There is something magical about the smell of apple pie drifting through the kitchen on a cool afternoon. The buttery crust, the cinnamon-laced apples, and the way the golden juices bubble up at the edges, this pie has always been a centerpiece of comfort in my family.
I still remember my grandmother pulling one from the oven on Thanksgiving morning, her apron dusted with flour, the windows fogged with steam, and all of us kids gathered around waiting for a slice. It wasn’t just dessert, it was a memory being baked right into the crust.
Apple pie is more than a sweet treat, it’s a tradition. It belongs on the holiday table, but it’s just as perfect on a random Sunday when you want to spoil your family. I often make it for potlucks, because everyone lights up when they see a homemade pie arriving.
And truthfully, no birthday or backyard gathering ever feels complete without at least one apple pie cooling on the counter. The beauty is in its simplicity: tart apples, warm spices, and a flaky crust that crackles when you cut into it. Every bite feels like home.
Apple Pie Recipe
Ingredients
Method
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the apples: In a large mixing bowl, combine sliced apples with sugars, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss well until apples are evenly coated. Let sit 10 minutes so the juices begin to release.
- Roll out the crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough to hang about 1 inch over the edge.
- Assemble the pie: Pour apple filling into the crust. Dot the top with butter pieces. Roll out the second dough disc and place over the apples. Trim excess, then fold edges under and crimp. Cut a few slits in the top crust for steam to escape.
- Finish and bake: Brush the top with egg wash and sprinkle with coarse sugar if desired. Place pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce temperature to 375°F (190°C) and bake another 35–40 minutes, until crust is golden and filling is bubbling.
- Cool and serve: Let pie cool for at least 2 hours before slicing. The filling will set as it rests.
About the Recipe
What makes this the best apple pie recipe is its balance of flavors and foolproof technique. The crust is buttery, flaky, and reliable, no guesswork, no stress.
The filling uses a mix of tart and sweet apples, which creates depth and prevents it from being cloyingly sugary. A touch of lemon juice brightens everything, while cinnamon and nutmeg lend warmth. The filling is thick enough to hold its shape when sliced, but still juicy and tender.
This recipe serves 8 generous slices, making it perfect for family dinners, holiday gatherings, or just a cozy weekend treat. It’s classic enough to please the traditionalists, but flexible enough for you to put your own spin on it with caramel drizzle or a scoop of ice cream. Even if you’ve never made a pie before, the step-by-step directions will guide you to success. It’s approachable, reliable, and deeply rewarding—the kind of recipe you’ll want to bake again and again.
Ingredients
For the crust (double crust):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the filling:
- 6 cups apples (about 6–7 medium), peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works best)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For assembly:
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Optional mix-ins:
- ½ cup raisins or dried cranberries
- ½ cup chopped walnuts or pecans
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the apples: In a large mixing bowl, combine sliced apples with sugars, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss well until apples are evenly coated. Let sit 10 minutes so the juices begin to release.
- Roll out the crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough to hang about 1 inch over the edge.
- Assemble the pie: Pour apple filling into the crust. Dot the top with butter pieces. Roll out the second dough disc and place over the apples. Trim excess, then fold edges under and crimp. Cut a few slits in the top crust for steam to escape.
- Finish and bake: Brush the top with egg wash and sprinkle with coarse sugar if desired. Place pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce temperature to 375°F (190°C) and bake another 35–40 minutes, until crust is golden and filling is bubbling.
- Cool and serve: Let pie cool for at least 2 hours before slicing. The filling will set as it rests.
Tips for Success
The secret to a perfect apple pie is choosing the right apples. Using a mix of tart and sweet apples adds complexity and ensures the pie isn’t overly sweet. Granny Smiths provide firmness and tang, while Honeycrisp or Fuji add sweetness and juiciness. Avoid apples that turn mushy when baked, like Red Delicious.
Another key tip is to keep your crust ingredients cold. Cold butter creates pockets of steam as it bakes, which translates into a flaky crust. If your kitchen is warm, pop your flour in the fridge for a few minutes before starting. And don’t overwork the dough, stop mixing as soon as it comes together.
Finally, let the pie cool before cutting. It’s tempting to dive right in, but cooling gives the filling time to thicken. Cutting too soon can lead to a runny pie. Waiting ensures neat slices and a perfectly set filling.
What Goes Well With It
Apple pie pairs beautifully with a hot cup of coffee or tea. In the morning, I love sneaking a slice with black coffee, it feels indulgent yet cozy. The warmth of the spices complements the bitterness of the coffee perfectly. For an afternoon treat, a cup of chai or spiced cider makes it feel like autumn in every bite.
For dessert, nothing beats apple pie à la mode. A scoop of vanilla ice cream melting over a warm slice creates a creamy, dreamy combination. Caramel sauce drizzled on top takes it over the edge. At family dinners, I often serve it alongside whipped cream and a little sprinkle of cinnamon.
It’s also wonderful as part of a holiday spread. Imagine it next to pumpkin pie and pecan pie, all lined up on the table. The balance of flavors and textures makes it a true crowd-pleaser.
Nutrition & Health Benefits
While apple pie is certainly a comfort food, it also offers some surprising health benefits. Apples are packed with fiber and vitamin C, making each slice a little boost of goodness. Their natural sweetness means you can use slightly less sugar without losing flavor.
Cinnamon and nutmeg aren’t just for taste, they’re loaded with antioxidants and have been linked to improved blood sugar regulation. Using spices generously adds depth to your pie and makes it more nourishing.
If you choose to add nuts, you’ll also get healthy fats and a satisfying crunch. Walnuts and pecans bring omega-3s and protein, while dried cranberries or raisins add natural sweetness and extra fiber. It’s a dessert that feels like a hug but still gives back in small ways.
How to Store & Reheat
Apple pie keeps well, which makes it ideal for families and gatherings. At room temperature, it lasts about 2 days when loosely covered with foil. In the refrigerator, it stays fresh for up to 5 days.
For longer storage, freeze the pie. You can freeze the whole pie or individual slices wrapped tightly in plastic and then foil. This way, you can enjoy a slice whenever the craving strikes. Just reheat directly from frozen in a 350°F oven for about 20 minutes.
If you’re reheating a slice, the oven or toaster oven is best. A few minutes at 350°F revives the crust without making it soggy. The microwave works in a pinch, but the crust won’t stay as crisp. For busy mornings, I often reheat slices individually from the freezer, making it easy to pack one in a lunchbox or enjoy with coffee.
Closing Personal Touch
Apple pie has become a recipe I turn to whenever I want to bring comfort to my home. My kids always peek into the kitchen when they smell the cinnamon in the air, asking, “Is it pie day?” The answer, of course, brings instant smiles. It’s amazing how one simple recipe can gather everyone around the table.
This pie also carries tradition. It connects me back to my grandmother and those holiday mornings when the kitchen felt alive with laughter and warmth. Every time I make it, I feel that same thread of family weaving through. That’s the beauty of recipes like this, they’re not just food, they’re memories baked into layers.
I hope this foolproof apple pie becomes a staple in your home too. Whether you serve it warm with ice cream, pack it for a school bake sale, or share it at Thanksgiving, it’s a recipe that always delights. Bake it once, and you’ll see why it’s the best apple pie recipe you’ll ever make.
