Pies & Tarts

The Perfect Classic Apple Pie Recipe

4.69 from 19 votes
Tart apples turned sweet, my Best Ever Pie Crust, and a vanilla twist make my recipe the Perfect Classic Apple Pie.

Hi Bold Bakers!

Besides footy pajamas, there is truly nothing more warm and cozy than my Perfect Classic Apple Pie Recipe! One bite of this pie takes me way back, as this nostalgic comfort dessert is something we all have been baking and eating since childhood.

If you’re like me, you love yourself a big slice of apple pie. Warm fruity filling encased in rich flakey crust, apple pie never disappoints… EXCEPT when it’s not made from scratch. When it comes to classic apple pie the store bought stuff simply will not do. Believe it or not, making the Perfect Classic Apple Pie is easy as can be, so you’ll never resort to just picking up an apple pie again!

What makes this the perfect classic apple pie recipe?

My Perfect Classic Apple Pie Recipe has the right balance of flavors and textures and is made in the ideal pie tin. Baked in my trusty GoodCook 9 Inch Pie Pan, this baby will give your granny’s recipe a run for its money.

In addition to this, here’s why you’re about to make the Perfect Classic Apple Pie with my apple pie recipe:

  • Starring the homemade apple pie filling, my pie filling is made with just the right size chopped apples. This means every bite of pie from the crust to the center has the perfect texture. The apples are never mushy, yet fully cooked, leaving them perfectly soft. The filling is also accented with fragrant vanilla, leaving behind distracting spices other recipes use.
  • It uses my Best Ever Pie Crust, which holds together this festive fruity package. My pie crust is buttery, rich, and lightly sweet as it includes butter, eggs, and powdered sugar.

[ Learn How To Make A Pie Crust! ]

  • Lastly, perfection is reached when the end result is stunning, and because my apple pie is decorated with the lovely addition of little pastry apples, then brushed with egg, this apple pie literally shines inside and out!

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What apples are best for apple pie?

While you might think you want to get the sweetest apples you can find to make your apple pie, one of the secrets to a super flavorful apple pie filling is using Granny Smith, or green apples. I know, this may surprise you if you’ve never made pie before — but it’s true!

While sweeter varieties of apple are great raw, when cooked they become mushier in texture and they leak more water, leading to a runny filling. Use Granny Smith apples tossed in a bit of brown sugar and cornstarch. The brown sugar adds a maple-like flavor, keeping the filling lovely and sweet, and the cornstarch thickens the natural juice the apples release during baking.

Just a note that when I’m in Ireland, I use Bramley apples, which cook down really well.

Does apple pie need to be refrigerated?

I suggest covering my best ever apple pie nice and tight with cling wrap and storing it in the fridge.

Keeping the pie cool will help it to keep its shape and ensure the crust stays crisp — even days later while enjoying the leftovers (one of my favorite parts!). One of the best parts about leftover apple pie is sharing it, of course. I love to take fresh baked pies or left overs to friends and family in my GoodCook Sweet Creations Carrier. This keep my pie super safe when traveling and makes for a lovely presentation.

Can you use a store bought pie crust?

Ok, here’s the deal: I highly suggest you make your own pie crust.

When not good quality, the store bought stuff is filled with shortening and unnatural ingredients, and is often pretty flavorless. My How to Make Pie Crust post has got every tip and trick you need to know to easily make the most incredible homemade pie crust.

While sometimes cutting corners is ok, in this case it really is worth the extra step. Your tastebuds will thank you! IF you don’t have the time to make a crust, though, it’s fine by me to buy one as long as it is made by a quality brand you know is good. Both you and the pie deserve it.

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The Perfect Classic Apple Pie Recipe

4.69 from 19 votes
Tart apples turned sweet, my Best Ever Pie Crust, and a vanilla twist make this the Perfect Classic Apple Pie Recipe.
Author: Gemma Stafford
Prep Time 30 mins
Cook Time 45 mins
Total Time 55 mins
Tart apples turned sweet, my Best Ever Pie Crust, and a vanilla twist make this the Perfect Classic Apple Pie Recipe.
Author: Gemma Stafford

Ingredients

For the crust

  • 2 recipes my best ever pie crust recipe (link below, or good quality store bought)

Apple Pie Filling:

  • 4-5 medium cooking apples, granny smith or your preferred cooking apples
  • 2 teaspoons cornstarch
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the pie crust:

  • Make 2x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour. 
  • Once cold, divide into 2 pieces. Roll out one ball of pastry into and 11 inch round then lay in your 9in GoodCook Pie Pan
  • Roll out the remaining dough to a 9-10 inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.  

For the Apple Pie Filling:

  • Peel and chop apples and cut into small pieces.
  • In a large bowl mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples. 

Assemble the Pie:

  • Preheat your oven to 350°F (180°C).
  • Transfer the apple mixture into your prepared pie dish. Egg wash the rim of the pastry then top with the remaining layer of rolled crust. (You can get creative and cut out apples or shapes to make a beautiful pie). Egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape. 
  • Bake the pie  for 45-55 minutes or until golden brown.
  • Enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days. 

 

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Comments & Reviews

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Ruchelle
Member
Ruchelle
4 days ago

Hi Gemma! Just wanted to confirm. Once baked- what should the texture of the crust be like? Mine turned out buttery and melt-in-the mouth soft. Should it have been a little bit crispier? I used an 8-inch pan and baked it for 60 minutes (as it hadn’t turned golden brown at 45 minutes) at 350 degree F.
Have shared a pic of the pie too.

Member
Christine Langston
1 month ago

Hi, great recipe and I want to make it for christmas, is it easy to reheat. Christine

Smutek
Member
Smutek
3 months ago

Hi Gemma,

I tried baking it twice.. and every single time the bottom was soggy! How could it be fixed? 🙁 I added cornstarch and I didn’t use a lot of liquid to make my dough.

I used Granny Smith apples and they give a lot of juice :(((

jarbarabean
Member
jarbarabean
3 months ago

Hi Gemma, Tried the classic apple pie recipe and have to admit I was disappointed. The flavor was very blah, reminded me of canned apple pie filling. Definitely needs some cinnamon or such. I did not have any cornstarch so used some tapioca to thicken the filling. Was that a good choice?
Love your site and cookbook.
Barbara

Jess
Guest
Jess
4 months ago

Hey Gemma! I love your recipes and was thinking to try this one out this week, but I noticed it didn’t have any spices. I love apple pie with cinnamon and nutmeg and can’t think of making one without them. Would adding some work with this recipe? If so, how much should I add of each?

Marsha
Guest
Marsha
10 months ago

I noticed you didn’t blind bake your base crust first. Wouldn’t the bottom crust be soggy?

Member
10 months ago

My husband bought me a wonderful food processor for Christmas. I finally decided that this apple pie recipe would be awesome for its first use. Everything came together so well and the pie is in the oven. Can’t wait to taste it!

Yuri Flores
Guest
Yuri Flores
11 months ago

Hi Gemma!! Have you tried to add to the filling brie cheese? How would you add it to the recipe? Would you change any ingredient? I remember I tried an Apple pie with brie cheese before but I have no idea how to cook it!!☺☺

Evan
Guest
Evan
11 months ago

Hi Gemma! I was wondering, would it be possible to add a coulis or syrup to the filling ( to add more flavour ) ?
if so, at which stage should it be added? and would it alter how much sugar is added?

Nichola Mia
Guest
Nichola Mia
1 year ago

When baking the apple pie, do I need to use a fork to poke holes on the bottom? Or is that not necessary because there are holes on the top? Please let me know! I am highly confused as to why some recipes tell you to poke holes and some don’t.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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