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Tender cinnamon-spiced apples are tucked inside a pretty, buttery crusty in this timeless favorite classic apple pie!
Fall is officially here and that means classic apple pie is on the menu! It also means at least one trip to the orchard and more apples than one family can eat.
Come the fall, I put apples in pretty much everything from salads to sandwiches, pureed into soup, folded into risotto, and of course in dessert!
I love these individual apple crisps that get tossed on the grill and these little apple pie pops are perfect if you’re in the mood for just a bite. And applesauce can pull double duty as a simple dessert or quick snack.
But sometimes you just have to go with the classic…Apple pie.
Tips for success
- I always use a mix of apples when I make a classic apple pie. Some tart and crisp, others little sweeter. I like the contrast of flavors and textures, some apples cook down and become very soft, while others hold their shape.
- I especially like the apples very thinly sliced instead of cut into chunks. The apples cook down evenly and create gorgeous layers in every slice.
- I always recommend making your own pie dough, especially in a classic like apple pie. A buttery crust with a flaky crumb is the perfect counter to these sweet/tart apples and warm fall spices.
- You can even decorate your pie to celebrate the season. Instead of a simple top crust, I made a decorative design with braids and leaves.
- Take a look at the video for a quick tutorial on making a decorative pie crust design.
If you find the braids in the decorative crust a little too ambitious, you can simply layer the leaves on top in a random or circular pattern. Or just go with the braids in a lattice design and skip the leaves.
It’s fun to play around with the different cutters and designs and a pretty fall pattern is perfect for Thanksgiving entertaining.
Tender cinnamon-spiced apples are tucked inside a pretty, buttery crusty in this timeless favorite classic apple pie!
- 3 cups all purpose flour
- 2 Tbsp sugar
- 1 ½ tsp kosher salt
- 8 oz unsalted butter, very cold (2 sticks)
- 2 Tbsp shortening, very cold
- 1/2 cup ice water
- 4 lbs apples, a mix of Granny Smith, Gala and Honeycrisp (or your favorites)
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp freshly ground nutmeg
- dash of cloves
- 1 tsp lemon zest
- 1 1/2 Tbsp lemon juice
- 1/4 cup sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 3 Tbsp unsalted butter, cut into 1/2 inch cubes
- 1 egg, lightly beaten with 1 Tbsp water
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Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it’s pea size.
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Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
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Scrape dough onto the counter, divide it in two and form into two flat discs. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
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Preheat oven to 425 degrees.
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Peel, core and halve the apples. Thinly slice each apple half and place all the apple slices into a large bowl.
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Mix in the spices, zest, lemon juice, sugars, and flour.
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Roll out one ball of dough to 1/8 inch thickness between lightly floured sheets of wax paper and lay into the bottom of deep pie plate. Trim the edges, fold underneath and crimp.
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Mound the apples in the pie plate, pressing down slightly and dot with butter.
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Roll out the other ball of dough to 1/8 inch thickness between lightly floured sheets of wax paper and lay over the apples. Trim, fold over the edges and crimp. Cut a few slices in the top to vent. Brush with egg wash. Alternatively, make a decorative crust (see video).
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Place the pie in the refrigerator for 20 mins to set.
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Place the pie on a baking sheet to catch any juices and bake at 425 degrees for 20 mins.
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Reduce the heat to 375 and bake for an additional 50-60 mins. The pie is done when the crust is golden brown and the apples can be pierced easily with a sharp knife. If the pie begins to brown too quickly, cover loosely with foil.
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Let the pie cool on a wire rack and serve at room temperature.
- The pie dough can also be frozen for several weeks. Defrost in the refrigerator before making the pie.
- I always use a mix of apples when I make a classic apple pie. Some tart and crisp, others little sweeter. I like the contrast of flavors and textures, some apples cook down and become very soft, while others hold their shape.
- I especially like the apples very thinly sliced instead of cut into chunks. The apples cook down evenly and create gorgeous layers in every slice.
- I always recommend making your own pie dough, especially in a classic like apple pie. A buttery crust with a flaky crumb is the perfect counter to these sweet/tart apples and warm fall spices.
- You can even decorate your pie to celebrate the season. Instead of a simple top crust, I made a decorative design with braids and leaves.
Mary Ann | The Beach House Kitchen says
So gorgeous Cathy! Fall wouldn’t be complete without a fabulous classic apple pie! LOVE the video too! You make it look so easy!
Cathy says
Thanks Mary Ann! I’m far better at braiding pie crust than hair!
Karen @ Seasonal Cravings says
Wow, this is such a show stopper! I don’t have much experience making pies but your video is very helpful. I need all the help I can get with those cute little cut outs!
Cathy says
Thanks Karen. Once I got started making pies and getting over my fear, they quickly became my favorite (both to make and EAT)!
Alice @ Hip Foodie Mom says
I LOVE this apple pie and LOVED the video!!!! I wanna make one! so pretty and perfect for fall!
Cathy says
Thanks Alice! I think fall baking, especially pies, are my favorite!
Jennifer @ Seasons and Suppers says
Absolutely beautiful pie! I am a bit pie challenged, but I’m trying to learn, so appreciate your tutorial 🙂
Cathy says
Thanks so much Jennifer. Pies can be intimidating sometimes can’t they? But so worth it for that flaky crust!
Dawn - Girl Heart Food says
Big Fall Fan over here! Huge! This has got to be the prettiest pie, Cathy!! I saw your pic on IG and was blown away with all the braiding and cut outs. It’s almost to beautiful to eat, but a girl’s gottta do what a girl’s gotta do, right? If that means I just have to try a piece or two, then so be it 😉 Great suggestion of using a variety of apples and cutting them thin. I really don’t think you are too early talking about Thanksgiving either. Thanksgiving in Canada is just around the corner and this would make the perfect dessert to set on the table. I know everyone would love it! Great video, btw. Pinned! Have a wonderful week 🙂
Cathy says
Thanks so much Dawn! That pie didn’t last a minute in my house, pretty crust or not. And I’m not ashamed to say it was breakfast one day! And never too early to start planning for the holidays right!?
Cheyanne @ No Spoon Necessary says
I saw this pie in the making on your social media and I have been waiting for this post! Such a show stopper, Cathy!! You are the crust master, girlfriend! I mean, your top crust with it’s beautiful braids and golden brown color are just perfection! I love that you used different varieties of apples in here too! Do you deliver? Because I am CRAVING this! Pinned! Cheers!
P.S GREAT video!! <3
Cathy says
Thanks Chey! You’re too funny. I had fun experimenting with the crust design and even more fun eating it!
Cindy says
Ha! Never to early in the year to plan for Thanksgiving and this gives me the perfect pie to share with my sisters. We are all planners! Scary, I know. Love the video.
Claudia | The Brick Kitchen says
So many layers of apple! and your pie crust is AMAZING. teach me your ways (thanks for the video, will be checking that out when I finally get up the courage to attempt a pie – this summer, hopefully).
Cathy says
Thanks so much Claudia! I love making pies and tricking out the crusts. I’m sure when you make one it will be gorgeous!