Saving Room for Dessert

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An overhead view of a double crust apple pie

Classic Apple Pie Recipe

5 from 7 votes

Made with tart, juicy apples piled high and wrapped in a buttery, flaky, double crust pastry.

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Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

 

Our Classic Double Crust Apple Pie Recipe – made with tart, juicy apples piled high and wrapped in a buttery, flaky, double crust pastry. To me, nothing says ‘home’ like Apple Pie!

According to the American Pie Council, one out of every five Americans prefer apple pie. Pumpkin, pecan, banana cream and cherry round out the top five most popular pies, according to a survey conducted by Crisco. There’s no doubt apple pie is beloved in the United States, right up there with baseball, grandma, and the good ol’ red, white and blue!

Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

Apple pie is, by far, my favorite to make because each and every pie turns out unique, with character all its own.

If you’ve never tried making an apple pie recipe, then allow me a moment to argue on its behalf. This is the year you can surprise your family with this amazingly wonderful, simple dessert. It’s not a one bowl deal, but it’s so much easier than you might think. You don’t have to make homemade pastry if you’re ‘crust-a-phobic’ … just buy a package of refrigerated pre-made pastry and give it a go!

 

Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

Julia Child said we should be “fearless in the kitchen.” She was right!

If you can peel and slice an apple (or eight), you can make this wonderful apple pie recipe. I bake a lot, and know that sometimes it takes a few tries to get everything just perfect. But this apple pie is not difficult to make and it’s worth the effort.

 

Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

Thick or thin, apple pie is always delicious!

This particular pie ended up super thick (a/k/a fat and chunky) but you can make it thinner if you want (make it fat! You won’t be sorry.) It’s a little harder to cut and serve, but if the apples fall out, serve it in a bowl, with ice cream, of course. If you allow the pie to cool to room temperature, it will hold together much better.

 

Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

Apple pie, a holiday favorite!

Even though Thanksgiving has come and gone, there’s no reason you can’t have apple pie at your next holiday celebration!  Serve it with a slice of cheddar cheese (really – it’s delicious) or a big scoop of ice cream. Dulce de Leche or vanilla are my favorite ice cream flavors to serve with apple pie.  Pie is the answer to all those “what should I make for dessert” questions!  It’s perfect all year long.  Trust me on this one!

 

Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

What’s your favorite pie?

 

Classic Double Crust Apple Pie Recipe - the filling is made with tart, crisp apples then wrapped in a buttery, flaky pastry dough. Baked until golden brown then served warm with a scoop of ice cream. Nothing says home like apple pie! www.savingdessert.com

Finally, do you prefer your apple pie with or without ice cream?  I say “with” please!

 

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A close up of a classic double crust apple pie

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An overhead view of a double crust apple pie

Classic Apple Pie

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 7 votes
Made with tart, juicy apples piled high and wrapped in a buttery, flaky, double crust pastry.

Ingredients

  • 8 cups peeled cooking apples, sliced thin (about 3 pounds - 7 to 8 medium apples - I prefer Granny Smith Apples)
  • 1 cup granulated sugar
  • 2 tablespoons lightly packed brown sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg mixed with 1 tablespoon milk for brushing on the pie before baking
  • Turbinado sugar or coarse granulated or sparkling sugar for topping, optional
  • 1 Double crust pastry

Instructions

  • Add the peeled, cored and sliced apples to a large mixing bowl. If apples lack tartness, sprinkle with 1 tablespoon fresh lemon juice. In a small bowl, whisk together the sugar, flour, cinnamon and nutmeg. Add the sugar mixture to the sliced apples; toss to coat the fruit. Set aside.
  • Preheat oven to 375°F.
  • Remove the pastry from the refrigerator and allow it to sit at room temperature about 15 minutes. Roll out one disc of the dough on a lightly floured, clean work surface to a 12-inch circle. Gently fit the pastry dough into a deep dish 9-inch pie plate taking care not to stretch the dough. Trim the edges of the dough leaving about a 1-inch overhang.
  • Fill the pastry with the apple mixture; dot with the remaining 2 tablespoons of diced butter. Roll out the remaining disc of dough and fit over the apples. To seal the edges, use a wet finger to moisten the edge of the pie crust (around the rim.) Fold the trimmed top crust edge over and under the edge of the bottom crust. Press to seal then flute the edge in a decorative pattern. Cut two or three small slits in the top crust to vent. If desired, roll out the scraps of dough and cut into decorative designs using cookie cutters or a small knife. Lightly brush the top of the pie with the egg/milk mixture. Discard the remaining egg mixture as you will not use it all. Sprinkle the top of the pie with sugar if desired.
  • Line the bottom rack of your oven with a large piece of foil in case juice bubbles out of the pie while baking. Bake at 375°F for at least 1-hour, and up to 1-hour and 15-minutes depending on the height and thickness of the pie. The filling should be bubbly and the crust a golden brown. When checking the pie, you should be able to hear it bubbling inside the crust. If the crust is over-browning during baking, tent with foil. Remove to a rack to cool.
  • Serve with a slice of cheddar cheese or ice cream if desired. Pie should keep lightly covered at room temperature for up to 3 days. Refrigerate leftovers if desired for longer storage.

Recipe Notes

  • Substitute pre-made refrigerated pie crust if desired.
  • You can use a combination of apples but I recommend at least half are Granny Smiths. They hold their shape and don't turn into applesauce when baked.
  • Try our Perfect Pie Crust recipe found HERE

Nutrition

Calories: 349kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 177mg | Fiber: 4g | Sugar: 41g | Vitamin A: 186IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

Be sure to check out our Perfect Pie Crust Recipe in 3 easy steps including a how-to video. Click HERE to get the recipe.

Here are a few more holiday pie recipes you might enjoy:

Are all your presents wrapped and under the tree? I’m not very good at getting that far ahead.   Are all your Christmas cards addressed and mailed out already?  Yeah – I have lots of work to do!

Thank you so much for stopping by!  Happy baking 🙂

Tricia

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35 Comments

  4. cheri

    Hi Tricia, gorgeous apple pie, love how you decorated the crust. My favorite pies are cherry and apple, great idea to try Dulce de Leche with the apple and no I am nowhere done with my Christmas shopping, way behind this year.

    Reply

    • Tricia Buice

      Hi Marisa! Thanks so much for stopping by and commenting. I love being able to PIN recipes to make later 🙂 So much inspiration on Pinterest. Thanks! Have a wonderful holiday season.

      Reply

  10. Margaret

    Have you ever made apple pie without cinnamon or nutmeg. You really should because the apple taste really shines through. I am originally from England and never had cinnamon in my apple pie. When I first tasted apple pie with cinnamon all I could taste was the cinnamon, henceno cinnamn in my pies.

    Reply

    • Tricia Buice

      No I haven’t tried that Margaret – but I will! There are so many apples in this pie – you can really taste the apples but I understand what you’re saying. I love it when you can actually taste the fruit in a pie or dessert. Thanks for reading and commenting!

      Reply

  14. Chris Scheuer

    Tricia, you make the most gorgeous pies, prettier than any pastry shop I’ve ever been to. I can’t believe how high and loaded with juicy apples this is. I’ll take mine warm with a scoop of vanilla ice cream please!

    Reply