Classic Apple Pie pairs perfectly spiced homemade apple pie filling with a flaky crust for an easy-to-make pie that will please everyone! Pull this delicious pie out of the oven in under an hour!
Nothing beats a fresh slice of apple pie, especially when it’s homemade! This Impossible French Apple Pie that has a crumbly pecan topping or Dutch Apple Pie that calls for only 20 minutes of prep are just as good as this classic pie!
Fill your favorite pie dish with this Classic Apple Pie and you’ll be shocked at how fast it disappears! No one can resist a pie that’s overflowing with tender, sweet cinnamon-coated apples in a flaky crust!
Especially when it’s served with a scoop or two of your favorite creamy, slow-churned vanilla ice cream or Perfect Homemade Whipped Cream!
Homemade Apple Pie may seem like too much work, and maybe even intimidating to someone who doesn’t bake often. But if there’s one pie recipe to try it’s this one with its simple ingredients list and quick prep time!
This Classic Apple Pie Recipe calls for apples, ground cinnamon, salted butter, all-purpose flour, granulated sugar, light brown sugar, water, lemon juice, pie crust, and whole milk. Like I said this recipe is easy, so I grabbed a pre-made store-bought refrigerated pie dough from the store.
If you prefer you can definitely make your favorite homemade pie dough recipe to use instead of using a pre-made one!
Best Apples For Apple Pie
When baking an apple pie recipe you want to be sure not to pick apples that go mushy! For this recipe I chose to use Granny Smith apples but here are some others that I find work well in baked recipes as well:
- Pink Lady – Both sweet and tart.
- Honeycrisp – Has a great sweet-tart balance.
- Jonagold – Mostly tart with a slight bit of sweetness.
- Braeburn – Perfectly crisp and sweet.
- Gala – Has a wonderful sweet flavor.
- Fuji – Refreshing crisp, tart taste.
- Jazz – Sweet.
- Macintosh – Has a sweet, tangy-tart flavor.
- Northern Spy – More on the tart side with a mildly sweet taste.
What’s most important is that all of these apples will hold up nicely after being baked. The choice then comes down to your flavor preference!
You could also do a mixed variety of sweet and tart apples! Or mix in softer varieties such as golden delicious apples with crisp apples.
How To Make Classic Apple Pie
- Peel, core, and thinly slice the apples.
- Stir the prepared apples and cinnamon together in a large bowl.
- Melt the butter in a medium saucepan before stirring in the flour. Then mix in the white sugar, brown sugar, and water.
- Boil the mixture then lower the heat and simmer. Stir in the lemon juice.
- Add the pie sauce to the bowl of cinnamon apples and stir to thoroughly coat them all.
- Place the bottom crust into your pie plate.
- Pour the apple pie filling into it.
- Add the top crust on top and trim off excess crust and brush the crust with milk.
- Pinch the edges to seal the crusts together and cut slits into the center of the pie crust. Cover the edges of the pie with tin foil to prevent burning.
- Bake the pie on the center rack of the oven until the crust is golden brown. Once the pie has cooled slice and enjoy!
Frequently Asked Questions
How To Store Apple Pie
Keep the pie loosely covered with plastic wrap for 2 days at room temperature. You can then place it in the refrigerator to enjoy for an additional 2 days.
If you wrap it tightly and store it in the freezer it will last for 3 to 4 months. To re-heat the pie, let it thaw in the fridge and then bake at 350 degrees F for about 30 minutes.
Do I Need To Parbake The Crust?
Parbaking isn’t necessary with this pie.
Should I Put A Foil Tent Over The Pie When Baking?
Yes, if the pie begins browning too much before the baking time is up you’ll want to tent the pie.
Will The Filling Drip Out While Baking?
It could happen! If you’re worried about it you can place a baking sheet under the pie to catch the drippings!
All of my friends and family claim that this dessert is easily the best apple pie they’ve ever had! Here are more great recipes to help you find your own family’s favorite pie!
- Easy Cherry Hand Pies – Tart cherry filling tucked inside a heart-shaped crust for a cute hand-held dessert!
- Cranberry Pie – Made with a shortbread crust and a sweet cranberry filling, topped with whipped cream and sugared cranberries!
- Berry Pie – Overflowing with raspberries, blueberries, blackberries, and strawberries for the perfect seasonal fruit pie!
- Strawberry Jello Pie – Fresh, ripe strawberries combine with jello and a few other simple ingredients for a pie that takes just 10 minutes to prep!
- Blueberry Hand Pies – Handheld pies that are made with just 5 ingredients and ready in under 30 minutes!
Homemade Apple PiePin For Later
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Homemade Apple Pie
- Preheat the oven to 425°F.
- Peel, core, and thinly slice apples. Place them in a large bowl. Sprinkle the cinnamon onto the apples and stir to cover.
- In a medium saucepan, melt butter then stir in flour. Add and mix in white sugar, brown sugar, and water. Bring to a boil then lower heat and allow to simmer for 3 minutes. Stir in lemon juice.
- Pour pie sauce over your sliced, cinnamon apples and use a wooden spoon or spatula to thoroughly incorporate and coat each apple. 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.
- Place your bottom crust into your pie pan and gently pour the apple pie filling into the pie crust and even spread out.
- Place the top crust on 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 steam to escape.
- Brush the crust with milk. Use tin foil to cover the edges of the pie.
- Place your pie on the center rack and bake for 50 minutes or until the crust is golden.
- Allow the pie to cool for a full hour (or even better, overnight) before cutting.
- Storage Instructions: You may keep this pie loosely covered at room temperature for 2 days. It will keep for another 2 days in the fridge. If you’d like to keep it longer, wrap it well and store it in the freezer for 3 to 4 months.
- Do I need to parbake the crust? No, that is not necessary with this pie.
- Can I use a different variety of apples? Yes, it is best to use apples that will not go mushy. Some other varieties that work well are: Pink Lady, Honeycrisp, Jonagold, Braeburn, Gala, Fuji, Jazz, and Macintosh. And you are welcome to try using a mixture of varieties of apples.
- My pie has not been in the oven for 50 minutes yet, but is looking dark – should I take it out early? No, it would be better to cover the pie with tin foil. The apples need the full 50 minutes to bake completely.
- If I’ve baked the pie and want to reheat the frozen pie – what is the best way to do that? Allow the pie to thaw in the fridge. Then bake it at 350 degrees for about 30 minutes.
- Can I make this ahead? It would be ideal to keep the filling separate until ready to bake. Or, if you want it all ready to go, you may keep an unbaked apple pie in the fridge for up to 2 days, or in the freezer for up to 4 months. Allow it to thaw, and then bake it as directed above. Or to bake it without thawing, bake it at 450 degrees for 20 minutes, then continue baking at 425 for another 30 minutes.
- Is the filling going to drip out and make a mess of my oven? I have had that happen! You are welcome to put a baking sheet under the pie to catch those drippings.