Pies & Tarts

The Perfect Classic Apple Pie Recipe

4.8 from 50 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

4.8 from 50 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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Alena Kudimova
1 year 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 :(((

Jade
Jade
14 days ago

Dear Gemma,

I baked this today and it turned out amazing! I added cinnamon and nutmeg to the apples. We loved it. My kids said today is Gemma Day because we had Christopher’s buttermilk pancakes for breakfast (another family fav) and apple pie for tea. Thank you so much for all your lovely recipes xx

Deepa Prakash
1 month ago

Hi Gemma,
I made the Apple pie based on your recipe and was delighted to see the outcome so perfect. My family loved it. I added a little of cinnamon also to apples. Thanks

Alyssa
Alyssa
1 day ago

I made this for Thanksgiving today, and half the pie is almost gone. The whole family loves this pie. Definitely making it again. If I could, I’d give it 6 stars.

Elizabeth
Elizabeth
14 days ago

Hey BBB! I always love your recipes, they are reliable and delicious. Our apple pie turned out a little too sour (likely because we used Granny Smith apples), so next time I would add more brown sugar.

Hi Gemma, I tried your apple pie for the first time and it was perfect. But the pie dough was breaking while rolling it. Wonder why?

1 month ago

Dear Gemma,
I Have A Really Big Problem With My Oven,
When I Made This Recipe And Your Crazy Dough Cinnamon Rolls They Turned Out Really Crunchy. It Was Hard To Eat.
And When I Made Your Baked Donuts, They Didnt Really Bake All The Way Through.
One Time I Made Cake And It Was Burning On The Outside But Raw In The Middle.
So I Want To Make Your Recipe For Pumpkin Pie (Goodcook). So Do You Reccomend I Make It?

Mary-Grace De Venecia
2 months ago

can i use this apple filling for apple turnover

Esha Razana
3 months ago

Made Apple pie with ur pie crust recipe and filling… It was awesome…tried to upload a pic of final result but was unable to. Thank u… Keeping rocking

Hannah
Hannah
3 months ago

Hi Gemma! My grandpa’s 90th birthday is next week and I told him I would make any dessert he would like. He asked for a deep dish apple pie! Can you tell me what is needed to do a 9 inch, by 2.5 inch pie? Also with the crust as well! I would appreciate this so very much! If you can just tell me what it needs to be multiplied by, that would be PERFECT! I look forward as always to making your amazing recipes! Thank you!

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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