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This classic apple pie has a delicious flaky, buttery crust and just the right balance of a sweet and tart spiced apple filling.
When I think about fall at my grandma’s house, I can practically smell this classic apple pie baking in the oven. Isn’t it funny how we associate sweet memories with the food that was shared in them? You know the moment was special if you can recall what you ate.
My grandma was the ultimate cook and baker. She could make and preserve anything. A lot of that is attributed to growing up during the depression when money and food were scarce. So you made do with what you had on hand. My grandma made everything from scratch – including this simple homemade old-fashioned classic apple pie.
This simple apple pie recipe comes together almost effortlessly; you’ll wonder why you didn’t make it sooner. It was the first dessert I made for my husband’s family. And it’s always requested for almost every gathering in the late summer through the fall to Thanksgiving. If there are any leftovers, my father in law always takes it home for breakfast the next day. Now that’s what I call a compliment!
To guarantee success with this recipe, make the pie crust first. Then set it aside in the refrigerator or freezer, following the steps below. Also, use good baking apples such as Granny Smith, Braeburn, Golden Delicious or Jonagold. You want to use apples that are firm enough to hold up to the heat of baking so that they don’t cook down into mush. My preference for this classic apple pie recipe is Granny Smith.
Be sure to cover the edge with foil or a pie shield to keep the crust from over-browning. Lastly, you will want to plan ahead to let the pie cool for at least 2 hours before serving. As the pie cools, the filling will thicken up, making it easier to serve.
If you love baking with apples, check out my Baked Apple Cider Donuts recipe. They are so delicious!
PrintClassic Apple Pie
This classic apple pie recipe has a delicious flaky, buttery crust with just the right balance of a sweet and tart spiced apple filling. It’s sure to become an all-time favorite for your next gathering!
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Apple Filling
- 8 cups apples, peeled, cored and thinly sliced (about 8 medium apples)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch cardamom (optional)
- 2 tablespoons butter, diced
- 1 tablespoon lemon juice
- egg wash for brushing– optional
- sparkling sugar – optional
Instructions
- Preheat oven to 375°F.
- Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
- Transfer dough to a pie plate. Trim the edge of the dough so that there is about 1” overhang. Fold the edges under and crimp with your fingers or a fork. Put the pie plate in the refrigerator or freezer while you make the pie filling.
- For the filling: In a large bowl whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and cardamom.
- Add apples and lemon juice. Gently toss to coat the apples evenly. Set aside.
- Roll out the 2nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.
- Take the pie plate out of the refrigerator or freezer and carefully spoon the pie filling into the pie plate. Dot with small pieces of butter on top of the filling.
- Next, take the 2nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.
- To prevent over-browning, cover edge of pie with foil or use a pie shield.
- Place pie onto a cookie sheet for baking and place in the oven.
- Bake for 40 minutes; remove foil or pie shield. Bake about 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack at least 2 hours prior to serving.
Keywords: apple pie
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