What’s more traditional than sweet, cinnamon-filled apple pie surrounded by flaky pie crust? This is a classic recipe made super simple, so you can make it great every time.
Classic Apple Pie
The key to any genuinely amazing apple pie is the flaky, delicate pie crust and making the apple mixture just sweet enough to not overpower the apple flavor. This recipe gives you an exceptionally delicate pie and a filling that is both sweet and spicy but also really fruity. You can use premade pie crust, but if you are looking for the lightest, flakiest pie crust try the Tenderflake pie crust recipe.
Ingredients for Classic Apple Pie
This is just a list of ingredients for you to skim over and see if you have them or need to shop, the exact amounts of ingredients are listed in the printable recipe card below!
- Apples – tart are the best
- Lemon juice
- Brown sugar
- White sugar
- All-purpose flour
- Pie crusts
How to Make Classic Apple Pie
- Roll out one pie crust to fit it into a pie plate
- Wash, peel, core, and thinly slice your apples, then cover with lemon juice and sugar, tossing to coat
- Whisk together the flour, cinnamon, and salt in a small bowl
- Add this flour mixture to the apples and then pour into the uncooked pie crust
- Roll out the second pie crust and drape it over the apples
- Crimp the edges of the crusts with a fork
- Bake at 450 Fahrenheit for 15 minutes, and then lower the temp to 350 Fahrenheit and bake for a further 35-40 minutes
What Kind of Apples for Apple Pie
The right choice of apples is really critical to this recipe; if you tried to use regular eating applies, you would end up with a mushy, too-sweet paste in place of the tender, spicy filling that you really want.
You should look for cooking apples, such as Granny Smiths. Not only do these apples hold up much better to longer cooking, but their tartness is the perfect contrast with the sugar in this recipe.
The key thing is to make sure that you peel them first, as otherwise, your filling will have this odd sort of stringy texture to it, rather than the decadent filling that you want.
How to Control the Sweetness
It is really easy to accidentally make this apple pie far too sweet or sour, as it is quite difficult to predict how sweet the final product is going to be. The long cooking time helps turn all of the sugar and apples into a sweet, sticky filling, something that is impossible to predict before it is baked.
The main thing to watch out for is your choice of applies. If you have really tart apples, then you might want to add a bit more sugar. Remember, really sweet apple pie is what it’s all about, so it might be best to aim for a little bit too sweet rather than not sweet enough.
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Classic Apple Pie
Nothing beats a classic apple pie bursting with sweet cinnamon apple filling that is sandwiched between two perfectly flakey pie crusts!
- Prep Time
- 20 minutes
- Cook Time
- 55 minutes
- Karlynn Johnston
- 8-10 tart baking apples Peeled, cored and thinly sliced (6-7 cups)
- 2 teaspoons lemon juice
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 3 tablespoons all-purpose flour or cornstarch
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons butter cut into small pieces
- 2 9 inch pie crusts pre-made or homemade
Preheat your oven to 450°F
Take one pie crust and roll it out a little and fit it into the pie plate.
Whisk the flour, cinnamon and salt together in a small bowl and set aside.
Wash the apples, peel, core and thinly slice into a large bowl.
Add the lemon juice to the apples and toss to coat.
Add the sugars to the apples and toss to coat.
Add flour/sugar mixture to the apples and toss to coat.
Pour the apple mixture into the uncooked pie crust.
Place the butter pieces all over the top of the apples in the pie crust.
Roll out the second pie crust and place over the top of the apples.
Crimp the edges of the crusts together and decorate if you want.
Bake in the 450°F oven for 15 minutes.
Lower the oven temperature to 350 °F and bake for another 30-40 minutes. Watch the pie crust carefully and cover the crust with the foil if it gets too dark.
The pie is done when it's bubbling through the top,the apples are soft, and the crust is brown.
Remove and cool on the counter.
- You might want to add more sugar if you have really tart apples, but a sweetly tart apple pie is the classic taste.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.