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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. With its warm, fruity filling encased in a rich, flaky 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 as easy as can be, so you’ll never resort to buying 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:
- My homemade apple 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 or undercooked; they are perfectly soft. The filling is accented with fragrant vanilla, but I don’t use distracting spices common in most recipes.
- My Best Ever Pie Crust holds together this festive fruity package. This pie crust, made with butter, eggs, and powdered sugar, is rich and lightly sweet.
[ Learn How To Make A Pie Crust! ]
- Lastly, my apple pie is decorated with lovely little pastry apples. Then the pie is brushed with egg, so it literally shines inside and out!
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 a pie before, but it’s true!
While sweeter varieties of apples are great raw, when cooked they become mushier in texture and 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 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 freshly baked pies or leftovers to friends and family in my GoodCook Sweet Creations Carrier. This keeps 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 every tip and trick you need to know to easily make the most incredible homemade pie crust.
While sometimes cutting corners is okay, 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
Ingredients
For the Crust
- 2 recipes My Best Ever Pie Crust recipe
Apple Pie Filling
- 7 (2 ½lbs/1125 g) medium Granny Smith apples,
- 1 tablespoon cornstarch
- 2 tablespoons light brown sugar
- ½ teaspoon vanilla extract
Instructions
For the Pie Crust
- Make 2 x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour.
- Roll out the remaining dough to a 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 into about ½ inch cubes.
- 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.
Assembling 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. Also egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape.
- Place on a baking tray and bake on the middle shelf for 50-60 minutes, or until a lovely golden brown and juices are bubbling.
- Allow to cool for at least 30 minutes before enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days.
Hi gemma, I am just an ordinary 12 year old girl who loves to bake! I always use your recipes as does my mother, every recipe I followed from your website and videos turn out amazing and the cinnamon rolls are a family favourite! I really wanted to bake apple pie for the first time and I’m using you 5 minute pie crust recipe and the the pie filling recipe from this and I know for a fact that the apple pie is gonna turn out amazing! Thanks for all the help with you recipes gemma you helped me to… Read more »
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 :(((
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
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
All I can say is “yummy yummy ???? “, another winner Gemma!
Hello Gemma. Thank you for this recipe. I was wondering what would be the temperature in case I want to use a glass mold ?
I made this recipe and it didn’t turn out so great. I feel like it could use more richness and sweetness in the apple filling. Any tips on that?
hi Gemma ! I’m always making your recipes and they’re ALWAYS a hit in my house ! Can I turn this recipe into mini pies ? Would the baking times be any different ? Thank you !
Hi Gemma. I made this pie last week and I was surprised that it tasted so good without any cinnamon. I’ve trebled the ingredients and have a big tray of it in the oven RightNow. Hope I don’t mess it up. Thanks for all your work, from Cumbria UK xx
how do you make the pie crust?
never minnd i figured it out … and i liked the desert