Classic Apple Pie Recipe
A buttery, flaky crust envelops tender spiced apples in this timeless dessert that balances sweet-tart flavors with warming cinnamon and nutmeg.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (optional, for extra tenderness)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg apples (mix of Granny Smith and Braeburn or Honeycrisp)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground allspice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3 tbsp cornstarch (or plain flour)</li><li class="ingredients-single-item">30g unsalted butter, cut into small pieces</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">1 tbsp demerara sugar (or granulated sugar)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those lovely flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar (if using). Gradually add this liquid to the flour mixture, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched. Divide the dough into two portions (one slightly larger for the bottom crust), shape into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your filling. Peel, core and slice the apples into 5mm thick slices. Using a mix of tart and sweet apples creates a more complex flavor profile. Immediately toss the slices with lemon juice to prevent browning.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, combine both sugars, lemon zest, cinnamon, nutmeg, allspice, salt, and cornstarch. Add the apple slices and toss gently until evenly coated. Let the mixture sit for 30 minutes to allow the apples to release some of their juices – this pre-maceration helps prevent a gap forming between your filling and top crust during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/400°F) and place a baking sheet on the middle rack to heat up. Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a diameter of about 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang. Refrigerate while you roll out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the second disc to the same thickness. For a lattice top, cut the dough into 2.5cm strips. For a full top crust, keep it whole but cut a few decorative vents. Return to the refrigerator briefly if the dough becomes too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drain the accumulated juice from the apple mixture into a small saucepan (save about 2 tablespoons to add back). Simmer this liquid until reduced by half to create a syrupy consistency, then cool slightly and mix back with the apples. This technique concentrates the flavors and helps prevent a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the apple filling in the chilled bottom crust, mounding slightly in the center. Dot the top with the small pieces of butter for richness. If making a lattice, arrange half the strips across the pie, then weave the remaining strips perpendicular to create the lattice pattern. For a full top crust, place it over the filling. In either case, trim excess dough, leaving a 1cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the bottom crust overhang over the top crust edge and crimp or flute decoratively to seal. Brush the top with egg wash for a golden shine, and sprinkle generously with demerara sugar for a beautiful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (the hot surface helps cook the bottom crust) and bake for 20 minutes at 200°C. Then reduce the temperature to 180°C (160°C fan/350°F) and continue baking for 35-40 minutes more until the crust is deeply golden and the filling is bubbling vigorously through the vents or lattice. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>The most difficult part: allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. Your patience will be rewarded with perfectly sliceable pieces that hold their shape. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Your classic apple pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is my apple pie filling watery and how can I prevent it?
Watery fillings typically occur when apple juices aren't properly managed. Pre-macerate your sliced apples for 30 minutes, then drain and reduce these juices separately before adding them back to the filling. Using cornstarch as a thickener and allowing the baked pie to cool completely (at least 3 hours) also helps set the filling.
What's the best combination of apples for a balanced pie flavour?
The ideal apple pie uses a mixture of varieties - tart Granny Smith apples provide structure and acidity, while sweeter varieties like Honeycrisp, Braeburn or Pink Lady contribute juiciness and complex flavour. This combination prevents your pie from being either too sweet or too tart.
How do I achieve that perfectly flaky, never-soggy bottom crust?
For a crisp bottom crust, keep butter very cold throughout preparation, pre-bake your pie on a preheated baking sheet to jumpstart bottom cooking, reduce apple juices before adding to the filling, use cornstarch as a thickener, and allow adequate cooling time for the filling to set properly.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
