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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!
Table of Contents
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.
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
- 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.
- 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.
- 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.)
- 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.
- Brush a little egg wash on the top and bake for 50-60 minutes, until the top is nicely browned.
- Serve with ice cream and make everyone jealous that your dessert is better than theirs.
- 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.
More Pie Recipes
- Coconut Key Lime Pie
- Fresh Strawberry Jello Pie
- Southern Pecan Pie Recipe
- Mini Pumpkin Pies
- Chocolate Cream Pie
Classic Apple Pie Recipe
- 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
- 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.