A Classic Apple Pie made completely from scratch that’s buttery, flaky, sweet, delicious, pretty easy to make and perfect for any time of the year.
Who doesn’t love a good apple pie with some good vanilla ice cream? As far as I’m concerned, it’s always a good time for a piece of apple pie. But don’t be afraid to make your apple pie from scratch!
Check out my fool proof recipe for making your own pie crust, then the rest is history. While there are many pie fillings, hundreds probably, I have to say my favorite has to be apple pie. And the best thing about apple pie is that it’s at its best the next day for breakfast.
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TIPS FOR MAKING THE BEST APPLE PIE
- The pie crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery and utterly delicious.
- Make sure you choose the right apples. You’re looking for an apple with a crisp bite, such asย Honeycrisp, Gala, Jonathans, Golden Delicious or Granny Smith.
- Bake it properly, the upper crust needs to bee a deep golden-brown crust! Brush the crust generously with egg wash before baking and this will ensure that nice deep golden-brown color.
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If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
A Classic Apple Pie made completely from scratch that's buttery, flaky, sweet, delicious, pretty easy to make and perfect for any time of the year.
- 1 pie crust whole recipe for top and bottom crust
- 8 medium apples peeled, cored and sliced
- 1 tbsp lemon juice freshly squeezed
- 1/2 cup brown sugar packed
- 2 tbsp all-purpose flour
- 1 tsp cinnamon ground
- 1 egg beaten, for egg wash
Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Preheat oven to 375 F degrees.
Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
Add the apple mixture to the bottom crust
Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.
Recipe Video
Use apples such as Honeycrisp, Gala, Jonathans, Golden Delicious or Granny Smith.ย
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If you've got time, prepare the apple mixture the night before and let them sit overnight in your fridge. The sugar will draw out the liquid from the apples, giving you a moist pie filling. Drain the juice from the apple mixture and reduce it in a sauce pan until it's thick and syrupy, then add it back to the apples.ย
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Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Made them, friends keep ask for more. This the third time. I made with bought pastry though. Thanks, Suree
Nothing like apple pie! I cannot wait for apple season here in the Blue Ridge Mountains of VA. It’s just starting to gear up! ๐
Delicious ๐
This look delicious, can’t wait to make it. Can I make the pastry the day before, refrigerate over night and make the rest of the pie the next day? Thanks!
Absolutely! Just take it out maybe half hour before you try and roll it.
I made your recipe last night for tonights Thanksgiving dinner.. It looks Delicious and can’t wait to try it! I also loved the idea of using a food processor for the crust, I never have a cutter and have to improvise. This was a great tip! Also grating frozen butter.. I used your crust recipe for another pie filling.. It comes out perfect! Great recipe! Thank you much and happy Thanksgiving!
Happy Thanksgiving to you too! So happy you enjoyed it!
Well actually, I never got a piece.. My family ate it all before I could get any! It was the first pie gone! My father said it was outta this world and he wants me to make another couple lol.. So I take it that it was really really good.. Thank you! I will be keeping this one for my collection.. You are so right, pies are the easiest thing to make.
It came through deliciously, everybody who got a piece loved it. Just the right amount of sugar for the rightly tart Granny Smith apples
Thanks for providing an easy American Apple Pie recipe. 4th of July Special for a homeless feed. Happy 4th of July
Made this yesterday with juicey BC (Canada) McIntosh apples. I used a food processor for the pastry and it turned out great — with a wonderful buttery flavour! Jo, this is definitely a keeper…an all American and Canadian classic apple pie!
So glad you like this recipe, nothing beats freshly baked apple pie!
Amazing recipe! I also added some walnuts and it’s delicious
So I watched this movie on tv the other night. I look it up and brought me here. Kinda got me thinking about a hot, warm, moist pie. So I followed this recipe to a T. The only problem was waiting in anticipation while the pie was in the oven. I was pitching a tent like a scout leader. I pulled out the dessert and it was boiling hot, but it smelled like apples and cinnamon… Not working for me. So I grabbed a can of sardines opened it up and rubbed the oil under my nose before I dove in salami first. Burnt the hell out of my sausage but I couldn’t stop, so ya, it’s a damn good recipe. But I recommend making 2 as eating the pie after was a bit to salty.
Thanks for beautiful pie would u plz tell about cup flover? How size is it one cup ? Thanks a lot.
My pleasure Mary. You can find some basic conversions from cups to grams or ounces right here.
Very good receipes!!!!!
I actually LOVE the pie in the tart dish! It adds a sort of French classical flair to such a traditional, homey dessert. Your lattice work is AWESOME, by the way. I’m no good at pies.. I have no idea why! I can never keep everything cold enough to do anything fancy.
Cheryl
http://thestylistquo.com
Thanks Cheryl. ๐ Making the lattice is easy, I think I saw someone do it on the foodnetwork channel once and it stuck with me. ๐
Hi. I really like your new design. Its super cute… although I am a new subscriber and haven’t been following long enough to remember the old one. Pink and green go together well when they are the right shades. Your pie recipe looks good ๐ Definitely a staple for fall time!
Thanks Stephanie. Yeah wasn’t sure about the pink and the green but the more I stare it the more I like it. ๐
What apples did u use?
Hi Luvalla,
I just used good old Macintosh apples. ๐
I love apple pie , but never have made a good one yet. I am going to make ur this weekend.
Hi Luvalla, hope it turns out. Let me know ๐
Hi Jo, I made the apple pie. It was the most amazing crust ever. I used berbaun apples for the filling. They did not cook very well. I did not find Macintosh in my grocers.
I’m glad you liked the crust. That’s funny about the apples, it seems like all I ever find are Macintosh apples.
Wow! The crust on this pie looks amazing! I don’t think I’ve ever seen a prettier pie! Great job!
Thanks Marni! ๐
beautiful pie! nothing like the classics!
Thanks Dina, thanks for stopping by. ๐