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apple pie slice in plate topped with ice cream (1)

Classic Apple Pie Recipe

This homemade apple pie is better than any other I've had before! It has an incredibly flakey and crispy pie crust (top AND bottom), with a classic apple filling. The apples keep their shape ,with some bite to them, but they're still soft and perfectly cooked through. Read on to find out how to make apple pie from scratch, start to finish!
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Prep Time: 20 minutes
Bake Time: 1 hour 10 minutes
Total Time: 3 hours 30 minutes
Servings: 1 (9 inch) pie


For the pie crust:

  • 2 & 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon  granulated sugar
  • 1/4 teaspoon  salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6 to 8 tablespoons ice cold water

For the apple pie filling:

  • 4 to 5 medium sized apples, peeled, cored, and thinly sliced (about 5 cups sliced) * see notes
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter

For the egg wash:

  • 1 large egg
  • 1 tablespoon water


  • To make the pie crust: In a large bowl, combine your flour, baking powder, sugar, and salt. Whisk to incorporate.
  • Add your cold, cubed butter. Using a fork or pastry cutter, cut the butter into the flour by breaking it up into smaller pieces. The pieces should be slightly larger than a pea. You can also make your dough in a food processor if you'd like.
  • Pour 6 tablespoons of cold water over your flour/butter mix. Mix in the water until the dough starts to clump together. If the dough is too crumbly, add in more water, 1 tablespoon at a time, until it starts sticking together. You should be able to squeeze some of the dough with you hand and it should stick together.
  • Divide the dough into 2 disks, cover tightly with plastic wrap, and refrigerate for at least 1 hour, or until firm. You can store the dough in the fridge for up to 3 days.
    Set a rack in the center of your oven and another rack in the bottom third of your oven. Preheat the oven to 375°F.
  • Once your dough is chilled, take one disk out of the fridge and roll out into a rough circle that's about 1/4 inch thick. Press your rolled dough into the bottom of a 9 inch pie plate, leaving a bit of dough hanging over the sides. Set aside in the fridge while you work on the filing.
  • To make the apple pie filling: In a large bowl, combine apple slices, sugar, cinnamon, and flour. Toss to combine. Take your pie plate out of the fridge, and fill your prepared bottom pie crust with the filling. Dot the surface of the filling with pieces of butter.
  • Take your second disk of dough out of the fridge, and roll it out into a rough circle that's about 1/4 inch thick as well. You can cover your pie with a full sheet of dough or cut strips of dough to create a lattice pattern.
  • Cover the apple filling with your top dough, and press the edges down to seal. Cut off any excess dough hanging off the sides, and crimp in whatever way you like.
  • To make the egg wash: In a medium bowl, whisk together your egg and tablespoon of water until combined. Brush the top of your pie with the egg wash. (Optional) Sprinkle coarse sugar over top for added crunch!
  • Place the pie plate in a rimed baking sheet to prevent bubbling over and to make it easier to transfer. Place in the center of your preheated 375°F oven, and bake for 20 minutes.
  • Move your pie to the bottom rack of your oven, reduce the oven temperature to 350°F, and bake for another 40 to 50 minutes, or until golden brown and the filling is bubbling. Tent your pie with aluminum foil if it's browning too quickly.
  • Remove from the oven and cool for at least 1 hour before slicing.


* The best thickness to cut your apples for pie is around 1/4 inch thick, so they bake at the perfect rate. It doesn't have to be perfect though! A few thin or thick slices here or there never bothered anyone.
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