Classic Homemade Apple Pie Recipe
The ultimate all-American apple pie with a buttery double crust, cinnamon-spiced apple filling and golden flaky pastry. This easy homemade apple pie recipe from scratch is perfect for Thanksgiving, holidays or any occasion.
About This Recipe
Nothing says American baking like a homemade apple pie cooling on the windowsill. The secret to a great apple pie is using a mix of apple varieties — tart Granny Smith for structure and flavour, sweeter Honeycrisp for body. The filling is spiced with cinnamon, nutmeg and a touch of lemon to balance the sweetness. A lattice or full top crust both work beautifully; the key is venting the steam so the filling thickens rather than boils.
Ingredients
Serves 8
- 900 gapples(mix of Granny Smith and Honeycrisp, peeled, cored, sliced 5mm thick)
- 150 gcaster sugar
- 2 tbspplain flour
- 1.5 tspground cinnamon
- 0.25 tspground nutmeg
- 1 tbsplemon juice
- 1 tspvanilla extract
- 30 gunsalted butter(cubed)
- 2shortcrust pastry rounds(23cm / 9-inch, homemade or shop-bought)
- 1egg(beaten, for egg wash)
- 1 tbspdemerara sugar(for topping)
Instructions
- 1
Macerate the apples
Toss apple slices with sugar, flour, cinnamon, nutmeg, lemon juice and vanilla. Let stand 15 minutes — the apples will release some juice which the flour will thicken during baking.
Slicing apples 5mm thick ensures they cook through without turning mushy.
- 2
Line the pie dish
Press one pastry round into a 23cm / 9-inch pie dish, letting excess hang over the edge. Refrigerate while you prepare the top.
- 3
Fill and dot with butter
Pile the apple mixture into the pastry shell, mounding it slightly in the centre. Dot with small cubes of butter.
- 4
Top and crimp
Lay the second pastry round over the filling. Trim to a 2cm overhang, then fold the edges under and crimp firmly. Cut 5–6 steam vents in the top.
- 5
Egg wash and chill
Brush the top with beaten egg, then sprinkle with demerara sugar. Refrigerate the pie for 20 minutes while the oven preheats to 220°C / 425°F.
- 6
Bake
Bake at 220°C / 425°F for 20 minutes until the pastry starts to colour. Reduce to 190°C / 375°F and bake a further 35 minutes until deeply golden and the filling is bubbling through the vents. Cool at least 2 hours before slicing.
Place a baking sheet on the rack below to catch any drips.
Pro Tips
- →
Use a mix of apple varieties for the best flavour — never just one type.
- →
Chilling the assembled pie before baking keeps the butter in the pastry cold, resulting in flakier layers.
- →
If the crust edge browns too fast, cover with foil strips for the last 20 minutes.
- →
Cool completely before slicing — the filling needs time to set.
Variations
- •
Dutch apple pie: skip the top crust and add a streusel topping of butter, flour, oats and brown sugar.
- •
Cheddar-crusted apple pie: mix 60g grated sharp cheddar into the pastry dough — a classic New England tradition.
Storage
Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices at 180°C / 350°F for 10 minutes. Freeze unbaked or baked for up to 3 months.
History & Origin
Apple pie has been baked in America since the colonial era, though apples themselves arrived with European settlers in the 1600s. The phrase 'as American as apple pie' dates to the 20th century and became a patriotic rallying cry during World War II. Despite its all-American identity, the dish traces its roots to English and Dutch pie-making traditions.
Frequently Asked Questions
What are the best apples for apple pie?
A mix of Granny Smith (tart, firm) and Honeycrisp or Braeburn (sweet, holds shape) gives the best flavour and texture. Avoid Red Delicious — they turn mushy.
How do I prevent a soggy bottom crust?
Blind-bake the bottom crust for 10 minutes before filling, or brush it with egg white. Also make sure your filling is properly thickened with flour or cornstarch.
Can I make apple pie ahead of time?
Yes — you can assemble and refrigerate the unbaked pie up to 24 hours ahead, or bake it a day in advance and reheat before serving.
Why is my apple pie watery?
Usually because the apples released too much juice. Macerating them with sugar beforehand and using enough thickener (flour or cornstarch) solves this.
Nutrition Facts
Per serving (350g / 12.3 oz) · 8 servings total
Time Summary
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