Google Apple Pie Recipe: A Classic, Reliable Homemade Pie

This classic American-style apple pie has a flaky butter crust and a warmly spiced filling of sliced apples, sugar, cinnamon, and lemon. A brief chill keeps the pastry manageable, while a hot start in the oven helps the bottom crust bake through before the pie finishes at a lower temperature.

Ingredients

2 1/2 cups (315 g) all-purpose flour, plus a little extra for rolling
1 tablespoon (12 g) granulated sugar
1 teaspoon (6 g) fine salt
1 cup (226 g) unsalted butter, very cold and cut into small cubes
6 to 8 tablespoons (90 to 120 ml) ice water
3 pounds (1.36 kg) firm apples, about 8 to 10, peeled, cored, and sliced about 1/4 inch (6 mm) thick
3/4 cup (150 g) granulated sugar for the filling
1/4 cup (32 g) all-purpose flour for thickening
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (2.5 g) ground cinnamon
1/4 teaspoon (0.5 g) ground nutmeg
1/4 teaspoon (1.5 g) fine salt
1 tablespoon (14 g) unsalted butter, cut into small pieces
1 tablespoon (15 ml) milk, for brushing the top crust
1 teaspoon (4 g) coarse sugar, optional, for sprinkling

Instructions

Mix the pastry. In a large bowl, stir together the flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until you have a mix of pea-size pieces and some flatter, flaky pieces. Drizzle in 6 tablespoons (90 ml) ice water, tossing with a fork. Squeeze a little dough in your hand: if it holds together, it is moist enough; if it crumbles, add more water 1 tablespoon (15 ml) at a time. Avoid kneading, which can make the crust tough.
Chill the dough. Divide the dough into two portions, one slightly larger than the other. Press each into a disk, wrap, and refrigerate for 1 hour. The larger disk will line the pie plate; the smaller one will cover the filling. Chilling firms the butter and gives the flour time to hydrate, so the dough is less likely to crack or shrink as you roll it.
Prepare the apples. Heat the oven to 425°F (220°C), with a rack in the lower third. In a large bowl, toss the sliced apples with the lemon juice. Add the filling sugar, 1/4 cup flour, cinnamon, nutmeg, and 1/4 teaspoon salt, then toss until the slices are evenly coated. Mixing the thickener directly with the fruit helps avoid floury clumps in the baked filling.
Line the pie plate. On a lightly floured surface, roll the larger disk into a round about 12 inches (30 cm) across and roughly 1/8 inch (3 mm) thick. Turn the dough occasionally and add only enough flour to prevent sticking. Ease it into a 9-inch (23 cm) pie plate without stretching it; let the excess hang over the rim. Piled apples can settle as they bake, so arrange them in a fairly even mound rather than pressing them down tightly.
Add the top crust. Scatter the 1 tablespoon butter over the apples. Roll the second disk into an 11-inch (28 cm) round and lay it over the filling. Trim both layers so about 1 inch (2.5 cm) extends beyond the plate, then fold the edges under and crimp them firmly. Cut five or six slits in the top to let steam escape. Brush the surface with milk and sprinkle with coarse sugar, if using.
Bake at a high temperature first. Set the pie on a rimmed baking sheet to catch any juices. Bake at 425°F (220°C) for 20 minutes. This initial heat helps the bottom crust set and brown. If the edge is already getting dark, shield it with a loose ring of foil before lowering the oven temperature.
Finish baking. Reduce the oven to 375°F (190°C) without removing the pie. Bake for about 40 minutes more, until the crust is deep golden and thick juices bubble through the center vents. If the top browns too quickly, tent it loosely with foil. The filling should be visibly bubbling, not merely warm at the edges; bubbling is a useful sign that the flour-thickened juices have cooked through.
Cool before slicing. Transfer the pie to a rack and let it cool for at least 3 hours. The filling continues to set as it cools, so cutting too soon can leave it runny. For the neatest slices, use a sharp knife and wipe it between cuts.

Tips

Choose apples that hold their shape. A mixture of tart, firm apples such as Granny Smith with sweeter varieties such as Braeburn, Pink Lady, or Honeycrisp gives a balanced filling. Use one variety if that is what you have, but avoid very soft apples that tend to collapse into purée. Apple sizes vary, so the weight is a more reliable guide than an exact count.
Keep the butter cold. If the dough becomes soft or greasy while rolling, slide it onto a tray and chill it for 10 to 15 minutes before continuing. Cold butter creates the little pockets that help make pastry flaky; warm butter blends into the flour and can produce a dense crust.
Adjust the water gradually. Flour absorbs moisture differently depending on humidity and how it is measured. Start with the smaller amount, then add just enough for the dough to hold together when pressed. A shaggy dough is preferable to a wet, sticky one, which is harder to roll and can bake up tough.
Use a shield if needed. Pie edges can brown before the center is done. A foil ring or reusable pie shield protects the rim while the apples finish cooking. Do not seal the entire pie tightly with foil, because the top needs room to vent steam.

