Apple Pie
There’s something timeless and comforting about a classic apple pie. The smell of cinnamon-spiced apples baking in a buttery, golden crust instantly takes me back to slow weekends and holiday gatherings. When Jake and I lived in Buffalo, we found the sweetest little apple orchard just outside of town. We spent the afternoon picking apples, walking through rows of trees, and soaking up the crisp fall air. I came home and made this pie—and every time I bake it now, it brings me right back to that day. Whether you're making it for Thanksgiving, a cozy weekend treat, or just because, this recipe is full of warmth, nostalgia, and love.
Who am I making this for?
I make this recipe for my dad… apple pie is one of his favorite desserts!
Apple Pie Recipe
Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust
2 ½ cups all-purpose flour
3 tsp granulated sugar
1 tsp salt
1 cup unsalted butter (cold)
¾-1 cup cold water
Filling
5 cups apples, peeled and sliced thinly
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon apple cider
Instructions
1. Make the Pie Crust:
In a food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits. Slowly add cold water until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Make the Filling:
In a large bowl, combine apples, sugar, flour, cinnamon, salt and apple cider. Stir until evenly coated. Set aside.
3. Prepare the Egg Wash:
In a small bowl, whisk together one egg and a splash of milk. Set aside.
4. Assemble the Pie:
On a floured surface, roll out one dough disc into a circle and place it in a 9-inch pie dish. Spoon in the apple filling. Roll out the second dough disc or lattice and place it over the filling. Trim and crimp the edges to seal. Brush the top crust with egg wash and sprinkle with coarse sugar. Cut a few slits in the top for steam to escape.
5. Bake:
Bake at 425°F for 25 minutes, then reduce the temperature to 375°F and continue baking for 40–50 minutes, or until the crust is golden and the filling is bubbling.
6. Cool:
Let the pie cool for at least 3 hours before slicing to allow the filling to set.
Loved this recipe? I’d love to hear your thoughts!
