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4.83 from 68 votes
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Traditional Apple Pie Recipe
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

Savor my foolproof Traditional Apple Pie Recipe—a flaky crust and tender filling make it a tried-and-true dessert everyone will love!

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Gemma Stafford
Ingredients
Apple Pie Crust
Apple Pie Filling
  • 7 medium Granny Smith apples (about 2 ½ lbs/1125 g) , peeled and cubed to about ½ inch (1 cm)
  • 2 tablespoons light brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract
Instructions
To Make the Apple Pie Crust

  1. Make 2 x Best Ever Pie Crust Recipe according to the instructions.

  2. On a floured surface roll out the first pie crust into an 11 inch (28 cm) round and line a 9 inch (23 cm) pie pan with it. Place in the refrigerator.

  3. Roll out the second pie crust into a 10 inch (25 cm) round and chill until needed. This will be the lid of your pie.

To Make the Apple Pie Filling

  1. In a large bowl toss the apples with the brown sugar, cornstarch and vanilla until evenly coated.

To Assemble the Apple Pie

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

  2. Fill the prepared pie crust with the apple mixture.

  3. Egg wash the rim of the pastry then lay the second crust over the apples and seal the edges using a fork.

  4. Egg wash the top crust and cut a few slits in the center to allow the steam to escape.

  5. Place your pie on a baking tray to catch any spills that might happen during baking.

To Bake the Apple Pie

  1. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.

  2. Allow to cool for at least 30 minutes before slicing.

To Serve and Store the Apple Pie

  1. Enjoy warm with whipped cream or Vanilla Ice Cream. Store covered in the refrigerator for up to 3 days. 

Watch the Recipe Video!

Recipe Notes

Making Homemade Apple Pie Crusts in Advance for the Busy Pie Season

  • Roll out the dough into rounds, stack them with parchment paper between each layer, and freeze them in resealable bags. Pie dough can stay frozen for up to 3 months. Thaw in the fridge overnight when you’re ready to use.
  • You can also freeze fully assembled, unbaked pies. Just wrap them tightly in plastic and foil, and pop them into the oven directly from the freezer when you're ready to bake. This is perfect for holiday prep!

Prevent the Bottom of Your Pie from Getting Soggy

  • Blind Bake: Pre-bake the pie crust without the filling. Line it with parchment paper and fill it with pie weights or dried beans. This ensures the bottom gets a head start and doesn't absorb moisture from the filling.
  • Brush with Egg White: After blind baking, brush the base of the crust with beaten egg white and return it to the oven for a few minutes. This creates a protective barrier that keeps moisture from seeping in.
  • Pre-cook the Filling: For apple pies, pre-cook your filling to release excess moisture before baking. This reduces the liquid that could potentially make the crust soggy.
  • Use a Hot Baking Sheet: Place your pie on a preheated baking sheet in the oven. The heat will help the bottom crust bake evenly and prevent it from becoming soggy.
  • Cornstarch or Flour: Toss your apple filling in a bit of cornstarch or flour to thicken the juices, which helps to reduce sogginess as the apples bake down.