This classic apple pie has a buttery, and flaky crust, all filled with a perfectly spiced apple filling. It’s so good as is or served a la mode with ice cream on top!
This is the best apple pie recipe, when you’re looking for that classic taste! It’s cinnamony, appley and has the perfect buttery crust. It’s the ultimate apple pie, and is so perfect for the fall, or Thanksgiving dinner!
It’s an easy pie to make and only takes a little over an hour to make. You do need to let it cool down a bit to let the apples settle, but you can enjoy a warm slice of pie in less than 3 hours (and you’ll be sitting for most of that time).
November Recipe Challenge:
We’ve started something new this year. We do a monthly recipe challenge for our readers, with a different theme each month. For the month of November the theme is Pie! At the end of the month, I’ll randomly select one entry to be the winner, and I’ll send them a $100 Amazon Gift Card.
Here’s How to Enter the Challenge:
- Choose any pie recipe from our website and make it. That mean’s any recipe with pie in the name, it could be Triple Berry Pie, Banana Cream Pie Cookie Cups, or even Pumpkin Pie Ice Cream. You could also include a cheesecake, because it’s shaped a bit like a pie, and also perfect for Thanksgiving.
- Send me a picture of the recipe you made. Snap a quick photo on your phone of the recipe you made and email it to me at email@example.com or send it to me in a DM on instagram @lmldfood.
- Get bonus entries by leaving a comment. Leave a comment on the recipe you made, letting me know what you thought. If you loved it, or hated it, I want to know. Let me know in the comment that you made it as part of our October Pumpkin Challenge to help me keep track.
- Make as many pie recipes as you want! You can get entered multiple times for each recipe you make and send me a photo.
The challenge is open to anyone over 18 years of age. It runs from November 1st, 2021 to November 30, 2021. The winner will be randomly selected. The odds of winning depend on how many entries are received. I will reach out via email or Instagram to notify the winner on December 1, 2021.
Here are our past monthly challenges for fun.
- Pumpkin Rice Krispie Treats (Pumpkin Recipes)
- Broccoli Cheese Soup (Soup Recipes)
- S’mores Dip (S’mores Recipes)
- Chocolate Peanut Butter Ice Cream (Ice Cream Recipes)
- Chocolate Chip Cookie Dough Bars (No Bake Recipes)
- German Potato Salad (Potluck Recipes)
- Lemon Sheet Cake (Citrus Recipes)
Now back to these yummy apple pie recipe.
Ingredients Needed to make Classic Apple Pie:
How to make Classic Apple Pie?
- You’ll start with the bottom pie crust, you need two pastry pie crust shells for this pie. You can use your favorite pie crust recipe, use a premade pie crust from the store, or follow my recipe for the pie crust.
- Add the sliced apples to a large bowl, then sprinkle them with cinnamon.
- In a sauce pan, add butter and stir in the flour. Then add in the granulated sugar, brown sugar, and water. Bring to a boil and let it simmer for a few minutes, then stir in the lemon juice.
- Pour the sauce over the apples, the sauce will thin out a bit as the juices from the apples mix into it, so make sure to mix it all well together.
- Spread the bottom crust into the pie pan, pressing down around the edges of the pan.
- Pour the apple pie filling into the crust and evenly spread out the apples.
- Place the top crust over the apples and the crust and trim off any extra crust hanging over the sides. Pinch the edges to seal the top and bottom together. Cut slits in the middle of the pie, or across the top to let steam come out of the top.
- Brush the top of the crust with some milk. (You could also use an egg wash). Cover the edges of the crust with foil or a pie guard.
- Bake the pie until the crust is golden and the center is a little bubbly.
- Let the pie cool for at least an hour before slicing it to help the middle set. Overnight is even better, but of course I do love a delicious warm slice of pie.
Tips for making a Classic Apple Pie:
- Make sure to cut your apple slices into similar sizes and thickness to help them cook through at the same time. I like cutting them to be about 1/4inch thick.
- The best apple varieties for this pie are crisp apples. Some good choices are Pink Lady, Honeycrisp, Jonagold, Braeburn, Gala, Fuji, Jazz, or Macintosh. You can also use a mix of the apple varieties.
- Add a couple extra Tablespoons of sugar to your filling mixture if your apples are especially tart.
- Sprinkle some coarse sugar over the top of the pie crust to add a little extra sparkle, and crunch!
