This classic homemade apple pie layers a tender, flaky double crust around a mound of cinnamon-scented Granny Smith apples that bake up juicy but still hold their shape. The filling is lightly sweet, the pastry turns golden, and the whole pie is easy to assemble a day ahead so it can cool and slice cleanly. Pair it with our Easy Pumpkin Pie for a perfect Thanksgiving dessert table.
Why You’ll Love This Recipe
- Uses a reliable homemade crust that rolls out smoothly and bakes up light and crisp.
- Granny Smith apples stay firm, so the filling is saucy without turning mushy.
- The pie can be baked in advance, which makes it ideal for holidays and gatherings.
- Simple pantry spices and a straightforward bake give you bakery-style results at home.
Tips for Success
- Chill the dough for at least 1 hour so the shortening stays cold and the crust stays flaky.
- Slice the apples thinly and evenly so they cook at the same rate.
- Bake the pie on the lowest oven rack to help the bottom crust brown.
- Tent the pie with foil after the first 15 minutes so the top does not over-brown before the apples soften.
- Let the pie cool for at least 1 hour before slicing so the juices can set.
Ingredients and Substitutions
Shortening
This is what keeps the crust tender and easy to roll. Cold unsalted butter can be used instead, or a half-shortening, half-butter mix. Butter adds more flavor but can make the dough slightly less forgiving.
Granny Smith apples
These stay firm and tart after baking. Honeycrisp, Braeburn, or Pink Lady also work. Avoid soft apples like Red Delicious, which break down too much.
All-purpose flour
Used in both the crust and filling. In the filling only, an equal amount of cornstarch can replace the flour if you want a slightly glossier sauce.
Granulated sugar
Sweetens the filling without hiding the apples. Light brown sugar can be swapped in for a hint of caramel flavor.
Ground cinnamon
The main spice in the filling. Apple pie spice works as a 1:1 stand-in if you want a little nutmeg and allspice in the mix.
Vanilla extract
A small addition that rounds out the filling. Vanilla bean paste can replace it in the same amount, or it can be left out.
Distilled white vinegar
Helps the dough stay tender. Apple cider vinegar or 1 tablespoon lemon juice can be used instead.
Unsalted butter
Dotted over the apples before the top crust goes on. Salted butter works; just skip the extra dash of salt in the filling.
Egg wash
Gives the crust shine and color. Milk or cream can replace the water in the wash if that is what you have on hand.
Storage Tips
Cool the pie completely, then cover and refrigerate for up to 4 days. To freeze, wrap the cooled pie tightly and freeze for up to 6 months. Thaw in the refrigerator and warm slices in a low oven if you want the crust crisp again.
Classic Homemade Apple Pie
Ingredients
Crust
- 4 cups (500 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ cups (307.5 g) shortening, cubed
- 1 large egg, room temperature, beaten
- 1 tablespoon distilled white vinegar
- ½ cup water
Filling
- 10 Granny Smith apples, peeled, cored, and thinly sliced (about 10 cups)
- ½ cup (100 g) granulated sugar
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 dash kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Egg Wash
- 1 large egg, room temperature
- 1 tablespoon water
Instructions
Crust
- Pulse the flour, sugar, and salt in a food processor until combined. Add the cubed shortening and pulse until pea-sized crumbs form. Transfer the mixture to a large bowl.
- Whisk the beaten egg, vinegar, and water in a small bowl. Pour over the flour mixture and stir until a sticky dough comes together. Cover and refrigerate for at least 1 hour.
- Divide the chilled dough in half and let it rest at room temperature for about 15 minutes while you prepare the filling.
Filling
- Preheat the oven to 425°F and place a rack in the lowest position.
- Add the sliced apples to a large bowl. In a separate bowl, stir together the sugar, flour, cinnamon, and salt. Toss the mixture with the apples, then stir in the vanilla. Set aside.
Assembly and Bake
- On a lightly floured surface, roll each dough half into a 12-inch circle. Fit one circle into a 9-inch deep-dish pie plate.
- Spoon the apple filling into the crust and scatter the butter pieces over the top.
- Place the second crust over the filling. Press and crimp the edges to seal, then cut a few small slits in the top for steam to escape.
- Whisk the egg and water together and brush the mixture over the top crust.
- Bake for 15 minutes. Reduce the oven temperature to 350°F, loosely cover the pie with foil, and bake for 45 to 50 minutes more, until the crust is golden and the apples are tender.
- Cool the pie for at least 1 hour before slicing.
This recipe was inspired by the Classic Apple Pie recipe by Iambaker.net