This apple pie is made with fresh, crisp apples and a blend of warm spices that enhance their natural sweetness without overpowering. The filling is thick and not runny, with just the right balance of sweet and tart. The crust is golden, buttery, and perfectly flaky. It’s simple to prepare with everyday ingredients and delivers crowd-pleasing results every time. This pie is perfect for holidays, family dinners, or any time you want a dessert that feels like home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (homemade or store-bought, for top and bottom)
Apples (Granny Smith, Honeycrisp, or a mix)
Granulated sugar
Brown sugar
All-purpose flour (for thickening)
Ground cinnamon
Ground nutmeg
Ground allspice (optional)
Salt
Lemon juice
Unsalted butter (cut into small pieces)
Egg (for egg wash)
Optional: coarse sugar for topping
Directions
Preheat oven to 425°F (220°C). Place a baking sheet in the oven to catch drips.
Peel, core, and thinly slice the apples. Place them in a large bowl and toss with lemon juice.
Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice (if using), and salt. Toss until the apples are evenly coated.
Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a slight overhang.
Spoon the apple filling into the crust, mounding it slightly in the center. Dot with small pieces of butter.
Roll out the second pie crust and place it over the apples. Trim and crimp the edges to seal. Cut slits in the top crust for steam to escape, or make a lattice pattern.
Brush the top crust with beaten egg and sprinkle with coarse sugar, if desired.
Bake at 425°F for 15 minutes. Then reduce heat to 375°F (190°C) and bake for 40–45 minutes more, until the crust is golden and the filling is bubbling.
Cool for at least 2 hours before slicing to allow the filling to set.
Servings and timing
This recipe serves 8. Prep time: 30 minutes Bake time: 55–60 minutes Cooling time: 2 hours Total time: Approximately 3 hours 30 minutes
Variations
Caramel apple pie: Drizzle caramel sauce over the filling before adding the top crust.
Dutch topping: Replace the top crust with a buttery crumb topping for a Dutch-style apple pie.
Maple-spiced: Use maple syrup in place of part of the sugar for added depth.
Add cranberries: Mix in a handful of fresh cranberries for a sweet-tart contrast.
Cheddar crust: Add shredded cheddar cheese to the crust for a savory twist.
Storage/Reheating
Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating. To reheat, warm slices in a 300°F (150°C) oven for 10–15 minutes or microwave individual slices for 30 seconds.
FAQs
What are the best apples for pie?
A mix of sweet and tart apples like Granny Smith, Honeycrisp, or Braeburn works best for flavor and texture.
Can I make the pie crust ahead of time?
Yes, pie dough can be made and refrigerated for up to 3 days or frozen for up to a month.
How do I prevent a soggy bottom crust?
Blind baking isn’t necessary, but placing the pie on a hot baking sheet and using a thickener (like flour or cornstarch) helps keep the crust crisp.
Should I cook the apples before baking?
No, raw apples bake beautifully and retain some texture. Pre-cooking can make the filling too soft.
Can I use pre-made pie crust?
Absolutely. Store-bought crust works well if you’re short on time.
How do I know when the pie is done?
The filling should be bubbling through the vents or lattice, and the crust should be golden brown.
Why is my filling runny?
The pie may not have cooled long enough. Cooling helps the filling thicken and set.
Can I freeze the baked pie?
Yes. Cool it completely, wrap well, and freeze for up to 2 months. Reheat in the oven before serving.
Can I make this pie gluten-free?
Yes, use a gluten-free pie crust and substitute flour with a gluten-free thickener like cornstarch or arrowroot.
What’s the best way to reheat leftover pie?
Use a low oven (300°F) for 10–15 minutes for best texture. Avoid microwaving whole slices to keep the crust crisp.
Conclusion
My Favorite Apple Pie is a classic for good reason. It’s simple, comforting, and full of cozy flavor from warm spices and juicy apples. Whether you’re making it for a holiday, a family gathering, or just because, this pie always brings a touch of home to the table. With a golden crust and a rich, spiced filling, it’s the kind of dessert that disappears quickly—and leaves everyone asking for the recipe.
My Favorite Apple Pie is a classic dessert featuring a buttery, flaky crust and a perfectly spiced apple filling. With tender apples, warm spices, and golden crust, it’s a timeless treat ideal for holidays and cozy gatherings.
Author:Catherine
Prep Time:30 minutes
Cook Time:55–60 minutes
Total Time:3 hours 30 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 pie crusts (homemade or store-bought, for top and bottom)
6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice (optional)
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
Optional: coarse sugar for topping
Instructions
Preheat oven to 425°F (220°C) and place a baking sheet in the oven to catch any drips.
In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice (if using), and salt until well coated.
Roll out one pie crust and fit it into a 9-inch pie plate, trimming the edges slightly beyond the rim.
Spoon the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with small pieces of butter.
Roll out the second crust and place it over the apples. Trim, fold, and crimp the edges to seal. Cut slits in the top for steam to escape or create a lattice pattern.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if using.
Bake at 425°F (220°C) for 15 minutes. Reduce temperature to 375°F (190°C) and continue baking for 40–45 minutes, until the crust is golden and filling is bubbling.
Remove from oven and let cool for at least 2 hours before slicing to allow the filling to set.
Notes
Use a mix of tart and sweet apples for balanced flavor and texture.Let the pie cool completely to avoid a runny filling.Store-bought crust works well in a pinch, but homemade delivers best flavor.Caramel, cranberries, or a crumb topping can be added for variation.
