Classic Apple Pie

Learn how to make classic apple pie at home — the all-American dessert everyone loves. This popular treat is eaten on holidays, at special events, and just for fun any day of the week. This recipe makes one standard 9-inch (23cm) pie that serves 6-8, and it's best presented with a scoop of vanilla ice cream. I guarantee this will impress your friends and family.

Why you'll love this apple pie

• Buttery, crisp homemade crust with a pretty lattice top.
• Tart Granny Smith apples with warm cinnamon.
• Simple ingredients you probably already have.
• The perfect Thanksgiving and holiday dessert.

Ingredients

Crust

• 250g (2 cups) soft flour (pastry flour; all-purpose also works)
• Pinch of salt
• 60g (1/2 cup) icing/powdered sugar
• 125g (1/2 cup + 1 tbsp) cold butter, cubed
• 1 egg, beaten
• 60g (1/4 cup) cold water (start with less, add more as needed)

Apple Filling

• 5-6 Granny Smith apples (about 1kg / 2.2 lb)
• 1/2 lemon
• 100g (1/2 cup) white sugar
• 60g (1/2 cup) flour
• 50g (3 1/2 tbsp) butter
• 2 tsp cinnamon

Egg Wash

• 1 egg

Directions

1. Mix the dry ingredients for the crust (sugar, salt, flour), then rub in the cold butter with your fingertips until it looks like breadcrumbs. Add the beaten egg and half the cold water, mix, then gradually add the rest of the water until the dough just comes together.
2. Cut off 1/3 of the dough, flatten both pieces into discs, wrap and chill: the large piece in the fridge, the small piece in the freezer for 15 minutes.
3. Peel and cube the apples.
4. Melt the butter (1 minute in the microwave) and mix cinnamon with sugar to avoid lumps.
5. Combine the sugar-cinnamon mix and melted butter with the apples, add a squeeze of lemon juice, mix well, then stir in the flour.
6. Roll out the larger portion of dough to about 3mm (1/8 inch) thick on a floured surface and press into a 9-inch (23cm) pie dish. Chill again for 15 minutes.
7. Preheat oven to 180°C/350°F.
8. Whisk an egg for egg wash. Roll the smaller dough portion to about 3mm thick and cut into 8-10 strips about 2cm (3/4 inch) wide for a lattice top.
9. Fill the pie with the apple mixture, brush the edges with egg wash, and weave the lattice strips over the top. Press the ends onto the edge to seal.
10. Brush the entire top with more egg wash for a golden finish. Bake 50-60 minutes (timing varies by oven) until deeply golden and the filling is bubbling.

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Alla's tips

• Keep everything cold. Cold butter and water give a flaky, tender crust.
• Don't overwork the dough — mix just until it comes together, or the crust turns tough.
• Cut the apples evenly so they cook at the same rate.
• Bake on the lowest rack or on a preheated baking tray for a crisp, golden bottom.
• Cover the edges with foil if they brown before the centre is done.
• Cool for at least 2 hours before slicing so the filling sets and doesn't run.

Storage

Keep covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Warm slices in a 350°F (175°C) oven for 10 minutes. You can freeze the baked pie for up to 3 months.

Frequently asked questions

What are the best apples for apple pie?
Granny Smith hold their shape and give a nice tartness. Mixing in some Honeycrisp or Braeburn adds sweetness.

Why is my apple pie runny?
It was cut while still warm. Let it cool for at least 2 hours so the juices thicken.

How do I stop a soggy bottom?
Bake on the lowest rack or a hot baking tray, and make sure the pie is deep golden before taking it out.

Can I make it ahead?
Yes — bake it a day ahead, or make the dough up to 2 days ahead and keep it wrapped in the fridge.

Can I use store-bought pie crust?
Yes — it's a great shortcut if you're short on time.

More fall bakes to try

• Pumpkin Loaf with Cream Cheese Frosting
• Pumpkin Spice Cheesecake Dip
• Carrot Cake with Cream Cheese Frosting
• Cinnamon Roll Cheesecake

Hugs, Alla xox

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