Homemade Apple Pie

by

Classic Homemade Apple Pie

This classic homemade apple pie is filled with tender, juicy apples, warm cinnamon, nutmeg, and a delicious buttery filling, all tucked inside a flaky golden pie crust. It’s the perfect dessert for Thanksgiving, holidays, or any special occasion!

Course: Dessert
Cuisine: American, Holiday Baking
Prep Time: 20 minutes
Cook Time: 1 hour
Refrigeration Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 8
Calories: 258 kcal per serving

Ingredients

For the Apple Pie Filling

  • 8 large apples (Granny Smith, McIntosh, or Honeycrisp)
  • ¼ cup lemon juice
  • ¼ cup (½ stick) unsalted butter
  • ½ cup granulated sugar (adjust based on how tart your apples are)
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • ¼ cup cold water

For the Pie

  • 1 double pie crust (homemade or store-bought)
  • 1 egg, beaten (for egg wash)
  • Granulated sugar, for sprinkling

Instructions

1. Make the Apple Pie Filling

  1. Peel, core, and slice the apples.
  2. Melt the butter in a large Dutch oven over medium heat.
  3. Add the apple slices, brown sugar, granulated sugar, and lemon juice. Stir occasionally with a wooden spoon to prevent sticking or burning.
  4. In a small bowl, dissolve the cornstarch in the cold water and stir until smooth.
  5. Cook the apples for 12–15 minutes, until slightly softened. Do not fully cook them, as they will continue cooking in the oven.
  6. Pour in the cornstarch mixture and stir well. Bring to a brief simmer until the filling thickens.
  7. Remove from the heat and stir in the cinnamon and nutmeg.
  8. Let the filling cool completely. Transfer to a bowl, cover, and refrigerate if preparing ahead.

2. Assemble the Apple Pie

  1. Preheat the oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the bottom pie crust slightly larger than a 9- or 9½-inch pie dish.
  3. Gently transfer the crust to the pie dish and press it lightly into the bottom and sides. Trim the edges, leaving about ½ inch of overhang.
  4. Spoon the cooled apple filling into the unbaked pie crust.
  5. Roll out the top crust and place it over the filling. Alternatively, create a beautiful lattice crust by weaving strips of dough.
  6. Trim the edges, fold them under, and crimp with your fingers or press with a fork to seal.
  7. Cut a few small vents in the center of the top crust to allow steam to escape.
  8. Brush the top with beaten egg and sprinkle with granulated sugar.

3. Bake

  1. Place the pie on a parchment-lined baking sheet to catch any filling that may bubble over.
  2. Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling through the vents and edges.
  3. If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
  4. Remove from the oven and let the pie cool for at least 1 hour before slicing so the filling has time to set.

Tips for the Best Homemade Apple Pie

  • Choose the right apples: Granny Smith apples add a tart flavor and hold their shape well. McIntosh apples soften more during cooking, while Honeycrisp apples offer a sweet flavor and firm texture.
  • Cook the filling ahead: Pre-cooking the apples helps prevent a soggy bottom crust and creates a more consistent filling.
  • Don’t overcook the apples: They should be slightly softened before baking because they will continue cooking in the oven.
  • Use a baking sheet: Placing the pie on a lined baking sheet makes cleanup easier if any filling bubbles over.
  • Let it cool completely: Allowing the pie to cool before slicing helps the filling thicken and hold its shape.

Enjoy a slice of this delicious homemade apple pie! ❤️