices are bubbling steadily in the center.
16. Cool completely: Transfer the pie to a wire rack and let it cool at room temperature for at least 3 hours before slicing. This cooling time allows the filling to set so your slices hold together.
17. Serve: Slice with a sharp, serrated knife and serve as is, or warm slightly and top with vanilla ice cream or lightly sweetened whipped cream.

Pro Tips & Variations

• Use a mix of apples: Combine tart varieties like Granny Smith with sweeter ones like Honeycrisp, Braeburn, or Fuji for balanced flavor and texture.
• Keep everything cold: Cold butter and cold dough are the secret to a flaky crust—if the dough softens, chill it for 10–15 minutes before rolling or baking.
• Prevent a soggy bottom: Baking on a preheated sheet pan and letting the pie bake until the juices bubble in the center helps the bottom crust crisp up.
• Easy variations: Add a handful of chopped pecans to the filling, swap cornstarch for flour, or top the pie with a cinnamon-oat crumble instead of a lattice for a Dutch-style apple pie.

Storage & Serving

Let the pie cool completely, then cover loosely with foil or plastic wrap and store at room temperature for up to 1 day. After that, refrigerate for up to 4 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months; thaw overnight in the refrigerator. To reheat, warm slices in a 300°F (150°C) oven for 10–15 minutes until the crust is crisp and the filling is heated through. Serve plain, with a scoop of vanilla ice cream, or a spoonful of salted caramel sauce for an extra-indulgent dessert.

Nutrition (per serving)

Calories: 320 | Protein: 3g | Carbs: 47g | Fat: 14g | Fiber: 3g

Frequently Asked Questions

What are the best apples for classic apple pie from scratch?

A mix of firm, tart and sweet apples holds up best in the oven and gives great flavor. Granny Smith provides tartness and structure, while Honeycrisp, Braeburn, Fuji, or Pink Lady add sweetness and juiciness. Avoid apples that turn mushy when baked, like Red Delicious.

How do I keep my apple pie from getting watery?

Measure your cornstarch or flour accurately, slice the apples evenly, and bake until the juices are bubbling in the center of the pie for several minutes. Let the pie cool completely so the starch has time to thicken the filling before slicing.

Can I make this apple pie ahead of time?

Yes. You can prepare the crust up to 2 days in advance and keep it chilled, or freeze it for up to 2 months. You can also assemble the entire pie, wrap it well, and freeze unbaked for up to 3 months. Bake from frozen at 425°F (220°C) for 25 minutes, then at 375°F (190°C) until the filling is bubbling and the crust is golden.

Do I have to peel the apples for apple pie?

Peeling is recommended for a classic, tender filling because apple skins can become chewy in the pie. If you prefer a more rustic texture and don’t mind the peel, you can leave some or all of it on—just slice the apples a bit thinner.

Can I use store-bought pie crust instead of homemade?

Yes. While homemade crust gives the best flavor and flakiness, a good-quality refrigerated pie crust works in a pinch. Let it come slightly to room temperature so it’s pliable, then proceed with the filling and baking instructions as directed.

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