There’s nothing quite like a homemade apple pie fresh from the oven. With its flaky buttery crust and warm spiced apple filling, this classic dessert is the kind of recipe that never goes out of style.
I make my apple pie with Granny Smith apples, which hold their shape well and are the perfect blend of sweet and tart. The apples slices are tossed with cinnamon, nutmeg, and a small amount of Chinese five spice, which adds a subtle warmth that makes the flavor even more special. However the Chinese five spice can be omitted if you don’t have it. The apple pie will still turn out fantastic.
The homemade pie crust is golden, flaky, and buttery, while the filling becomes thick and rich. It tastes absolutely amazing on its own, but in my opinion it’s even better with a scoop of my homemade vanilla ice cream.
Also another thing to note here is I skipped the egg wash. A lot of pie recipes will have you brush the crust with an egg wash before baking. I skipped that honestly because I forgot all about it. However when it came out of the oven I was pleasantly surprised as my pie was perfectly golden. I really don’t feel that an egg wash is necessary but you can definitely do it if that’s what you’re used to.
Whether you’re making this pie for the holidays, a family gathering, or just because you’re craving a classic dessert, this homemade apple pie is always a good idea.
Why You’ll Love This Apple Pie
- Made with a flaky homemade butter pie crust
- Perfect balance of sweet and tart apples
- Warm spices like cinnamon and nutmeg
- Classic dessert that never goes out of style
- Delicious served warm with vanilla ice cream
Ingredients
For the pie crust
- All-purpose flour
- Granulated sugar
- Salt
- Salted butter (diced into pea-sized pieces)
- Ice cold water
For the Apple Filling
- Granny Smith apples (peeled, cored, and thinly sliced)
- lemon juice
- Ground cinnamon
- Ground nutmeg
- Chinese five spice
- All purpose flour
- Brown sugar
- Granulated sugar
- Salted butter
Tips for the Best Apple Pie
Apple pie is delicious on its own, but it’s even better with a few simple toppings.
- Vanilla ice cream
- Fresh whipped cream
- Caramel sauce
- A sprinkle of cinnamon
What’s your favorite way to enjoy it?
How to Store Apple Pie
If you have leftovers, apple pie stores well.
- Room temperature: Cover loosely and store for up to 2 days.
- Refrigerator: Store covered for up to 5 days.
- Reheat: Warm slices in the microwave or oven before serving.
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Homemade Apple Pie
A classic homemade apple pie made with a flaky butter crust and a warm spiced apple filling. Made with Granny Smith apples, this pie bakes up golden and delicious, perfect served with vanilla ice cream.
Ingredients
For the Pie Crust
- 2 1/2 cups all purpose flour
- 1 tbs granulated sugar
- 1 tsp salt
- 2 sticks butter salted (diced into pea-sized pieces)
- 3/4 cup water ice cold
For the Filling
- 3 lbs granny smith apples 8 to 9 (peeled, cored & thinly sliced)
- 1 lemon juice of
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp Chinese five spice
- 1/4 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 4 tbs butter sliced into thin squares
Instructions
For the Crust
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In a large bowl, combine the flour, sugar, and salt. Add the diced butter and mix with clean hands until the mixture becomes crumbly.
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Slowly add the ice-cold water while mixing until the dough can be formed into a ball.
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Form the dough into one large ball, cut it in half, and shape into two separate balls. Wrap each ball individually in plastic wrap and refrigerate.
For the filling
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In a large bowl, toss the sliced apples with the lemon juice first.
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Add the cinnamon, nutmeg, Chinese five spice, flour, brown sugar, and granulated sugar. Mix well and set aside.
Assembling the pie
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Lightly flour your work surface. Roll out one dough ball into a circle and place it into a pie dish, allowing the dough to hang slightly over the edges.
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Add the apple filling and spread it evenly. Dot the top with the sliced butter.
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Roll out the second dough ball and place it on top of the pie. Press the top and bottom crusts together, trim excess dough, and crimp the edges with a fork. Cut four slits in the center of the crust.
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Bake at 400°F for about 55 minutes, until the crust is golden and the filling is bubbling. At the 40-minute mark, loosely tent the pie with foil to prevent over-browning.
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Let the pie cool for at least 3 hours before slicing. Serve with vanilla ice cream if desired.