This classic, old-fashioned apple pie recipe is an American classic. With a double buttery crust and a perfectly spiced, sweet filling, the only thing that can make this apple pie better is a scoop of vanilla ice cream. Serve as part of Thanksgiving dessert or another holiday spread, at an autumn potluck, or after a plentiful day of apple picking.
This homemade apple pie is extra easy if you use premade pie crusts, but feel free to make your own pie crust if you have the time. The simple but delicious pie filling of sliced apples, sugar, and spices doesn't require any cooking before you bake the pie. Use flour or cornstarch to thicken the filling and help prevent a soggy bottom crust.
- 2 prepared pie crusts
- 5 to 6 baking apples (such as Cortland, Empire, or Granny Smith)
- 1 tablespoon lemon juice
- 1/4 cup brown sugar (packed)
- 1/4 cup sugar
- 2 tablespoons flour (or 1 tablespoon cornstarch)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (freshly grated)
- 1/8 teaspoon salt
- Optional: 1 pinch ground cloves
- Optional: 1 pinch allspice
- 2 tablespoons butter
- Optional: 1 egg beaten with 1 tablespoon milk or water
Gather the ingredients.
Roll out the crusts. Wrap one crust in plastic wrap and chill.
Line the pie pan with one crust, cover with plastic wrap, and chill until apples are ready. Preheat the oven to 450 F.
Peel, core, and slice the apples.
Put the sliced apples in a large bowl with the lemon juice and toss thoroughly.
Sprinkle the apples with the brown sugar, sugar, flour, cinnamon, nutmeg, salt, cloves, and allspice (if using). Toss until apples are thoroughly and evenly coated.
Pour the apple filling into the crust-lined pie pan and dot with butter.
Place the second crust on top. Seal around the edge, trim the excess, and crimp the edges if you like.
Slice a few vents in the top crust for steam to escape. If desired, paint the crust with the egg wash using a pastry brush.
Place the pie pan on a large rimmed baking sheet and bake for 10 minutes. Reduce the heat to 350 F and bake until the pie is well browned and bubbling inside, about 50 more minutes. Let the pie cool thoroughly (at least 1 hour) before cutting.
- If using cornstarch instead of flour, make sure to mix in with the sugars to avoid clumping.
- Baking this pie at a high temperature first helps to prevent a soggy bottom crust. To further prevent this common pie problem, make sure the crusts are well-chilled and bake the pie as soon as you can after adding the filling. Positioning the oven rack towards the bottom of the oven will help, too, as it's closer to the heating element.
How to Store and Freeze
- Tightly wrap any leftover apple pie and store for up to 2 to 3 days at a cool room temperature or in the fridge. The pie can be reheated in the oven.
- You can also assemble and freeze an unbaked apple pie. After sealing the top crust, tightly wrap the pie in a few layers of plastic wrap, making sure it is airtight. Freeze for up to a month. To bake, place the frozen pie directly in the hot oven and bake for 10 minutes at 450 F and around 90 minutes at 350 F, or until the apples are cooked through and bubbly and the crust is browned. If the edges are getting too brown, cover with aluminum foil.
What Is the Best Apple To Make Apple Pie With?
A good pie and baking apple is firm so that it doesn't turn to mush when baked with good sweet-tart flavor. Try Braeburn, Cameo, Honey Crisp, Pink Lady, or McIntosh. For a tarter pie, try Granny Smith.
Do You Cook Apples Before Making Apple Pie?
No, apples do not need to be cooked before they are baked in an apple pie, as they will cook through when the pie is baking in the oven.
How Do I Keep My Pie Filling From Being Watery?
Ingredients like flour, cornstarch, and tapioca help thicken pie fillings and keep them from being a watery mess. Apples don't release as much liquid as berries and therefore need less thickener. Flour and cornstarch both work well in an apple pie. For a tidy slice that doesn't leak, let the pie cool completely before cutting.