Classic Homemade Apple Pie Recipe

If you’re craving a pie that tastes like a warm hug from the oven, then you’ve just hit the jackpot. This Classic Homemade Apple Pie Recipe is my tried-and-true way to craft that perfect balance of tender apples, fragrant spices, and a golden, flaky crust that just melts in your mouth. Trust me, once you try this pie, you’ll never want store-bought again — and you’ll be glad I’m sharing all my best tips to help you nail it every single time.

this Recipe

Ingredients You’ll Need

Each ingredient plays a crucial role in this Classic Homemade Apple Pie Recipe, from the selection of apples to the blend of spices that warm up the filling. I find that using a mix of apples and freshly grated lemon zest really brightens the flavors perfectly.

• Pie dough: Using a homemade double pie crust gives you control over flakiness and flavor; store-bought can work in a pinch but is less satisfying.
• Lemon zest and juice: Adds brightness and prevents apples from browning during prep.
• Apples: A 5-pound mix of Granny Smith, Gala, and Golden Delicious gives both tartness and sweetness with lovely texture.
• Brown sugar: Provides a rich, caramel note that deepens the filling flavor.
• Granulated sugar: Balances sweetness and helps with caramelization.
• All-purpose flour: Acts as a natural thickener for the juicy filling — no cornstarch required.
• Kosher salt: Enhances the overall flavor and balances sweet.
• Cinnamon and nutmeg: Classic warming spices that cozy up your filling.
• Cardamom (optional): Adds an unexpected depth and subtle floral note; I love this twist!
• Vanilla extract: Just a splash to round everything out and elevate the aroma.
• Milk and beaten egg: For brushing on the crust to achieve that perfect golden brown and glossy finish.
• Raw sugar: Great for sprinkling on top to add crunch and sparkle.

Variations

I love how versatile this Classic Homemade Apple Pie Recipe is — it’s a wonderful base for customizing with your favorite flavors and textures. Over the years I’ve tweaked a few details based on what my family enjoys, and you can too!

• Spice it up: Adding a pinch of ground cloves or ginger adds a warm, slightly spicy background that I sometimes try for the holidays.
• Crumb Topping: If you’re not into the top crust, a cinnamon streusel topping makes a quick and totally delicious alternative I sometimes use for a more rustic feel.
• Gluten-Free Crust: I’ve experimented with gluten-free pie crust for friends with sensitivities — it’s a bit more delicate but still yields a satisfying pie.
• Less Sweetness: If you prefer your pie less sweet, I cut back on the sugars by 1/4 cup each and add a bit more lemon juice to boost brightness.

How to Make Classic Homemade Apple Pie Recipe

Step 1: Prepping and Cooking the Apple Filling

Start by peeling and slicing your apples one at a time, dropping each into a skillet with lemon juice to keep them from browning. I find that peeling and slicing each apple fully before moving to the next really helps keep everything bright and fresh-looking. Once all the apples are in the pan, gently stir in your sugars, flour, salt, and the warm spices without breaking up the apple slices – you want to keep them intact for that satisfying texture.

Cover the pan and cook over medium heat, stirring every few minutes for about 20 minutes until the apples are fork-tender but still firm enough to hold their shape. This step is key: the apples won’t soften much more in the oven, so it’s all about getting the texture just right here. If you notice anything sticking, a tablespoon of water will help — but use sparingly!

Remove from the heat and stir in vanilla. Let the filling cool completely, either on the counter or in the fridge — I usually pop it into the freezer for about 30 minutes if I’m impatient. Cooling is crucial; warm filling will make your crust soggy.

Step 2: Assembling the Pie

Roll out your first pie crust and place it in your pie dish, letting the dough hang over the edges. Pour in your cooled apple filling, making sure to scrape every last bit of that lovely caramelized juice in the pan — that’s pure magic. Now, top with the second crust or get creative with a lattice if you’re feeling adventurous; both ways work wonderfully.

Fold and crimp the edges, and don’t forget to vent the top crust by poking a few slits if you’re not doing a lattice. Then, chill the entire pie in the fridge or freezer for 20–30 minutes. This step is a game-changer — it helps the crust bake up beautifully flaky and keeps it from shrinking in the oven.

Step 3: Baking Your Classic Homemade Apple Pie Recipe

Preheat your oven to a hot 425°F with a baking sheet placed on the center rack — this helps the bottom crust get crispy without burning. Just before baking, brush the crust with a mix of milk and beaten egg for that stunning golden brown color and sprinkle with raw sugar for sparkle and crunch.

Bake the pie at 425°F for 15 minutes to set the crust edges, then carefully reduce the oven temperature to 350°F. Shield the pie edges with a foil ring (a DIY trick I’ve learned over time) to prevent burning while allowing the pie to continue baking evenly for another 40-45 minutes. The pie is done when the edges are nicely browned and you see the filling bubbling through the vents or lattice.

Now, I know this part is the hardest: let the pie cool for about 4 hours before slicing. It’s so worth the wait because the filling firms up beautifully, and you avoid lava-hot apple juice burns. My husband Eric insists on serving his slices with vanilla ice cream — same here! It’s the ultimate comfort combo.

How to Serve Classic Homemade Apple Pie Recipe

Garnishes

I’m a sucker for classic vanilla ice cream right alongside my apple pie — it adds a creamy coolness that’s just pure magic. Sometimes, I drizzle warm caramel sauce over the top and watch it run down the edges; this simple touch turns the ordinary into a decadent treat everyone raves about.

Side Dishes

When I serve this pie at family dinners or holidays, I often pair it with a simple cup of strong coffee or a cozy chai tea. If it’s fall, roasted cinnamon-spiced nuts or even a slice of sharp cheddar cheese on the side can create surprising, delightful contrasts many guests enjoy.

Creative Ways to Present

For special occasions, I’ve made mini apple pies using ramekins to serve individual portions, adding a dollop of whipped cream and a sprinkle of cinnamon sugar on top. Another fun idea is to top the pie with finely chopped toasted pecans or walnuts before baking for a crunchy twist that’s always a hit.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, keep leftovers covered at room temperature for up to two days — I usually loosely cover mine with plastic wrap. After that, I move it to the fridge, where it keeps well for about 4-5 days. Just make sure to bring it back to room temp before serving for the best flavor.

Freezing

I discovered that you can freeze the apple pie filling on its own for up to 3 months; just pop it into a large ziplock bag and flatten it out. When ready to bake, thaw overnight and assemble with fresh crusts. I’ve also frozen fully assembled pies wrapped tightly in foil and plastic wrap — just bake from frozen, adding extra time, and it turns out surprisingly well!

Reheating

To reheat a slice, I recommend warming it in a 350°F oven for about 15 minutes to revive the crust’s crispness and warm the filling without drying it out. Microwaving works in a pinch but tends to leave the crust a bit soggy — oven reheating is worth the extra time.

FAQs

Final Thoughts

This Classic Homemade Apple Pie Recipe is one of those treasures that feels like a tradition you want to pass on. It’s comforting, it’s crowd-pleasing, and it’s just downright delicious. I absolutely love how the flavors come together and how the filling holds just the right texture. Give it a try soon — I promise it’ll become a staple in your baking repertoire just like it has in mine. And hey, don’t forget the ice cream — it really makes all the difference.

Print