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Why I Love a Classic Apple Pie
An apple pie recipe is essential. Nothing is more nostalgic or classic than using ripe and in-season apples to create the most iconic American dessert.
In America, we have a saying that “it’s as easy as apple pie.” There’s one problem. Making a great apple pie is not always straightforward. The perfect apple pie brings forward the balance of sweet and tart fruit, with the flavor not being overpowered by a spice.
This recipe has a balance of flavor and is packed with fruit. Instead of a gloppy liquid filling, the apples are piled high and cooked down to create nearly only a fruit filling. Just a hint of spice and sugar with a crumble topping, and this pie is the only apple pie recipe you will need.
This recipe originally appeared in the 2023 edition of My Guide to the Holidays. The digital version of this “mini” magazine is still available for purchase.
Apple Pie Ingredients
- Apples are the main ingredient in this recipe and can make or break a good pie. Choose a crisp apple that has a balance of sweet and tart. Honeycrisp, Granny Smith, Braeburn, and Pink Lady are all good options. Make sure to learn all about how to pick the best apple for baking.
- Pie crust can be just as important as the apples. For the best flavor, make the pie crust from scratch. If using store-bought, make sure to roll and fit it into a 9-inch glass dish. Pre-formed dough in foil pans will not be large enough for this pie.
- Allspice is a good accompaniment to apples. But remember that a small amount goes a long way.
- Cinnamon adds the traditional warmth we crave. Do not be tempted to add more, or it will overpower the apples.
- Lemon juice brightens the apple flavor while amplifying it.
The full amount of each ingredient can be found in the recipe card below.
How to Make Apple Pie
Step 1: Create the crust – In a large bowl, mix the flour, sugar, and salt together. Add in the cubed butter. Using your hands, coat the cubes in the dry mixture. Next, begin to smash the butter with your thumb and forefinger, incorporating the butter and dry mixture. Begin by adding 4 tbsp of the ice water without ice cubes. Mix the dough and add up to an additional 2 tbsp of water, if needed. The dough should be able to stick together easily. Place the dough onto plastic wrap and press it into a cohesive disk about 1 inch thick. The dough should be smooth on both sides with a rounded edge. Place into the refrigerator to chill.
Step 2: Prepare the apples – Remove the core and peel from the apples. Slice into thin strips and place into a large bowl. Add in the lemon, flour, cornstarch, sugar, salt, cinnamon, and allspice. Mix together.
Step 3: Roll out the pie crust – On a floured surface, place the dough disk. Roll into a thin crust, larger than your pie dish, about 14 inches in diameter. Transfer it to the pie dish, gently letting it fall down into the corners. Roll the excess under itself to sit on the edge of the dish. Then, using your knuckle on one hand and thumb and forefinger on the other, crimp the edge of the crust, making your way around the entire diameter.
Step 4: Assemble the crumble topping – In a small bowl, combine the flour and brown sugar. Mix in the melted butter.
Step 5: Assemble the pie – Pour the apples into the pie crust, scraping out all the juices. Disperse the crumble topping over the apples.
Step 6: Bake the pie – Place the pie dish on another pan to allow it to bubble over. Place on the bottom rack in a 400°F oven for 30 minutes, then reduce the heat to 375°F. Bake until the pie is bubbling throughout and registers 200°F in the center with an instant-read thermometer, about 45-55 minutes. Let the pie cool for 4-6 hours until fully cooled before serving.
Recipe Tips
- While making the pie crust, to know when the butter and dry mixture is properly combined, grab a handful of the mixture. Smash it in your fist. If it holds its shape but can easily be crumbled apart, then the water is ready to be added.
- When making the dough, be prepared to adjust the amount of water needed. The time of year and humidity can all affect how much water is needed in the dough. The dough should be able to form together and stick into a ball.
- Don’t stretch the pie crust when placing it into the dish. A stretched pie crust can shrink back up while baking. Instead, let the crust fall down into the inside corners of the dish.
- Be sure to scrape out all the juices from the apples while assembling the pie. These juices are very important as they add additional flavor and provide thickening to the pie.
- If the crust appears to be browning too much, but the pie isn’t bubbling throughout, cover it with tin foil or a crust saver. This helps block the direct heat to the crust while still ensuring the rest of the pie will bake correctly.
Frequently Asked Questions
Yes. Homemade dough can be made 3 months or a few days in advance and stored in the freezer. The dough can be rolled out as normal, fitted into the pie dish, and frozen or stored as a disk of dough.
The filling needs to be bubbling throughout. Check the temperature with an instant-read thermometer to make sure. You want the center of the pie to reach 200°F.
Apple pie should be à la mode, in my opinion, meaning with ice cream. Whipped cream, vanilla ice cream, or all by itself will work. If you are at my house, it will also come with a cup of hot coffee.
Once served fresh, any leftovers should be stored in the refrigerator after one day.
The pie is best fresh after it has cooled from the oven and can be sliced without oozing everywhere. Any leftovers should be stored in the refrigerator for up to 5 days.
More Thanksgiving Desserts
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Classic Apple Pie
Ingredients
- 1 recipe 9-inch pie crust
- 8 cups peeled and sliced baking apples (preferably a mixture such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn)
- 2 tbsp fresh lemon juice
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- ½ cup granulated sugar
- ¼ tsp kosher salt
- ¼ tsp allspice
- ½ tsp ground cinnamon
For the crumble topping
- 1 cup all-purpose flour
- ⅔ cup light brown sugar
- 8 tbsp (1 stick) unsalted butter melted
Instructions
- Preheat the oven to 400°F.
- Combine the prepared apples, lemon juice, flour, cornstarch, sugar, kosher salt, allspice, and cinnamon in a large bowl. Mix to combine and pour into a prepared pie crust. The apples will be mounded.8 cups peeled and sliced baking apples (preferably a mixture such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn), 2 tbsp fresh lemon juice, 3 tbsp all-purpose flour, 1 tbsp cornstarch, ½ cup granulated sugar, ¼ tsp kosher salt, ¼ tsp allspice, ½ tsp ground cinnamon, 1 recipe 9-inch pie crust
- In a medium bowl, combine the flour and brown sugar. Mix together and add the butter. Work the melted butter into the dry mixture until it resembles wet sand. Sprinkle the crumble evenly over the prepared pie.1 cup all-purpose flour, ⅔ cup light brown sugar, 8 tbsp (1 stick) unsalted butter
- Place the pie on a parchment-lined baking sheet and bake in the lower third of the preheated 400°F oven. Bake for 30 minutes and reduce the heat to 375°F. Continue baking until the pie is bubbling into the center or reaches 200°F in the center of the pie, 45-55 minutes. The top or crust may need to be covered with foil if it gets dark during baking. Once baked, remove from the oven and allow the pie to fully cool before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Thank you Kaleb for this recipe ! I learned how to make crust and pie because of you. Your instructions are clear and easy. This pie and crust recipe is so very delicious. I have made it 3 times and each time my crust skills improve. I have never been a great baker but now I consider myself a pretty good apple pie baker ! For anyone who is hesitant give it a try and keep practicing …. you can do it !
This is my second Dutch apple pie. I’m hoping Santa doesn’t cut into it before it cools! Thank you for sharing this great recipe.
Happy holidays from Alaska.