Classic Apple Pie Recipe: Easy, Homemade, and Delicious

Easy Homemade Apple Pie Recipe: Perfect Dessert

Granny Smith apples (6 medium): Provide sweetness and hold their shape well when baked, preventing soft ingredients. Substitute: Mix apples like Honeycrisp or Fuji to balance sweet and sour flavors.
Granulated sugar (3/4 cup): Sweetens the mixture and balances the apples’ sourness. Substitute: Use coconut sugar or a sugar substitute for a lighter version.
Brown sugar (1/4 cup): Adds a caramel-like sweetness to the mixture.
Ground cinnamon (1 1/2 teaspoons): Adds warm spice and enhances apples’ flavor.
Ground nutmeg (1/4 teaspoon): Provides light warmth and spice to balance the cinnamon.
All-Purpose flour (2 tablespoons): Thicken the mixture to prevent a runny mixture.
Lemon juice (1 tablespoon): Prevents browning and adds brightness.
Butter (2 tablespoons, cut into small pieces): Adds richness to the mixture as it melts into the apples.
Pie crust (Homemade or Store-Bought, for double-crust pie): Forms the crispy base and top of apple pastry.

This dish is easy when you follow these detailed steps, from preparing the dough to baking to golden perfection.

If using homemade dough, prepare a double crust by combining 2 1/2 cups all-purpose flour, 1 cup cold butter (cut into cubes), 1 tablespoon sugar, and 1/2 teaspoon salt.
Add ice and water (about 6-8 tablespoons) gradually, mixing until the dough comes together. Divide into two portions, wrap in plastic, and chill for at least 1 hour.

Tip: Keep butter cold throughout the process for a crispier topping.

Peel, core, and slice 6 Granny Smith apples (or a mix of sweet and tart apples) into thin slices.
In a large bowl, toss the apple slices with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons flour, and 1 tablespoon lemon juice.

Tip: Add 1 teaspoon of vanilla extract or a drizzle of caramel for extra flavor.

Roll out one of the chilled pastry disks on a floured surface into a 12-inch circle. Transfer it to a 9-inch pastry dish, removing any overhanging edges.
Roll out the second disk for the top surface or prepare a lattice design for a decorative touch.

Pour the apple mixture into the prepared pie crust, spreading it evenly. Dot the top with small butter pieces.
Place the top crust over the mixture, sealing and crimping the edges. If using a solid top crust, cut a few slits for steam to escape.

Tip: Brush the top with egg wash (1 egg beaten with 1 tablespoon of water) for a shiny, golden-brown finish.

Preheat the oven to 425°F (220°C). Bake the pie for 20 minutes, then reduce the heat to 350°F (175°C) and bake for 35-40 minutes until the surface is golden and the mixture bubbles.

Tip: If the surface edges brown too quickly, cover them with aluminum foil to prevent burning.