It was about time I put my Apple Pie recipe on to the blog! This Apple Pie is everything you want: classic, simple, flaky and perfectly spiced.
There’s never a bad time for apple pie (Charles’ favourite dessert) which is convenient since apples are readily available to most of us all year round. Whether you serve it with ice cream, whipped cream, or nothing at all, it is a crowd favourite every time.Jump to Recipe
What is the Best Apple to use in Apple Pie?
While almost any apple will work, when choosing what type of apples to use you want to ideally choose one that will stay slightly firm once baked. Granny Smith, Ambrosia or Gala apples (or a mix!) are a safe bet to use here. Note, a Granny Smith apple will be slightly more tart and less sweet.
Perfect Pie Crust
It all starts with the perfect crust! My tried-and-true classic pie crust has served me very well over the years. From pies to quiches and everything in between, this recipe always has my back. It’s buttery, flaky, delicious and will beat the store-bought ANY DAY of the week. Head here for the full recipe and my tips for the perfect pie crust.
More Apple Recipes
Apples are such a great year round fruit for desserts, but especially in fall! Here are some of my other favourite recipes to make the most out of the season:
- Apple Crisp with Bourbon Caramel Sauce
- Apple Greek Yogurt Cake
- Apple Cinnamon Scones
- Apple Galette
- Beet, Carrot & Apple Cake
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it! Happy Baking!
This homemade Apple Pie recipe is everything you want: classic, simple, flaky and perfectly spiced!
- 1 Perfect Pie Crust Recipe*
- ¼ cup butter
- 8 cups thinly sliced apples** peeled and cored
- 2/3 cup lightly packed brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon water
- Coarse sugar optional
Set aside a 9-inch pie plate and preheat the oven to 425 F.
Melt the butter in a large pot over medium-low heat. Add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir together and cook, stirring occasionally, until the apples soften, 8 to 10 minutes. Remove from the heat and set aside to cool.
Meanwhile, divide the prepared pie dough in half (if not already in 2 discs) and lightly flour a work surface. Roll one disc of dough out to around 1/8-inch thick, (a bit larger than your pie plate). Transfer the rolled sheet of dough into the pie plate, gently pushing it in to the bottom.
Make the egg wash by whisking together the egg and water in a small bowl. Set aside.
Transfer the cooled cooked pie filling into the prepared crust. Roll the other disc of pie dough out onto a lightly floured surface and transfer on top of the pie. Alternately, you can cut the rolled pie dough into strips using a pizza cutter and braid the top layer. Cut vents in the pie crust if not braiding. Trim the excess dough hanging over the sides and crimp the edges of the pie with your fingers to seal.
Lightly brush the top of the pie with the egg wash and sprinkle evenly with coarse sugar, if desired. Bake the pie for 15 minutes at 425 F, reduce the temperature to 350 F, and continue baking until golden brown and the apple pie filling bubbles through the vents, around 40 minutes. Place a piece of aluminum foil over the pie during the cooking process if the crust starts to get too brown. Set aside to cool before serving.
**Granny Smith apples are recommended, but most apples including Golden Delicious or Gala will work.