Homemade Apple Pie

There’s something special about a homemade apple pie coming out of the oven. The buttery crust, soft apples, and warm cinnamon filling make it a classic dessert that works just as well for a family dinner as it does for a holiday table.

This apple pie uses a simple homemade crust and a lightly spiced apple filling. Serve it warm on its own or add a scoop of vanilla ice cream for a traditional dessert.

Ingredients

For the Crust

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup cold unsalted butter, cut into small pieces

• 6–8 tablespoons ice-cold water

For the Filling

• 6–7 medium apples

• ¾ cup sugar

• ¼ cup brown sugar

• 2 tablespoons flour

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

For the Top

• 1 tablespoon butter

• 1 egg

• 1 tablespoon water

• 1 tablespoon sugar

Make the Pie Crust

Add the flour, salt, and sugar to a large bowl and give everything a quick stir. Add the cold butter and work it into the flour with your fingers or a pastry cutter until you have a crumbly mixture with some small pieces of butter still visible.

Add the cold water a little at a time, mixing just until the dough comes together. Don’t worry if it looks a little rough.

Divide the dough into two pieces, shape each into a disk, wrap them, and place them in the refrigerator for about 30 minutes.

Prepare the Apples

Peel and core the apples, then slice them fairly thin.

Put the apples in a large bowl and add the sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss everything together until the apple slices are well coated.

Put the Pie Together

Preheat your oven to 425°F (220°C).

Roll out one piece of chilled dough on a lightly floured surface. Carefully place it into a 9-inch pie dish, pressing it gently against the bottom and sides.

Pour the apple mixture into the crust and spread it out evenly. Dot the top with small pieces of butter.

Roll out the second piece of dough and place it over the apples. Trim away any extra dough around the edges and press the top and bottom crusts together. You can crimp the edges with your fingers or a fork.

Cut a few small slits in the top crust. These openings allow steam to escape while the pie bakes.

Add the Egg Wash

Beat the egg with one tablespoon of water. Lightly brush it over the top crust, then sprinkle a little sugar over the surface.

Bake

Bake the pie at 425°F (220°C) for about 20 minutes.

Then reduce the oven temperature to 375°F (190°C) and continue baking for another 35–45 minutes.

The crust should be golden brown, and you should see the apple filling bubbling through the openings in the crust.

If the edges start getting too dark while the center is still baking, cover the edges loosely with aluminum foil.

Let It Cool

This is the part that’s easy to rush, but it’s worth waiting.

Take the pie out of the oven and let it cool for at least 2 hours before cutting. The filling will thicken as it cools, making the slices easier to serve.

How to Serve Apple Pie

Apple pie is delicious while still slightly warm. Serve a slice on its own or with a scoop of vanilla ice cream.

You can also add whipped cream or serve it with a cup of coffee or tea.

Storing Leftovers

Cover leftover pie and store it properly. For longer storage, keep it refrigerated.

You can also freeze individual slices in freezer-safe wrapping or containers and thaw them before serving.

A Few Helpful Tips

Choose apples that hold their shape when baked rather than turning completely soft.

Try to slice the apples evenly so they cook at about the same rate.

Keep the butter and dough cold while making the crust. If the dough becomes too soft to work with, put it back in the refrigerator for a few minutes.

Most importantly, give the finished pie enough time to cool before slicing. This helps the filling settle instead of running out when you cut into it.