This apple pie is everything a comfort dessert should be—flaky, golden crust wrapped around tender, cinnamon-spiced apples that melt in your mouth. It’s easy to prepare, using everyday ingredients and straightforward steps, but the result is pure magic. The filling is juicy and fragrant, with just the right balance of sweet and tart, while the crust delivers that satisfying crunch and buttery finish. Whether served warm with a scoop of vanilla ice cream or cold with a drizzle of caramel, this pie is a timeless treat that never fails to impress.
🧂 Ingredients:
For the Pie Crust (or use store-bought if preferred):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Apple Filling:
- 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp butter (to dot on top before baking)
For the Top:
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (for sprinkling)
👩🍳 Instructions:
1. Prepare the Pie Crust:
In a large bowl, mix flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing just until the dough holds together.
Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes. This step ensures a flaky crust that holds its shape.
2. Make the Apple Filling:
While the dough chills, prepare the apples. In a large bowl, toss the sliced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Let the mixture sit for 10–15 minutes to draw out the juices and deepen the flavor.
This step also helps soften the apples slightly, so they bake evenly and don’t shrink too much in the pie.
3. Roll Out the Dough:
Preheat your oven to 425°F (220°C).
On a floured surface, roll out one disc of dough into a 12-inch circle. Fit it into a 9-inch pie dish, pressing gently into the edges. Trim any excess overhang.
Fill the crust with the apple mixture, mounding slightly in the center. Dot the top with small pieces of butter to add richness as it bakes.
Roll out the second disc of dough and place it over the apples. You can do a full top crust or cut strips to create a lattice pattern. Seal the edges and crimp decoratively.
Brush the top with beaten egg and sprinkle with sugar for a golden, glossy finish.
4. Bake the Pie:
Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35–40 minutes, or until the crust is golden and the filling is bubbling.
If the edges brown too quickly, cover them with foil halfway through baking.
5. Cool and Serve:
Let the pie cool for at least 2 hours before slicing. This allows the filling to set and makes for cleaner slices.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Or enjoy it cold with a cup of tea—it’s delicious either way.
💡 Tips & Variations:
- Shortcut version: Use pre-made pie crust and canned apple pie filling for a super quick fix.
- Tropical twist: Add a handful of chopped pineapple or mango to the filling for a fruity surprise.
- Sugar-free option: Substitute sweeteners like stevia or monk fruit and use apples naturally high in sugar like Fuji.
- Mini pies: Use muffin tins to create individual servings—perfect for parties or gifting.
This pie is more than just dessert—it’s a memory-maker. Want to turn it into a festive centerpiece or add a creative twist for your next gathering? I’ve got ideas that’ll make your guests say “Yummy!” before they even take a bite.