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This easy apple pie recipe is one dessert that never fails to make an appearance at our fall dinners or holiday tables. The filling is perfectly spiced and tucked into a buttery, flaky crust, no need to precook anything. Just slice, stir, and bake the old fashioned way, exactly how I’ve always made it.
This apple pie is the kind of recipe that feels like home. Sweet, tart apples are tossed with cinnamon and nutmeg, then layered into a golden pie crust and topped with a classic lattice. It’s simple, nostalgic, and always a crowd pleaser. We love topping it with a scoop of vanilla ice cream, especially when it’s still warm!
If you love this class dessert, try this old fashioned Butter Cake, Sweet Potato Pie, or this classic Strawberry Pretzel Salad. For fun new dessert ideas, try these no bake Hamburger Cookies, or this simple Oreo Popcorn.
Apple Pie Recipe Ingredients
“Every family gathering needs this classic, old fashioned apple pie!”
-Becky
- Pastry for a 9-inch double crust – Use store bought pie dough, my Gluten Free Pie Crust, or follow my homemade pie crust recipe below.
- tart apples – Peeled and chopped. I usually go with Granny Smith apples or mix in a few Honeycrisp for balance.
- granulated sugar – Just enough to sweeten the apples without overpowering them.
- all purpose flour – Thickens the juices as the pie bakes.
- ground cinnamon – Classic warm spice that pairs perfectly with apples.
- ground nutmeg – Adds a cozy, subtle depth.
- butter – Dotted over the filling to add richness.
- egg – Lightly beaten for an easy egg wash that gives the crust a glossy finish.
A full list of ingredients is included in the recipe card below.
Variations
- Switch up apples: Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp.
- Make them Festive: Use decorative cut outs or braided crust for a holiday twist.
- Mini Apple Pies: Bake them in a muffin tin for perfect little single servings.
- Dutch Topping: Replace the top crust with a brown sugar oat crumble.
- Extra Spice: Add a pinch of cloves or cardamom for a warm holiday twist.
Homemade Butter Pie Crust (Makes 2 crusts)
- 1 cup cold unsalted butter (cut into cubes)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 6 to 8 tablespoons cold water
How to Make Homemade Pie Crust
Cut the butter into the flour and salt until it’s crumbly and pea-sized. Add water, one tablespoon at a time, until a soft dough forms. Divide in half.
Use a rolling pin to roll out one half and place it into your pie pan, pressing around the edges and trimming the extra crust. Wrap the other half in plastic wrap while you make the filling, then roll it out on a floured surface, cut into 1-inch strips, and criss-cross to make the lattice top.
How to Make this Easy Apple Pie Recipe
Preheat oven to 425 degrees F (218 degrees C). Prepare the bottom crust and press it into a 9 inch pie plate. Trim the edges and set aside.
- In a small bowl, stir together sugar, flour, cinnamon, and nutmeg.
- In a large bowl, peel and cut apples into bite size pieces or apple slices. Then add in the flour mixture and toss together with the apples until they are all coated.
- Pour the apple filling into the crust and dot the top with pieces of butter.
- On a lightly floured surface, roll out the remaining dough and cut into 1 inch wide strips. Lay half of the strips over the pie in one direction, then crisscross with the remaining strips to form the lattice crust. Press the ends into the crust and trim any excess dough.
- Brush the top lattice with a beaten egg for a golden, glossy finish.
- Place pie in the center of the oven, and bake for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling. Cover the edges with aluminum foil during the last 15 minutes to prevent over browning. Let the pie cool for at least 30 minutes before slicing so the filling can set.
Expert Tips
- Use cold dough – Cold butter equals flaky crust. Whether homemade or store-bought, chill your dough before rolling.
- Cover the edges – A little foil around the crust edge helps prevent overbaking.
- Let it rest before slicing – This helps the juices settle and the filling thicken.
- Bake on a sheet pan – It catches any drips and gives your bottom crust a boost of heat.
- Soak apple pieces in lemon water – To keep the apples from browning while you prep the rest, place the cut pieces in a bowl of cold water with a splash of lemon juice. Just drain and pat dry before mixing with the filling.
Apple Pie FAQs
Too much liquid usually means not enough thickener or the pie was sliced too early. Be sure to use the flour in the filling and let the pie cool before cutting.
Bake the pie in the lower third of your oven and place it on a preheated baking sheet. That extra heat helps the bottom crisp up.
Yes! Let it cool, then loosely cover it and keep it at room temp. Reheat slices in the oven to bring back that just-baked flavor.
Definitely. The peel can become chewy when baked, so peeling gives you a smoother, more consistent filling.
Absolutely! Once the pie is completely cool, wrap it well and freeze. You can freeze the whole pie or individual slices for up to 2 months.
Planning a Holiday Menu? This pie is the perfect ending to your next cozy dinner. Serve it with Spiral Ham or Christmas Chicken, with sides like Roasted Potatoes or Roasted Green Beans. And don’t forget a festive drink like this Pomegranate Martini or a mug of cocoa made with these Hot Cocoa Bombs!
More Holiday Recipes
Desserts
Homemade Pie Crust
Desserts
Pecan Pie Recipe
Christmas Recipes
Meringue Christmas Trees
Holidays
Christmas Tree Cupcakes
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Apple Pie Recipe
Equipment
- Mixing Bowl
- Pie Plate
- Rolling Pin
Ingredients
- Pastry for Double Crust Pie
- 6 medium tart apples
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- 1 egg, for egg wash
Instructions
- Preheat oven to 425 degrees F (218 degrees C). Prepare the bottom crust and press it into a 9 inch pie plate. Trim any overhang.
- In a small bowl, stir together sugar, flour, cinnamon, and nutmeg. In a large bowl, peel and cut apples into bite size pieces or apple slices. Then add in the flour mixture and toss together with the apples until they are all coated.
- Pour the apple filling into the crust and dot the top with pieces of butter.
- On a lightly floured surface, roll out the remaining dough and cut into 1 inch wide strips. Lay half of the strips over the pie in one direction, then crisscross with the remaining strips to form the lattice crust. Press the ends into the crust and trim any excess dough.
- Brush the top lattice with a beaten egg for a golden, glossy finish. Place pie in the center of the oven, and bake for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling. Cover the edges with aluminum foil during the last 15 minutes to prevent over browning.
- Let the pie cool for at least 30 minutes before slicing so the filling can set.
Notes
- Use cold dough – Cold butter equals flaky crust. Whether homemade or store-bought, chill your dough before rolling.
- Cover the edges – A little foil around the crust edge helps prevent overbaking.
- Let it rest before slicing – This helps the juices settle and the filling thicken.
- Bake on a sheet pan – It catches any drips and gives your bottom crust a boost of heat.
- Soak apple pieces in lemon water – To keep the apples from browning while you prep the rest, place the cut pieces in a bowl of cold water with a splash of lemon juice. Just drain and pat dry before mixing with the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this simple, old fashioned, apple pie recipe.