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Classic Apple Pie slice on a square white plate

Classic Apple Pie

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With a flaky pastry crust and a cinnamon-spiced filling, this Classic Apple Pie is irresistible. It tastes like it came out of your grandmother’s kitchen! Perfect for an autumn, Thanksgiving or 4th of July dessert, but delicious any time of year.

This is the Best Apple Pie Recipe, so look no further. Your friends and family will inhale their slices and be begging for more! You must add this apple pie to your baking list ASAP!

Classic Apple Pie slice on a square white plate

Perfect Classic Apple Pie

It is once again time for an installment of Two Sweetie Pies, where Danielle, of Hugs & Cookies XOXO, and I each make a recipe from each other’s blogs. My evil blogger twin came out on the day I made this classic apple pie.

The tender double crust and simple apple filling make it the perfect autumn dessert. I knew it would slice much better if I waited until the next day. The hubby came home from work and spotted this cinnamon-scented pastry sitting on the kitchen counter. He leaned over and inhaled. Just then, the evil twin told him it was tomorrow’s dessert.

A slight look of devastation crossed his face until I let him know of the Savarin, a yeasted cake filled with whipped cream and berries, waiting for him in the fridge. I’m not that cruel. It’s the curse of being married to a blogger. There is no sampling until an adequate photo is taken!

Classic Apple Pie in a ruffled white pie plate

A Combination of Fats for the Crust and Apples for the Filling

This was one mouthwatering apple pie. I used a combination of Granny Smith, Golden Delicious and Pink Lady apples for my filling. The mixture of sweet and tart, firm and less firm apples ensures an exquisite taste and texture. Nobody wants their apple filling to be mushy like applesauce!

The crust, made with both butter and shortening, was flaky and tender; and the cornstarch was a perfect thickening agent. Sometimes my filling tends to ooze out of its pastry crust, but not with this classic apple pie recipe. It may not be apple season, but apple desserts are A-OK all year round in my book.  Look no further as this is the best apple pie recipe out there!

After you make this classic apple pie, move on to one of these fantastic 25 All-American Apple Desserts! Thanks, Danielle, for another winner!

More Apple Recipes You’ll Love:

Used in This Recipe:

Classic Apple Pie | The perfect apple pie recipe

Classic Apple Pie

The BEST apple pie recipe. Recipe courtesy of Hugs & Cookies XOXO

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Yield 8 servings



  • 12 tablespoons (1 1/2 sticks) very cold butter
  • 3 cups flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water

Apple Filling:

  • 5 cups sliced and peeled apples (I use a combination of baking apples)
  • 1 cup brown sugar
  • 6 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon diced butter
  • 1 egg mixed with 1 teaspoon water
  • Coarse sugar


  1. Dice the shortening and butter. Put the flour, salt, and sugar in the bowl of a food processor and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, till the butter is the size of peas. With the machine running, pour in the ice water and pulse until the dough begins to form a ball. Pour out on a floured board and roll into a ball. Divide the dough in half and wrap each half in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 425º.
  3. Make filling by mixing the apples, brown sugar, cornstarch, cinnamon, and salt.
  4. Roll one ball of dough on a well-floured board into a circle Fold the dough in half, place in a pie pan, and unfold to fit the pan.
  5. Arrange apples over top crust, dot filling with butter (sprinkle the diced butter over filling), then roll out second half of dough and place over filling. Cut excess dough from perimeter, then flute the edges. Cut a few slits into top crust to vent. Brush crust with egg wash (egg mixed with 1 teaspoon water). Sprinkle with coarse sugar.
  6. Place pie on baking sheet and bake for 25 minutes. Reduce oven temperature to 350º and bake for 40 more minutes. Use a knife to check if apples are tender; if not continue baking till apples are well cooked. Cover pie with foil at any time if crust is browning too fast.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 578Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 78mgSodium: 506mgCarbohydrates: 76gFiber: 3gSugar: 32gProtein: 6g


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56 comments on “Classic Apple Pie”

  1. What a gorgeous apple pie! The wavy (?) rim baking dish is one of my wishlist now. The pie looks so pretty when you use it. Love the abundant filling in the pie that coming out. Yes, apple pies are my favorite all year around. 🙂

  2. The brown sugar would be a different twist for me! We had apple pie yesterday too, yum:@)

  3. This tart looks really fantastic 😀 I wish I could taste it 😀

    Have a wonderful week! 😀

  4. My husband would not have given up so easily when it comes to pie. Looks great. I would top with ice cream and enjoy for breakfast.

