This classic homemade apple pie features a sweet apple filling packed inside a delicious flaky pie crust. The perfect pie for fall or Thanksgiving!
Do you have a favorite pie at Thanksgiving? If I had to choose, my top three pies would have to be pumpkin, pecan, and apple.
I shared my favorite pumpkin pie recipe a couple years ago, it also happens to be one of the most popular recipes on my site! Earlier this week, I shared this pecan pie recipe and today I’m sharing a classic apple pie recipe with you.
This apple pie is filled with a simple sweet apple filling and it’s pretty easy to throw together too. You could cut out some pie crust to decorate the top your own way or just cover it with a full piece of pie crust, although i love to top this apple pie with a lattice design. You can also prep this pie the day before so dessert is ready to go the next day!
To make this apple pie, you’ll start out with the filling. The filling is just a simple mixture of sliced apples, granulated sugar, brown sugar, flour and cinnamon and nutmeg. I used a mix of Honeycrisp and Granny Smith apples for my pie, but any kind of baking apples that you prefer will work fine.
One important thing, make sure to slice your apples about 1/4-inch thick. I’ve made the mistake of slicing them way too thin and they basically just turn to mush after they’re baked. I like to measure out the first few slices to make sure they’re the right thickness, then just eyeball it from there.
I also recommend making the filling first so that it has time to sit for about 15-20 minutes while you prep the pie crusts. This will allow the apples to release some of their juices so that it doesn’t all end up in your pie.
While the filling is sitting for a few minutes you can prep your pie crusts. I used my homemade pie crust recipe for this pie, it makes two pie crusts so it works perfectly. If you want to save a little time, feel free to use store-bought pie crusts.
Once you’ve rolled out your pie dough, you’ll place one in a pie dish and spoon the apple pie filling into it. I suggest using a slotted spoon for this step so that you can leave as much juice from the apples in the bowl. Each time I make this pie I usually end up with about 1/3 cup of juice left in my bowl. That’s 1/3 cup of juice that isn’t ending up in your pie and keeps your pie from having a soggy bottom. Trust me on this step!
Then, just dot the filling with some butter and decorate the top however you like. I topped this pie with a lattice topping, here is my tutorial for how to make one. You’ll need to let it cool completely before slicing into it,
Once the pie is fully baked. This step is not necessary, even though i like to put mine in the refrigerator for just a little bit to make it easier to slice into.
You can also serve this pie with some salted caramel sauce or a big scoop of a ice cream!