There's something about the smell of apple pie baking that makes a house feel like home. The warm cinnamon, the buttery crust turning golden, the soft bubbling of apples sweetening in the oven. It's the kind of dessert that brings everyone to the kitchen, asking when it'll be ready.This apple pie recipe uses fresh, no-cook filling that keeps the apples tender and flavorful, not mushy. The crust turns out flaky and golden every time. And honestly? It's easier than you think.
A Kitchen Memory with Claudia
Last fall, I decided to make this pie on a chilly Saturday afternoon. Claudia, my seven-year-old, wanted to help. She stood on her stool, sleeves rolled up, ready to tackle the apples.
"Can I peel them?" she asked, eyeing the peeler like it was a magic wand.
I handed it over, and she got to work. Sort of. The peels came off in wild, uneven strips, and half the apple ended up on the counter. But she was so proud of her lopsided slices.
When we mixed the Apple Pie Recipe with cinnamon and sugar, she stuck her finger in the bowl for a taste. Her eyes went wide. "Mom, it's like eating a cinnamon cloud!"
We laughed, and I let her dot the butter on top of the filling. She placed each little cube like she was decorating a cake. When the pie came out of the oven, golden and bubbling, she declared it "the best pie in the universe." High praise from a kid who usually picks the crust off everything.
Jump to:
- A Kitchen Memory with Claudia
- Ingredients for Your Apple Pie Recipe
- How to Make the Best Apple Pie Recipe
- Smart Substitutions for Apple Pie Recipe
- Apple Pie Recipe Variations
- Equipment For Apple Pie Recipe
- How to Store Your Apple Pie Recipe
- Top Tip
- FAQ
- Final Thoughts on This Apple Pie Recipe
- Related
- Pairing
- Apple Pie Recipe
Ingredients for Your Apple Pie Recipe
Here's what you'll need to make this classic Apple Pie Recipe
See Recipe Card Below This Post For Ingredient Quantities
For the filling:
- Pounds apples, peeled, cored, and thinly sliced
- Tablespoons lemon juice
- Granulated sugar
- All-purpose flour
- Teaspoons ground cinnamon
- Teaspoon ground nutmeg
For the crust and finishing:
- Large egg, lightly beaten
- Double-crust pie dough (store-bought or homemade)
- Tablespoons unsalted butter, diced
How to Make the Best Apple Pie Recipe
Let's walk through this step by step. It's easier than it looks, I promise.
1: Get the oven ready.
Preheat your oven to 425°F (220°C). You want it nice and hot so the crust starts crisping right away.
2: Mix the apple filling.
Grab a large mixing bowl and toss your apple slices with the lemon juice. Then add the sugar, flour, cinnamon, and nutmeg. Stir everything together until the apples are evenly coated. The flour helps thicken the juices as the pie bakes, so you don't end up with a soggy bottom.
3: Prep your pie crust.
On a lightly floured surface, roll out one disc of pie dough into a circle about 12 to 14 inches wide. Line your 9-inch pie dish with it, letting the extra dough hang over the edge. Don't trim it yet.
4: Add the filling.
Pour that beautiful apple pie filling into the crust and pat it down gently. Mound the apples a little higher in the center since they'll shrink as they bake. Then dot the top with those little pieces of butter. They'll melt into the apples and make everything taste richer.
5. Top it off: Roll out the second disc of dough into an 11-inch circle, about ⅛-inch thick. You can lay it over the whole pie or cut it into strips for a lattice design if you're feeling fancy. Trim the extra dough to about an inch from the edge, fold it under, and crimp the edges with your fingers or a fork. If you're using a full top crust, cut a few slits in it so steam can escape.
6. Brush and sprinkle : Set the pie on a rimmed baking sheet to catch any drips. Brush the crust with that beaten egg, and if you want it extra pretty, sprinkle a little sugar on top. It'll give you a gorgeous golden finish.
7: Bake until golden.
Bake at 425°F for 20 minutes, then lower the heat to 375°F. Keep baking for another 50 minutes to an hour, until the crust is golden brown and you can see the filling bubbling through the vents. If the edges start to brown too fast, cover them loosely with foil.
8: Cool completely.
This is the hardest part. Let the pie cool on a wire rack for about 4 hours before you slice it. I know, it's torture. But if you cut it too soon, the filling will be runny. Trust me on this.
For more cozy dessert ideas, check out this easy peach cobbler recipe or try these homemade cinnamon rolls for breakfast.
Smart Substitutions for Apple Pie Recipe
Sometimes you need to swap things out, and that's okay. This easy apple pie is pretty flexible.
Apples: Use any firm baking apple. Granny Smith, Honeycrisp, Braeburn, or even a mix. Just avoid Red Delicious since they get too soft.
Sugar: You can use brown sugar for a deeper, caramel-like flavor. Or try coconut sugar if you want something less refined.
Flour: Swap in cornstarch if you don't have flour. Use about half the amount since it thickens more.
Spices: No nutmeg? Leave it out or add a pinch of allspice. You could even throw in a tiny bit of cardamom for something different.
Butter: Vegan butter works great if you need a dairy-free version.
