Classic Apple Pie Recipe From Scratch

Nothing beats the warm, comforting aroma of a homemade apple pie baking in the oven.

This classic apple pie recipe is made entirely from scratch, featuring a buttery, flaky crust and a sweet-tart apple filling with a hint of cinnamon and nutmeg.

Perfect for fall, family gatherings, or just because—this is the ultimate dessert for any occasion.

Apple Pie Recipe From Scratch

Prep Time: 45 minutes

Cook Time: 1 hour

Cooling Time: 4 hours

Total Time: 5 hours 45 minutes

A classic homemade apple pie with a perfect balance of tart apples and warm spices—this dessert is comfort in every bite!

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Ingredients

• 1 homemade double pie crust (enough for a top and bottom layer)
• 5 pounds apples (Granny Smith, Gala, Golden Delicious)
• 1/4 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom (optional)
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing the crust)
• 1 tablespoon beaten egg (optional, for brushing the crust)
• 1 tablespoon raw or granulated sugar (for sprinkling on top)

Instructions

Preparing the Apple Filling:

1. Peel and Slice the Apples:
   Begin by peeling and slicing the apples into 1/8-inch thick pieces. Use a combination of Granny Smith, Gala, and Golden Delicious apples for a balanced flavor. Place the apple slices in a large bowl, tossing them with 1/4 teaspoon of lemon zest and 2 tablespoons of fresh lemon juice to prevent browning.
2. Cook the Apples:
   In a large skillet, combine the sliced apples, 3/4 cup brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom (if using). Stir to coat the apples evenly. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are tender but not mushy. If the mixture starts to stick, add a tablespoon of water as needed. Once done, remove from heat and stir in 1 teaspoon of vanilla extract.
3. Cool the Filling:
   Transfer the apple mixture to a baking sheet or a large shallow dish to cool completely. This will ensure that the filling doesn’t steam and soften the pie crust. Place the cooled filling in the refrigerator for about 30 minutes.

Preparing the Crust:

1. Roll Out the Dough:
   Roll out the bottom pie crust and line a deep 9-inch pie dish with it, leaving some overhang. Set the second rolled-out crust aside to top the pie later.
2. Fill the Pie:
   Once the apple filling has cooled, transfer it into the prepared pie crust. Make sure to spread the filling evenly, ensuring all the gooey caramelized juices are included.
3. Top the Pie:
   Cover the pie with the second rolled-out crust or use a lattice design for a classic look. If you’re using a whole crust, be sure to cut small slits on top to allow steam to escape.
4. Crimp the Edges:
   Fold the excess dough from the edges under itself and crimp it decoratively. For added flavor and texture, brush the crust with a mixture of 1 tablespoon of milk and 1 tablespoon of beaten egg (optional). Sprinkle the top with raw or granulated sugar.

Baking the Pie:

1. Chill the Pie:
   Place the pie in the refrigerator for about 20-30 minutes to ensure a flakier crust.
2. Bake at High Temperature:
   Preheat the oven to 425°F (220°C) and place a baking sheet on the center rack to catch any drips. Bake the pie for 15 minutes.
3. Reduce Heat and Continue Baking:
   After the initial 15 minutes, reduce the oven temperature to 350°F (175°C). Cover the edges of the pie with foil to prevent over-browning, and continue baking for an additional 40-45 minutes until the crust is golden brown and the filling is bubbling.
4. Cool the Pie:
   Once baked, remove the pie from the oven and let it cool on a wire rack for at least 4 hours. This allows the filling to set and prevents a runny pie when slicing.

FAQs

1. Can I use a store-bought crust for this recipe?
Yes, you can use store-bought pie crust if you’re short on time, but a homemade crust adds an extra layer of flavor and flakiness.

2. What type of apples work best for apple pie?
A combination of tart and sweet apples, such as Granny Smith, Gala, and Golden Delicious, works well to create a balanced flavor.

3. Can I prepare the apple filling ahead of time?
Yes, you can prepare the apple filling in advance and refrigerate it for up to 2 days before assembling the pie.

4. Why do I need to cool the pie for 4 hours?
Cooling the pie allows the filling to set, preventing it from being too runny when sliced. It also enhances the flavor and texture.

5. How should I store leftover apple pie?
You can store apple pie at room temperature, covered, for up to 2 days. After that, refrigerate it for up to 5 days.