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Irresistible Classic Homemade Apple Pie

A warm and inviting classic dessert with flaky crust and sweet, spiced apple filling, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 6 to 8 apples 6 to 8 apples (Granny Smith or Honeycrisp work best) Use a mix of tart and sweet apples for best flavor.
  • 3/4 cup 3/4 cup granulated sugar Adjust based on apple sweetness.
  • 1 tablespoon 1 tablespoon lemon juice Helps to prevent apple browning.
  • 1 teaspoon 1 teaspoon ground cinnamon Essential for warm flavor.
  • 1/4 teaspoon 1/4 teaspoon nutmeg Adds depth to flavors.
  • 2 tablespoons 2 tablespoons all-purpose flour Thickens the juices during baking.
For the crust
  • 1 package 1 package refrigerated pie crusts (or homemade pie crust) Store-bought or homemade can be used.
  • 1 tablespoon 1 tablespoon butter For dotting on top of the filling.
  • 1 egg 1 egg (for egg wash, optional) Gives the crust a glossy finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel, core, and thinly slice your apples.
  3. In a large mixing bowl, combine the sliced apples, sugar, lemon juice, cinnamon, nutmeg, and flour. Toss gently until the apples are well coated.
Assembly
  1. Place one pie crust in a 9-inch pie pan, pour the apple mixture into the crust, and distribute it evenly.
  2. Dot the top of the filling with pieces of butter.
  3. Cover with the second crust, either by folding edges under or crimping them.
  4. Cut slits in the top crust to allow steam to escape.
  5. If desired, brush the crust with beaten egg for a glossy finish.
Baking
  1. Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Cooling
  1. Allow the pie to cool for at least 30 minutes before slicing.

Notes

Store leftovers in the refrigerator for up to 5 days. Cover with aluminum foil or plastic wrap. For longer storage, freeze before baking for up to 3 months.