- If the pie crust starts to look down before the 50 minute timer, cover the top completely with foil. It needs the full 50 minutes to bake the apples fully.
- Put an extra cookie sheet in the oven below the pie incase any of the apple pie filling boils out of the pie.
- This pie is a great make ahead recipe because it actually helps to let it sit overnight before cutting into it. Make the pie the day before you need it so you’re less stressed about time.
How to store leftover apple pie?
You can keep this pie covered loosely with foil at room temperature for up to 2 days. You can keep it up to 4 days if you keep it in the fridge.
I recommend reheating any leftover pie pieces in the microwave for a few seconds to enjoy them warm.
How to freeze apple pie?
You can freeze leftovers or the whole pie. You can freeze it for up to 3 or 4 months. Cover the whole pie or leftover slices in plastic wrap. Then cover it in an airtight container, or aluminum foil. When you’re ready to enjoy the pie again, let the pie thaw in the fridge overnight, then bake in the oven at 350 degrees F for about 30 minutes, or until hot throughout.
You can also freeze the unbaked pie for up to 4 months. Let it thaw to room temperature then bake as instructed. Or bake it from frozen by baking it at 450 F for 20 minutes, then at 425 F for 30 minutes.
This apple pie is the perfect pie. It’s got tender apples, the perfect buttery crust, and is such a classic recipe. It’s perfect to enjoy in the fall with some fresh picked apples, at the Thanksgiving dessert table, at a Fourth of July BBQ, or anytime, all year long. It’s delicious on it’s own, or extra delicious served a la mode!
More pie recipes:
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Classic Apple Pie
For the Pie Crust:
- 2 1/2 cups all purpose flour
- 1 TBS granulated sugar
- 1 cup cold salted butter (2 sticks)
- 1/2 cup ice water
For the Apple Pie Filling:
- 6 cups thinly sliced apples (about 6 large, or 8 small apples)
- 2 tsp ground cinnamon
- 1/2 cup salted butter
- 3 TBS all purpose flour
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 3 TBS water
- 1 tsp lemon juice
For assembling the pie:
- 1 TBS milk
- Large Mixing Bowl
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl.
- Add in the cubed butter. Using a pastry cutter (or two forks, though it will be harder), cut the butter into the flour mixture until it is well distributed, and you have a meal like consistency with some pea sized pieces throughout.
- Drizzle the ice water into the flour slowly while stirring. Stir it together with a rubber spatula. Once the dough starts to clump together, continue working the dough with well floured hands.
- Split the dough into two equal halves. Roll each half into a ball, then flatten them into round 1inch thick disks.
- Cover the dough disks in plastic wrap. Refrigerate the dough for at least 2 hours (up to 4 days)
For the Apple Pie Filling:
- Preheat the oven to 425 degrees Fahrenheit.
- Peel, core, and thinly slice apples. Place them in a large bowl.
- Sprinkle cinnamon over the top of the apples, and stir them together to coat.
- Add the butter to a medium sized sauce pan over medium heat, and let it melt. Stir in the flour. Then stir in the white sugar, brown sugar and water.
- Bring the mixture a boil then lower the heat and allow to simmer for 3 minutes.
- Remove it from the heat and stir in the lemon juice.
- Pour the sauce over your cinnamon coated apples, and use a wooden spoon to carefully fold the mixture into the apples and coat them thoroughly. (The sauce will thin out as you stir from the juices from each apple and will trickle down to the bottom of the bowl so make sure to stir well, scooping it up from the bottom.)
For Pie Assembly:
- Transfer one of the pie crusts to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to keep it from sticking to the counter, and to roll it out evenly. Roll it out until you have a 12inch circle.
- Place the bottom pie crust into your pie pan, and press it into the corners and up the sides.
- Pour the apple pie filling gently into the pie crust and spread it out evenly.
- Roll out the second pie crust the same way as the first.
- Place the top crust on the pie and trim excess crust if you have any.
- Pinch all around the edges to seal the top and bottom crust to each other. Cut slits or leaf shapes into the center of the crust to allow the steam to escape.
- Brush the crust with milk.
- Cover the edges of the pie with foil or a pie shield.
- Place the pie on the center rack of the oven, and bake for 50 minutes until the crust is golden and the filling is bubbly.
- Remove the pie from the oven and let it cool for at least 1 hour, for the filling to set, even better is overnight.