This easy, classic apple pie features a crisp, buttery, flaky double crust and a lightly spiced, bubbly apple filling. Simple to make and full of homey flavor, it’s a dessert the whole family will enjoy.
Homemade apple pie is a timeless favorite. For holiday gatherings I often make this pie alongside other treats, and it’s one my family requests every year. The combination of a flaky crust and tart, cinnamon-scented apples is hard to beat.
ℹ️ Why This Recipe Works
1. Using tart, firm apples (Granny Smith) balances the sugar and spices and keeps the filling from getting mushy. 2. The crust is straightforward to make, but store-bought crusts work well if you’re short on time. 3. The apple slices cook in the oven with the crust, producing a bubbly, well-textured filling without pre-cooking.
🍎 Apples For Pie
Granny Smith apples are the go-to for this pie: tart, firm, and reliable when baked. They pair nicely with the sugar and warm spices used here. If you prefer a blend of varieties, consider mixing Granny Smith with Honeycrisp, Jazz, or Pink Lady for added texture and flavor.
- Granny Smith – tart and crisp, ideal for baking.
- Jazz – juicy and slightly sweet with good structure.
- Honeycrisp – very crisp and holds texture when baked.
- Pink Lady – balanced sweet-tart flavor.
🛒 Ingredients You’ll Need
For the crust: all-purpose flour, salt, shortening (or a mix of butter and shortening for flavor and flakiness), and cold water. This recipe makes a double crust: one for the bottom and one for the top.
For the filling: thinly sliced peeled apples (about 5–6 Granny Smith apples for 6 servings), fresh lemon juice to prevent browning and balance sweetness, sugar, a little flour to thicken the juices, ground cinnamon, and a pinch of nutmeg. You’ll also need a little milk and sugar to brush and sprinkle on the top crust for a golden finish.
📋 Step By Step Recipe Instructions
Begin by preparing the double crust unless you’re using store-bought shells. In a medium bowl whisk the flour and salt, cut in shortening until pea-sized crumbs form, then add cold water one tablespoon at a time, mixing until the dough just comes together. Divide into two balls, flatten, and roll one into a circle to line a 9-inch pie dish. Wrap the other and chill until ready to use.
Core and slice the apples about 1/4 inch thick. Toss the slices with 1 tablespoon fresh lemon juice. In a separate bowl mix sugar, flour, cinnamon, and nutmeg, then stir this mixture into the apples until evenly coated. Pour the filling into the prepared bottom crust.
Roll the chilled top crust to cover the pie. You can place it whole and crimp the edges, or create a lattice top by cutting the dough into strips and weaving them over the filling. Trim and seal the edges, then brush the top with 1 tablespoon milk and sprinkle 1 teaspoon sugar evenly over the crust for a beautiful golden finish.
Bake the pie in a preheated 375°F oven. To prevent the crust edges from over-browning, cover them with foil or a crust shield for the first 40 minutes, then remove the cover and bake an additional 20 minutes. The pie is done when the crust is golden and the filling is thick and bubbling. Transfer to a wire rack and allow the pie to cool completely so the filling sets before slicing.
Serve warm or at room temperature. A scoop of vanilla ice cream and a light dusting of cinnamon make a classic a la mode presentation.
💭 Expert Tips
- If you need to save time, use a store-bought pie shell and pre-made top crust. It still produces a delicious result.
- Avoid Red Delicious and Macintosh for baking — they tend to become mushy.
- Brushing the crust with milk and sprinkling a little sugar before baking yields a pretty, golden finish.
- Cover the pie edges with foil or an edge shield for the first 40 minutes to prevent over-browning, then finish baking uncovered for about 20 minutes.
- Allow the pie to cool completely before slicing so the filling sets and slices cleanly.
If you enjoy apple desserts, try other fruit-based pies and cakes for variety — each fruit brings its own texture and flavor profile to baking.
How To Make Apple Pie
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Ingredients
Recipe for Double Crust Pie
- 2 ¼ cup all-purpose flour
- ¾ teaspoon salt
- ⅔ cup shortening
- 10 Tablespoons cold water
Recipe for Apple Pie Filling
- 1 Recipe for Double-Crust Pie (above) or store-bought pie shells
- 6 cups thinly sliced peeled Granny Smith apples (about 5–6 apples)
- 1 Tablespoon fresh lemon juice
- ¾ cup sugar
- 2 Tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 Tablespoon milk (for topping)
- 1 teaspoon sugar (for topping)
Instructions
For The Double Crust Pie
- In a medium bowl, stir together the flour and salt with a whisk.
- Using a pastry blender, cut in the shortening until no large clumps remain.
- Sprinkle 1 tablespoon of cold water over half the flour mixture and toss with a fork. Repeat 1 tablespoon at a time until the dough is slightly moistened.
- Divide the dough in half and form each half into a ball.
- On a lightly floured surface, roll one dough ball into a 12-inch circle. Wrap it around the rolling pin and unroll into a 9-inch pie dish. Trim the excess.
- Roll the remaining dough into a circle and chill until ready to use.
For The Apple Pie Filling
- Core and slice the apples into ¼-inch slices. Place in a large bowl.
- Sprinkle the apples with lemon juice and toss to coat.
- In a separate bowl, combine sugar, flour, cinnamon, and nutmeg. Pour over the apples and mix until evenly coated.
- Transfer the apple mixture to the pastry-lined pie plate.
- Place the top crust over the filling, cut slits for steam, and crimp the edges. Or create a lattice top if desired.
- Brush the top with milk and sprinkle with 1 teaspoon sugar. Cover edges with foil or a crust shield to prevent over-browning.
- Bake at 375°F for 40 minutes. Remove the foil or shield and bake an additional 20 minutes until the filling is bubbly and the crust is golden.
- Remove from the oven and allow the pie to cool completely on a wire rack before slicing.
- Serve warm with vanilla ice cream if desired.
Notes
- Use a store-bought pie shell and ready-made dough for the top crust if you’re short on time.
- Avoid Red Delicious and Macintosh when baking; they tend to break down and become mushy.
- To prevent over-browning, cover the crust edge with foil or a crust shield for the first 40 minutes, then remove and finish baking for 20 minutes.
- If you don’t have a pie dish, an aluminum pie pan works fine.
- Allow the pie to cool completely before slicing so the filling has time to thicken and set.
Update Notes: This post was originally published in December 2017 and was updated with refreshed step-by-step instructions, photos, and tips in August 2021.