Classic Apple Pie made with fresh apples, cinnamon, nutmeg, and buttery homemade crust. A dessert straight from the heart!
Apple pie always feels like coming home, doesn’t it? It’s one of those desserts that somehow carries a little piece of everyone’s childhood. For me, it brings back memories of fall afternoons spent at the orchard with my family, lugging overstuffed bags of apples back to the car and convincing my dad we really did need one more pumpkin for the porch.
The first time I baked an apple pie on my own, I was 19 and living in a tiny college apartment with a temperamental oven. I thought I’d surprise my roommates, but let’s just say “Pinterest-perfect” wasn’t in the cards that day. The crust was uneven, the filling was a bit too runny, and I may have forgotten to vent the top. (Whoops.) But here’s the thing—when we sat down and ate it together, laughing about the chaos, it didn’t matter. That pie was messy and imperfect, but it was full of heart.
Every time I bake this recipe now, I think about those early pies and how far I’ve come. And you know what? It still doesn’t have to be perfect. A slightly crooked crust or some bubbling filling sneaking over the edges just adds to the charm. What about you—do you have a pie memory like that?
Why You’ll Love This Apple Pie Recipe?
This apple pie is everything you want in a dessert—it’s cozy, it’s nostalgic, and it’s downright irresistible. Here’s why it’s a winner:
- Perfectly Spiced Filling: The cinnamon and nutmeg work their magic without overpowering the fresh apple flavor. It’s sweet, but not too sweet.
- Buttery, Flaky Crust: Sure, store-bought crust is fine, but this homemade version? Game-changer. Trust me, it’s worth the extra effort.
- That Smell: Seriously, is there anything better than the smell of apple pie baking? It’s like aromatherapy but tastier.
- Customizable: Not a fan of nutmeg? Skip it. Want a crumble topping instead of a crust? Go for it. This recipe is your canvas.
Ingredient Notes:
Apple pie is all about simple, good-quality ingredients. Let’s break it down:
- Apples: A mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples gives the best flavor balance. If you’re using what you have on hand, no worries—just taste as you go and adjust the sugar.
- Vanilla Extract: A splash of vanilla adds a subtle warmth to the filling. It’s not necessary, but I’d never skip it.
- Cinnamon & Nutmeg: These two are a dream team for cozy vibes. Go light on the nutmeg if it’s not your thing—it’s strong.
- Flour: The unsung hero of pie filling. It thickens all those lovely apple juices so your pie doesn’t turn into soup.
- Butter: Cold, cubed butter is key to that flaky, melt-in-your-mouth crust. Margarine just doesn’t hit the same, in my opinion.
- Sugar: Granulated for sweetness, brown sugar for that hint of caramel. Together, they’re a match made in pie heaven.
Pro Tip: If your apples are extra juicy, sprinkle a little more flour into the filling. Nobody wants soggy pie.
How To Make Apple Pie?
Step 1. Prep the Filling
Peel, core, and slice your apples into thin, even slices. Toss them with vanilla, flour, sugars, cinnamon, nutmeg, and a pinch of salt. Let the mixture sit for 10-15 minutes so the flavors can meld. (And hey, if you sneak a slice, I won’t tell.)
Step 2. Make the Crust
Combine flour, sugar, and salt in a food processor. Add cold, cubed butter and pulse until the mixture looks like coarse sand. Slowly drizzle in ice water, a tablespoon at a time, until the dough comes together. Divide it into two discs, wrap in plastic, and chill for at least 30 minutes.
Step 3. Roll and Assemble
Roll out one disc of dough and place it in your pie pan, letting the edges hang over slightly. Pour in the apple filling, spreading it evenly. Roll out the second disc and place it over the top. Seal the edges with your fingers or a fork, and don’t forget to cut a few slits for steam.
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Step 4. Add Some Shine
Brush the top crust with milk for a golden finish. If you’ve got coarse sugar on hand, sprinkle a little on top for sparkle.
Step 5. Bake
Preheat your oven to 400°F. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for another 40-50 minutes. If the edges start browning too quickly, cover them with foil.
