Classic Apple Pie

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 Classic Apple Pie 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.

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. 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.

Here’s how to make this recipe.

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 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.

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.

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.

4. Assemble the crumble topping. In a small bowl, combine the flour and brown sugar. Mix in the melted butter.

5. Assemble the pie. Pour the apples into the pie crust, scraping out all the juices. Disperse the crumble topping over the apples.

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 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.

You’ll love these other Thanksgiving desserts.

• Pecan pie bars
• Pumpkin roll
• Chocolate bourbon pecan pie
• Turkey-shaped popcorn balls
• No-bake pumpkin pie cheesecake
• Pumpkin pie cookies
• Caramel apple pie
• No-bake pumpkin pie
• Simple pecan pie
• Classic pumpkin pie