This classic homemade apple pie features a sweet apple filling packed inside a delicious flaky pie crust. The perfect pie for fall or Thanksgiving!
Do you have a favorite pie at Thanksgiving? If I had to choose, my top three pies would have to be pumpkin, pecan, and apple.
I shared my favorite pumpkin pie recipe a couple years ago, it also happens to be one of the most popular recipes on my site! Earlier this week, I shared this pecan pie recipe and today I’m sharing a classic apple pie recipe with you.
This apple pie is filled with a simple sweet apple filling and it’s pretty easy to throw together too. I love to top this apple pie with a lattice design, but you could cut out some pie crust to decorate the top your own way or just cover it with a full piece of pie crust. You can also prep this pie the day before so dessert is ready to go the next day!
To make this apple pie, you’ll start out with the filling. The filling is just a simple mixture of sliced apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg. I used a mix of Honeycrisp and Granny Smith apples for my pie, but any kind of baking apples that you prefer will work fine.
One important thing, make sure to slice your apples about 1/4-inch thick. I’ve made the mistake of slicing them way too thin and they basically just turn to mush after they’re baked. I like to measure out the first few slices to make sure they’re the right thickness, then just eyeball it from there.
I also recommend making the filling first so that it has time to sit for about 15-20 minutes while you prep the pie crusts. This will allow the apples to release some of their juices so that it doesn’t all end up in your pie.
While the filling is sitting for a few minutes you can prep your pie crusts. I used my homemade pie crust recipe for this pie, it makes two pie crusts so it works perfectly. If you want to save a little time, feel free to use store-bought pie crusts.
Once you’ve rolled out your pie dough, you’ll place one in a pie dish and spoon the apple pie filling into it. I suggest using a slotted spoon for this step so that you can leave as much juice from the apples in the bowl. Each time I make this pie I usually end up with about 1/3 cup of juice left in my bowl. That’s 1/3 cup of juice that isn’t ending up in your pie and keeps your pie from having a soggy bottom. Trust me on this step!
Then, just dot the filling with some butter and decorate the top however you like. I topped this pie with a lattice topping, here is my tutorial for how to make one.
Once the pie is fully baked, you’ll need to let it cool completely before slicing into it. I like to put mine in the refrigerator for just a little bit to make it easier to slice into, but this step is not necessary.
You can also serve this pie with some salted caramel sauce or a big scoop of a ice cream!
Baking Tips For Classic Apple Pie
- Make sure to prep your apple pie filling first, then prep your pie crusts. This will give the sliced apples time to release their juices.
- When spooning the filling into the apple pie, make sure to use a slotted spoon and leave as much juice as possible in the bowl that you used to prepared the filling.
- I used a mix of Honeycrisp and Granny Smith apples for this pie, but feel free to use any kind of baking apple that you prefer.
Classic Apple Pie
- 7 cups (840 grams) sliced apples (peeled, cored, and sliced into 1/4-inch slices)
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar lightly packed
- 1/4 cup (32 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 pie crusts homemade or store-bought
- 1 tablespoon (15 grams) butter cut into pieces
- 1 large egg
- 1 tablespoons milk
- Coarse sugar for sprinkling on top optional
- Preheat oven to 400°F. Adjust oven rack to the lower third position.
- Add the sliced apples and lemon juice to a large mixing bowl, toss until well combined. Set aside.
- In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well combined. Pour over the sliced apples and mix until the apples are fully coated with the dry ingredients. Set aside for 15-20 minutes while you prep the pie crusts.
- Roll one of the pie crusts out to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place in the refrigerator. Roll out the second pie crust dough and either cut lattice strips, decorations or leave whole to fully top the apple pie.
- Remove the pie plate from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust (making sure to leave as much juice as possible in the bowl) and spread around into one even layer. Dot with the pieces of butter. Top with the second pie crust and decorate the edges (if topping with a full piece of pie crust, make sure to cut some slits in the top).
- Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges. Sprinkle with coarse sugar if desired.
- Bake in the lower third of the oven at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 35-40 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges of the pie with a pie crust shield as needed to prevent excess browning. You may also cover the top of the pie with aluminum foil to prevent it from browning too much before it's finished baking.
- Once the pie is finished baking, remove from the oven, and set on a wire rack to cool completely. Once cooled, slice and enjoy!
More apple pie recipes to try!