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The Perfect Classic Apple Pie Recipe

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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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4.63 from 8 votes
The Perfect Classic Apple Pie Recipe
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.

Course: Dessert
Cuisine: American
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:
  1. Make 2x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour. 

  2. 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

  3. 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:
  1. Peel and chop apples and cut into small pieces.

  2. 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:
  1. Preheat your oven to 350°F (180°C).

  2. 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. 

  3. Bake the pie  for 45-55 minutes or until golden brown.

  4. Enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days. 

Watch the Recipe Video!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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35 Comments

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  1. Nichola Mia on December 8, 2018 at 3:59 pm

    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.

    • Gemma Stafford on December 9, 2018 at 3:44 am

      Hi Nichola,
      The holes help to keep the pastry from rising in a blind bake, that is when there is no pie filling in place. When the pastry is filled before baking then there is no need to ‘dock’ it, that is the term for this.
      The top allows the steam to escape so that the lid bakes crisp. that is it. do not over think it, all will be well,
      Gemma 🙂

  2. Jenn on December 2, 2018 at 10:23 pm

    What a yummy apple pie recipe! I live in Japan and we can’t get Granny Smith apples here (darn embargoes! Lol) so I had to use Fuji apples. A little sweeter than I’m used to, so I have to try to find a bit more tart apples for next time. Thanks for the great recipe!
    💖 Jenn

    • Gemma Stafford on December 3, 2018 at 1:56 am

      Hi Jenn,
      I am not too sure why a baking apple is not grown world wide, I really must try tp find out. A tart apple is really great for baking, and the contrast with a sweet pastry or sponge is what makes it!
      Thank you for your kind words and for being in touch,
      Gemma 🙂

  3. Blackkitty on November 24, 2018 at 12:30 pm

    I have a bunch of quince to use up! Do you think this recipe would work with quince instead of apples, and if yes, how long should I bake it?

    • Gemma Stafford on November 24, 2018 at 5:57 pm

      You know what I have never baked with quince like that before so I’m not 100% sure. Maybe another Bold Baker might be able to help.

      I have only used it for jams with cheese.
      Best,
      Gemma.

  4. Rosa Rogers on November 24, 2018 at 7:19 am

    I have a problem with my pie crust not baking down with the apple filling. When I let it cool down, there is a one inch space between the filling and the crust. When sliced, it crumbles down. What am I doing wrong?

    • Gemma Stafford on November 25, 2018 at 2:57 am

      Hi Rosa,
      I think this is to do with the type/quantity of apple. some apples, like the dessert type apples we use here in the US, stay in shape through the bake, and. provided the pie is nicely filled, will hold the pastry. In Ireland we use an apple for baking called a Bramley, this purees almost in baking, releasing a lot of juice. You need to pile it up in the dish for a deep filled pie. This is what I am thinking happened for you, you did not use enough apple for the size of the pie.
      I hope this is of help,
      Gemma 🙂

  5. Hazel on November 23, 2018 at 6:14 am

    Hi Gemma,
    I loved this recipe very much. Will try it out definitely. Actually its my mum-dad’s 25th wedding anniversary on December 5 this year. Could you please suggest 5-6 of your recipes for me to make for them?
    Thanks,
    Love, Hazel.

    • Gemma Stafford on November 23, 2018 at 1:54 pm

      Hi Hazel,

      Really glad you like my recipes. Thanks so much.

      I suggest trying my Tiramisu and maybe making my 2 ingredients ice cream. I also have great brownies and blondies.

      Have a look around my site.
      Gemma.

  6. tshivana on November 20, 2018 at 7:33 pm

    I tried this recipe, the pie crust was amazing, but the filling was soo sour, I have to bake another apple pie tomor would definitely be adding more sugar. Love the pie crust recipe it was soo flaky and buttery. I did the frozen butter great tip.

    • Gemma Stafford on November 21, 2018 at 8:12 am

      Hi there,
      I am happy that you liked this pastry, thank you for that kind review.
      The type of apple will dictate the sweetness. In Ireland and the UK we have a cooking apple, a BRAMLEY, really sour, you could not eat it in your hand, it takes loads of sugar to sweeten it. The dessert apples they use here in the US tend to be sweet already, so need less sugar. There are some varieties which are sour, and for baking, one called a New York apple, though I do not get that one here. If you cannot eat the apple from your hand then it will need a good lot of sugar in the cooking.
      I hope this is of help,
      Gemma 🙂

      • tshivana on November 29, 2018 at 6:14 pm

        Hi Gemma, I added 1 cup brown sugar but alot of water was released while baking so when I cut into the pie there was at least 1 cup of water in it I drained it out, the pie was still delicious but I have not perfected this pie so I’m bummed out what do you think went out and what can i do to fix it. Thanks alot again.

        • Gemma Stafford on November 30, 2018 at 10:13 am

          Hi there, did you use green apples? They are usually less juicy than red. A way to fix this is to par-cook the apples over low heat on the stove just until slightly softer but not fully cooked. I hope that helps, im sorry to hear it didnt work exactly right the first time!

