Classic Apple Pie Recipe

This Apple Pie Recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet apple pie filling, this apple pie is a family favorite. It’s perfect for the holidays or a weekend dessert.

In the United States, apple pies are found everywhere from big grocery shops and restaurants to coffee shops and home bakers, baked until the double crust is golden brown, filled with cinnamon-sugar coated apples.

RECIPE INGREDIENTS

Filling:

3 pounds peeled and sliced ¼ inch thick Granny Smith Apples or etc

1/2 cup white granulated sugar or coconut sugar

1/4 cup brown sugar

1/4 cup honey

2-3 tablespoons flour

1 tablespoon apple cider vinegar or fresh squeezed lemon juice

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Double Crust:

2-1/3 cups all-purpose unbleached flour plus extra for rolling out dough

1 cup butter,chilled or coconut oil, plus more for greasing the pie plate

1 tablespoon granulated white sugar or coconut sugar

1 tablespoon apple cider vinegar or fresh squeezed lemon juice

1/4 teaspoon sea salt or kosher salt

3/4 cup ice water plus more, if needed

Topping:

Vanilla bean ice cream and caramel sauce

DIRECTIONS ON HOW TO MAKE CLASSIC APPLE PIE RECIPE

Preheat oven to 375°.

Combine and mix all apple pie filling ingredients in a bowl. Cover and set aside to marinate.

Double Pie Crust:

Before starting, place all ingredients in freezer to be cold to ensure the crust comes out flaky. Grease a pie dish and set aside.

In a large mixing bowl, mix 2-1/3 cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, 1/4 teaspoon salt and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about 1/2-inch inch butter chunks.

Starting with 1/4 cup ice water, gradually add the ice water into the mixture then your fingertips, work dough until it just comes together into a ball. Set aside ice water in case you need more later if the dough dries out.

Wrap the dough in plastic wrap to prevent drying and refrigerate for a 1/2 hour before rolling out.

Divide dough ball evenly in half with a dough scraper. Wrap 1 half in the plastic wrap and return to the refrigerator to chill while you work what will be the bottom crust.

On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to the pie dish. Chill bottom dough

Transfer the apple pie filling, pour any excess pie filling juice over the apple slices.

Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust.

Bake on the lowest rack 60-70 minutes, until crust is golden brown and filling is bubbly, covering with foil halfway if crust begins to get too dark.

Cool on a wire rack. If desired, serve with ice cream and caramel sauce.