Here’s a classic homemade apple pie recipe — buttery, flaky crust, sweet-spiced apples, and that golden top that says comfort food at its finest. You can make it as one large pie or as individual mini apple pies!
🥧 Classic Apple Pie
🕒 Prep Time: 30 min | Cook Time: 50–60 min | Total Time: ~1.5 hrs
Yield: One 9-inch pie (serves 8) — or ~8 mini pies
🍎 Ingredients:
🧈 For the Crust (Double-Crust Pie):
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2½ cups (312g) all-purpose flour
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1 tsp salt
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1 tbsp sugar (optional)
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1 cup (226g) cold unsalted butter, cut into cubes
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6–8 tbsp ice water
Shortcut: Use 1 box of store-bought pie dough (2 rounds), if preferred.
🍏 For the Apple Filling:
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6–7 medium apples (about 2½ lbs) — mix of Granny Smith + Honeycrisp or Fuji
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¾ cup (150g) granulated sugar
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¼ cup (55g) brown sugar
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2 tbsp all-purpose flour (or cornstarch for gluten-free)
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1–1½ tsp ground cinnamon
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¼ tsp nutmeg
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¼ tsp salt
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 tbsp butter (to dot on filling)
🥚 For Finishing:
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1 egg, beaten (for egg wash)
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Optional: 1 tbsp coarse sugar for sprinkling
🔪 Instructions:
1. Make the Pie Crust:
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In a large bowl, mix flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingers until it resembles coarse crumbs.
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Add ice water 1 tbsp at a time until the dough comes together.
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Divide into 2 discs, wrap in plastic, and refrigerate at least 1 hour.
2. Make the Apple Filling:
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Peel, core, and thinly slice the apples.
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Toss with sugars, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Let sit 15 minutes to develop flavor and reduce excess liquid.
3. Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Roll out one dough disc and line a 9-inch pie plate. Trim excess.
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Pour in the apple filling and dot with small pieces of butter.
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Roll out second dough disc and place on top (as a full crust or lattice). Trim, fold edges under, and crimp.
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Cut slits for steam if using a full top crust.
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Brush with egg wash and sprinkle with coarse sugar if using.
4. Bake:
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Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake another 30–40 minutes, until crust is golden and juices are bubbling.
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If the edges brown too fast, cover with foil.
5. Cool & Serve:
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Let cool at least 2 hours before slicing (the filling sets as it cools).
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Serve with vanilla ice cream, whipped cream, or cheddar cheese (New England-style!).
🧁 Mini Apple Pie Variation:
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Use a muffin tin and cut 4–5 inch circles of dough.
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Fill each with ~¼ cup apple filling, top with mini crusts.
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Bake at 375°F (190°C) for 25–30 minutes.
Would you like a Dutch-style crumb topping version, or one made with puff pastry?
