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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!

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Used in This Recipe:

Classic Apple Pie

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: 578 Total Fat: 28g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 78mg Sodium: 506mg Carbohydrates: 76g Net Carbohydrates: 0g Fiber: 3g Sugar: 32g Sugar Alcohols: 0g Protein: 6g
You can find Danielle on her blog, Hugs & Cookies XOXO, Facebook, or Twitter.

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56 comments on “Classic Apple Pie”

  1. 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!

  2. That pie looks fabulous love the golden crust!

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

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