A reliable recipe for real life
Apple pie earns its place at the center of the table with a contrast of flaky pastry and tender fruit scented with cinnamon, nutmeg, vanilla, and lemon.
This version uses familiar ingredients and a clear method, making a classic bake achievable even when it is your first homemade pie.
What you’ll need
Simple ingredients do their best work when each one has a clear purpose. The exact quantities and adjustable measurements are in the recipe card below.
- 6 medium apples, peeled and sliced
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 9-inch pie crusts, homemade or store-bought
- 1 tbsp butter, diced
How to make classic apple pie
Here’s the method at a glance. Use the interactive recipe card for the complete quantities and checkable cooking instructions.
- 01Make the filling
Toss the sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.
- 02Assemble the pie
Heat the oven to 190°C / 375°F. Fit one crust into a 9-inch pie plate, add the filling, dot with butter, and cover with the second crust.
- 03Seal and vent
Trim and crimp the edges. Cut several vents in the top so steam can escape.
- 04Bake
Bake for 45–55 minutes, until the crust is deeply golden and the filling bubbles through the vents. Shield the edges if they brown early.
- 05Cool
Rest for at least 30 minutes before slicing so the juices thicken and settle.
Recipe success tips
- ✓Use firm, tart-sweet apples such as Granny Smith, Honeycrisp, or Braeburn.
- ✓Slice the apples evenly so they soften at the same rate.
- ✓Let the pie cool before cutting for clean slices.
Easy variations
Combine two or three apple varieties for a more complex flavor and texture.
Replace a portion of the sugar with maple sugar and add a small pinch of cloves.
Use one bottom crust and finish the filling with an oat streusel instead of a top crust.
Notes & storage
- Bake the pie on a rimmed tray to catch any bubbling juices.
- Cover and refrigerate leftovers for up to 4 days; warm slices gently before serving.
Frequently asked questions
Which apples are best for pie?
Choose apples that hold their shape, such as Granny Smith, Honeycrisp, Braeburn, or a mixture of those varieties.
Can I make apple pie ahead?
Yes. Bake it 1–2 days ahead, cool completely, cover, and refrigerate. Warm it gently before serving.
Why is my filling runny?
The pie may have been sliced while hot. Allow at least 30 minutes for the thickened juices to settle.
