Apples are like the ultimate crowd-pleaser in my family. It’s wild how everyone digs them!

And since I’ve been tinkering with pies and cakes forever, it was just a matter of time before homemade apple pies became a regular at every meal in my crib – and even in my customers’ orders, too.

Why Everyone Can’t Get Enough Of My Pie Crust Apple Recipe

You know what’s awesome about a good ol’ apple pie? The heavenly combo of textures and flavors, of course! You’ve got this tender, flaky crust that melts in your mouth, and then BAM! Your tongue hits the warm, spiced apples – soft or with a bit of a kick, depending on how you bake them.
Apples come in all sorts of sweetness and tartness levels, so you can mix and match to get that perfect balance. Extra sugar and spices add another layer of yum without overshadowing that natural apple goodness!
Classic apple pie is basically the king of accessible desserts. You’ve probably got all the basic ingredients in your pantry right now. And the best part? You can totally make it your own! Play around with different apple types and spices or, heck, even crust styles. Get as wild as can be.
And let’s not forget the feels, my friend: think cozy family gatherings and happy memories, all wrapped up in that amazing smell wafting from the oven. And in my country (the U.S.), it’s practically a slice of Americana right there on our plates! You’ll find it everywhere, from movies to music to my grandma’s kitchen table on Thanksgiving or the Fourth of July.

10 Basic Steps To Make Apple Pie

Ingredients

Let’s talk about apple pie essentials! Here’s what we need:

Apples: Now, when it comes to apples, variety is the spice of life! I like mixing it up with a combo of sweet and tart. Think tart Granny Smith paired with something sweet like Pink Lady or Fuji.

Spices: You can’t have apple pie without those warm, cozy spices! Nutmeg and cinnamon are our vedettes, but I like to sneak in a bit of allspice for that extra somethin’ somethin’.

Lemon: Don’t forget a splash of lemon! It might seem small, but it’s mighty important. It keeps our tart apples from turning brown and adds a pop of brightness to the flavor. Seriously, don’t even think about skipping it.

Sugar: Sweet, sweet sugar. It’s what gives our pie that irresistible sweetness. You can use brown or white sugar for a deeper flavor. Personally, I stick with white so that my spice and apple flavors can shine through.

Flour: Lastly, we need a bit of flour to thicken the filling and keep everything nice and gooey inside the flaky crust.

Instructions

Let’s get baking!

Crust

Step 1.

I’ve got your back with a complete recipe for homemade apple pie crust here.

Whether you’re a baking guru or a total newbie, you’re in good hands: it’s super easy to follow! Make sure you sort out the crust situation before moving on to the next steps.

Filling

Step 2.

Now, onto the filling.

Grab a big ol’ bowl and mix those apple slices, flour, sugar, cinnamon, lemon juice, nutmeg, and allspice. Give it a good stir until everything is nicely combined.

Pre-cook

Step 3.

Are you feeling extra? You can give your filling a head start! Cook it in a Dutch oven or skillet at medium-low heat (about 5-6 minutes) until those mushy apples soften. That juicier, flavorful filling is worth the extra effort. But no pressure: it’s totally optional!

Alright, it’s oven time! Preheat your oven temperature to 400°F (or 204°C).

Dough rolling

Step 4.

Now, grab one of your chilled dough discs (don’t forget to keep another in the fridge) and roll it out on a flour-coated surface until you’ve got a nice 12-inch circle.

Gently place it in a 9-inch dish (about 1.5 inches deep), tucking it in snugly with your hands. Spoon that delicious filling into your crust, and don’t worry if it still feels warm from our pre-cook step. Pile it high and tight.

Step 5.

Let’s bring out the other chilled dough disc from your fridge! Roll it out on a floured surface until you’ve got a nice 12-inch circle.

Grab a sharp knife, pizza cutter, or pastry wheel, and cut some dough strips. Carefully thread those strips under and over each other, pulling back if necessary to create a lattice pattern.

Step 6.

Once you’ve woven your lattice, trim any excess dough with a kitchen shear or paring knife. Then, tuck the overhang towards the pie’s center and pinch its edges to seal the bottom and top crusts together. Feel free to get fancy and flute or crimp those edges!

Step 7.

Brush your pie crust lightly with egg wash and (optional) sprinkle on some coarse sugar. Tada, your pie is ready for the oven!

Baking

Step 8.

Put your pie on a big baking sheet. Bake for 30 minutes, then dial the heat to 375°F (or 190°C). Oh, and don’t forget to put a shield around the edges so they won’t overbrown.

Step 9.

Keep waiting until the filling starts bubbling around its edges (it usually takes me another 35 minutes). The waiting might seem too much, but trust me, that’s the only way we can avoid under-baked, floury apples.

Are there any perfectionists out there? In that case, you can stick a thermometer into the filling; it should read around 200°F when it’s done.

Pro tip: What if the top starts looking too brown in the last few minutes? Remove the shield, then tent your entire pie with foil!

Step 10.

Once your masterpiece is golden and bubbling, remove it from your oven and let it cool on a rack for 3 hours. Patience is key here; slicing into a warm pie means you’ll end up with a juicy mess!

After it finally settles down, you can dive in for that first slice of pure bliss. Enjoy your baked apple pie!

If you prefer their bite-sized versions, check my recipe for apple pie cupcakes.

Note

We all hate soggy bottoms with a burning passion, so if you have time, pre-bake the bottom crust for a few minutes before adding the filling! A brush of egg white or melted butter on the crust before baking also creates a damn good barrier.

FAQs

How Can I Store Leftovers?

Apple pie can be stored at room temperature for a day or two or in the refrigerator for up to a week. You can also freeze the leftover pie for 2-3 months; just thaw it overnight in the fridge before reheating!