Classic Apple Pie Recipe

Alright, so I have this habit of chasing down nostalgia, and nothing screams cozy fall memories more than baking a classic apple pie from scratch. Trust me, once you catch that cinnamon-spiced aroma wafting through your kitchen, you’ll be transported to those perfect crisp autumn days. 🍏🥧

I adore creating the ideal apple pie, one that has a buttery, flaky crust made from all-purpose flour and really cold butter. The filling has so much flavor, thanks to the Granny Smith apples, the granulated sugar, and the warm spices that I just can’t skip when making an apple pie: cinnamon and nutmeg.

For me, the filling wouldn’t be complete without a touch of fresh lemon juice, and a blend of sweet and tart apple varieties wouldn’t be right without the egg yolk glaze that gives the crust that lovely golden hue.

Classic Apple Pie Recipe Ingredients

• All-purpose flour: Provides structure and texture, rich in carbohydrates.
• Unsalted butter: Adds richness and flakiness to the crust.
• Granny Smith apples: Tart and firm, ideal for baking, high in fiber.
• Granulated sugar: Adds sweetness and balance to tart apples.
• Brown sugar: Offers a molasses flavor, adds depth and moisture.
• Ground cinnamon: Spicy warmth, heightens the apple flavor.
• Lemon juice: Prevents browning, enhances natural apple tartness.
• Egg yolk: Provides color and shine to pie crust.

Classic Apple Pie Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 to 8 Granny Smith apples, peeled, cored, and sliced
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, cut into small pieces
• 1 egg yolk
• 1 tablespoon milk

How to Make this Classic Apple Pie Recipe

1. In a large bowl, mix together 2 1/2 cups of all-purpose flour and 1 cup of chilled, diced unsalted butter. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.

2. Slowly incorporate 1/4 cup ice water, using a fork to blend it into the ingredients until the mixture holds together and resembles a dough. Form the dough into two disks. Wrap the disks in plastic wrap and refrigerate them for at least 1 hour before rolling them out.

3. Set the oven temperature to 425°F (220°C). On a lightly floured surface, roll out a disk of dough to fit a 9-inch pie plate. Put the crust in the pie plate. This is your crust for a baked pie that doesn’t have an upper crust.

4. In a large bowl, combine the following ingredients: sliced Granny Smith apples; 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 tablespoon lemon juice; and 2 tablespoons all-purpose flour. Toss to mix.

5. Spread the apple mixture evenly in the prepared crust and add small bits of butter in several places atop the mixture.

6. Roll out the second disk of dough and place it over the filling. Trim the edges, seal the edges, and flute the edges. Cut several slits in the top crust to allow steam to escape.

7. Whisk together 1 egg yolk and 1 tablespoon milk in a small bowl and then brush the mixture over the top crust.

8. Position the pie on the center rack and cook in the warmed oven for 15 minutes.

9. Lower the heat to 350°F (175°C) and keep baking for another 35 to 45 minutes, or until the apples feel tender and the crust looks golden brown.

10. Let the pie cool on a wire rack before serving so that the filling has a chance to set properly. Then enjoy your classic apple pie!

Classic Apple Pie Recipe Equipment Needed

1. Large mixing bowl
2. Pastry cutter or hands
3. Fork
4. Plastic wrap
5. Rolling pin
6. 9-inch pie plate
7. Knife (for slicing apples and trimming dough)
8. Small bowl (for egg wash)
9. Whisk or fork (for egg wash)
10. Oven
11. Wire rack

FAQ

• Q: How do I make the pie crust flaky?A: In preparing the pie crust, you should use butter that is cold and diced and water that is icy. This creates pockets of butter in the dough that, when baked, yield a flaky texture. The opposite effect occurs when you use room-temperature or warm ingredients.
• Q: Can I use a different type of apple?A: Yes, while we prefer Granny Smith apples for their tart flavor and firm texture, you can use Honeycrisp or Braeburn apples for a sweeter pie.
• Q: How can I prevent a soggy bottom crust?A: To prevent a wet bottom crust, it’s best to preheat your baking sheet. Put it in the oven before you place the pie on it. This way, the bottom crust can count on some serious heat to help it cook all the way through.
• Q: Is it necessary to pre-cook the apples?A: You don’t have to pre-cook the apples, but if you do, the filling has a much better chance of setting up and filling the gap between the top crust and the filling. So if you want to ensure a good top crust even after baking, you might want to consider pre-cooking. And if that’s a no-go for you, just slice and dice the apples thinner. That should help.
• Q: How do I know when the pie is done?A: When the pie is done, the crust is golden brown and the apple filling is bubbling. That usually happens about 50-60 minutes into its time in the oven.
• Q: Can I prepare the pie in advance?A: Absolutely. The pie can be made the day before serving. Simply keep it covered in the refrigerator. When it’s time to serve, you can either allow the pie to come to room temperature or give it a brief reheating in the oven.
• Q: How should I store leftover pie?A: Keep uneaten pie in the fridge for up to 3 days, or freeze it for up to 2 months. Store it in an airtight container, and when you want some, reheat it in the oven for the best results.

Classic Apple Pie Recipe Substitutions and Variations

Universal flour: Use a gluten-free universal flour in the place of traditional all-purpose flour for a gluten-free pizza base.
Unsalted butter: Substitute coconut oil or vegetable shortening for a dairy-free alternative.
Granulated sugar: Use natural sweetener alternatives like coconut sugar or maple syrup.
Cinnamon (ground): You might try pumpkin pie spice for a different flavor altogether.
Yolk of egg: A flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) is a suitable substitute for a vegan alternative.

Pro Tips

1. Chill Your Ingredients and Tools Keep both your butter and ice water as cold as possible to achieve a flaky crust. You can even chill your mixing bowl and pastry cutter or hands before starting, to ensure the butter stays cold while you’re working it into the flour.

2. Use a Food Processor For a quicker and more uniform dough, consider using a food processor to cut the butter into the flour. Be careful not to over-process; stop when the mixture resembles coarse crumbs.

3. Prevent Soggy Bottoms To avoid a soggy crust, blind bake the crust for about 10 minutes before adding the apple filling. You can also sprinkle a thin layer of flour or ground nuts on the bottom crust before adding the filling to absorb excess moisture.

4. Enhance Flavor Add a tablespoon of apple cider vinegar or vodka to the dough. This not only enhances flavor but also helps prevent gluten formation, resulting in a more tender crust.

5. Protect the Edges Use a pie shield or aluminum foil strips to cover the edges of the pie during baking. This prevents the outer crust from browning too quickly, ensuring it finishes evenly with the rest of the pie.