Best Homemade Apple Pie Recipe – Easy Classic Dessert

Posted on November 10, 2025

There’s just something magical about the smell of apple pie baking in the oven. It’s warm, comforting, and instantly makes your kitchen feel like fall, no matter the time of year. I’ve been using this homemade apple pie recipe for years, and every single time I make it, I’m reminded why it’s a classic. Perfectly tender apples, a buttery flaky crust, and just the right amount of spice—it’s everything you want in a slice (especially with a scoop of vanilla ice cream on top).

Real talk: I used to think making apple pie was intimidating. But once I broke it down step-by-step, I realized it’s not hard at all—it just requires a little patience. And trust me, the payoff is SO worth it. Let me show you the easiest way to make the best apple pie from scratch. You’ll never go back to store-bought!

Why You’ll Love This Recipe

If you’re wondering why this apple pie should be on your must-make list, let me break it down:

Made with fresh apples: No canned filling here! This pie is all about real, juicy apples. I’ll even share which ones work best.
A truly flaky crust: I’ll walk you through how to make a homemade pie crust that’s buttery, tender, and so much better than anything store-bought.
Perfect balance of sweetness and spice: Cinnamon, nutmeg, and just a hint of cardamom take this pie from good to great.
Great for any occasion: Whether it’s Thanksgiving, a cozy weekend, or just because you’re craving pie, this recipe is a guaranteed crowd-pleaser.

This is the kind of dessert that feels like a warm hug—comforting, nostalgic, and guaranteed to put a smile on everyone’s face. It’s my go-to when I want to make something special.

What Ingredients You’ll Need

Let’s talk ingredients! Everything you need is simple and easy to find. Here’s the breakdown:

For the crust:
- All-purpose flour (2 ½ cups / 310g) – I always use King Arthur flour for its consistent texture, but any good quality flour works.
- Unsalted butter (1 cup / 226g, cold and cubed) – Cold butter is key for that flaky texture. Cut it into small chunks and keep it chilled until ready to use.
- Salt (½ tsp) – A pinch of salt balances the flavors in the crust.
- Ice water (6-8 tbsp) – Ice-cold water helps bring the dough together without melting the butter.
For the filling:
- Apples (6-7 medium, about 6 cups, peeled and sliced) – Go for a mix of tart and sweet apples. I love Granny Smith paired with Honeycrisp or Fuji.
- Granulated sugar (¾ cup / 150g) – Adjust based on the sweetness of your apples.
- Brown sugar (¼ cup / 50g) – Adds depth and a hint of molasses flavor.
- Ground cinnamon (1 tsp) – The classic spice for apple pie—it’s not optional!
- Ground nutmeg (¼ tsp) – A little goes a long way, but it’s a must for that cozy flavor.
- Ground cardamom (⅛ tsp) – Optional, but it’s my secret ingredient for an extra special twist.
- All-purpose flour (2 tbsp / 15g) – Helps thicken the filling so it’s not runny.
- Lemon juice (1 tbsp) – Keeps the apples from browning and adds a hint of brightness.
- Butter (2 tbsp / 28g, cut into small pieces) – Dotting the filling with butter before baking gives it a rich finish.

Quick tip: If you’re short on time, you can use store-bought crust, but making it from scratch really takes this pie to the next level.

Equipment Needed

You don’t need fancy tools to make this apple pie—just a few basics you probably already have:

Pie dish: A 9-inch glass or ceramic pie pan works best.
Rolling pin: To roll out the crust evenly. If you don’t have one, a wine bottle works in a pinch!
Mixing bowls: One for the crust and one for the filling.
Pastry cutter or food processor: To cut the butter into the flour for the crust. You can use two forks if you don’t have a pastry cutter.
Peeler and knife: For prepping the apples. A sharp peeler makes life easier.
Measuring cups and spoons: Precision is key for baking, so don’t skip this step.

Pro tip: If you’re new to pie-making, invest in a silicone baking mat—it makes rolling out dough so much easier and less messy.

How to Make It: Step-by-Step

Alright, let’s get baking! Here’s exactly how to make this cozy apple pie from start to finish.

