Apple Pie: A Comforting Classic Worth Every Bite

Introduction

Apple Pie has long been the go‑to dessert when you want something warm, nostalgic, and truly comforting. Whether it’s the crisp apples folded into buttery crust or the fragrant cinnamon‑spiced aroma filling your kitchen, this Apple Pie recipe hits all the right notes. Let’s get baking and create a slice of dessert heaven.

Why You’ll Love This Apple Pie

When you sink your fork into this Apple Pie, you’re greeted with flaky crust that gives way to tender apple slices in a sweet‑spiced filling. The contrast of textures—crisp pastry, soft apples—and the cozy warmth of cinnamon and nutmeg make this dessert an instant favourite. Plus, it’s perfect for sharing at holidays, family dinners or just a quiet night in.

Ingredients

For the crust

• 2¼ cups (about 280 g) all‑purpose flour

• 1 tsp salt

• 2 Tbsp granulated sugar

• 1 cup (2 sticks / 226 g) unsalted butter, very cold, cut into small cubes

• 6‑8 Tbsp ice water (adjust as needed)

• 1 egg + 1 Tbsp water (for egg wash)

For the filling

• 6‑7 medium apples (about 2¼ lbs / ~1.0 kg); ideally tart and firm like Granny Smith apple (or mix with sweeter ones) NatashasKitchen.com+1

• ¾ cup (150 g) granulated sugar

• ¼ cup (55 g) packed light brown sugar

• 1 Tbsp lemon juice

• 2 Tbsp all‑purpose flour

• 1 tsp ground cinnamon

• ⅛ tsp ground nutmeg

• ¼ tsp salt

• 2 Tbsp unsalted butter, cut into small pieces

Prepare the crust

1. In a large bowl, whisk together flour, salt and sugar.

2. Add the cold butter cubes and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea‑sized butter bits.

3. Gradually add ice water (6‑8 Tbsp) and stir until the dough just comes together. Do not over‑mix.

4. Divide dough into two discs, wrap each in plastic wrap and refrigerate at least 1 hour.

5. When chilled, roll one disc into a ~12‑inch circle and fit into a 9‑inch deep‑dish pie plate. Trim edges, leaving about ½‑inch overhang. Place back in fridge while you prepare filling.

Make the filling

1. Peel, core and thinly slice the apples (~¼‑inch thick).

2. Toss the sliced apples with lemon juice to prevent browning.

3. In a large bowl combine granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt.

4. Add the apple slices to the sugar‑spice mixture and toss gently until evenly coated.

Assemble and bake the Apple Pie

1. Preheat oven to 425 °F (220 °C).

2. Pour the apple filling into the chilled bottom crust, mounding slightly in the centre; dot with butter pieces.

3. Roll the second dough disc to ~11‑inch diameter. You may:

   • Cover fully with a top crust, sealing edges and slitting vents, or

   • Cut into strips and weave a lattice top. Allrecipes+1

4. Crimp edges, brush top with egg wash, sprinkle a little sugar if desired.

5. Bake for 15 minutes at 425 °F, then reduce temperature to 350 °F (175 °C) and bake another 35‑45 minutes or until crust is golden and filling is bubbling. Allrecipes+1

6. Let the pie cool at least 1 hour before slicing so the filling sets.

Tips for Success

• Use firm apples (like Granny Smith) so they hold their shape and avoid turning to mush. Serious Eats+1

• Chill the crust well before baking to keep the butter bits intact—this leads to flakier pastry.

• Don’t over‑fill the pie; a too‑full pie risks bubbling over and soggy crust.

• If the crust edges brown too fast, cover them with foil or a pie shield while the centre finishes baking.

• Let the pie rest before slicing—this helps the juices thicken and gives cleaner slices.

Variations of Apple Pie

Classic lattice top Apple Pie

Follow the full instructions above for a timeless look and texture.

Streusel‑topped Apple Pie

Instead of a top crust, sprinkle a crumb topping made of butter, flour, brown sugar and oats. Gives a crunchy contrast.

Caramel Apple Pie

Drizzle caramel sauce over the apple filling before baking, or serve warm slices with caramel on the side.

Ingredient Substitutions

• Butter for crust: If you don’t have enough butter, you can substitute up to ½ of it with vegetable shortening—but the flavour may be slightly different.

• Gluten‑free option: Use a gluten‑free flour blend for both crust and filling thickening, and check apple‑slice doneness carefully.

• Sugar swap: Replace granulated sugar with coconut sugar or maple syrup for a more rustic sweetness (adjust moisture slightly).

• Spice tweak: Add a pinch of cardamom or ginger for extra warmth; reduce cinnamon if you prefer a milder profile.

Storage & Reheating

• Store cooled pie covered at room temperature for up to 2 days; refrigerate if not eaten within that time. Allrecipes

• For longer storage: wrap tightly and freeze for up to 3 months. Warm in a 350 °F (175 °C) oven for ~15‑20 minutes before serving.

• To reheat: place a slice in a pre‑heated 350 °F oven for ~10‑12 minutes to crisp the crust and warm the filling.

What to Serve With Apple Pie

• A scoop of vanilla ice cream (“à la mode”) complements the warm pie beautifully—classic for good reason.

• Whipped cream or a dollop of crème fraîche offers a lighter contrast.

• A small cup of strong black coffee or espresso rounds out the dessert nicely.

• For a special touch: drizzle with salted caramel or serve with sharp cheddar cheese on the side (a traditional pairing).

Nutrition Facts

(Approximate per slice—8 servings per pie)

• Calories: ~380 kcal NatashasKitchen.com+1

• Carbohydrates: ~55 g (sugars ~38 g)

• Fat: ~17 g (saturated ~9 g)

• Fiber: ~3–4 g

• Sodium: ~100‑170 mg
  Note: Values vary widely depending on crust ingredients and how much sugar is used.

FAQs

Q: Can I use any type of apples for Apple Pie?
A: Yes, but for best results choose firm, tart apples like Granny Smith which hold up when baked. Sweeter apples (like Honeycrisp, Fuji) are fine—just reduce added sugar if using them. NatashasKitchen.com+1

Q: Why is my pie bottom crust soggy?
A: It could be due to overloaded filling, unchilled crust, or not enough baking time. Pre‑chilling the crust, ensuring the filling is well‑coated and letting the pie bake fully will help. Some bakers blind‑bake or partially bake the crust for crispiness. RecipeTin Eats+1

Q: Do I need to precook the apples before baking?
A: Not necessarily. Many classic recipes skip precooking and rely on the apples baking in the crust. One method recommends pre‑baking or sautéing the apples briefly for a firmer result. RecipeTin Eats+1

Q: Can I make this ahead of time?
A: Absolutely. You can prepare the pie, chill it for a few hours or even overnight, then bake when ready. For freezing, bake fully, cool, wrap tightly, and freeze.

Related Recipes

• Classic Cherry Pie with Lattice Crust

• Pumpkin Pie – A Fall Favourite

• Apple Crumble – Easy & Quick Apple Dessert

Conclusion

This Apple Pie is more than just a dessert—it’s a warm hug on a plate. With its flaky crust, tender spiced apples and golden finish, it’s sure to become a go‑to for holidays, family dinners or even cozy weekends. Grab your pie pan, turn on the oven and treat yourself to the sweet, comforting taste of a timeless classic.