Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Apple Pie
Enjoy a slice of home with this quintessential classic apple pie, featuring a masterfully flaky, buttery crust generously packed with warmly spiced, tender-tart apples.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 375°F (190°C). Unroll one pie crust and gently press it into a 9-inch pie dish, leaving the overhang. Chill in the refrigerator while preparing the filling.
- 2
In a large bowl, toss the peeled and sliced apples with the lemon juice to prevent browning.
- 3
In a separate small bowl, whisk together the granulated sugar, cinnamon, nutmeg, and flour. Pour this dry mixture over the apples and toss until the apple slices are evenly coated.
- 4
Pour the apple filling into the chilled bottom pie crust, mounding it slightly in the center. Dot the filling evenly with the diced butter.
- 5
Top with the second pie crust. Crimp the edges together to seal, and use a sharp knife to cut 4-5 slits in the top crust to allow steam to escape during baking.
- 6
Bake for 50-60 minutes until the crust is a rich golden brown and the filling is bubbly and tender. If the edges brown too quickly, cover them with aluminum foil halfway through baking. Let cool completely on a wire rack before slicing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
1 g
Protein
37 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
American apple pie descends from the double-crust fruit pies English colonists brought across the Atlantic, reworked around the tart, firm apple varieties that thrived in New England orchards. By the nineteenth century it had become shorthand for home cooking in the United States, even though the underlying construction — bottom crust, mounded fruit, vented top — stayed close to its English ancestor.
Listahan note
This version tosses the sliced apples in lemon juice before the sugar and spice go in, and thickens the released juice with flour, so the pie holds a clean slice instead of flooding the plate with syrup.
Technique cues
- Tart, firm apples such as Granny Smith keep their shape through the full bake; softer eating apples collapse into mush before the crust browns.
- Tossing the sliced apples with lemon juice first stops browning while the dry ingredients are measured, and its acid also cuts the sweetness of the filling.
- Whisking two tablespoons of flour into the sugar and spice is what sets the baked juices into something sliceable rather than watery.
- Cutting four or five slits in the top crust lets steam vent as the filling bubbles; a fully sealed top traps pressure and can force the crust apart.
Kitchen flow
- Parallel prep
- While Apple Pie is in the oven, measure out any garnish or topping — like the tart apples — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Apple Pie's dough or batter (built around tart apples) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Apple Pie freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the tart apples. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Apple Pie right away — sugar and butter residue hardens fast once it cools. This one leans on the tart apples. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 unbaked pie crusts
Flavor support
Purpose: unbaked pie crusts supports the balance of Apple Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 cups tart apples (peeled
Flavor support
Purpose: cups tart apples (peeled supports the balance of Apple Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
cored
Flavor support
Purpose: cored supports the balance of Apple Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
and thinly sliced)
Flavor support
Purpose: and thinly sliced) supports the balance of Apple Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3/4 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Chill the bottom crust in the dish while the filling comes together so it doesn't soften and slump before the pie goes in the oven.
- Tent browning edges with foil rather than pulling the pie early — the crust can look done well before the filling underneath has set.
- Let the pie sit for a few hours before slicing; cut too soon and the filling runs even though the top looks fully baked.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the tart apples.
- Dairy-free direction
- Swap the butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the tart apples.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the tart apples.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the tart apples.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Apple Pie to your week, check it against your household's allergens, and build the shopping list automatically.
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