  7. Girl on November 20, 2018 at 3:56 pm

    Do I have to bake this apple pie with the top crust? Thanksgiving is on Thursday and I was hoping I could make this today and refrigerate until then, would that be a good idea. Would you advise me to warm it up in the oven afterwards for a few minutes so it would seem fresh baked. Thank you for taking your time to read this and please answer all my questions because I’m really looking forward to making this for the holidays!

    • Gemma Stafford on November 21, 2018 at 6:44 am

      Hi there,
      Yes, an apple tart/pie will hold up really well, and refresh beautifully too in a hot oven for a short time.
      If you are saying you wish to serve it as an open pie, then it will be best to get your pastry made, fit it into your pan, then refrigerate it. You can prepare the apples separately, cook them out gently, and store. I would be tempted to blind bake this on Wednesday, that is line the pastry case with baking paper, fill with baking beans/rice/etc and bake without the filling. Then on the day you can fill, heat and serve! A meringue topping would be delicious on this too!
      Gemma 🙂

  8. Nicole Terry on November 19, 2018 at 8:20 am

    Hi Gemma! I’m planning on making this for Thanksgiving. Can I make and roll out the pie crust the night before and leave it in the fridge overnight? Or will it dry out?

    • Gemma Stafford on November 19, 2018 at 8:36 am

      Yes, great idea!

  9. Fran on November 18, 2018 at 6:25 pm

    I made the apple pie and it was delicious. I was wondering if you should pre bake the crust before filling it with apples and baking it. My husband thought he got a piece of raw dough. So either I’m supposed to pre bake or I just left part of the crust to thick? Thank you

    • Gemma Stafford on November 20, 2018 at 8:33 am

      Hi Fran,
      This is a good question! If you bake this in a ceramic or glass pie plate then you will nee to help the bottom to bake. You can do this by placing it on a flat pan/cookie sheet, preheated in the oven. This will help to avoid a soggy bottom!
      The other trick is to coat the apples with cornstarch, this holds the juices and prevents them from over wetting the pastry.
      Best tip of all is to use a heavy bottomed metal pie plate like I did (https://amzn.to/2Dio5xp). This bake ware is available in all sorts of places, and online too.
      I hope you get it right for your boy, men love apple pie, and love you for making it!
      Gemma 🙂

  10. MangoMagic on November 17, 2018 at 2:05 pm

    Thank you so much for all of these recipes! Without you, I wouldn’t have gotten into cooking at all, but now I think I want to go to culinary school! I love your channel and your accent is beautiful!!! Thanks!

    • Gemma Stafford on November 19, 2018 at 8:51 am

      Aw thank you so much for this lovely message 🙂

  11. Salma Elebiarie on November 17, 2018 at 1:42 pm

    I’m just curious, why is there not cinnamon in the apple filling?

    • Gemma Stafford on November 19, 2018 at 8:52 am

      That’s not traditional in Irish apple pie but feel free to add it in!

  12. Louloubelle27 on November 17, 2018 at 2:56 am

    Hi everyone, I’ve just baked this and it looks lovely with its egg washed pastry and cut outs. The only variation from the pie recipe was I used canned apples in the filling as they were in my cupboard and I had to use them up. I’ll probably try Granny Smiths next time. Another classic recipe, thanks Gemma!

    Cheers
    Louise

    • Gemma Stafford on November 19, 2018 at 8:59 am

      I’m so glad you gave it a try!

  13. Ellen Wallace on November 16, 2018 at 4:48 pm

    I am going to try this – I’ve never tried vanilla in it. I must confess though, I have a Bramley apple tree that is just beginning to produce apples – can’t wait to see how this goes!

    • Gemma Stafford on November 16, 2018 at 8:04 pm

      Ellen, I would give my right arm for a Bramley apple tree. Where I am in the states we don’t get such great apples for pies.

      Keep me posted 🙂
      Gemma.

  14. Smith Rose on November 16, 2018 at 3:31 pm

    All I can say is “yummy yummy 😋 “, another winner Gemma!

    • Gemma Stafford on November 16, 2018 at 7:21 pm

      I’m thrilled to hear that!!! Thanks for trying it out 🙂

      Best,
      Gemma.

  15. Karen Hyde on November 15, 2018 at 4:02 pm

    Pies here in the States taste too raw, like the apples aren’t cooked enough. Apple pies that I remember from my childhood had melt in your mouth apples. What about cooking the apples first, then placing them in the crust ?

    • Gemma Stafford on November 16, 2018 at 3:03 pm

      Hmm what kind of apples did you use and did you cut them into even small squares or larger chunks? This will effect the cook time. If you use granny smith apples and cut them small enough you should not run into this. Keep me posted!

      • Ana Pineda on November 17, 2018 at 7:14 pm

        If I cut tiny squared of granny smith apples for the filling, what would the cooking time be ?

        Is it the same if the top crust is latticework ?

        • Gemma Stafford on November 18, 2018 at 2:44 am

          Hi Ana,
          The apple pie fill should bake well in about 30 minutes. The filling in a pie increases the baking time of pastry, due to the moisture in the filling, savory or sweet. That is why the baking time may seem a bit long at 45 minutes, but no matter how you cut the fruit, it will take this time.
          I hope this helps,
          Gemma 🙂

          • Ana Raquel Pineda on November 19, 2018 at 11:56 am

            Got it! Thank you!

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