Make the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter (or two forks) to cut it into the flour until it resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Prep the apples: Peel, core, and slice your apples into thin slices (about ¼ inch thick). Toss them in a large bowl with the granulated sugar, brown sugar, spices, flour, and lemon juice until evenly coated. Let them sit while you roll out the dough.
Roll out the crust: On a floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer it to your pie dish, letting the edges hang over slightly. Pour in the apple filling and dot the top with small pieces of butter.
Top the pie: Roll out the second disc of dough and place it over the apples. Trim and crimp the edges to seal. Cut a few slits in the top for steam to escape.
Bake: Preheat your oven to 375°F (190°C). Brush the top crust with an egg wash (1 egg beaten with 1 tbsp water) and sprinkle with sugar for extra shine. Bake for 45-55 minutes, or until the crust is golden brown and the apples are bubbling.
Cool: Let the pie cool for at least 2 hours before slicing. This helps the filling set up properly (trust me, it’s worth the wait).

Quick tip: If the edges of your crust are browning too quickly, cover them with aluminum foil or a pie shield for the last 15 minutes of baking.

My Best Tips & Techniques

After making this pie more times than I can count, here are my top tips for perfection:

Don’t skip chilling the dough: Cold dough = flaky crust. If it gets too warm, the butter melts, and you lose that amazing texture.
Mix the dough gently: Overworking it can make it tough. Stop mixing as soon as it comes together.
Use a mix of apples: Combining tart and sweet varieties gives the best flavor. Granny Smiths are great for texture, while Honeycrisp or Fuji add natural sweetness.
Let the filling sit: The sugars will start drawing out the juices, which you want. It’ll help create that perfect gooey filling.
Don’t rush slicing: I know warm pie is tempting, but letting it cool ensures cleaner slices and prevents a runny filling.

Pro tip: Sprinkle a little coarse sugar on the crust before baking—it adds a satisfying crunch and looks gorgeous!

Ways to Mix It Up

Once you’ve mastered the classic apple pie, here are some fun ways to change things up:

Caramel Apple Pie: Drizzle caramel sauce over the apples before adding the top crust. It’s indulgent and perfect for holiday dinners.
Crumble Topping: Skip the top crust and use a crumble made of flour, butter, and brown sugar instead. Super easy and delicious.
Cheddar Crust: Add ½ cup shredded sharp cheddar to the crust dough for a savory twist—it pairs surprisingly well with apples!
Spiced Up: Add a pinch of cloves or cardamom to the filling for extra depth of flavor.

Don’t be afraid to experiment—apple pie is super forgiving, and each variation brings its own unique charm.

Serving Ideas & Storage

This pie is a showstopper on its own, but here are some ways to make it even better:

Serving Suggestions:

Classic: Warm slice with vanilla ice cream or whipped cream.
Breakfast: Pair with a cup of coffee—it’s basically fruit, right?
Dessert Bar: Serve mini slices for a party spread.

Storage Tips:

Room temperature: Cover loosely and keep on the counter for up to 2 days.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat slices in the oven at 300°F (150°C) for 10 minutes or pop them in the microwave for 30 seconds. Pro tip: Toast it for crispy edges!

Nutritional Info & Health Benefits

Here’s the breakdown for a slice of this classic apple pie (based on 8 servings):

Calories	320
Protein	4g
Carbs	45g
Fat	14g

The best part? This pie is made with real ingredients—no preservatives, artificial flavors, or mystery fillers. Apples bring fiber, vitamins, and that natural sweetness, while the homemade crust skips unnecessary additives.

Real talk: It’s still dessert, but it feels good knowing exactly what’s in it.

Final Thoughts

So there you have it—my cozy, homemade apple pie recipe. It’s the kind of dessert that brings people together, whether it’s for a holiday meal or just a cozy Sunday afternoon. This pie has been a staple in my family for years, and I hope it becomes one in yours too.

Don’t be afraid to put your own spin on it—try the variations, add your favorite spices, or make it extra fancy with a lattice crust. The beauty of apple pie is that it’s endlessly adaptable.

If you make this, let me know how it turns out! Drop a comment below, or tag me on Instagram (@yourhandle)—I love seeing your creations. Happy baking!

FAQs

Q: What kind of apples should I use?

A: A mix of tart and sweet apples works best! I recommend Granny Smith for tartness and Honeycrisp or Fuji for sweetness.

Q: Can I use store-bought crust?

A: Absolutely! While homemade crust takes this pie to the next level, store-bought works fine if you’re short on time.

Q: How do I prevent a soggy bottom crust?

A: Make sure your filling isn’t too wet by letting the apples sit for a few minutes and draining any excess juice. Also, preheat your oven properly, and bake on the lower rack!

Q: Can I make this pie ahead of time?

A: Yes! You can bake it the day before and store it at room temperature or in the fridge. Reheat slices as needed.

Q: How do I make a lattice crust?

A: Roll out the top crust and cut it into strips. Lay half the strips parallel, then weave the other half perpendicular to create a lattice. It’s easier than it looks!

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