Classic Apple Pie Recipe

There’s nothing quite like the aroma of a freshly baked apple pie wafting through your kitchen. Our Classic Apple Pie recipe has been perfected over years of baking, combining the perfect balance of sweet and tart Granny Smith apples with warm cinnamon spice, all wrapped in a buttery, flaky crust that melts in your mouth.

This recipe is a staple at Andy’s Pie for good reason. We use only the finest ingredients and time-tested techniques to create a pie that’s both comforting and impressive. Whether you’re baking for a holiday gathering or a casual family dinner, this apple pie never disappoints.

The secret to our pie lies in the preparation. We carefully slice the apples to ensure even cooking, macerate them with sugar to draw out excess moisture, and pre-cook them slightly to achieve that perfect tender texture without a soggy bottom crust.

Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water

For the Filling:

• 6-7 medium Granny Smith apples (about 2.5 lbs)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg (for egg wash)
• 1 tablespoon milk
• Coarse sugar for sprinkling (optional)

Instructions

1. Make the pie crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the apples: Peel, core, and slice apples into 1/4-inch thick slices. Place in a large bowl and toss with lemon juice to prevent browning.

3. Make the filling: In a separate bowl, mix together both sugars, flour, cornstarch, cinnamon, nutmeg, and salt. Pour over the sliced apples and toss until evenly coated. Let sit for 15 minutes to allow the apples to release some moisture.

4. Roll out bottom crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie pan, gently pressing into the bottom and sides. Trim excess, leaving a 1-inch overhang. Return to refrigerator while preparing the top crust.

5. Assemble the pie: Pour the apple filling into the prepared crust, mounding it slightly in the center. Dot with butter pieces. Roll out the second disk of dough and place over the filling. Trim the overhang to 1 inch, then fold the edges under and crimp to seal. Cut several vents in the top crust to allow steam to escape.

6. Apply egg wash: Whisk together egg and milk, then brush over the top crust. Sprinkle with coarse sugar if desired.

7. Bake: Place pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 20 minutes. Reduce heat to 375°F (190°C) and continue baking for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover with aluminum foil.

8. Cool and serve: Allow the pie to cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Tips & Tricks

• Use cold butter and ice water for the flakiest crust. Keep everything as cold as possible while working with the dough.
• Don’t skip the resting time for the dough. This allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking.
• Pre-cooking or macerating the apples helps prevent a gap between the filling and top crust as the pie cools.
• A glass or ceramic pie pan allows you to check the bottom crust for doneness, ensuring it’s golden brown rather than pale and undercooked.
• Leftover pie can be stored at room temperature for 2 days or refrigerated for up to 5 days. Reheat individual slices in a 350°F oven for 10-15 minutes for that fresh-baked taste.

Nutrition Information (per serving)

• Calories: 420
• Total Fat: 18g
• Carbohydrates: 62g
• Protein: 4g
• Sugar: 32g