Crust: Make your own or buy it. Both work beautifully. If you're gluten-free, use a GF pie crust and it'll turn out just fine.
Apple Pie Recipe Variations
If you're making this with little ones in mind, here are a few tweaks they'll love:
Less spice. Cut the cinnamon in half if your kids are sensitive to strong flavors.
Extra sugar. Add another couple tablespoons to the filling for a sweeter pie.
Fun shapes. Use cookie cutters to make shapes from the top crust instead of a full cover. Kids love seeing little hearts or stars on their pie.
Serve with ice cream. I mean, is there any other way? A scoop of vanilla on top makes this warm apple pie even better.
For more kid-friendly treats, try this chocolate chip cookie recipe or these mini apple hand pies.
Equipment For Apple Pie Recipe
You don't need anything fancy to make this American pie recipe. Here's what I use:
- 9-inch pie dish (glass or ceramic works great)
- Large mixing bowl for tossing the apples
- Knife or pastry cutter for slicing the apples
- Pastry brush for the egg wash
- Rolling pin if you're making your own crust
- Rimmed baking sheet to catch drips
How to Store Your Apple Pie Recipe
Once your pie is completely cool, you can store it a few different ways.
Room temperature: Cover it loosely with foil or plastic wrap and keep it on the counter for up to 2 days. It'll stay fresh and the crust will stay crisp.
Refrigerator: If you want to keep it longer, pop it in the fridge. It'll last about 4 to 5 days. The crust might soften a bit, but it'll still taste great.
Freezer: You can freeze a baked pie for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw it in the fridge overnight and warm it in a 350°F oven for about 15 minutes before serving.
Unbaked pie: You can also freeze the pie before baking. Wrap it well and freeze for up to 3 months. Bake it straight from the freezer, adding about 15 extra minutes to the baking time.
Top Tip
My mom always said the secret to a good homemade apple pie is patience. Let the pie cool completely, even though it smells amazing and you want to dive in right away. That cooling time lets the filling set up so every slice is perfect.
She also taught me to taste the apples before I mix them. If they're really tart, add a little extra sugar. If they're super sweet, pull back a bit. Every batch of apples is different, and adjusting as you go makes all the difference.
And one more thing: don't stress about a perfect crust. Crimped edges don't have to look like they came from a bakery. Rustic and homemade is beautiful.
FAQ
What is the Apple Pie Recipe rule?
The Apple Pie Recipe rule usually means "always let it cool before slicing." If you cut it too soon, the filling will be runny and you'll lose that perfect slice shape. Wait at least 3 to 4 hours for the best results. Mom always said patience makes perfect pie.
What are the common Apple Pie Recipe mistakes?
Using too-soft apples is a big one. They turn to mush. Also, not cooling the pie long enough, which makes it soupy. And don't forget to cut vents in the top crust or the steam has nowhere to go. My tip? Use firm apples and give yourself time.
When making Apple Pie Recipe, do you cook the apples first?
Nope! This fresh Apple Pie Recipe uses a no-cook filling. Just toss the raw apples with sugar, flour, and spices, then let the oven do the work. It keeps the apples tender but not mushy. Some recipes call for pre-cooking, but I love the simplicity of this method.
How long to let Apple Pie Recipe sit before serving?
At least 4 hours, ideally. I know it's hard to wait when the whole house smells like cinnamon heaven, but the filling needs time to firm up. If you slice it warm, it'll be delicious but messy. Cool pie = clean slices.
For more baking tips, check out this guide on how to make flaky pie crust or learn how to prevent soggy bottoms.
Final Thoughts on This Apple Pie Recipe
This classic Apple Pie Recipe is the kind of dessert that never goes out of style. It's cozy, delicious, and makes your whole house smell incredible. Whether you're making it for Thanksgiving, a Sunday dinner, or just because, it's always a hit.
The no-cook filling keeps things simple, and the flaky pie crust turns out golden and perfect every time. You don't need to be a professional baker to make this. Just follow the steps, give it time to cool, and enjoy every bite.
So grab some apples, roll out that dough, and make yourself a pie. Your kitchen will smell amazing, your family will be thrilled, and you'll have a beautiful homemade apple pie to share.
Related
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Pairing
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Apple Pie Recipe
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- Toss the apple slices with lemon juice in a large mixing bowl.
- Add sugar, flour, cinnamon, and nutmeg to the apples. Stir until well combined.
- On a floured surface, roll one disc of dough into a 12-14 inch circle. Line a 9-inch pie dish with the dough, leaving an overhang.
- Fill the pie crust with the apple mixture, mounding it slightly in the center. Dot the apples with butter.
- Roll the second dough disc into an 11-inch circle and cover the apples. Trim the excess dough, tuck it under, and crimp the edges. Cut slits in the top crust if using a full cover.
- Place the pie on a rimmed baking sheet. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 20 minutes.
- Reduce heat to 375°F and continue baking for 50 minutes to 1 hour, until the crust is golden brown and the filling bubbles. If the crust darkens too quickly, cover with foil. bake
- Allow the pie to cool completely on a wire rack, about 4 hours, before slicing.
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