Classic Apple Pie Recipe

This classic apple pie features spiced sweet and tart apples baked in the most delicious buttery, flaky pie crust. It doesn’t require precooking the apples.

Hands down, the perfect pie for Thanksgiving or holiday dessert. Baked in a traditional pie dish or cast iron skillet, they’ll be asking for seconds!

Apple Pie is one of my most favorite, homestyle desserts. It’s one of the first things my mom taught me how to make as a young girl.

With our apple pie from scratch there’s no need to precook apples or make apple pie filling. I have such fond memories of the smell of warm apple pie – fresh out of the oven from my mom’s farm kitchen!

Sweet and tender baked apples inside a golden, flaky pie crust. Bake in a glass pie plate or a cast iron skillet.

Why this recipe works

• Made with simple ingredients – readily available at your local grocery store.
• Make ahead of time – Bake your pie the night before to save time!
• No need to cook the apples – There’s no need to cook the apples before placing in your unbaked pie shell!
• Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.

Best apples for apple Pie

• Granny Smith – Granny Smith apples have a tart and tangy flavor, along with firmness. They are also readily available in most grocery stores.
• Macoun – A variety native to New England and perfect for pie. It’s a cross between the ‘McIntosh’ and ‘Jersey Black’ cultivars. Sweet, slightly tart and perfect for pie.
• McIntosh – This apple is sweet and tart. It also tends to break down when it cooks.
• Honeycrisp – This apple is sweet, firm, and great apple flavor. This combination of flavor and texture makes it a great choice for pie.

Buying from a local apple orchard? Ask them to suggest a seasonal baking apple.

I find prefer to combine Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.

What you’ll need

• Apples – Use Granny Smith and another variety such as McIntosh. Granny Smith is tart and holds up well. Use another variety, such as McIntosh that will break down and create an apple sauce texture.
• Sugar – Adjust the sugar based on how tart or sweet your apples are. Sugar naturally draws out the juice of fruit.
• Tapioca – Tapioca is used to thicken the pie filling. I use instant tapioca, as it dissolves fully.
• Cinnamon & Nutmeg – Warm spice of cinnamon adds plenty of fall spice to your fritters.
• Pie Crust – Use homemade or store-bought pie crust. Be sure and try my Pie Crust Recipe.

Apple pie from scratch is one of my favorite things to bake. Simple ingredients, seasonal apples and homemade pie crust. It’s the perfect Thanksgiving or holiday dessert.

How to make Classic Apple Pie

Place apple slices into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.

Roll out the bottom crust. Place the rolled out crust in the bottom of a pie dish or cast iron pan. Use kitchen sheers to trim the edges, to about ½-inch past the pan rim.

Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.

How to thicken apple pie filling

Apple Pie is thickened with instant tapioca. I use it for most of my pie fillings. This thickens pie fillings without giving you any taste or unwanted texture. You can also use tapioca flour or cornstarch.

Roll out the top crust. Place the top pie crust over the seasoned apples.

Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.

Use a knife to slice vent holes in the top of the pie.

Place in a preheated 400 degree F oven for about 1 hour. Let cool for at least an hour before slicing.

How to tell when the pie is done

• Visual cue – Apple pie is done when the crust is golden brown in color and the juices are bubbling up through the center of the pie and edges of the crust.
• Apples have softened – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. It’s fairly easy to tell how firm or soft the apples are.

Baking tips for apple pie

• Pie crust – Use a well-tested pie crust recipe or store-bought pie crust.
• Contain the juices -Place the pie on a half sheet pan lined with parchment paper. This will help collect any juices that may spill over while it bakes. This helps for easy cleanup!
• Create a lattice crust – I love a simple lattice crust. Use a small pastry cutter to cut strips of pastry dough. Weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork.
• Test if apples are cooked – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. (My mom always liked the apples to be slightly soft, so that’s the way we prefer our apple pie.) If you like your apples a little more firm, you can bake for less time.
• Keep crust from burning – When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape and allow the pie to continue cooking.
• Cool before slicing – Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken prior to slicing.

RECIPE FAQs

More Apple Recipes

• Apple Fritters
• Apple Hand Pies
• Apple Cider Donuts

More Pie Recipes

• Caramel Apple Pie
• Apple Hand Pies
• Blackberry Hand Pies
• Blackberry Cobbler
• Blueberry Hand Pies
• Cherry Hand Pies
• Peach Hand Pies
• Peach Cobbler

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