Nothing beats a slice of warm apple pie with a flaky, buttery crust and a juicy, cinnamon-kissed filling. This version is classic in the best way: crisp edges, tender apples, and just the right amount of sweetness. It’s simple to make, even if you’re new to pie baking, and it turns out beautifully every time.
Serve it with vanilla ice cream or a dollop of whipped cream, and you’ve got dessert perfection. Let’s make a pie you’ll be proud to bring to the table.
What Makes This Recipe So Good
- All-butter crust that stays flaky: Cold butter and a touch of vinegar create layers that puff and crisp instead of turning tough.
- Juicy but sliceable filling: A mix of apples and a smart thickener keeps the juices luscious without causing a soggy bottom.
- Balanced spices: Cinnamon leads the way, with vanilla and a hint of nutmeg or allspice for warmth—not overpowering, just cozy.
- Make-ahead friendly: The dough and filling components can be prepped ahead for stress-free baking.
- Reliable technique: Clear steps for chilling, rolling, venting, and baking ensure a golden crust and tender apples.
Shopping List
- For the crust:
- 2 1/2 cups (300 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, very cold, cut into cubes
- 1 tablespoon apple cider vinegar (or white vinegar)
- 6–8 tablespoons ice water
- For the filling:
- 6–7 cups peeled, cored, sliced apples (about 6–8 medium; mix of tart and sweet)
- 2/3–3/4 cup granulated sugar, to taste
- 1/4 cup light brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg or allspice
- 1/4 teaspoon fine sea salt
- 3 tablespoons cornstarch or 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, cut into small pieces
- For finishing:
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 1–2 teaspoons coarse sugar for sprinkling (optional)
Instructions
- Make the dough: In a large bowl, whisk flour, sugar, and salt. Toss in cold butter.
Using a pastry cutter or your fingers, cut butter into the flour until pea-sized pieces remain. Drizzle in vinegar and 6 tablespoons ice water. Gently mix until the dough just holds together when pinched.
Add more water 1 tablespoon at a time if needed.
- Chill the dough: Divide dough into two disks, wrap tightly, and refrigerate at least 2 hours (or up to 2 days). Cold dough is key to flakiness.
- Prep the apples: Peel, core, and slice apples about 1/4-inch thick. In a large bowl, toss apples with lemon juice, sugars, cinnamon, nutmeg, salt, vanilla, and cornstarch (or flour).
Let sit 10–15 minutes to start releasing juices.
- Heat the oven: Place a rack in the lower third and put a foil-lined baking sheet on it to catch drips. Preheat to 425°F (220°C).
- Roll the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting excess hang over.
Refrigerate the lined pie plate while you roll the top crust.
- Roll the top crust: Roll the second disk to about 12 inches. You can keep it whole, cut vents later, or slice into strips for a lattice.
- Fill the pie: Spoon the apples and their juices into the crust. Mound slightly in the center.
Dot with the 2 tablespoons butter.
- Seal and crimp: Lay the top crust over the filling (or weave lattice). Trim excess, leaving about 1 inch overhang. Fold the top and bottom edges together and tuck under, then crimp.
Cut 4–6 vents if using a full top crust.
- Egg wash and sugar: Brush the top lightly with egg wash. Sprinkle with coarse sugar for sparkle and crunch if you like.
- Bake hot, then lower: Bake at 425°F (220°C) for 20 minutes. Without opening the oven, reduce to 375°F (190°C) and bake 35–45 minutes more, until the crust is deep golden and the filling is actively bubbling through the vents.
- Cool properly: Place the pie on a rack and let cool at least 3 hours.
This allows the filling to set so slices hold together.
- Serve: Slice and enjoy warm or at room temperature. Add ice cream, whipped cream, or a slice of sharp cheddar if that’s your style.
How to Store
- Room temperature: Keep loosely covered at cool room temp for up to 24 hours.
- Refrigerator: Store covered for 3–4 days. Rewarm slices at 300°F (150°C) for 10–12 minutes.
- Freezer: Freeze whole baked pie well wrapped for up to 3 months.
Reheat from frozen at 350°F (175°C) until hot, 35–50 minutes.
- Unbaked option: Assemble the pie, freeze until firm, then wrap well. Bake from frozen at 425°F (220°C) for 25 minutes, then 375°F (190°C) until bubbling, 45–60 minutes.
Benefits of This Recipe
- Foolproof crust: The vinegar and cold butter combo makes it forgiving.
- Flexible sweetness: You choose the sugar level based on your apples.
- Great texture: Thickener prevents soupy slices while keeping the filling juicy.
- Crowd-pleaser: Classic flavors that work for holidays, potlucks, or a cozy weekend.
- Teachable technique: Clear steps help you master pie-making for life.
Pitfalls to Watch Out For
- Warm dough: If dough softens, your crust may shrink and lose flakiness. Chill 10–15 minutes anytime it feels sticky or warm.
- Underbaking: Pale crust and no bubbling means the filling hasn’t thickened.
Bake until you see steady bubbles.
- Too much flour on the board: Excess flour can toughen the crust. Dust lightly and brush off extras.
- Cutting too soon: Slicing a hot pie leads to runny filling. Give it time to set.
- One-note apples: Using only super-sweet apples can make bland filling.
Mix varieties for depth.
Alternatives
- Apple varieties: Try a mix like Granny Smith (tart), Honeycrisp (crisp-sweet), Braeburn, Pink Lady, or Jonagold.
- Thickener swap: Use 3 tablespoons cornstarch for a glossy finish, or 1/4 cup flour for a more rustic look. Tapioca starch also works (2–2 1/2 tablespoons).
- Spice twists: Add a pinch of cardamom, ginger, or cloves. Keep it light so apples shine.
- Sugar options: Use all brown sugar for deeper caramel notes, or coconut sugar for a toasty vibe.
- Crust variations: Add 1–2 tablespoons finely grated cheddar to the dough, or swap 1/4 cup flour for fine almond flour for nuttiness.
- No-egg finish: Brush with milk or cream instead of egg wash; sprinkle sugar as usual.
FAQ
What are the best apples for pie?
A mix is best.
Combine tart apples like Granny Smith with firm, sweet ones like Honeycrisp, Braeburn, or Pink Lady. This gives bright flavor and good texture without turning mushy.
Why add vinegar to the crust?
A small amount of acid helps limit gluten development, keeping the crust tender. You won’t taste it, but you will notice the flakiness.
How do I avoid a soggy bottom crust?
Keep everything cold, bake on the lower rack, and make sure the filling bubbles before you pull the pie.
You can also brush the bottom crust with a thin layer of egg white or melted butter before filling.
Can I use store-bought crust?
Yes. The homemade crust is special, but a good-quality refrigerated crust works in a pinch. Follow the same filling and baking instructions.
How do I know when the pie is done?
Look for a deep golden crust and visible bubbling through the vents for at least 5–10 minutes.
That bubbling means the thickener has activated.
Can I make it ahead?
Absolutely. Make the dough up to 2 days ahead or freeze it for up to 2 months. You can also assemble the pie and freeze it unbaked to bake fresh later.
What if my filling is too sweet or too tart?
Taste a slice of apple from the bowl before baking.
Adjust with a bit more sugar if tart, or add a squeeze more lemon juice if too sweet.
In Conclusion
This apple pie is everything you want in a classic: a buttery, flaky crust wrapped around a juicy, spiced filling that holds its shape. The method is straightforward, the ingredients are simple, and the result tastes like home. Keep the dough cold, bake until bubbling, and let it cool before slicing.
With those basics, you’ll have a pie that’s reliably great every time. Enjoy every warm, cinnamon-laced bite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.