Apple Pie (Classic Homemade)
This classic apple pie is made with a buttery homemade crust and a simple cinnamon-spiced apple filling. It’s a timeless dessert that’s perfect for holidays, family gatherings, or anytime you want a traditional homemade apple pie.
No introduction is needed for this Fall classic apple pie dessert! Here is the BEST apple pie recipe you will ever need and super easy to make! Let’s get cookin’!
Apple Pie (Classic Homemade)
A classic homemade apple pie with a flaky butter crust and a cinnamon-spiced apple filling. An easy, traditional apple pie recipe made from scratch.
Ingredients
Pie Crust
- 1 1/4 cups flour
- 1/4 tsp salt
- 1 1/4 sticks (10 tbsp) unsalted butter, cold and cut into cubes
- 3 tbsp ice water
Apple Filling
- 1/4 stick (2 tbsp) unsalted butter
- 5 large honeycrisp apples, cut in slices
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup sugar
- 2 tbsp flour
- 2 tsp cornstarch
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 egg, lightly beaten
Instructions
- To make the pie crust, add the flour and salt in a food processor pulse to mix. Add butter and pulse until mixture forms pea-size pieces. Slowly add ice water, 1 tbsp at a time, and pulse until the dough just comes together in a big ball. It should be moist but not sticky.
- Take dough and flatten into a disk. Cover tightly with plastic wrap and refrigerate for 1 hour.
- To make the apple filling, melt 2 tbsp butter in a large frying pan on medium-high heat and add the apples. Ensure they’re evenly coated with butter.
- Mix the spices, salt and sugar and sprinkle over apples, cook for 7 min on medium-low heat while continuously stirring.
- Sprinkle the flour and cornstarch over the apples and continue cooking for 5 min.
- Add the apple cider vinegar, mix well and set aside to cool.
- Preheat oven to 425F. After the dough has cooled for 1 hour, cut the dough in half and roll it out on a floured surface to make a 12” diameter. Place dough in a 9” pie pan. Refrigerate the pie pan while you roll out the top of the pie.
- Take pie pan out from the fridge and pour the apples in the crust, cover with the remaining dough ensuring you pinch and crimp the edges of the pie.
- Using a sharp knife, cut four steam vents in the top of the crust, unless you make a checkered top crust like I did . Lightly brush the top of the pie with egg wash and sprinkle with 1 tbsp sugar.
- Bake for 20 min, then reduce the temperature to 375F and cook for 30-40 min. Allow to cool and enjoy this awesome
What a fantastic recipe! Easy to follow and delicious. Thank you so much!
incredible pie recipe! I also use the dough recipe for chicken pot pie!