Homemade Apple Pie

Few desserts capture the feeling of home quite like a freshly baked Apple Pie. With tender, cinnamon-spiced apples nestled inside a golden buttery crust, it’s the definition of cozy comfort. Whether served warm with a scoop of vanilla ice cream or chilled with a drizzle of caramel sauce, this classic dessert is always a favorite.

Why You’ll Love This Recipe

• Flaky, buttery crust with perfectly spiced apple filling
• Simple ingredients you likely already have on hand
• Perfect for holidays, family dinners, or cozy weekends
• Make-ahead friendly, tastes even better the next day
• Sweet aroma that fills your kitchen while baking

Ingredients

• All-purpose flour
• Unsalted butter, chilled and cubed
• Cold water
• Salt
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• Lemon juice
• Vanilla extract
• Apples (Granny Smith or Honeycrisp, peeled and sliced)
• Egg wash (1 egg + 1 tablespoon milk, beaten)

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix well and set aside.
3. In another bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add cold water gradually until a dough forms.
4. Divide the dough into two discs, wrap in plastic wrap, and chill for 30 minutes.
5. Roll out one disc and place it into a 9-inch pie dish. Fill with the apple mixture.
6. Roll out the second disc and cover the pie, trimming and sealing edges. Cut small slits on top for steam.
7. Brush with egg wash and sprinkle lightly with sugar.
8. Bake at 425°F for 15 minutes, then reduce heat to 375°F (190°C) and bake for 35–40 minutes more until golden brown.
9. Cool for at least 2 hours before slicing for a perfectly set filling.

Tips & Variations

• Use a mix of apple varieties for more depth in flavor.
• Add a spoonful of cornstarch to the filling if your apples are very juicy.
• Brush crust with cream instead of egg for a deeper color and richer taste.
• Sprinkle the top crust with coarse sugar for extra crunch.
• Add a handful of raisins or chopped walnuts for a rustic twist.

Storage & Freezer Instructions

• Room Temperature: Keep covered for up to 2 days.
• Refrigerate: Store leftovers in the fridge for up to 5 days.
• Freeze (Whole or Slices): Wrap tightly in foil or plastic wrap and freeze up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10–15 minutes before serving.

Serving & Pairing Ideas

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Pair with caramel drizzle or a sprinkle of powdered sugar.
• Enjoy with hot coffee, apple cider, or spiced chai tea.
• Add a sprinkle of cinnamon sugar before serving for extra flavor.

Frequently Asked Questions

What are the best apples for apple pie?

A combination of tart and sweet apples works best, Granny Smith, Honeycrisp, and Braeburn hold their shape and balance sweetness with a pleasant tang.

Can I use store-bought pie crust?

Yes, store-bought crust works great when you’re short on time. Just brush with egg wash and bake as directed for that homemade golden finish.

How can I prevent a soggy bottom crust?

Preheat a baking sheet in the oven and place your pie dish on top — the heat helps crisp the bottom crust beautifully.

Can I make the pie ahead of time?

Definitely! You can prepare the crust and filling a day in advance, or even bake the whole pie a day before serving. The flavors deepen as it rests.

Ready to Make It?

Warm, buttery, and perfectly spiced, this Apple Pie brings a comforting taste of nostalgia to every bite. From the crisp crust to the tender apple filling, it’s a dessert that feels like home. Bake one for your next celebration or cozy night in, and watch it disappear slice by slice.

You Might Also Like

• Pumpkin Pie – Creamy, spiced perfection for fall gatherings
• Maple Walnut Fudge – Sweet and nutty treat ideal for gifting
• Gingerbread Loaf with Vanilla Glaze – Soft, spiced loaf with sweet vanilla drizzle
• Pecan Pie – Buttery, caramel-like filling in a flaky crust

Print