The Best Classic Apple Pie Recipe

A soul-warming Apple pie with buttery flaky pie crust and sweet cinnamon-spiced apple filling.

This is a soul-warming classic apple pie with an irresistible homemade apple pie filling. Everything about this is guaranteed to be a favorite from the flaky buttery pie crust to the sweet apple filling. It is perfect for holidays and a weekend dessert.

To make the apple pie, we ready the apples for the filling first and leave them to sweat while we proceed with the pie crust dough. I’ve used Gala apples because they are nice and firm. You may use a mix of apples to get different flavor profiles from the different apples and also for the variations in the filling texture.

Ingredients required to make the Apple pie

1. Apples: Of course! You may need 7 Granny Smith or Gala apples or a mix of different apples to get different textures and flovour profiles in your pie. In this recipe, I’ve used 7 Gala apples.
2. Sugar: Sugar sweetens the apple filling.
3. Butter
4. All-purpose flour
5. Salt
6. Cold water
7. Ground cinnamon
8. Lemon
9. Corn flour
10. Egg
11. Milk

How to make the Apple pie

1. Readying the apple filling mix: Peel, core, and slice the apples, toss the apple slices with granulated sugar, juice of one lemon, and cinnamon powder. Leave it to rest on the counter while you proceed with the pie crust.
2. Make the pie crust dough: Use cold butter right out of the refrigerator to make the pie crust—blend flour, sugar, salt, and cubed cold butter to form a crumb. Add cold water one tablespoon at a time and bring the dough together. Divide it into 2 parts, one disc each for the bottom and the top, cover in cling film and refrigerate.
3. Preparing the apple filling : Meanwhile, the apple would have released its juices. Add 2 tablespoons of corn flour to the mixture and let it simmer on the stove until it’s no longer runny.
4. Roll out the bottom pie crust and blind bake : Get one of the cold pie dough discs and on a lightly floured surface, roll it to a circle to 1/6^th  of an inch thickness larger than the diameter of the pie dish so that it covers the entire dish. Refrigerate for 20 minutes. Blind bake the pie crust by filling the pie with pie weights or dry beans at 200C for 20 minutes. Remove the dry beans and prick holes in the bottom of the crust and bake for 5 to 10 minutes until the base is done.
5. Spoon the apple pie filling into the crust.
6. Get the lattice top of the pie done : On a lightly floured surface, roll the second disc of pie dough into a 12” circle that is 1/6^th of an inch thick. Cut it into ½ inch strips. Arrange strips in a woven lattice pattern over the top. Beat 1 egg and 1 tablespoon milk together, and brush the top with this mixture.
7. Bake the pie and enjoy : Bake the pie at 200C for 20 minutes on a rack in the lower third of the oven. Cover the top of the pie loosely with aluminium foil(to prevent the crust from over-browning), reduce the oven temperature to 180C, and continue baking the pie for 40-45 minutes, until the filling is bubbly.

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The Best classic Apple Pie Recipe

Recipe by EmilyCourse: DessertDifficulty: Easy

Servings

8

large portions

Prep time

30

minutes

Apple Cooking time

20

minutes

Calories

0.350

kcal

Crust blind bake time

25

minutes

Pie Baking time

60

minutes

Total time

2

hours 

15

minutes

A soul-warming Apple pie with buttery flaky pie crust and sweet cinnamon-spiced apple filling

Ingredients

• For the pie crust

• All-purpose flour – 3 cups

• Butter – 1 cup

• Salt – 1 teaspoon

• Sugar – 3 tablespoon

• Cold water – 1/2 cup

• For the pie filling

• Granny smith apples – 7 numbers

• Granulated sugar – 1 cup

• ground cinnamon – 3 teaspoon

• lemon – 1

• corn flour – 2 tablespoon

• For egg wash on top of the top pie crust

• Egg – 1

• Milk – 1 tablespoon

Directions

• Peel, core, and slice the apples to ¼ of an inch thickness. Toss the apple slices with granulated sugar, brown sugar, juice of one lemon, and cinnamon powder. Leave it to rest on the counter while you proceed with the pie crust.
• Use cold butter right out of the refrigerator to make the pie crust. Blend flour, sugar, salt, and cubed cold butter to form bread crumb textured crumbs.
• Add cold water one tablespoon at a time and bring the dough together. Divide it into 2 parts, one disc each for the bottom and the top, cover in cling film and refrigerate.
• Meanwhile, the apple would have released its juices. Add 2 tablespoons of cornflour to the mixture and let it simmer on the stove until it’s no longer runny.
• Get one of the cold pie dough discs and on a lightly floured surface, roll it to a circle to 1/6^th  of an inch thickness larger than the diameter of the pie dish so that it covers the entire dish. Refrigerate for 20 minutes.
• Blind bake the pie crust by filling the pie with pie weights or dry beans at 200C for 20 minutes. Remove the dry beans and prick holes in the bottom of the crust and bake for 5 to 10 minutes until the base is done.
• Spoon the apple pie filling into the crust.
• On a lightly floured surface, roll the second disc of pie dough into a 12” circle that is 1/6^th of an inch thick. Cut it into ½ inch strips. Arrange strips in a woven lattice pattern over the top.
• Beat 1 egg and 1 tablespoon milk together, and brush the top with this mixture.
• Bake the pie at 200C for 20 minutes on a rack in the lower third of the oven.
• Cover the top of the pie loosely with aluminium foil(to prevent the crust from over-browning), reduce the oven temperature to 180C, and continue baking the pie for 40-45 minutes, until the filling is bubbly.
• Leave it to cool. Enjoy it refrigerated or warm with a scoop of vanilla ice-cream.

Recipe Video

Notes

• Use butter right out of the refrigerator to make the pie crust. After blending the butter, sugar, salt, and flour, use cold water 1 tablespoon at a time to bring it together.
• Keep the pie crust dough in the fridge, wrapped in cling film or plastic wrapper before rolling them out. U may make the pie crust dough well ahead and freeze it for three months.
• Frozen dough or cold dough will be difficult to roll out, let it rest on the counter for 5 to 10 minutes before rolling it out.
• The rolled-out pie crust needs to be refrigerated for the sides of the crust not to slide down while baking.
• Instead of the lattice top, the top of the pie can be rolled out into a circle and placed on top of the apple filling. Pull the bottom and the top crust up and slightly away from the edge of the pie dish. Fold the edge under itself and press down to seal the edge in place. Use a sharp knife to cut vents in the top crust.
• The pie is best served rested after an hour of baking. It is best served with velvety vanilla ice cream or vanilla whipped cream.

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