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A flaky, delicious Classic Apple Pie Recipe is perfect for dessert all year round. Slightly crunchy cinnamon & caramel-coated apples are tucked into a homemade pie crust and baked into the prettiest dessert on the block!

For more of our favorite apple dessert recipes, try Fried Apples, Apple Crisp in a Mug, Apple Blackberry Crumble, or Classic Apple Crumble.

Classic Apple Pie slice on a plate
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Why You’ll Love This Classic Apple Pie Recipe

  • A buttery, flaky crust that almost melts in your mouth.
  • Sweet-tart sliced apples covered in a gooey cinnamon-sugared filling.
  • The scent of cinnamon and sugar wafting through your kitchen.
  • Enjoy it year-round – It’s just as appropriate for backyard summer meals as it is on the Thanksgiving dessert table.

If the smell of it baking doesn’t get your tummy rumbling and your memories jogging, then that first bite of warm apple pie mixed with quickly melting vanilla ice cream certainly will.


Apple Pie Crust

For the pie, crust, I like to keep it simple and purchase a premade pie crust. It’s easy to roll out and use for your pie, and there’s no worry of it being too wet, or too crumbly.

Apple Pie Filling

While you could use a canned pie filling, why would you when homemade is so much more delicious and not difficult at all?

  • Unsalted Butter – You don’t want a salty dessert, so keep the butter unsalted and add a pinch of salt to the mixture.
  • All-Purpose Flour
  • Cornstarch – This helps to thicken the filling.
  • Vanilla Extract
  • Brown Sugar and Granulated Sugar – for warmth and sweetness.
  • Spices – Ground cinnamon, nutmeg, and cloves.
  • Apples – The variety is up to you (I’ll talk more about that later on) but you do want to wash, peel, and thinly slice them.
  • Milk or Heavy Cream

Best Apples for Apple Pie

The answer to this comes right down to your preference. If you like a sweeter pie, stick with sweet apples. If you prefer a little tart to your slice, work some green in there.

  • TART: Granny Smith, Jonathan, Cosmic, Jonagold.
  • SWEET: Honeycrisp, Braeburn, Golden Delicious, Gala.
  • COMBINATION TART & SWEET: Rome, Cortland, Northern Spy, Jazz.

I ended up using an even split of Granny Smith and Jazz apple in this pie recipe, and the flavor profile was on point! Each bite was both perfectly sweet and tart, and since I didn’t pre-cook the apples, they retained a ton of crunch and texture.

How long will fresh apples last?

With apple season coming up, make sure you stock up on your faves! Apples will keep well for 1-2 months when properly stored in the crisper drawer of your fridge, so don’t be afraid to buy more than you need!

How To Make Apple Pie

  1. Place a layer of pie crust dough in a 9-inch pie pan. Flute the edges, and prick the bottom of the dough with a fork. Whisk the egg white and water together in a small bowl, then brush it all over the bottom pie crust. You do not need to pre-bake the crust.
  2. Melt butter in a saucepan. Stir in flour and cornstarch, then add water, sugars, spices, and salt and bring to a boil, stirring often. Simmer until a caramel-like sauce has formed.
  3. Peel, core, and thinly slice 6-8 apples. Place them in a large bowl with the cooling caramel sauce and toss it all together. (You can also choose to pre-cook your apples with the caramel sauce if you like your pie filling to be a bit softer.)
  4. Transfer the mixture to the pie crust, mounding the apples slightly. Cover with a lattice crust. Or a double crust. Or streusel. Whatever you want.
  5. Brush a little egg wash on the top and bake for 50-60 minutes, until the top is nicely browned.
  6. Serve with ice cream and make everyone jealous that your dessert is better than theirs.

Expert Tips

  • Blind bake – It’s not necessary to blind-bake your pie crust. However, you can certainly do so it you prefer the bottom to be more browned.
  • Browning too quickly – To prevent over-browning, you can cover the edges with a pie shield or strips of aluminum foil.
  • Egg wash for shine – Brushing an egg wash over the crust helps to give it a golden brown color and a beautiful, glossy sheen.
  • Oven rack position – Place the pie on a lower oven rack. The top of the oven is often hotter, and placing the pie lower can help slow down the browning process.
  • Let it rest – Once the pie is out of the oven, give it time to cool down before slicing. This will help the filling set and make for cleaner slices.
Classic Apple Pie slice topping with ice cream

More Pie Recipes

A close up of a slice of Apple Pie

Classic Apple Pie Recipe

4.75 from 4 votes
This Classic Apple Pie is perfect for dessert all year round. Sweet cinnamon apples tucked into a flaky pie crust and baked until golden.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 45 minutes
Servings 8 slices


  • 14 ounce refrigerated pie crust 2 sheets
  • 1 egg white
  • 1 tablespoon water

Apple Pie Filling

  • 1/2 cup unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch 
  • 3 tablespoons water
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 6-8 apples peeled, cored, and thinly sliced
  • 2 tablespoons milk or cream
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  • Preheat oven to 350 degrees F. 
  • Roll out 1 layer of pie dough and place it in a 9-inch glass or ceramic pie pan. Flute the edges, and prick the bottom of the dough with a fork. Whisk the egg white and water together in a small bowl, then brush it all over the bottom pie crust. Set aside.
  • In a large saucepan set over medium heat, melt the butter. Stir in the flour and cornstarch to form a paste. Add water, sugars, spices, and salt and bring to a boil, stirring often. Reduce temperature to low and simmer until a caramel-like sauce has formed. Cool slightly.
  • Place prepared apples in a large bowl. Pour the caramel sauce over the apples and toss to coat. 
  • Transfer the apples to the pie crust, mounding them slightly. Cover with a lattice crust. Brush the remaining egg wash on the lattice work. Use a pie shield or aluminum foil to gently cover the edges of the crust, then place the pie pan on a large baking sheet before placing it in the oven.
  • Bake 55 minutes, then carefully brush the top lattice work with milk or cream. Continue baking for about 10 more minutes until the top is nicely browned. Serve with ice cream and caramel sauce, if desired.


If the crust is browning too quickly, cover loosely with strips of foil.


Calories: 504kcalCarbohydrates: 68gProtein: 4gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 31mgSodium: 218mgPotassium: 234mgFiber: 5gSugar: 36gVitamin A: 435IUVitamin C: 6mgCalcium: 40mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.


Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. She discovered her love of food at a young age and launched The Crumby Kitchen in 2014, where she shares her kitchen triumphs with a bit of sass and panache.

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