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Classic Apple Pie Recipe

Classic Apple Pie Recipe

Master this homemade classic apple pie recipe with a perfect balance of sweet-tart apples and warm spices encased in the best flaky, buttery crust. Learn foolproof techniques for achieving that golden-brown lattice top and thick, non-watery filling every time. The easy baking recipe everyone needs!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown apple pie with a lattice crust, steam gently rising from slits in the pastry. The crust has a rustic, slightly uneven edge with sparkling sugar crystals catching the soft natural light streaming through a kitchen window. One slice has been removed, revealing layers of tender apple slices bathed in a thick, amber caramel sauce speckled with cinnamon. The pie sits on a weathered wooden board with scattered cinnamon sticks, apple slices, and a small bowl of vanilla ice cream slowly melting beside it. A dusting of flour and a vintage rolling pin are visible in the background, suggesting homemade craftsmanship.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground allspice</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">25g unsalted butter, cut into small pieces</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create layers in your pastry, resulting in that coveted flakiness).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will make your crust tough. The dough should be slightly crumbly but hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions - about ⅔ for the base and ⅓ for the top. Shape each portion into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period is crucial as it relaxes the gluten and firms up the butter, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Place the sliced apples in a large bowl and toss with lemon juice to prevent browning. In a separate bowl, mix together the sugars, flour, cinnamon, nutmeg, and allspice. Add this mixture to the apples and toss until evenly coated. The flour will combine with the apple juices during baking to create a thick, luscious sauce rather than a watery filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and place a baking sheet in the oven to heat up. On a lightly floured surface, roll out the larger disc of dough to about 3-4mm thickness and to a diameter approximately 5cm larger than your pie dish. Roll the pastry around your rolling pin to help transfer it to the pie dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently press the pastry into the dish, allowing any excess to hang over the edges. Don't stretch the pastry as it will shrink back during baking. Prick the base a few times with a fork, then refrigerate while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the remaining dough to the same thickness. For a classic lattice top, cut the dough into strips about 2cm wide. Fill your pastry-lined dish with the apple mixture, mounding slightly in the center. Dot the small pieces of butter over the filling - this melts into the apples, enriching the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To create the lattice, lay half the strips parallel across the pie. Fold back every other strip halfway, then place one strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Continue this weaving process until the lattice covers the pie. Alternatively, simply lay the strips in a criss-cross pattern without weaving.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim any excess pastry, then crimp the edges by pinching the dough between your thumb and forefinger to create a decorative edge. Brush the top with beaten egg and sprinkle with demerara sugar for a beautiful caramelized finish and delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this helps cook the bottom crust properly) and bake for 20 minutes at the higher temperature to set the crust. Then reduce the temperature to 180°C (160°C fan/gas mark 4) and bake for a further 30 minutes until the crust is deeply golden and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool for at least 2-3 hours before slicing. This resting time is essential - it allows the filling to set so you get clean slices rather than a flood of apple juices when you cut in. Serve warm with vanilla ice cream or lightly whipped cream for the perfect finish to your classic apple pie.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Apple Pie?

Classic Apple Pie requires plain flour, cold unsalted butter, caster sugar, salt, ice-cold water, and egg for the pastry. The filling needs cooking apples (Bramley or Granny Smith), caster sugar, light brown sugar, flour, cinnamon, nutmeg, allspice, lemon juice, and butter.

How to cook Classic Apple Pie at home?

Learn how to cook Classic Apple Pie by first making a flaky pastry, then creating a spiced apple filling with Bramley or Granny Smith apples. Assemble with a decorative lattice top, bake at 200°C initially, then reduce to 180°C for a total of 50 minutes until golden brown and bubbling. Allow to cool for 2-3 hours before serving for perfect slices.

Why is my apple pie filling watery?

Watery filling is often caused by not using enough thickener (flour or cornstarch), cutting apples too thin, or not letting the pie cool properly. Adding 2 tablespoons of flour to your filling and allowing the baked pie to rest for at least 2-3 hours helps the juices thicken into that perfect consistency.

What are the best apple varieties for baking a pie?

Bramley and Granny Smith apples are ideal for pies as they hold their shape during baking and offer the perfect sweet-tart balance. For more complexity, try combining varieties - Pink Lady adds sweetness, while Honeycrisp provides juicy texture. Avoid Red Delicious as they become mushy.

How do I create the perfect lattice top for my pie?

For a professional-looking lattice, cut even strips of dough (about 2cm wide), lay half parallel across the pie, then fold alternate strips back. Place a perpendicular strip across, then unfold the original strips. Repeat the weaving pattern, trimming edges and crimping for the finished look.

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My family was impressed with how professional it looked with the lattice top.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-05-08", "reviewBody": "Crust stayed flaky, not soggy! This recipe solved my biggest apple pie problem. The tip about putting the pie on a preheated baking sheet made all the difference for a perfectly crisp bottom crust.", "name": "No More Soggy Bottoms", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-05-12", "reviewBody": "Best apple pie I've ever made! The spice combination is perfect and the technique for creating a thick filling worked brilliantly. My apples held their shape instead of turning to mush.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-05-07", "reviewBody": "Neighbors begged for the recipe! I brought this to our block party and it disappeared in minutes. The demerara sugar on top adds such a nice crunch and sparkle. Definitely worth the effort!", "name": "Neighborhood Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-05-14", "reviewBody": "Worth the extra chilling time! I was tempted to skip some steps but followed the recipe exactly. The cold butter and resting periods are crucial for that amazing flaky texture. This will be my go-to apple pie recipe from now on!", "name": "Follow Every Step", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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