Apple pie – recipesshubb

Classic Apple Pie

Apple pie is a timeless dessert that combines sweet, tender apples with a buttery, flaky crust. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a family favorite and a staple for holidays, gatherings, or cozy nights at home.

With its aromatic filling of cinnamon, sugar, and apples, topped with a perfectly golden crust, this apple pie is comfort in a slice.

Why You’ll Love This Recipe

Flaky, buttery homemade crust
Sweet and spiced apple filling
Easy to customize with your favorite apple varieties
Perfect for celebrations or everyday dessert
Pairs beautifully with ice cream or whipped cream

Ingredients

For the Crust (makes top and bottom)

2 ½ cups (315 g) all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (225 g) unsalted butter, cold and cubed
6–8 tablespoons ice water

For the Filling

6 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix)
¾ cup (150 g) granulated sugar
¼ cup (30 g) brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract

For Brushing

1 egg, beaten with 1 tablespoon water (egg wash)
Optional: 1 tablespoon sugar for sprinkling

Equipment

9-inch (23 cm) pie dish
Rolling pin
Mixing bowls
Pastry brush
Knife and cutting board

Prep Time

Prep: 30 minutes
Bake: 45–55 minutes
Total time: ~1 hour 30 minutes

Instructions

Step 1: Make the Crust

In a large bowl, whisk together flour, salt, and sugar.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until dough comes together.
Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Filling

In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract.
Toss until apples are evenly coated and set aside.

Step 3: Assemble the Pie

Preheat oven to 425°F (220°C).
Roll out one disk of dough into a circle and fit it into a 9-inch pie dish.
Pour apple filling into the crust, mounding slightly in the center.
Roll out the second disk of dough and place over the apples. Trim excess dough, then crimp edges to seal.
Cut a few slits in the top crust for steam to escape.

Step 4: Bake

Brush the top crust with egg wash and sprinkle with sugar if desired.
Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 375°F (190°C) and bake for 30–40 minutes, or until crust is golden and filling is bubbling.
Let pie cool at least 2 hours before slicing for the filling to set.

Tips for Perfect Apple Pie

Use a mix of tart and sweet apples for balanced flavor.
Chill dough before rolling to prevent shrinking.
Avoid over-filling to prevent juice overflow.
Tent pie edges with foil if they brown too quickly.
Let the pie cool before slicing to keep filling intact.

Variations

Caramel Apple Pie: Drizzle caramel sauce over apples before adding the top crust.
Spiced Apple Pie: Add ¼ teaspoon cloves or allspice for extra warmth.
Lattice Top: Weave strips of dough on top instead of a full crust for a decorative finish.
Mini Pies: Make individual pies using muffin tins for easy serving.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream.
Pair with coffee, tea, or a dessert wine for a special treat.
Slice thin for snack portions or thicker for dessert plates.

Storage

Store at room temperature for up to 2 days.
Refrigerate for up to 5 days; reheat before serving.
Freeze unbaked pie for up to 1 month; bake directly from frozen, adding extra baking time.

A Timeless Classic

Apple pie is more than dessert; it’s a symbol of comfort and home. With a golden crust, tender apples, and aromatic spices, this classic apple pie brings warmth to any table. Perfect for holidays, family dinners, or weekend baking, it’s a recipe you’ll return to year after year.

Prep Time: 30 minutes
Bake Time: 45–55 minutes
Total Time: ~1 hour 30 minutes
Servings: 8