Classic Apple Pie with Flaky Crust and Cinnamon

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Classic apple pie is the quintessential dessert that captures the essence of fall in every bite. With its flaky crust and warm, spiced apple filling, it’s a surefire crowd-pleaser for gatherings and celebrations. This easy classic apple pie recipe will have your kitchen smelling like an autumn orchard in no time.

Why You’ll Love This Recipe

This classic apple pie is not just a treat for the taste buds; it’s also simple to make and perfect for any occasion.

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Flaky Crust: Achieve that perfect balance of buttery and flaky.
Warm Spices: Cinnamon and nutmeg enhance the natural sweetness of the apples.
Versatile: Ideal for family gatherings, holidays, or just because!
Customizable: Adjust sweetness and spices to your liking.

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cubed
6 to 8 tablespoons ice water
6 cups apples, peeled, cored, and sliced (Granny Smith and Honeycrisp work well)
¾ cup granulated sugar
2 tablespoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour (for filling)
1 tablespoon unsalted butter, to dot
1 egg, beaten (for egg wash)

How to Make Classic Apple Pie

Preheat your oven to 425°F (220°C).
In a large bowl, mix together the flour, salt, and sugar. Add the chilled butter and cut it into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
In another bowl, combine the sliced apples, sugar, lemon juice, cinnamon, nutmeg, and 2 tablespoons of flour. Toss until the apples are well coated. Set aside.
On a floured surface, roll out one dough disc to fit a 9-inch pie plate. Place the rolled dough in the pie plate and fill it with the apple mixture. Dot the filling with the tablespoon of butter.
Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the apples are tender and the crust is golden brown.
Allow the pie to cool on a wire rack for at least 2 hours before slicing.

Tips for the Best Results

Use a mix of tart and sweet apples for depth of flavor.
Chill your butter and water for a flakier crust.
Don’t skip the resting time for the dough; it helps relax the gluten.
Let the pie cool completely to allow the filling to set.

Easy Variations

Add a pinch of cloves or ginger to the spice mix for extra warmth.
Mix in some dried cranberries or raisins for a twist.
Top with a crumble instead of a top crust for a rustic look.

What to Serve With It

Vanilla ice cream for a classic pairing.
Whipped cream for added richness.
A drizzle of caramel sauce for extra sweetness.

Storage and Reheating

Store any leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in a 350°F (175°C) oven for about 10-15 minutes until heated through.

Recipe Card

Classic Apple Pie with Flaky Crust and Cinnamon
Prep Time: 1 hour 30 minutes (includes chilling time)
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Yield/Servings: 8 servings
Ingredients: