Classic Apple Pie Recipe

Imagine the aroma of freshly baked apples and buttery pastry wafting through your kitchen as you prepare this classic, yet irresistibly charming apple pie. It’s like a warm hug from your favorite fall memories, all wrapped up in a flaky, golden crust.

There’s nothing quite like the smell of a classic apple pie baking in the oven. It’s so much more than just an apple pie—it’s filled with so many love-laden aromas wafting through the kitchen as the sweetness of the pie mingles with the spices, gifts from 20/20 hindsight to my sensory world.

The combination of tart Granny Smith and sweet apple varieties gives the filling a flavor that pops against a backdrop of butter, cinnamon, nutmeg, and a secret ingredient. That secret ingredient?

Lemon juice. You wouldn’t know it from the taste alone, but a hint of lemon really brings out the natural sweetness and flavor of the apples.

Classic Apple Pie Recipe Ingredients

• All-Purpose Flour: This provides structure and texture to the pie crust.

  It is high in carbohydrates.

• Unsalted Butter: Adds richness and flakiness to the crust.

  It provides fat and flavor.

• Apples: The main filling ingredient, they add natural sweetness and fiber, offering health benefits.
• Granulated Sugar: Sweetens the apple filling and helps create a caramelized texture.
• Brown Sugar: Adds a deep, molasses-like sweetness to the filling.
• Cinnamon: Enhances the flavor with a warm, spicy note, complementing the apples.
• Lemon Juice: Adds a hint of tartness, balancing the sweetness and preventing apple browning.

Classic Apple Pie Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and diced
• 6 to 8 tablespoons ice water
• 6 to 8 large apples, peeled, cored, and sliced (Granny Smith or a mix of sweet and tart apples)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling, optional)

How to Make this Classic Apple Pie Recipe

1. In a big bowl, combine 2 1/2 cups of everyday flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Add 1 cup of very cold, diced unsalted butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Slowly incorporate 6 to 8 tablespoons of ice water, adding it one tablespoon at a time, and blend until the dough barely forms a cohesive mass. Split the dough into two equal pieces. Form each piece into a disk. Wrap them up, and then chill them out in the refrigerator for at least 1 hour.

3. Set your oven to 425°F (220°C). Put a sheet pan on the lower rack of the oven to catch any drips.

4. In a different extensive bowl, mix together the Apples, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice in a well-blended manner.

5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Place it in a 9-inch pie pan, allowing the excess dough to hang over the edges.

6. Fill the crust with the apple mixture, mounding it a little in the middle, and dot it with 1 tablespoon of unsalted butter sliced into small chunks.

7. Unroll the second disk of dough and leave it as is. Just place it over the filling; don’t try to smooth it out or do anything fancy. Just make sure it is over the filling and is its approximate size. Don’t worry if it isn’t a perfect circle. In fact, it’s better if it’s not a perfect circle and kind of resembles a cloud. If your top crust has become too warm, refrigerate for a few minutes before continuing.

8. Make some cuts in the upper shell so that steam can escape. Use a beaten egg to brush the upper surface, then, if you prefer, sprinkle on about a tablespoon of coarse sugar.

9. Set the pie on the preheated baking sheet and bake it for 20 minutes. Turn the heat down to 375°F (190°C) and bake for 40 to 50 minutes more. The pie is done when the crust is golden brown and the filling is bubbling.

10. Allow the filling to set by cooling the pie on a wire rack for at least 2 hours before serving. This will ensure that it reaches its optimal texture and is easier to slice.

Classic Apple Pie Recipe Equipment Needed

1. Large mixing bowl
2. Pastry cutter or fork
3. Measuring cups and spoons
4. Plastic wrap or wax paper
5. Rolling pin
6. 9-inch pie pan
7. Oven
8. Baking sheet
9. Small bowl (for egg wash)
10. Brush (for egg wash)
11. Knife (for slicing apples and making cuts in the crust)
12. Cutting board
13. Wire rack

FAQ

• Q: Can I make the pie crust ahead of time?A: Yes, the pie crust can be prepared in advance and kept in the refrigerator for as long as 2 days, or in the freezer for up to 3 months.
• Q: What type of apples work best for this pie?A mix of Granny Smith and sweeter varieties, like Honeycrisp or Fuji, gives a balanced flavor and texture.
• Q: How do I prevent the bottom crust from getting soggy?A: Achieving a well-baked bottom crust can be helped by doing the following:

  1. Place the pie on a lower rack in the oven.
  2. Use a pie shield to protect the edges of the pie.

• Q: Can I add other spices to the filling?A: Yes, you can experiment with spices like cloves or allspice to make it your own.
• Q: Should I use salted or unsalted butter?A: Using unsalted butter is the preferred option to control the salt content of the pie crust.
• Q: What is the purpose of the lemon juice in the filling?A: A tangy brightness from lemon juice helps keep the apples from turning brown.
• Q: How can I tell when the pie is done?A: The pie is finished when the crust is a golden brown and the filling has been bubbling for at least 5 minutes.

Classic Apple Pie Recipe Substitutions and Variations

For all-purpose flour: Use whole wheat flour in the same amount, but expect a denser crust.
To replace granulated sugar with:
Cane sugar: Use an equal amount.
Honey: Use half as much, and adjust the total amount of liquid in the recipe.
To substitute for unsalted butter: Use an equal amount of coconut oil or vegetable shortening for a non-dairy alternative. This works well in most recipes.
For ground cinnamon: Substitute with an equal amount of pumpkin pie spice for a different flavor profile.
To replace lemon juice, use an equal amount of apple cider vinegar for a zesty variation.

Pro Tips

1. Chill the Dough Thoroughly Ensure your pie dough is well-chilled before rolling it out. Cold dough helps create a flaky crust, as the butter remains solid until it hits the oven, causing the dough to puff up.

2. Mix of Apples For a balanced flavor and texture, use a mix of different apple varieties. Granny Smith is great for its tartness and firmness, but consider adding Honeycrisp or Fuji for sweetness and soft texture.

3. Pre-cook the Apples Slightly Sauté the apple filling in a skillet for a few minutes before adding it to the pie crust. This can help reduce the gap between the top crust and the filling, as the apples will release some of their moisture beforehand.

4. Use Lemon Juice Judiciously Adjust the amount of lemon juice based on the sweetness of your apples. The lemon juice not only adds tang but also balances the sweetness and prevents the apples from browning too quickly.

5. Creative Top Crust Design Instead of a plain top crust, consider using a lattice design or cutting out shapes with small cookie cutters to allow steam to escape and make the pie visually appealing.