%20Easy%20recipe%20USA%20Recipe.jpeg "Classic Apple Pie Recipe (Easy Homemade with Flaky Crust)")
This classic apple pie recipe is the one worth learning by heart — tender, warmly spiced apples tucked into a buttery, flaky homemade crust. It's the kind of easy apple pie recipe that shows up at every holiday table for good reason, and once you've made it a couple of times, it becomes second nature. Unlike apple pies that turn out soupy or bland, this version uses a mix of apples and a touch of flour to keep the filling thick and well-balanced, so every slice holds its shape. Whether you're baking for Thanksgiving, a fall gathering, or just because you have apples to use up, this homemade apple pie recipe delivers every time.
Why you'll love this recipe
- ✓A mix of tart and sweet apples gives the filling real depth of flavor.
- ✓Thickened filling that slices cleanly instead of running all over the plate.
- ✓Works with store-bought or homemade crust, depending on how much time you have.
Prep
30 min
Cook
55 min
Total
1 hr 25 min
Yield
8 servings
Ingredients
- 2 sheets pie crust (store-bought or homemade)
- 6 cups peeled, sliced apples (about 6 medium apples)
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp butter, cut into small pieces
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for topping
Instructions
- 1Preheat the oven to 425°F (220°C). Line a 9-inch pie dish with one crust.
- 2Toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl.
- 3Pour the apple mixture into the crust and dot with the butter pieces.
- 4Top with the second crust, either whole with vents cut in or as a lattice. Crimp the edges to seal.
- 5Brush the top crust with egg wash and sprinkle with coarse sugar.
- 6Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 35-40 minutes more, until the crust is golden and the filling is bubbling.
- 7Cool for at least 2 hours before slicing to let the filling set.
Notes & Tips
- Letting the pie cool fully before slicing is essential — cutting too soon means a runny filling.
- A mix of tart and sweet apples gives the best flavor balance.
- Cover the edges loosely with foil partway through baking if the crust browns too quickly.
Frequently Asked Questions
What are the best apples for apple pie?
A mix of tart apples like Granny Smith and sweeter varieties like Honeycrisp or Gala gives the best balance of flavor and texture in the filling.
Why is my apple pie filling runny?
It likely needs more cooling time — the filling continues to set as the pie cools, ideally for at least 2 hours before slicing.
Do I need to pre-cook the apples before baking?
No, raw sliced apples tossed with sugar and flour cook perfectly during the bake time — pre-cooking isn't necessary for this method.
How do I keep the bottom crust from getting soggy?
Baking at a higher initial temperature (425°F) helps set the bottom crust quickly, and placing the pie on the lowest oven rack encourages better browning underneath.
Can I make apple pie ahead of time?
Yes — bake it a day ahead and store at room temperature loosely covered, or freeze the unbaked assembled pie for up to 3 months and bake straight from frozen, adding extra time.
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