Classic Apple Pie
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!
Why You Must Make
- The tender double crust and simple apple filling make it the perfect autumn dessert.
- It’s a classic fall dessert. Making it all from scratch is always best!
- This is a tried and true recipe.
- PRO-Tip: Use a combination of baking apples for the best flavor (suggestions below).
- Keep your pie crust ingredients cold for the flakiest crust. I keep a stick of shortening in the freezer just for pie.
- PRO-Tip: Once the pie crust is made, keep it chilled. Cold pieces of butter and shortening are key to producing steam when the crust cooks, creating a flaky crust.
- To avoid a gap between the top crust and the apples, consider precooking your apples.
- Layering uncooked apples into the crust also helps minimize the gap if you make sure all the spaces are filled with apples.
- Don’t overwhelm your pie with loads of spices. I find cinnamon alone is perfect, but 1 teaspoon is plenty.
- PRO-Tip: For a nice finishing touch, brush your crust with an egg wash and sprinkle with sugar.
- Make sure to cool your pie before slicing or the filling will be very runny.
Frequently Asked Questions
This crust, made with both butter and shortening, was flaky and tender. The butter provides that delicious flavor associated with homemade pie crust. The shortening has a higher melting point than butter, so it makes the crust easier to roll.
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!
Look for bubbling juices when you look through the pie crust vents. You can also take a sharp knife and use the vent openings to pierce a few apples. They should be tender and the knife point shouldn’t meet any resistance as it’s inserted.
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Classic Apple Pie Recipe
The BEST apple pie recipe. Recipe courtesy of Hugs & Cookies XOXO
- 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
- 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
- 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 the mixture onto a floured board and roll it into a ball. Divide the dough in half and wrap each half in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 425º.
- Make the filling by mixing the apples, brown sugar, cornstarch, cinnamon, and salt.
- Roll one ball of dough on a well-floured board into a circle Fold the dough in half, place it in a pie pan, and unfold it to fit the pan.
- Arrange apples over the top crust, dot the filling with butter (sprinkle the diced butter over the filling), then roll out the second half of the dough and place over the filling.
- Cut excess dough from the perimeter, then flute the edges. Cut a few slits into the top crust to vent.
- Brush crust with egg wash (egg mixed with 1 teaspoon water). Sprinkle with coarse sugar.
- Place pie on a 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 the pie with foil at any time if the crust is browning too fast.
Recipe from Danielle of Hugs and Cookies XOXO
Use a variety of baking apples for the best flavor.
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Serving Size:1 slice
Amount Per Serving: Calories: 578Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 78mgSodium: 506mgCarbohydrates: 76gFiber: 3gSugar: 32gProtein: 6g
57 Comments on “Classic Apple Pie”
This is a great classic recipe! This is a keeper, it’s perfect for any occasion.
great minds think alike! I made mine yesterday and love apple season this one is perfect!
That pie looks fabulous love the golden crust!
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?
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!
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!!
what do you mean by dot the butter?
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 🙂
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!!!
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. 🙂
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!
Oh, yes, a fave of my sons! I usually make a lattice pie – bit easier.
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
Your apple pie looks delicious. My hubby always gets bummed when he has to wait to eat something too.
Lizzy , I never had a decent apple pie since forever 😛 Your pie sure looks TERRIFIC !
I grew up on rustic apple pies but yours are anything but rustic. How beautiful! It’s pie season here!