The pinnacle of classic American desserts, apple pie is a must-have on our Thanksgiving menu. Since this staple pie is a classic, it's disappointing to get a lackluster one on your holiday table. If you’ve been searching for one that delivers a flaky, buttery crust and a perfectly sweet-tart apple filling, we’re here to tell you—this is it. Our classic apple pie not only delivers on that iconic presentation and signature flavor, but is surprisingly easy to make homemade (even that crust!). Follow our top tips down below to make this iconic recipe your new holiday go-to:
The best apples for apple pie (& how to avoid a watery pie):
Our favorite apples for apple pie: Granny Smith, Honeycrisp, and Gala. Feel free to mix it up! We like using a mix for the ultimate apple pie—pick a few to find your ultimate combo. These apples not only taste deliver on that ideal sweet & tart flavor, but have a high amount of pectin. We add a little flour to help thicken our pie mixture, but choosing a high-pectin apple like our faves here also aids in creating that perfect jammy consistency.
How to make the perfect homemade pie crust (& how to avoid a soggy bottom):
Our basic pie crust in this recipe is just the right amount of flaky and—most importantly—easy to work with. It holds up beautifully when baking with our filling, but if you’re worried about a soggy bottom, you can blind bake for peace of mind. Simply lay down some parchment, pile with pie weights or dry beans, and bake until the crust is just lightly golden. Fill your pie and follow the rest of the recipe as written.
Tip: Make your dough ahead of time! Pie dough keeps well in the refrigerator for up to 2 days and in the freezer for a couple of months. Just make sure to wrap it well with plastic wrap.
Variations:
Once you perfect this classic recipe, feel free to start experimenting with all of our creative takes on this staple dessert. Our caramel apple pie adds a rich touch to the classic, cranberry apple pie is perfect from Thanksgiving to Christmas, and our apple crumble pie adds a touch of apple crumble goodness for a best-of-both-worlds recipe. Looking for the cutest mini desserts to share? Our mini apple pies will be the talk of your party.
Storage:
While pie doesn’t last long in the Delish kitchens, we understand leftovers happen. Opt for storing the pie at room temperature (wrapped tightly in plastic wrap or in an airtight container) for around 3 days. If you need to store for any longer, wrap tightly in plastic wrap or in an airtight container and keep in the fridge for up to 5 days. Looking to freeze? Wrap tightly in plastic or place in an airtight freezer safe container and freeze for up to 3 months. Thaw completely at room temperature for 1 to 2 hours before reheating and serving.
Made this classic recipe? Let us know how it went in the comments below!
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- Yields:
- 8 serving(s)
- Prep Time:
- 45 mins
- Total Time:
- 4 hrs 45 mins
- Cal/Serv:
- 617
Ingredients
Crust
- 3 c.
(360 g.) all-purpose flour, plus more for rolling
- 1 c.
(2 sticks) unsaltedbutter, cut into 1/2" pieces
- 2 tbsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 1 tbsp.
apple cider vinegar
- 8 tbsp.
ice water
Filling
- 3 1/2 lb.
assorted apples (such Granny Smith, Honeycrisp, and/or Gala), cored, peeled, thinly sliced
- 2/3 c.
granulated sugar
- 2 tbsp.
all-purpose flour
- 2 tbsp.
fresh lemon juice
- 1 tsp.
ground cinnamon
- 1/2 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 2 tbsp.
unsalted butter, cut into small pieces
Assembly
All-purpose flour, for rolling
- 1
large egg
- 1 tbsp.
water
Coarse sugar, for sprinkling
Directions
Crust
- Step1In separate containers, freeze flour and butter until cold, about 30 minutes.
- Step2In a large food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, stream in vinegar, then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing with your fingers). Mixture will be crumbly.
- Step3Turn out dough onto a lightly floured surface. Divide into 2 pieces, then flatten to disks (making sure there are no/minimal cracks).
- Step4Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- Step5On a lightly floured surface, roll 1 piece into a 12" circle. Carefully wrap dough around rolling pin and unfurl into a 9" pie dish. Lift edges and allow dough to slump down into dish (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.
Filling
- Step1In a large bowl, toss apples, granulated sugar, flour, lemon juice, cinnamon, vanilla, and salt until well combined.
- Step2Transfer apple mixture to prepared pie dish. Dot all over with butter.
Assembly
- Step1Place a rack in center of oven; preheat to 425º. Place a large baking sheet on rack to preheat.
- Step2On a lightly floured surface, roll out second disc of dough into a 12" circle and drape over apple filling. Trim overhang to an even 1". Fold overhang up and over itself and crimp edges.
- Step3In a small bowl, mix egg with water. Brush dough with egg wash. Cut 5 to 6 small slits in the center. Sprinkle with coarse sugar.
- Step4Place pie dish on preheated sheet and bake 20 minutes. Reduce oven temperature to 375º and continue to bake, covering with foil if edges look dark, until crust is golden brown and filling is bubbly, about 40 minutes more.
- Step5Transfer pie dish to a wire rack. Let cool at least 2 hours before serving.