Step 6. Cool and Slice
Let the pie cool for at least 2 hours before slicing. Yes, it’s torture, but it’s worth it—the filling needs time to set.
Storage Options:
If you’ve got leftovers (lucky you!), cover the pie and keep it at room temperature for a day or in the fridge for up to 4 days. Reheat slices in the oven at 350°F to bring back that freshly baked magic. Want to save some for later? Wrap slices individually and freeze for up to 3 months.
Variations and Substitutions:
Apple pie is so versatile—it’s easy to make it your own:
- Apples: Swap in pears or peaches for a twist.
- Spices: Add a pinch of ginger or cardamom for a unique flavor.
- Crust: Feeling fancy? Try a lattice crust or a crumble topping.
- Dairy-Free: Use a plant-based butter for the crust.
What to Serve with Apple Pie?
What pairs perfectly with warm apple pie? Here are some ideas:
- Ice Cream: Vanilla is a classic, but salted caramel or cinnamon ice cream takes it to the next level.
- Whipped Cream: Light, airy, and the perfect finishing touch.
- Coffee or Tea: A hot drink to balance the sweetness.
- Cheddar Cheese: It’s an old-school combo, and if you’ve never tried it, now’s the time.
Frequently Asked Questions:
What’s the best apple for pie?
I like a mix of Granny Smith and Honeycrisp, but use what you have. Just taste your filling and adjust the sugar if needed.
Can I make the dough ahead?
Yes! The dough can chill in the fridge for up to 2 days or freeze for up to 3 months.
Why is my filling runny?
It could be extra juicy apples or not enough flour. Next time, add a little more flour to the filling, especially if your apples seem super watery.
There’s something magical about baking an apple pie. It’s not just the taste—it’s the process, the smells, and the memories you make along the way. So, grab your apples, roll up your sleeves, and let’s bake some magic together. And hey, if you try this recipe, I’d love to hear how it turned out! What’s your favorite pie-making memory?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Pie Recipe
Ingredients
For the Apple Filling:
- 8 c. peeled apples sliced ¼-inch thick (approximately 6-8 apples, 3.5 pounds)
- 1 tsp. vanilla extract
- ¼ c. all-purpose flour
- ¼ to ½ c. granulated sugar adjust to taste
- ¼ c. brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
For the Pie Crust:
- 2¼ c. all-purpose flour you can substitute up to half with white whole wheat flour
- 1 tbsp. granulated sugar
- ½ tsp. salt
- 1 c. cold unsalted butter cut into small cubes (16 tbsp.)
- 7 tbsp. ice-cold water
Remaining Ingredients:
- 1 tbsp. milk
- Coarse turbinado sugar optional
Instructions
To make the Apple Filling:
- Take 8 cups of sliced and peeled apples. Mix them with 1 teaspoon of vanilla extract, ¼ cup of flour ¼, to ½ cup of granulated sugar, ¼ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg and a pinch of salt. Set this mixture aside.
For the Pie Crust:
- Using a food processor combine 2¼ cups of flour, 1 tablespoon of sugar and half a teaspoon of salt. Add in one cup of butter that has been cubed. Pulse the mixture until you see pea-sized pieces forming. Then add in 7 tablespoons of ice water and pulse again until the dough comes together.
- Divide the dough into two halves. Roll out one half to fit your pie pan and chill the half.
Assembling the Pie:
- Fill your pie crust with the apple mixture prepared earlier. Roll out the remaining dough. Place it on top to cover the filling completely. Seal the edges by pressing them
- Brush the crust with one tablespoon of milk. Sprinkle some coarse sugar over it if desired.
Baking:
- Let your pie chill in the refrigerator for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C) with a rack positioned in the lower third.
- Place your chilled pie in the oven at this temperature for 20 minutes. Then reduce the heat to 350°F (180°C). Continue baking for another 40 to 50 minutes or until you notice bubbling around the edges. If needed you can tent some foil, over it to prevent browning.
Cooling and Serving:
- Make sure to let the pie cool for a minimum of 2 hours, at room temperature before serving. Once it's properly cooled down you can enjoy your delicious homemade Apple Pie!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
