Classic Apple Pie
Flaky double crust, spiced apple filling, and a golden lattice top — the Thanksgiving dessert every table needs.
In a nutshell: This authentic american classic apple pie comes together in just 1 hr 35 mins using simple whole ingredients. The chef's secret: Granny Smith holds its shape and Honeycrisp brings sweetness, so a half-and-half mix. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A flaky double crust holds a spiced apple filling under a golden lattice top. The classic apple pie, baked the old-fashioned way.
Key Equipment
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- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Pastry cutter or food processor
Chef's Pro-Tips
- Mix your apples: Granny Smith holds its shape and Honeycrisp brings sweetness, so a half-and-half mix gives you slices that stay distinct instead of turning to mush.
- Mound the filling high: Apples shrink dramatically in the oven, so a flat-filled pie bakes into a hollow dome — pile the slices above the rim.
- Cool the pie completely: Four hours feels long, but slicing early lets the juices run out and leaves you with a soggy bottom crust and a puddle.
Ingredients
8
servings
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2 discs pie dough, for a double crust, homemade or store-bought
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7 medium baking apples, a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced 1/4-inch thick
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¾ cup granulated sugar
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¼ cup light brown sugar, packed
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground allspice
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2 tbsp all-purpose flour
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1 tbsp lemon juice, freshly squeezed
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1 tsp vanilla extract
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1 tbsp cold butter, cut into small pieces
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1 large egg, beaten, for egg wash
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1 tbsp coarse sugar, for sprinkling
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Step-by-Step Instructions
Line the Pie Dish
On a floured surface, roll one disc of pie dough into a 12-inch circle. Ease it into a 9-inch pie dish, letting the excess hang over the edge. Refrigerate while you make the filling.
Toss the Filling
In a large bowl, toss the sliced apples with both sugars, cinnamon, nutmeg, allspice, flour, lemon juice, and vanilla until evenly coated. Let stand 15 minutes so the apples release some juice.
Fill and Dot
Mound the apples into the lined dish, packing them in so there are no gaps — they will shrink as they bake. Dot the top with the cold butter pieces.
Weave the Lattice
Roll the second disc into a 12-inch circle and cut it into 3/4-inch strips. Weave the strips over the filling in a lattice pattern, then trim and crimp the edges to seal.
Bake Until Golden
Brush the lattice with beaten egg and sprinkle with coarse sugar. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 40-45 minutes more until the crust is deeply golden and the filling bubbles thickly through the lattice.
Cool Before Slicing
Cool on a wire rack for at least 4 hours — a warm pie slices into soup. Serve at room temperature with vanilla ice cream or sharp cheddar.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
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Stainless steel cups and spoons that measure precisely and last.
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Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
A mix of tart, firm apples (Granny Smith) and sweet, firm apples (Honeycrisp, Braeburn, or Jonagold). Avoid Red Delicious, which turns mealy, and McIntosh, which collapses into sauce.
Yes. Bake it up to a day ahead and keep it at room temperature, covered loosely. Or freeze the unbaked pie for up to 3 months and bake straight from frozen, adding 20 minutes.
Bake on the lowest oven rack, on a preheated baking sheet, so the bottom crust gets direct heat. A glass or metal pie dish also browns the bottom better than ceramic.
Usually it was sliced too soon or underbaked. The filling must bubble thickly for several minutes in the oven, and the pie must cool fully so the juices set.
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