Classic Apple Pie: A Buttery Crust, Sweet Filling, and All the Cozy Feels

Few things feel more comforting than the smell of a freshly baked apple pie wafting through the kitchen. Warm cinnamon, buttery crust, and bubbling apple filling—it’s nostalgia wrapped in golden pastry. This Classic Apple Pie recipe is a love letter to all the pies that came before it, but with an easy, foolproof twist that brings it home.

Whether you’re baking for a holiday gathering or just craving a taste of tradition, this pie checks every box: flaky, tender crust; perfectly spiced apples; and that golden top that cracks just right under your fork.

Ingredients

For the Crust (Makes 2 crusts – bottom and top)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, very cold and cubed
• 6–8 tablespoons ice water

For the Filling

• 6 cups thinly sliced apples (Honeycrisp, Granny Smith, or a mix)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces (for dotting on top before baking)

Optional topping: egg wash (1 egg + 1 tablespoon milk), coarse sugar for sprinkling

Directions

Step 1: Make the Pie Crust

In a large bowl, mix flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough holds together when pressed.

Divide into two disks, wrap in plastic wrap, and chill for at least 1 hour.

Step 2: Prepare the Apple Filling

While the dough chills, combine the sliced apples with both sugars, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Toss to coat and let the mixture sit for about 20–30 minutes to release juices and soften slightly.

Step 3: Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out one disk of dough on a floured surface and fit it into a 9-inch pie plate. Pour in the apple mixture, leaving some of the juice behind to avoid sogginess. Dot the top of the apples with butter.

Roll out the second disk and lay it over the apples. You can do a full top crust, a lattice, or even cutouts—get creative. Trim and crimp the edges, then brush the top with egg wash and sprinkle with coarse sugar if desired.

Step 4: Bake

Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 35–40 minutes or until the crust is golden and the filling is bubbly.

Let the pie cool at least 2 hours before slicing so the filling can set.

Pie Perfection Tips

• Mix apple types. Combine tart and sweet varieties for better flavor and texture.
• Don’t skip chilling the crust. Cold dough = flaky crust.
• Keep it rustic. This pie doesn’t need to look perfect—it just needs to taste incredible.
• Make ahead. Bake the pie the night before and reheat slices as needed—it tastes even better the next day.

Final Thoughts

There’s a reason apple pie never goes out of style. It’s a slice of comfort, tradition, and togetherness—and this version brings it all home. From the tender apples to the golden, buttery crust, each bite feels like a hug from someone who knows exactly what you need.

Stick around—every visit tastes better than the last at The Buttered Bliss.