In my house, it’s a tie between apple pie & pumpkin pie during the holidays, so of course in true me fashion I make both. One can never have too many pie options. But even if this Classic Apple Pie was the only dessert, i’m a happy camper.
This is my dream apple pie! It’s incredibly flaky and fun of tender cinnamon spiced apples. I feel everyone should know how to make a classic apple pie. Whether you are scratch making your pie crust or using store bought, it’s incredibly easy and i’m gonna show you how.
A classic apple pie involves a double batch of pie dough. And while most store bought dough comes in 2’s, My Best Ever Flaky Pie Dough recipe is hands down my favorite. And not to toot my own horn, buts it’s the best. Just try it, I promise.
What kind of apples to use?
- Granny smith is the preferred apple, but i like to use a mixture. Granny smith, braeburn & cortland. This what we picked at the farm last weekend. Anything that is CRISP will work best for high temperature baking as it won’t break down and will hold its shape. Avoid Mcintosh or Red Delicious.
We are still missing our summer beach days, but also excited for all the fall vibes. My kids are most excited for halloween, and i’m just here for all the baking, beige food, cinnamon scented pinecones and tinsel! And while yes, pie is enjoyed year round, apple pies and pumpkin pies hit different when the air is crisp and the whole house smells like warm spices. And this Classic Apple Pie is just that. A cozy warm hug.
I love this recipe as you don’t have to pre-cook the apples. The less prep work, the better. I add a little bit of flour to the apple mixture so while it’s baking inside the crust, all juices will thicken. And proper cooling time will also help firm the filling up so it’s a not a big ole soupy mess when slicing.
Ingredients
- Apples – a mixture of granny smith, Braeburn & Cortland
- Sugar
- Brown sugar
- Flour
- Vanilla
- Cinnamon
- Nutmeg
- Apple cider vinegar
- Salt
The filling comes together very easily in one bowl. I like to prep it right before I put on the top crust. In this pie, I chose to do a lattice top and let me tell you I almost ripped my hair out, but there are so many helpful videos on YouTube and TikTok that show you how to easily achieve that very classic & pretty lattice finish. But totally optional.
Classic Apple Pie
Equipment
- 1 batch of my flaky tallow pie crust
Ingredients
- 1 batch of my flaky tallow pie crust
- 7 apples (granny smith, braeburn, cortlandt) peeled, cored and sliced to 1/4 inch thickness
- ¼ cup dark brown sugar or light
- ⅓ cup granulated sugar
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp all purpose flour
- 1 tsp salt
- 1½ tsp apple cider vinegar
- 2 tsp vanilla extract
For topping
- egg wash
- demerara sugar or any coarse sugar
Instructions
- Preheat the oven to 400℉
- On a floured surface, roll the dough into a 12-14 inch circle. Rotate the dough often to prevent sticking and use flour as needed. Transfer and fit the dough into your pie pan.
- In a large mixing bowl, add the apples along with the rest of the ingredients. Mix thoroughly to incorporate and spoon the filling into the pie pan. Evenly spread them.
- Roll out the top dough into another 12-14 inch circle. You can lay the circle over your pie , or cut it into strips to create a classic lattice top. Leaving an Trrim any excess dough and leave an inch of overhang. Fold the edges inward and gently pinch together to seal. Crimp into whatever design you like.
- Brush the top of the pie with egg wash and sprinkle with coarse sugar. Bake at 400℉ for 20 minutes and then at 350℉ for 40 minutes until golden brown. Cool at room temperature for 4 hours or overnight.
More recipes to try…
