Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other Thanksgiving desserts.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Classic Apple Pie Recipe
Pie is a classic for the holidays. This classic apple pie has a crisp, golden crust holding delicious apples and topped with a crumble everyone will love. It’s great for any occasion, especially Thanksgiving. Nothing is more of a crowd-pleaser than an apple pie!
Why I love this recipe.
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 sayings that use apple pie as the defining example of perfection. There is 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.
Everything you’ll need to make this recipe.
- 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. Honey Crisp, Granny Smith, Braeburn, and Pink Lady are all good options.
- 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. Preformed 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.
Here’s how to make this recipe.
- 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 with 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.
- 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.
- 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.
- Assemble the crumble topping. In a small bowl, combine the flour and brown sugar. Mix in the melted butter.
- Assemble the pie. Pour the apples into the pie crust, scraping out all the juices. Disperse the crumble topping over the apples.
- 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 to 55 minutes. Let the pie cool for 4 to 6 hours until fully cooled before serving.
These pro tips will make this recipe a success.
- 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 (affiliate link). This helps block the direct heat to the crust while still ensuring the rest of the pie will bake correctly.
Frequently asked questions about this recipe.
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 a 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.
Watch how to make this recipe.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!
Classic Apple Pie
- 1 recipe 9-inch pie crust
- 8 cups peeled and sliced apples
- 2 tbsp lemon juice
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- ½ cup white granulated sugar
- ¼ tsp kosher salt
- ¼ tsp allspice
- ½ tsp cinnamon
For the crumble topping
- 1 cup all-purpose flour
- ⅔ cup light brown sugar
- 8 tbsp unsalted butter room temperature
- 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 apples, 2 tbsp lemon juice, 3 tbsp all-purpose flour, 1 tbsp cornstarch, ½ cup white granulated sugar, ¼ tsp kosher salt, ¼ tsp allspice, ½ tsp 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 soft 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 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.