Classic Apple Pie

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Prep Time: 1 hour

Cook Time: 45 minutes

Cool Time: 2-3 hours


I have always loved making apple pie, especially around Thanksgiving time when apples are fresh and crisp. The smell of apples and cinnamon baking in the oven is a signature scent of autumn.  There are so many adaptations you can make to apple pie based on your spice preference, but here is what I call my classic apple pie recipe.


  • Baking apples (6-7 large apples), peeled, cored and sliced. My favorites are Granny Smith, Jonagold and Honeycrisp!
  • Zest and juice of 1 lemon (if you prefer less lemon taste in your apple pie, then only use the lemon juice)
  • ¼ cup flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 tablespoon bourbon vanilla (or regular vanilla is just fine)
  • 2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • 1 egg yolk and 1 tablespoon milk for egg wash.
  • Pie Crust – store bought pie dough is really a great option! But if you want to make your own, flaky, buttery pie crust, check out my recipe!
  1. Preheat the oven to 425.
  2. Peel, core and slice your apples.  Try to keep the apple slices uniform in size so that the apple consistency doesn’t vary too much after baking.
  3. Add your lemon zest and juice to the apples and toss to fully coat.
  4. Add flour, sugars, vanilla and spices.  Toss to coat fully
  5. Roll out a pie crust to fit a 9 inch pie dish. Roll it larger than the dish to allow for overhang and an easier time closing your pie.
  6. Spoon your apples into the pie.  The apples should be “heaping” and they will shrink when cooking.  If the apples are not piled high, you will end up with an empty looking pie.
  7. Place another pie dough rolled out on top of the apples. 
  8. Crimp sides to close – don’t worry if it doesn’t look “perfect” – when it cooks to golden brown it’s going to look beautiful.
  9. Coat the top with egg wash and slice steam vents into the top of your pie.
  10. Place your pie onto a baking sheet and bake for 40-45 minutes.  Halfway through, place some aluminum foil around your outer crust to prevent over-browning.
  11. Allow to cool for about 2-3 hours. This allows the apples to thicken up a bit upon cooling.