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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!
There’s not one person I know that doesn’t love a slice of apple pie now and again. It’s one of the most recognized baked goods this side of the Atlantic, and it is everything comforting and nostalgia-inducing you could want.
A buttery, flaky crust that almost melts in your mouth.
Sweet-tart sliced apples, covered in a gooey cinnamon-sugared filling.
If the smell of it baking doesn’t get your tummy rumbling and your memories jogging, then that first bite of warm pie mixed with quickly melting vanilla ice cream certainly will.
We’re in seasonal limbo right now, friends.
The calendar says it’s still summer, but fall is right around the corner pretty much everywhere you look.
Every store has a Halloween section already, much to the chagrin of probably half of the country.
Your favorite coffee shop is teasing their pumpkin spice-flavored treats if they aren’t already available.
You can’t help but think about roast turkey and what color you’re going to decorate your Christmas tree this year…
OK, maybe that’s just me, but you get the point.
And you know, that’s what makes this Classic Apple Pie so utterly perfect. Even if you’re not feeling the fall vibes, you can still enjoy a slice and not feel pressured to burst into Christmas carols. It’s just as appropriate for backyard summer meals as it is on the Thanksgiving dessert table.
What other desserts can say that?!
What are the 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 or 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.
It was truly a delicious result!
With apple season coming up, make sure you stock up on your faves because you’re going to be getting requests for this pie well into the new year! 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 homemade pie 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.
- 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.
More Pie Recipes for the Holidays!
More Delicious Apple Desserts to Sink Your Teeth Into:
Classic Apple Pie Recipe
- 14 ounce refrigerated pie crust 2 sheets
- 1 egg white
- 1 tablespoon water
Caramel Apple 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.