Classic Apple Pie Dessert

This classic apple pie delivers the kind of comforting flavor that brings everyone to the table. The buttery crust and spiced apple filling fill your kitchen with a sweet aroma, making it perfect for cozy gatherings or holiday celebrations.

Baking this pie reminds me of cool autumn afternoons spent peeling apples with my grandmother. Even now, no fall season feels right without it baking in my oven.

Gather Your Ingredients

• All purpose flour: Essential for the classic sturdy yet tender crust, choose a good quality unbleached brand for best results
• Unsalted butter: Makes the crust flaky and rich, always use cold and cube it straight from the fridge
• Salt: Brings out the flavor in the crust, opt for fine sea salt for even mixing
• Granulated sugar: A touch brings sweetness and helps crust brown, use organic if possible
• Ice water: Binds the dough together, must be icy cold to keep the butter from melting
• Fresh apples: Granny Smith or Honeycrisp; their texture and mix of tart and sweet make the filling shine, always select firm apples without bruises
• Granulated and brown sugars: Both types add deep sweet notes and help the filling caramelize
• All purpose flour: Thickens the juices in the pie so your filling is not runny
• Cinnamon: Classic apple pie spice, look for a fragrant batch and use fresh when possible
• Lemon juice: Keeps the apple slices bright and enhances their flavor, squeeze it fresh
• Butter: Gives the filling richness and gloss, always dot the filling with a few cubes before baking

How to Make It

Prepare the Crust:

Combine flour, salt, and sugar in a large bowl, making sure they are mixed well. Add the cold butter cubes and work them into the flour with your fingers or a pastry blender until the mixture looks like coarse sand with small pea sized pieces of butter left visible. Slowly drizzle in the ice water, tossing between each addition until you see the dough just start to come together. Gather the dough into two even discs, wrap tightly in plastic, and refrigerate for at least one hour to firm up the butter.

Make the Filling:

While the dough chills, peel and core your apples, then slice them very thin. Toss with the granulated sugar, brown sugar, flour, cinnamon, and lemon juice. Stir gently to coat the apples and let them sit for about ten minutes.

Roll and Assemble:

Place one chilled dough disc on a lightly floured surface and gently roll into an even circle about two inches bigger than your pie dish. Lay it into the pan, pressing lightly to remove air pockets. Pour in the apple mixture, then dot all over with small pieces of butter.

Top the Pie:

Roll your second dough disc the same way, lay it over the filled pie and trim the edges, leaving a slight overhang. Press the crusts together, then fold and crimp the edges to seal. Cut several small slits in the top so steam can escape while baking.

Bake to Perfection:

Brush the top crust with milk or a beaten egg. Bake in a preheated oven at 425 F for twenty minutes, then lower to 375 F and bake for another thirty to thirty five minutes until the crust is deeply golden and the juices are bubbling. Cool for at least an hour before slicing and serve warm with ice cream or whipped cream.

Every year my favorite part is layering in the tart Granny Smith apples. These never turn mushy and their vivid green peels always looked so cheerful in my childhood kitchen. I still love how their flavor pops through even the richest crust.

Flavor Boosters

Even better on the second day as flavors meld. For a richer crust, add a tablespoon of sour cream to the dough or substitute gluten free flour blend for a celiac friendly version.

Serving Suggestions

This pie is fabulous warm with a scoop of vanilla ice cream or freshly whipped cream. Some like to pair it with a wedge of sharp cheddar cheese for a classic American twist, or drizzle with salted caramel sauce for extra decadence.

Creative Twists

Any firm baking apple—Braeburn, Pink Lady, or others—can stand in for Granny Smith or Honeycrisp. Make mini hand pies for picnics or personal-sized desserts, or freeze the assembled pie to bake on demand with fifteen extra baking minutes.

Let the pie rest at least one hour for tidy slices. This recipe brings people together every fall and becomes even more delicious the next day.

Common Questions About This Recipe

→ How do I prevent a soggy bottom crust?

Chill the dough thoroughly, preheat your oven, and bake on the lower oven rack to help set the bottom crust quickly and avoid sogginess.

→ Which apples work best for this pie?

Granny Smith and Honeycrisp apples are recommended for their tartness and firm texture, which hold up well during baking.

→ Can I prepare the dough ahead of time?

Yes, you can refrigerate pie dough discs for up to two days or freeze them for longer storage before using them in the dessert.

→ How can I achieve a shiny, golden top crust?

Brush the top crust with milk or egg wash before baking. This helps create a glossy, beautifully browned finish.

→ Is it necessary to let the pie cool before serving?

Yes, letting it cool at least an hour helps the filling set and makes slicing easier, resulting in neat servings.