There’s nothing quite like the aroma of a freshly baked apple pie filling your kitchen—it’s the ultimate welcome home.
This classic recipe combines simplicity, comfort, and flavor, making it a perfect dessert centerpiece for your holiday table or a way to use up those orchard-fresh apples.
I first nailed this recipe on a crisp fall afternoon, inspired by my grandmother’s notes and a surplus of Honeycrisp apples.
Like her sweet potato pie, it’s all about balance—here, patience and cold butter create a crust that’s buttery and flaky.
Pair it with the spiced apple filling, kissed with sugar and cinnamon, and you’ve got a dessert that rivals even the most elegant grapefruit custard pies in flavor and charm.
With searches for “best apple pie” surging by 40%, homemade pies are trending. Let me know how you make this your own—maybe a bourbon twist or a crumb topping?
Why You’ll Be Hooked
- That golden crust: It’s crisp, buttery, and made with a no-fail technique that’ll boost your pie confidence.
- Perfectly spiced filling: Just the right balance of sweetness, warmth, and tart apple flavor.
- Cozy comfort food vibes: This pie feels like a hug on a plate.
- Flexible and fun: Play around with apple varieties or spices to suit your taste.
- A slice of tradition: Every bite feels like sharing a moment with generations past.
Apple Pie Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- Rolling Pin
- Deep Dish Pie Plate
- Sharp Knife
- Pastry Brush
- Baking sheet
Ingredients
- 2 9″ pie crusts
- 7 large Granny Smith apples peeled, cored and sliced into ½ inch slices
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 large egg lightly beaten in a small bowl for egg wash
- 2 tablespoons sanding sugar
Instructions
- Prepare the pie crust dough (or use store-bought) and chill it for at least 1 hour before rolling out.
- Preheat the oven to 400°F (204°C) and position the rack in the center.
- In a large bowl, toss sliced apples with sugars, flour, cinnamon, nutmeg, lemon juice, and zest until evenly coated.
- Roll out one pie crust to 12 inches in diameter and ⅛-inch thick, then lay it into a deep dish pie plate.
- Add the apple filling to the crust, discard excess juices, and cover with the second rolled-out pie crust.
- Trim and seal the edges, fold them under neatly, and cut slits in the top crust for steam to escape.
- Brush the pie with egg wash, sprinkle with sugar, and cover the edges with foil or a pie shield.
- Bake at 400°F for 25 minutes, then reduce to 375°F, remove the shield, and bake for 30-35 minutes until golden and bubbly. Cool for 3 hours before serving.
