Apple Pie Recipe
The Best Apple Pie Recipe You’ll Ever Bake (Cozy, Easy, and Totally Worth It)
Picture this: crisp fall air, a cozy sweater, Taylor Swift softly in the background, and the smell of warm apples and cinnamon filling your kitchen. That, my friend, is the magic of a homemade apple pie recipe. And let me tell you—once you make this from scratch, you’ll never look at store-bought pies the same way again.
It’s buttery. It’s flaky. The filling is gooey but not mushy, sweet but still tangy, and every bite tastes like a hug from your grandma. (Even if your grandma never baked a pie in her life.) This apple pie is the celebration dessert for cozy nights, family dinners, or when you just want to flex in the kitchen and be like, “Whoa, I made this?! Yes girl, yes you did.”
Why I Love This Apple Pie Recipe
Let’s be real—I used to be intimidated by pies. They seemed like a “pro-baker-only” thing. But after a few cozy fall afternoons experimenting, I realized apple pie is actually one of the simplest, most forgiving desserts out there.
Here’s why this one is my go-to:
- The crust is buttery and flaky without being fussy.
- The apple filling balances sweet + tart so it never feels heavy.
- You can dress it up with ice cream or keep it simple with a hot cup of tea.
- Bonus: your kitchen will smell like an autumn candle shop in the best way possible.
Ingredients You’ll Need
Apple Pie Ingredients
- 2 pie crusts (homemade or store-bought, no judgment)
- 6–7 medium apples (Granny Smith + Honeycrisp are my dream combo)
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice (keeps the apples bright)
- 2 tbsp unsalted butter (cut into small cubes)
- 1 egg (for egg wash, totally optional but gives that glossy golden finish)
Optional Decorations
- A sprinkle of coarse sugar on top for sparkle
- Extra pie crust cut into hearts or stars for a cute vibe
- A drizzle of caramel sauce when serving (if you wanna go extra)
Step-by-Step Instructions
1. Prep the Apples
Peel, core, and slice the apples into thin wedges. Toss them in lemon juice, sugar, flour, cinnamon, nutmeg, and salt. Let them sit for 10 minutes to release their juices. (Pro tip: sneak a slice while mixing. Quality control, obviously.)
2. Roll Out the Crust
Place one pie crust into a 9-inch pie dish, pressing gently so it fits snugly. Leave a little extra hanging over the edge—it’ll come in handy later for sealing.
3. Fill That Beauty
Pile the apple mixture into the crust. Don’t be afraid if it looks a little too full. Apples shrink as they bake, so go ahead and give it that dramatic mountain. Dot with small cubes of butter for melt-in-your-mouth richness.
4. Seal and Top
Place the second crust over the apples. You can keep it classic (just lay it flat) or cut strips for a cute lattice top. Press the edges to seal, then trim off extra dough. Crimp the edges with a fork or your fingers. Cut a few small slits on top if you’re using a full crust—so steam can escape.
5. Bake It Up
Brush with a beaten egg (optional, but makes it shiny-shiny). Sprinkle coarse sugar on top if you’re feeling fancy. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake another 35–40 minutes, until golden brown and bubbly.
6. Cool and Slice
Let it cool for at least 2 hours (yes, I know it’s hard). This helps the filling set so you don’t end up with apple soup. Then slice, serve, and take a victory lap around your kitchen.
Tips for the Perfect Apple Pie Recipe
- Mix apple types. Sweet + tart apples = balanced flavor.
- Chill your crust. Cold dough bakes up flakier.
- Don’t skip the cooling. I know, torture. But patience = neat slices.
- Spice it up. Add a pinch of ground cloves or ginger for extra depth.
Variations You’ll Love
- Dutch Apple Pie: Swap the top crust for a buttery crumble topping.
- Mini Hand Pies: Same filling, but make little pockets of pie. Portable happiness.
- Caramel Apple Pie: Drizzle caramel into the filling before baking. Sweet chaos.
- No-Sugar Pie: Use honey or maple syrup instead of granulated sugar. Still amazing.
Serving Suggestions
Pair your cozy apple pie with:
- A big scoop of vanilla ice cream (melting over the warm slice = heaven).
- A drizzle of caramel sauce for extra indulgence.
- Hot apple cider or spiced chai latte on the side for peak cozy vibes.
- Or keep it simple: just you, a fork, and the pie straight from the pan. Zero regrets.
There you have it—your new favorite apple pie recipe. It’s cozy, it’s classic, and it turns any day into a celebration. Next time you need a dessert that wows but still feels homey, whip this up and let the magic happen.
And when you take that first bite and think, “Whoa, I made this?!” — just know, yes girl, yes you did.
Apple Pie Recipe
Ingredients
Apple Pie Ingredients
- 2 pie crusts homemade or store-bought, no judgment
- 6 –7 medium apples Granny Smith + Honeycrisp are my dream combo
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice keeps the apples bright
- 2 tbsp unsalted butter cut into small cubes
- 1 egg for egg wash, totally optional but gives that glossy golden finish
Optional Decorations
- A sprinkle of coarse sugar on top for sparkle
- Extra pie crust cut into hearts or stars for a cute vibe
- A drizzle of caramel sauce when serving if you wanna go extra
Instructions
Prep the Apples
- Peel, core, and slice the apples into thin wedges. Toss them in lemon juice, sugar, flour, cinnamon, nutmeg, and salt. Let them sit for 10 minutes to release their juices. (Pro tip: sneak a slice while mixing. Quality control, obviously.)
Roll Out the Crust
- Place one pie crust into a 9-inch pie dish, pressing gently so it fits snugly. Leave a little extra hanging over the edge—it’ll come in handy later for sealing.
Fill That Beauty
- Pile the apple mixture into the crust. Don’t be afraid if it looks a little too full. Apples shrink as they bake, so go ahead and give it that dramatic mountain. Dot with small cubes of butter for melt-in-your-mouth richness.
Seal and Top
- Place the second crust over the apples. You can keep it classic (just lay it flat) or cut strips for a cute lattice top. Press the edges to seal, then trim off extra dough. Crimp the edges with a fork or your fingers. Cut a few small slits on top if you’re using a full crust—so steam can escape.
Bake It Up
- Brush with a beaten egg (optional, but makes it shiny-shiny). Sprinkle coarse sugar on top if you’re feeling fancy. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake another 35–40 minutes, until golden brown and bubbly.
Cool and Slice
- Let it cool for at least 2 hours (yes, I know it’s hard). This helps the filling set so you don’t end up with apple soup. Then slice, serve, and take a victory lap around your kitchen.
Notes
- Use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples for best flavor.
- Chill your pie crust before rolling to ensure flakiness.
- Let the pie cool completely before slicing for neat pieces.
- Optional toppings: coarse sugar, caramel drizzle, or fresh berries for extra flair.
- Can easily be adapted to mini pies or a Dutch-style crumble topping.