  5. I knew I should have bought more apples at Whole Foods yesterday! How does this crust compare to the Cook’s Illustrated vodka crust, Liz? That’s my go-to right now for pie crust. I love the idea of brown sugar in the filling.

  6. sometimes basic sweet bites would be lovely throught a tought day
    very cold shortening is a nice tricks for pliable crust!

  7. I’ll bet this goes great with morning coffee….just like apple pie is good any time of year, it’s also great any time of day, right? 🙂 It looks fantastic, Liz. I love this little pie swap you two are doing.

  8. Agreed – Apple pies are delicious any time of the season! Yours is a beauty.

  9. That is one beautiful pie! I love the golden colour of the crust, makes me want to take a huge bite out of it! And I like your pretty pie pan!

  10. OMGOSH such a pretty pretty pie!!!

  11. For unknown reasons, I’m afraid of shortening. Strange, eh? I guess part of it is buying a huge tub of shortening and then having the leftovers in my fridge. I should just make a ton of pie dough and keep it in my freezer so that I can make this pie whenever I want. It’s gorgeous, Liz. Your pastry is absolute perfection – one of my foodie goals is to make good pie crust. I don’t blame your husband one bit for wanting to eat this as soon as he saw it!

  12. This looks fabulous-i am still in shock you didn’t choose something CHOCOLATE!!!! HAHAHA XO

  13. Now that apple pie is a looker! A big slice of this with some vanilla ice cream is heaven!!!! Great post Liz. 🙂

  14. Your pie looks deliciously golden; love that blend of apples you used in the filling!

  15. Love the addition of the brown sugar.. That molasses flavor must work wonders…

  16. What an absolutely gorgeous looking pie! I have such a hard time making pies that aren’t watery, but yours looks darn near perfect 😉

  17. Liz, I have been meaning to buy a special pie dish for ages (I only have the shallow tart dishes) and your pie looks so perfect: thick, juicy, rich and decadent as all the pies look for me who is use to thin French tarts. Apple desserts are wonderful all year round, I totally agree.

  18. What a gorgeous looking pie Liz! The filling looks phenomenal! Love apple pie all year round and this pie would definitely make anyone’s day! Hehe, I can see why your hubby was disappointed but luckily you had another treat waiting for him 🙂

  19. You have been looking over my shoulder–brown sugar rather than white, not too much cinnamon, and sugar on top. This has been my classic for years. I can smell it from here…

  20. Apple pie is one of my all-time favorite desserts and this just looks so beautiful to me, Lizzy. Lovely recipe!

  21. What a classic, beautifully done apple pie!

  22. Liz, this apple pie looks so perfect, color and shape…
    Have a lovely week 😀

  23. Not just classic but gorgeous too. Looks like I’ll have to bookmark this one for the fall – I just can’t bring myself to turn on the oven with the sweltering heat wave right now.

  24. Look at that incredible filling! I need a slice…desperately!

  25. Nothing more American than homemade apple pie! Looks perfect Liz 🙂

  26. Classic apple pie, there is just nothing better to me than that and a scoop of vanilla ice cream at a cook out!

  27. Dear Friend Liz.
    Oh my God I have a special passion for apple pie and this pie my friend, is truly provocative. I would eat the whole platter and still ask for more. Delights!! Her husband is privileged to be able to enjoy many delicacies.

  28. I haven´t made a double crust apple pie in forever. It´s picture perfect Liz! I like the brown sugar in the filling. i think I like it more than regular sugar in as many recipes as I can get away with. You might like this post from King Arthur Flour

  29. If I looked up apple pie in the dictionary… this is exactly what should be pictured. 🙂 It looks perfect. 🙂

  30. ah, that thickness is perfect! amazing recipe, thank you!

  31. Right in the first picture I see all the yumness that is inside of this pie. A great slice for me, topped with vanilla ice cream, please!!!

