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A finished apple pie.

Traditional Apple Pie Recipe

If you're looking for the classic apple pie flavors from your youth, this is the recipe for you. This traditional apple pie recipe is just like Grandma used to make, complete with an all-butter pie crust that's as flaky as it is delicious. This recipe comes together with ease and bakes up in under an hour.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings
Calories: 179kcal
Author: Carolyn Thomas
Cost: varies

Equipment

  • Large Bowl
  • Knife & Cutting Board
  • Rolling Pin
  • Pie Plate standard size

Ingredients

  • 1 recipe pie crust top and bottom crust. Grab our all-butter pie crust recipe here.
  • 6 cups apples peeled, cored and sliced
  • ¾ cup sugar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 Tablespoons butter cut into cubes

Instructions

  • Gather all your ingredients and remove the frozen pie crust from the freezer (if you don't have one, head over to our homemade all-butter pie crust recipe first). Also, preheat your oven to 425°F.
  • Wash your apples and then peel and core them.
  • Cut apples into slices (not too thin or they can get mushy) and place in a large bowl.
  • Add sugar and spices and stir until everything is well combined and all the apples are coated evenly. 
  • Roll out the bottom crust and place it in the pie pan.
  • Add the apple filling and dot with cold, cubed butter.
  • Roll out the top crust and place it onto the pie. Pinch the top and bottom crust together, or press with the tines of a fork to seal. Using a sharp knife, cut venting holes in the top of the crust to allow the steam to escape during baking.
  • Bake at 425°F for 15 minutes, then turn the oven temperature down to 375°F and bake an additional 40-45 minutes, or until the top is golden brown and the inside is bubbly.
  • To Serve: Allow the pie to cool so the juices can thicken up. Slice and serve with a dollop of whipped cream or a scoop of homemade vanilla ice cream.

Notes

When it comes to making a really good apple pie, the kind that tastes like it came straight out of Grandma’s farmhouse kitchen, the apples you choose make all the difference. You want apples that hold their shape and have a good balance of sweetness and tartness. And honestly, using a mix of varieties is one of the best tricks for getting that rich, old-fashioned flavor.
    • Granny Smith - These are my go-to for structure. They keep their shape well and give a good tart balance to sweeter apples.
    • Honeycrisp - Crisp, juicy, and full of flavor. They do not get mushy in the oven, which makes them wonderful for pie.
    • Braeburn - Firm with that nice sweet-tart balance. They bake up beautifully without getting mealy.
    • Jonagold - A great blend of tart and sweet, and they stay tender without falling apart.
    • Jonathon - Bright, tangy, and perfect for adding that classic apple pie flavor.
    • Pink Lady (Cripps Pink) - Firm and slow to brown. These are lovely apples to work with and hold up nicely during baking.
    • Northern Spy - If you can find them, these are an old-time favorite for a reason. They bring incredible flavor.
The Best Apple Combination - If you really want that perfect pie with layers of flavor and a filling that is never mushy, use a mix like Granny Smith (for structure), Honeycrisp (for sweetness) and Jonagold or Braeburn (for depth of flavor).

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 30g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 84mg | Potassium: 87mg | Fiber: 2g | Sugar: 19g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
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