Warm, buttery, and filled with tender cinnamon-spiced apples, homemade apple pie is a classic dessert that’s perfect for fall gatherings, Thanksgiving, holidays, or a cozy weekend at home. Fresh apples are tossed with brown sugar, cinnamon, nutmeg, and lemon before being baked inside a flaky golden pie crust.
Serve it warm on its own or add a scoop of vanilla ice cream for the ultimate fall dessert.
Classic Homemade Apple Pie
The key to a great apple pie is choosing apples that hold their shape during baking while balancing sweetness and acidity. Using a combination of sweet and tart apples creates a more flavorful filling.
Ingredients
For the Apple Filling:
- 6–7 medium apples
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tbsp all-purpose flour
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
For the Pie:
- 2 refrigerated or homemade 9-inch pie crusts
- 1 large egg
- 1 tbsp milk
- Coarse sugar, optional
Instructions
1. Prepare the Apples
Peel, core, and slice the apples into approximately ¼-inch slices.
For a balanced filling, try combining a tart apple such as Granny Smith with sweeter varieties like Honeycrisp, Gala, or Fuji.
2. Make the Apple Filling
Add the sliced apples to a large mixing bowl.
Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, salt, lemon juice, and vanilla.
Gently toss until the apples are evenly coated.
Let the mixture sit for approximately 10–15 minutes while you prepare the crust.
3. Prepare the Pie Crust
Preheat the oven to 425°F (220°C).
Roll one pie crust into a 9-inch pie dish, gently pressing it against the bottom and sides.
Leave a small amount of dough hanging over the edge for sealing the top crust.
4. Add the Filling
Transfer the apple mixture into the prepared pie crust, arranging the apples evenly.
Pour any juices from the bowl over the apples and dot the top of the filling with small pieces of butter.
5. Add the Top Crust
Place the second pie crust over the apples.
Trim excess dough and pinch or crimp the edges together to seal the pie.
Cut several small slits in the top crust to allow steam to escape.
For a more decorative finish, cut the dough into strips and create a lattice pattern over the filling.
6. Add the Egg Wash
Whisk together the egg and milk.
Lightly brush the mixture over the top crust and sprinkle with coarse sugar if desired.
7. Bake
Bake at 425°F (220°C) for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for approximately 35–45 minutes, or until the crust is deeply golden and the apple filling is bubbling.
If the edges begin browning too quickly, loosely cover them with aluminum foil.
8. Cool Before Slicing
Remove the pie from the oven and place it on a wire rack.
Allow it to cool for at least 2–3 hours before slicing. This gives the filling time to thicken and set.
Why This Recipe Works
Combining sweet and tart apples creates more depth than using a single variety. Lemon juice adds acidity and brightness, while brown sugar contributes a subtle caramel flavor.
Flour thickens the natural juices released by the apples as they bake, creating a filling that stays together when sliced. Starting the pie at a higher oven temperature helps set the crust before reducing the heat to finish cooking the apples.
Tips for the Best Apple Pie
- Use multiple apple varieties for a more balanced flavor.
- Slice the apples evenly so they cook at approximately the same rate.
- Don't cut the apples too thin or they may become overly soft.
- Keep the pie dough cold for a flakier crust.
- Cut vents in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any filling that bubbles over.
- Let the pie cool before slicing so the filling has enough time to set.
- Serve slightly warm with vanilla ice cream or whipped cream.
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