  32. Always great to re-visit classics!

  33. Well it’s apple season down here so this recipe is very timely. I love how you combined a few varieties of apples. I think there’s nothing better than the aroma of an apple pie scented with cinnamon cooking in the oven xx

  34. If this is the result when apples are out of-season, I can’t wait until their time has come. 2 thumbs up!!!

  35. Oh, I love apple pie. I do always use brown sugar and sometimes throw in some raisins, too. My mother used to buy a bushel of apples in the fall and make apple pie and applesauce to keep in the freezer. I can smell it. Must have been hard to hold your husband back!

  36. You should have called this the “perfect apple pie”! Scrumptious!

  37. I love these twosweetiepies match-ups! whenever I bake something my husband asks if it’s for us or blogging!

  38. OH MY GOODNESS!!! Liz this pie looks to die for! I’m so stealing this recipe come the holidays! 😉

  39. I grew up on rustic apple pies but yours are anything but rustic. How beautiful! It’s pie season here!

  40. Lizzy , I never had a decent apple pie since forever 😛 Your pie sure looks TERRIFIC !

  41. Lizzy,
    Your apple pie looks delicious. My hubby always gets bummed when he has to wait to eat something too.

  42. Lizzy, I’m so craving for a slice of your gorgeous and delicious apple pie. Love the beautiful double crust, you made it look so fancy and pretty! xo

  43. Oh, yes, a fave of my sons! I usually make a lattice pie – bit easier.

  44. Any season is apple pie season!
    And I laughed when I read about your husband’s devastation. I totally relate to that, and I’ve actually made decoy desserts when I know I can’t serve him the “real” dessert right away!

  45. Beautiful, Liz. Classic apple is my favorite kind of pie and my Thanksgiving staple. Have you ever watched those pie contests on the Food Network? People get so proprietary about their crust recipes! Personally, I’m an all-butter crust sort of pie maker but I’m happy to sample other examples. 🙂

  46. My son just took a bite out of 2 apples and then left them laying on the counter….. I guess I’ll have to try your apple pie recipe, but with grandma’s crust 🙂 Can’t wait to eat it!!!

  47. what do you mean by dot the butter?

    • Hi, Samantha!

      Dotting the butter means to take small pieces and distribute them across the surface of the pie (before putting on the top crust or topping). I need to edit the post to make that clear.

      Hope you try this yummy pie 🙂

  48. I made this last week with some seniors for creative cooking and let me tell you they were scraping the plate for every crumb. This pie was fantastic! Thank you for sharing!!

  49. So I was looking for an apple pie recipe quickly. I knew I was making this chocolate crust I made for thanksgiving’s pumpkin pie which was quite yummy. I used to make apple pie all the time but it had been a while. I usually cook my apples first and then place in the pie shell and bake so crust doesn’t burn. This time when we went to cut the pie the apples were completely seperate from the crust. I am not sure what went wrong. Could it be that I did not use corn starch to make it a thick stickyness to stick to the crust? The pumpkin pie came out perfect in this crust.

    I found 2 amazing apples for apple pie called pinata and opal which are in season now. They truly make the apple pie. They don’t really brown nor get too soggy when cooked. They are the perfect combination of sweet and tart all in the same bite. Some apple pies I have eaten I felt the apple taste came after the hit of sugar, others it was the apples which were not truly tasty that hit first then sugar. With these apples it is the apple that hits first second and last and it has the perfect taste.

    I would like to make again but I have another chocolate crust prepared and would like to make sure it sticks to the crust so when you cut it wont come apart. Though I thought about making them in muffin tins to create individual servings. Any suggestions?

    • Hi, Angela,

      I just saw pinata apples at Whole Foods…I’m going to have to pick some up and give them a try. If you cooked your apples first, I can’t imagine why there was a space between the top crust and the apples. I wouldn’t think it would have anything to do with your thickening agent. I guess I’d just make sure the top crust is resting on the apples when you pop the pie in the oven. You could always make a crumb topping for the top crust if you want to totally avoid that happening again. Let me know how your individual pies work out…great idea!! Have a wonderful weekend!

  50. That pie looks fabulous love the golden crust!

  51. great minds think alike! I made mine yesterday and love apple season this one is perfect!

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