Classic Homemade Apple Pie Recipe: Nothing beats the comfort of a homemade apple pie—especially when it has a crisp, buttery crust and a filling that’s juicy, slightly tart, and just sweet enough. This recipe is great for beginners and experienced bakers alike. It gives you the perfect balance of soft apples and a melt-in-the-mouth crust that holds everything together beautifully.
Let’s walk through how to make this delicious apple pie step-by-step!
Ingredients
For the Pie Crust:
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons hot water
- 2½ tablespoons cold water
- 8 oz (225g) unsalted butter, cold
- 2½ cups all-purpose flour
For the Apple Filling:
- 1 tablespoon unsalted butter
- 7–8 medium apples (about 2½ pounds or 1130g), peeled and sliced
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- ½ cup sugar
- 1½ tablespoons cornstarch
For the Egg Wash:
- 1 egg (beaten with 1 tablespoon water)
How to Make the Perfect Pie Crust
Mix sugar and salt in hot water, then add cold water and place in the freezer for 20 minutes. Grate frozen butter using a box grater. Add the butter to flour in a bowl and mix gently with your hands.
Drizzle the cold water mixture over the flour and butter, and quickly form two dough balls. Don’t worry if the dough feels a bit dry—just squeeze it together as best as you can. Press the dough into discs, wrap, and chill for at least 1 hour.
Prepare the Apple Filling
While the dough rests, melt 1 tablespoon butter in a large pan. Add the sliced apples and stir for 3 minutes. Mix in cinnamon, lemon juice, and sugar. Cook for 5 more minutes until apples soften.
Dissolve cornstarch in 2 tablespoons of water, pour it into the apple mix (with the heat off), and stir until the filling thickens. Let this cool completely before using it in the pie.
Assembling the Apple Pie
Preheat your oven to 200°C (400°F) and place a baking sheet inside. Let the dough sit out for 5 minutes before rolling.
Roll the bigger dough disc into an 11–12 inch circle and gently place it into the pie tin. It may crack, but don’t worry—just patch it up.
Roll the second disc into a 10-inch circle. Spoon the cooled apple filling into the pie base and cover it with the second dough. Crimp the edges, brush with egg wash, and cut small slits on top for steam to escape.
Baking Instructions
Place the pie on the preheated baking sheet. Bake at 200°C (400°F) for 20 minutes. Then, reduce the temperature to 190°C (375°F) and rotate the baking tray. Bake for another 30–35 minutes until the crust is golden.
Let the pie cool for at least 2 hours before cutting. This helps the filling set properly.
This apple pie is a classic dessert that never fails to impress. With its buttery, flaky crust and soft, perfectly spiced apple filling, it’s a crowd-pleaser for any occasion. Whether you’re baking for a family gathering or just craving a warm slice with a scoop of vanilla ice cream, this pie hits the spot every time. Don’t worry if your crust isn’t perfect—homemade always tastes better than perfect store-bought ones!
FAQs
What type of apples work best for apple pie?
A mix of sweet and tart apples like Granny Smith, Fuji, or Honeycrisp gives the best flavour and texture for apple pie.
Why does my pie crust crack or break while rolling?
Flaky crusts use less water, making them delicate. If it cracks, just patch it gently by pressing it back together or using a small scrap of dough.
Can I make the pie dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate it. You can also freeze it for longer storage and thaw before using.
Do I need to let the apple filling cool before adding it to the pie?
Yes, the apple filling should be completely cool before assembling the pie. Warm filling can make the crust soggy and hard to handle.
How do I store leftover apple pie?
Store leftover apple pie in the refrigerator for up to 4 days. Reheat slices in the oven for the best texture and taste.
