Desserts

Serving

Classic Apple Pie

Name: Classic Apple Pie
Total time: 150 min
Yield: 8 servings
Cuisine: Desserts
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cubed; 6 to 8 tablespoons ice water; 3 lbs baking apples (mix of Granny Smith and Honeycrisp), peeled and sliced 1/4 inch thick; 3/4 cup granulated sugar, for filling; 2 tablespoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 1 egg, beaten, for egg wash; 1 tablespoon coarse sugar, for topping

The all-American double-crust apple pie with a flaky, golden butter crust and a spiced, tender-but-not-mushy apple filling.

150 minutes

Serves 8

Dessert

53 min prep

83 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Make the crust: whisk the flour, 1 tablespoon sugar, and salt, then cut in the cold butter with a pastry cutter until the largest pieces are pea-sized. Drizzle in ice water a tablespoon at a time, tossing, until the dough just holds together when squeezed. Divide in two, shape into disks, wrap, and chill at least 1 hour.
2
Toss the sliced apples with the 3/4 cup sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated, then let sit 15 minutes so the apples release some juice.
3
Preheat the oven to 425°F. On a floured surface, roll one disk into a 12-inch circle and fit it into a 9-inch pie plate, leaving the overhang. Mound the apple filling inside, packing it tightly since the apples will shrink.
4
Roll the second disk and lay it over the top, or cut into strips for a lattice. Trim the overhang to 1 inch, fold the edges under, and crimp decoratively to seal. Cut a few vents in a solid top crust to release steam.
5
Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35 to 45 minutes more until the crust is deep golden and the filling bubbles thickly through the vents.
6
Cool the pie on a rack for at least 3 hours before slicing so the filling sets; serve warm or at room temperature, ideally with a scoop of vanilla ice cream.

Classic Apple Pie — plated and served — Serving moment. How Classic Apple Pie looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

64/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 53

Budget-friendly 80

Great leftovers 87

Pantry-friendly 45

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 serving

535

Calories

6 g

Protein

77 g

Carbs

24 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

Apple pie arrived in North America with English and Dutch colonists who brought pie-making traditions and apple cultivation techniques in the 17th century. The dessert's association with American identity solidified in the 19th century, when apples became widely cultivated across the continent and pie became a symbol of domestic abundance. The phrase 'as American as apple pie' entered common usage in the early 20th century, cementing the dish's cultural status as a national emblem despite its European origins.

Listahan note

This version uses a mix of Granny Smith and Honeycrisp apples to balance tart structure with natural sweetness, and calls for cold butter in the crust to ensure a genuinely flaky rather than mealy pastry.

Technique cues

Keeping butter cold throughout the crust process is the foundational rule: cold butter releases steam pockets during baking that create the layered flakiness; room-temperature or melted butter absorbs into the flour and produces a crumbly, mealy crust. Freeze the cubed butter for 15 minutes before starting.
Apple slices must be uniform at 1/4 inch thick so they cook evenly; thicker slices leave crunchy undercooked fruit while the top browns, and thinner slices turn to applesauce. A mandoline makes this achievable in minutes.
The 2 tablespoons of flour in the filling thickens the apple juices as they cook; if the pie is cut before it cools to near room temperature (at least 2 hours), the filling will be runny because the starch needs time to gel and set after the oven.

Kitchen flow

Parallel prep: While the bottom crust chills in the pie dish, peel and slice the apples; both tasks take about 15 minutes and can overlap so the filling is ready when the crust is.
Make-ahead: The pie dough can be made up to 3 days ahead and refrigerated, or frozen for 3 months; the fully assembled unbaked pie can be frozen and baked directly from frozen, adding 15-20 extra minutes at 375F.
Leftover move: Reheat leftover pie slices in a 350F oven for 10-12 minutes to re-crisp the crust; microwaving makes the crust soggy and the filling too hot.
Cleanup rhythm: Line the lower oven rack with foil before baking to catch drips; clean up the flour-dusted surface immediately after rolling since dried flour is harder to remove.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1 cup (2 sticks) cold unsalted butter, cubed

fat for flaky crust layers

Purpose: Cold butter creates steam pockets during baking that separate the flour layers into the distinct flakes of a classic pie crust.

Handling: Cube and freeze for at least 15 minutes before adding to flour; work quickly with fingertips or a pastry cutter to keep chunks intact.