Serving Suggestions

Serve the pie at room temperature or slightly warm, once the filling has had time to set. A scoop of vanilla ice cream is a familiar pairing; softly whipped cream or a spoonful of crème fraîche also works well, especially if the apples are sweet. For a simpler dessert, serve a modest wedge with coffee or tea.

If you want warm pie, heat individual slices rather than warming the whole pie repeatedly. A slice can be served plain, or topped after reheating so the cream or ice cream stays cool. The pie is rich enough to stand on its own, so a small slice is often satisfying after a larger meal.

Variations

Use a lattice top. Cut the top pastry into strips and weave them over the apples, leaving gaps for steam to escape. Lattice takes a little longer to assemble, but it makes it easy to see when the filling is bubbling. Keep the strips cool as you work and tuck their ends securely under the bottom crust.

Add a little more spice. Increase the cinnamon to 1 1/2 teaspoons, or add 1/4 teaspoon ground ginger or allspice. These spices shift the flavor without changing the method. For a brighter, less sweet pie, use tart apples and reduce the filling sugar by 1 to 2 tablespoons (12 to 25 g); avoid reducing it much more, since sugar contributes to the filling’s texture.

Make a crumb topping. Replace the top pastry with a streusel made from 3/4 cup (95 g) flour, 1/3 cup (65 g) brown sugar, and 4 tablespoons (57 g) cold butter rubbed together into crumbs. Scatter it over the apples and bake as directed, checking that the crumbs do not become too dark. This gives the pie a crisp, sweet top rather than a second flaky crust.

Try a cheddar accent. Serve a thin slice of sharp cheddar alongside the pie, or add a small handful of finely grated cheddar to the pastry. The savory cheese complements sweet-tart apples, though it changes the flavor from a straightforward butter crust. Keep the dough cold and do not add extra water unless it is needed to bring it together.

Storage and Reheating

Because this pie contains cooked fruit and a pastry crust, refrigerate leftovers within 2 hours of baking or serving. Cover the cooled pie or transfer slices to an airtight container; it keeps for 3 to 4 days in the refrigerator. The crust will soften somewhat in storage, but the filling remains easy to serve once chilled.

To reheat a slice, place it on a baking sheet and warm it in a 300°F (150°C) oven for about 10 to 15 minutes, checking that the center is warm. A microwave works for a quick serving, but it softens the crust; heat a slice in short bursts of 20 to 30 seconds. Keep the pie refrigerated between servings rather than leaving it out for an extended period.

For longer storage, freeze cooled slices or the whole pie, wrapped tightly in plastic wrap and then foil, for up to 3 months for best quality. Thaw in the refrigerator overnight. Reheat slices in a 300°F (150°C) oven, or warm a whole thawed pie at 325°F (165°C) until heated through, loosely covering the edges if they are already browned. Do not refreeze slices that have been thawed and reheated.

Frequently Asked Questions

Which apples are best for apple pie?

Firm apples that keep some shape during baking are the best choice. Granny Smith provides a tart contrast to the sugar, while Braeburn, Pink Lady, and Honeycrisp bring a sweeter flavor and hold their texture well. Mixing two varieties gives the filling more range, but a pie made with one firm variety can still turn out nicely.

Can I make the pie dough ahead?

Yes. Wrapped disks of dough can be refrigerated for up to 2 days. Let them sit at room temperature for a few minutes if they are too firm to roll, but keep them cool. You can also freeze the wrapped dough for up to 3 months; thaw it overnight in the refrigerator before rolling.

Why is my apple pie filling runny?

Common causes are cutting the pie while it is still hot, using very juicy apples, or taking the pie out before the filling bubbles in the center. Letting it cool for at least 3 hours helps the flour-thickened juices set. If your apples are exceptionally juicy, toss them thoroughly with the measured flour and make sure the center vents show active bubbling before you finish baking.

Do I need to cook the apples before filling the crust?

No. This recipe uses raw sliced apples, which soften as the pie bakes and release their juices into the filling. Slice them to a consistent thickness so they cook evenly. Pre-cooking is an optional technique, but it changes the texture and requires adjusting the filling and bake time, so it is not needed here.

Can I use a store-bought crust?

Yes. Use enough refrigerated pastry for a top and bottom crust in a 9-inch (23 cm) pie plate, following the package directions for thawing. The filling method and oven temperatures remain the same, though crust brands vary in thickness and browning speed. Check the pie as it bakes and cover the rim if it darkens early.

How can I tell when the pie is done?

Look for a golden-brown crust and thick filling juices bubbling through the vents near the center, not just at the outside edge. If the crust is browned but the filling has not bubbled, cover the top loosely with foil and continue baking. Afterward, allow the pie to cool fully so the filling can firm before you cut it.

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