5 from 1 vote
Classic Apple Pie
Prep Time
1 hr
Cook Time
1 hr 20 mins
Resting Time
1 hr 20 mins
Total Time
2 hrs 20 mins
 

Sometimes nothing beats a classic. Tender cinnamon-spiced apples are tucked inside a pretty, buttery crusty in this timeless favorite. All this classic apple pie needs a scoop of vanilla ice cream and a hearty appetite!

Course: Dessert, Pie/Tart
Cuisine: American
Keyword: apple pie
Servings: 8 Servings
Calories: 677 kcal
Ingredients
Buttery Pie Crust
  • 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
Apple Pie
  • 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
Instructions
Buttery Pie Crust
  1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. 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.
  3. 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.
  4. 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.)

Make the Pie
  1. Preheat oven to 425 degrees.

  2. Peel, core and halve the apples. Thinly slice each apple half and place all the apple slices into a large bowl.
  3. Mix in the spices, zest, lemon juice, sugars, and flour.

  4. 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.
  5. Mound the apples in the pie plate, pressing down slightly and dot with butter.
  6. 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).
  7. Place the pie in the refrigerator for 20 mins to set.
  8. Place the pie on a baking sheet to catch any juices and bake at 425 degrees for 20 mins.
  9. 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.
  10. Let the pie cool on a wire rack and serve at room temperature.
Recipe Notes
Nutrition Facts
Classic Apple Pie
Amount Per Serving
Calories 677 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Cholesterol 92mg31%
Sodium 601mg26%
Potassium 331mg9%
Carbohydrates 94g31%
Fiber 7g29%
Sugar 46g51%
Protein 7g14%
Vitamin A 995IU20%
Vitamin C 11.9mg14%
Calcium 50mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.