Classic Apple Pie – Warm, Spiced & Homestyle Perfection

Name: Classic Apple Pie – Warm, Spiced & Homestyle Perfection
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10 servings
Ingredients: 2 ½ cups (≈ 320–340 g) all-purpose flour; 1 tsp salt; 1 tbsp granulated sugar; 1 cup (≈ 225 g) unsalted butter, cold & cut into small cubes (keep chilled); 6–8 tbsp ice-cold water (add gradually until dough comes together); For the Apple Filling; 6–8 medium apples (peeled, cored, and thinly sliced) — good choices include tart or firm apples like Granny Smith or local equivalents; ½ cup granulated sugar; 2–3 tbsp brown sugar (optional — for deeper, caramel-like flavor) — optional but nice variation; 1–2 tbsp all-purpose flour (or cornstarch) — helps thicken the filling so it's not runny; 1–2 tsp ground cinnamon (adjust to taste); Pinch of salt; 1 tbsp lemon juice (optional — helps prevent apple slices from browning and adds subtle brightness); For Assembly / Baking; 1 egg, beaten (for egg wash) or milk — to brush the top crust for a golden finish; (Optional) Extra granulated/turbinado sugar for sprinkling on top of crust for a crunchy sweet finish

A warm, comforting Apple Pie filled with tender, cinnamon-kissed apples and wrapped in a buttery double-crust pastry. This timeless dessert is perfect for family dinners, festive celebrations, or cozy evenings — delicious on its own or served with a scoop of vanilla ice cream.

Nov 26, 2025 - 17:36

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Apple-Pie

Prep Time 25 min

Cook Time 70 min

Serving 10

Difficulty Intermediate

Apple Pie is a classic dessert beloved around the world — a flaky, buttery pastry encasing a sweet-tart filling of sliced apples, sugar, and warm spices.

This version features a double-crust (top and bottom pastry), giving the pie a golden, crisp exterior that contrasts beautifully with the soft, syrupy apple interior. Whether served warm with vanilla ice cream (“à la mode”) or simply with a dusting of powdered sugar, this pie offers nostalgic comfort and timeless flavor.

Ingredients

2 ½ cups (≈ 320–340 g) all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (≈ 225 g) unsalted butter, cold & cut into small cubes (keep chilled)
6–8 tbsp ice-cold water (add gradually until dough comes together)
For the Apple Filling
6–8 medium apples (peeled, cored, and thinly sliced) — good choices include tart or firm apples like Granny Smith or local equivalents
½ cup granulated sugar
2–3 tbsp brown sugar (optional — for deeper, caramel-like flavor) — optional but nice variation
1–2 tbsp all-purpose flour (or cornstarch) — helps thicken the filling so it's not runny
1–2 tsp ground cinnamon (adjust to taste)
Pinch of salt
1 tbsp lemon juice (optional — helps prevent apple slices from browning and adds subtle brightness)
For Assembly / Baking
1 egg, beaten (for egg wash) or milk — to brush the top crust for a golden finish
(Optional) Extra granulated/turbinado sugar for sprinkling on top of crust for a crunchy sweet finish

Nutritional Information

Calories: ~450–500 kcal

Carbohydrates: ~55–60 g (from apples, sugar, flour)

Fat: ~25–30 g (mainly from butter in crust)

Protein: ~4–5 g (from flour + small amount in apples)

Fiber: ~4–5 g (from apple slices)

(Nutrition will vary depending on apple variety, crust thickness, sugar amount, and portion size.):

Directions

How to Bake a Classic Apple Pie

Make the Pie Crust
- In a large bowl, whisk together flour, salt, and sugar.
- Add the chilled, cubed butter. Use a pastry cutter or fingers to “cut in” the butter until the mixture resembles coarse crumbs — small pea-sized bits of butter should remain.
- Gradually add ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. Do not over-knead.
- Divide the dough into two equal discs, wrap in cling-film, and chill in the refrigerator for at least 30 minutes (or up to 1 hour).
Prepare the Apple Filling
- Peel, core, and slice the apples thinly (about ¼ inch slices). Place in a large bowl.
- Add granulated sugar, brown sugar (if using), flour (or cornstarch), cinnamon, pinch of salt, and lemon juice (if using). Toss gently to coat all apple slices evenly. Let them sit for ~10 minutes — this helps them release some juices.
Assemble the Pie
- Preheat your oven to 425°F (220 °C).
- On a floured surface, roll out one dough disc into a circle slightly larger than your pie dish. Transfer to the pie dish, pressing gently to fit. Trim edges if needed.
- Pour the apple filling into the crust, mounding slightly in the center. Dot with small pieces of butter (optional — adds richness).
- Roll out the second dough disc for the top crust. You can either place it as a full top crust or cut into lattice strips for a lattice top look. Seal and crimp the edges well to prevent filling from leaking.
- Brush the top crust with beaten egg (or milk) for a nice golden finish. Optionally sprinkle a little sugar on top for crunch and shine.
Bake the Pie
- Bake at 425°F (220 °C) for 15 minutes. This helps set the crust and jump-start the filling.
- Reduce oven temperature to 375°F (190 °C) and bake for another 35–45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil.
- Once baked, remove from oven and let the pie cool completely — at least 1 hour, ideally longer, before slicing. Cooling helps the filling set so slices are clean.
Serve
- Serve slices warm or at room temperature. For extra indulgence, pair with vanilla ice cream or whipped cream (“apple pie à la mode”).