Classic Apple Pie Recipe Easy Homemade and Perfectly Spiced

The smell of warm apple pie wafting through the kitchen is pure nostalgia. It’s the kind of recipe that feels like a hug on a chilly day and brings everyone running to the table. I remember the first time I baked this homemade classic apple pie—it was a Sunday, and the leaves were just starting to turn color. The mix of perfectly spiced apples and flaky crust filled my tiny apartment with the coziest vibes. This recipe is simple yet packed with flavor, and trust me, once you try it, you’ll be hooked.

Whether you’re hosting a holiday dinner or just craving a slice of comfort, this easy apple pie will be your go-to dessert. The filling is made with just the right amount of spice, letting the natural sweetness of the apples shine through. And the crust? Buttery, flaky perfection. It’s a recipe you’ll want to pass down for generations.

Why You’ll Love This Recipe

• Simple Ingredients: No fancy or hard-to-find items—you likely have everything in your pantry already.
• Perfectly Spiced: A combination of cinnamon, nutmeg, and a hint of cloves gives this pie a warm and cozy flavor.
• Family-Friendly: Even picky eaters love this dessert, making it ideal for family gatherings.
• Customizable: You can tweak the spices and sweetness to match your preferences.
• Perfect for Any Occasion: Whether it’s Thanksgiving, a birthday, or just a random Tuesday, this pie is always a hit.

What sets this recipe apart is the balance of flavors. The apples aren’t overly sweet, and they’re perfectly tender without turning mushy. The crust is flaky without being too crumbly, and the spices add just enough warmth to make each bite magical. It’s everything you want in a classic apple pie.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create the perfect blend of flavors and textures. Here’s what you’ll need:

• For the crust:
• 2 ½ cups all-purpose flour (plus extra for rolling)
• 1 cup unsalted butter, chilled and cubed
• 1 tsp salt
• 1 tbsp sugar
• 6-8 tbsp ice water
• For the filling:
• 6-7 medium apples (I recommend Granny Smith or Honeycrisp), peeled, cored, and sliced
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 1 tbsp lemon juice
• 1 tbsp unsalted butter, cut into small pieces
• For brushing:
• 1 egg, beaten
• 1 tbsp milk

If you’re out of Granny Smith apples, feel free to mix and match varieties—Fuji and Jonagold also work wonderfully. And if you’re gluten-free, you can swap the all-purpose flour for your favorite GF blend in both the crust and filling.

Equipment Needed

To make this apple pie, you’ll need the following tools:

• Pie dish (9-inch)
• Rolling pin
• Mixing bowls
• Pastry cutter or food processor
• Vegetable peeler
• Knife and cutting board
• Brush for egg wash

If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour—it works just as well! And for rolling out the dough, a wine bottle can double as a rolling pin in a pinch.

Preparation Method

1. Make the crust: In a large mixing bowl, combine flour, salt, and sugar. Add the cubed butter and use a pastry cutter (or forks) to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the filling: In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Let it sit for 10-15 minutes to allow the flavors to meld.
3. Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer to a 9-inch pie dish, pressing it into the edges.
4. Add the filling: Pour the apple mixture into the crust, spreading it evenly. Dot with butter pieces.
5. Top the pie: Roll out the second disc of dough and place it over the apples. Trim the edges, seal by crimping, and cut slits in the top for ventilation.
6. Brush and bake: Mix the beaten egg with milk and brush over the top crust. Bake at 375°F (190°C) for 50-60 minutes, or until the crust is golden and the filling is bubbling.
7. Cool and serve: Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature.

Pro tip: If the edges of your crust start browning too quickly, cover them with aluminum foil or a pie shield to prevent burning.

Cooking Tips & Techniques

Here are some tried-and-true tips to make your apple pie absolutely perfect:

• Keep the butter cold: Cold butter is key to a flaky crust. If it starts softening while you’re working, pop the dough back in the fridge for a few minutes.
• Don’t overwork the dough: Mix it just until it comes together to avoid a tough crust.
• Use a mix of apples: Combining tart and sweet varieties gives the filling more depth of flavor.
• Let the pie cool: As tempting as it is to dig in right away, cooling allows the filling to set and makes slicing easier.
• Check for bubbling: If you see bubbles in the filling through the crust slits, it’s a sign your pie is ready!

Variations & Adaptations

Here’s how you can tweak this recipe to suit different tastes or needs:

• Gluten-Free: Swap the flour in the crust and filling for a gluten-free substitute.
• Vegan-Friendly: Use vegan butter for the crust and skip the egg wash in favor of almond milk or coconut oil.
• Seasonal Twist: Add cranberries or pears to the filling for a festive flavor.
• Spice It Up: Increase the cinnamon and add a dash of cardamom for extra warmth.
• Mini Pies: Divide the dough and filling into muffin tins for individual servings!

One of my favorite variations is adding a handful of raisins to the filling—it’s unexpected but so delicious.

Serving & Storage Suggestions

This pie is best served warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. Pair it with coffee or spiced cider for the ultimate cozy experience.

To store leftovers, cover the pie tightly and refrigerate for up to 4 days. You can also freeze it for up to 3 months—just wrap it securely in foil and plastic wrap. To reheat, place slices in the oven at 325°F (160°C) until warmed through.

Pro tip: The flavors deepen after a day, making it even better as leftovers!

Nutritional Information & Benefits

Here’s an approximate breakdown per slice (based on 8 servings):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 4g
• Fiber: 3g

This apple pie is a great way to enjoy the natural fiber and vitamins in apples while indulging in a sweet treat. Plus, making it from scratch lets you control the sugar and fat content, making it a healthier option than store-bought versions.

Conclusion

There’s something magical about a classic apple pie—it’s homey, comforting, and surprisingly easy to make. From its flaky, buttery crust to its perfectly spiced apple filling, this pie has everything you could want in a dessert. Whether you follow the recipe to the letter or tweak it to suit your style, it’s sure to become a favorite.

I love how this pie brings people together. It’s not just a dessert; it’s a centerpiece for memories and conversations. So grab your rolling pin, embrace the flour-covered countertops, and bake your way to happiness.

If you try this recipe, let me know in the comments! I’d love to hear how you made it your own. Don’t forget to share it with your friends and family—they’ll thank you for it!

FAQs

Can I use store-bought pie crust?

Yes, you can! While homemade crust adds a rich, buttery flavor, store-bought crust is a great time-saver.

What are the best apples for apple pie?

Granny Smith and Honeycrisp are ideal for their firmness and balanced sweetness, but feel free to mix varieties!

How do I prevent a soggy bottom crust?

Blind-bake the crust for a few minutes or sprinkle a layer of breadcrumbs before adding the filling.

Can I make this pie ahead of time?

Absolutely! Bake the pie a day before and store it at room temperature. Reheat briefly in the oven before serving.

How do I freeze apple pie?

Wrap the baked pie tightly in foil and plastic wrap, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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