Adaptation: Leaf lard produces an even flakier crust; vegan butter (Miyoko's) works for a dairy-free crust at 1:1 but use it cold from the fridge, not frozen.

3 lbs baking apples (mix of Granny Smith and Honeycrisp), peeled and sliced 1/4 inch thick

the filling

Purpose: Granny Smith holds its shape and provides tartness while Honeycrisp adds natural sweetness and a softer texture; using only one variety risks either a mushy or overly tart filling.

Handling: Peel, core, and slice just before assembling to prevent oxidation; toss with lemon juice immediately to maintain color.

Adaptation: Braeburn, Pink Lady, or Golden Delicious are good alternatives; avoid Red Delicious and Fuji, which turn mushy when baked.

3/4 cup granulated sugar, for filling

sweetener and juice extractor

Purpose: Sugar draws moisture from the apples during baking; the right amount balances their natural tartness without making the filling cloying.

Handling: Toss directly with the sliced apples and let sit 10 minutes before adding spices to draw out some juice and prevent a watery filling.

Adaptation: Brown sugar adds a molasses note; maple syrup can replace up to half the granulated sugar for a more complex flavor but may make the filling slightly wetter.

1 1/2 teaspoons ground cinnamon

primary spice flavor

Purpose: Cinnamon is the defining spice of American apple pie, warming the fruit and adding fragrance that signals the dish before the first bite.

Handling: Whisk with flour and nutmeg before tossing with the apples so the spices distribute evenly without clumping.

Adaptation: Apple pie spice blend (a commercial mix of cinnamon, nutmeg, allspice) can substitute at the same amount.

1 tablespoon lemon juice

color preservation and brightness

Purpose: Lemon juice prevents the cut apples from browning and adds a faint acidity that sharpens the flavor of the filling.

Handling: Squeeze over the sliced apples immediately after peeling and tossing.

Adaptation: Orange juice works as a substitute and adds a slightly different citrus dimension.

1 egg, beaten, for egg wash

browning and shine

Purpose: Egg wash promotes even Maillard browning on the top crust and seals the edges, creating the golden-brown visual signature of a classic apple pie.

Handling: Beat with 1 tablespoon of water or milk to thin slightly for an even, streak-free application.

Adaptation: Whole milk or heavy cream brushed on will brown but without the shine; for a vegan version, use oat milk with a pinch of turmeric for color.

Technique notes

After fitting the bottom crust, pile the apples slightly higher in the center than at the edges because the filling compacts during baking; a flat fill will leave a gap between the filling and the top crust.
Cut at least 5-6 decorative slits in the top crust before baking — these vents release steam that would otherwise make the crust soggy and the filling bubble out the sides.
Tent the pie loosely with foil after the first 30 minutes if the crust is browning faster than the filling is cooking through; remove the foil for the last 10-15 minutes to finish browning.

Ingredient swaps

Dairy-free direction: Use cold vegan butter (Miyoko's European Style) in the crust at a 1:1 ratio and brush the top with plant milk instead of egg wash.
Gluten-free direction: Use a 1:1 gluten-free flour blend for the crust (add 1 tablespoon xanthan gum if not already in the blend) and handle the dough gently as it is more fragile than wheat-based crust.
Reduced-sugar option: Reduce the filling sugar to 1/2 cup if using very sweet apples like Honeycrisp or Fuji; the flavor will be more tart and apple-forward.

Serve alongside

vanilla bean ice cream
sharp cheddar cheese slices (New England tradition)
lightly sweetened whipped cream with a sprinkle of cinnamon
fresh-pressed apple cider, hot or cold
medium-bodied bourbon or brandy
strong black coffee

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Cool the baked pie completely at room temperature (at least 2 hours) before storing; cover with a pie dome or plastic wrap and keep at room temperature for up to 2 days.
Refrigerate after 2 days for up to 4 additional days; bring to room temperature or warm in a 350F oven for 10 minutes before serving.
Freeze fully baked and cooled pie for up to 3 months, wrapped tightly in foil; thaw overnight at room temperature and warm in a 350F oven for 15 minutes before serving.

Equipment

9-inch pie dish (glass recommended for monitoring bottom browning)
pastry cutter or food processor for the crust
rolling pin and lightly floured surface
pastry brush for egg wash

Make this household-aware

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