There’s nothing quite like the comforting aroma of a freshly baked Traditional Apple Pie filling your kitchen. This timeless dessert combines tender, cinnamon-spiced apples with a flaky, buttery crust that melts in your mouth.
In just 1 hour and 20 minutes, you can create a masterpiece that’s perfect for cozy gatherings or a sweet treat any day of the week. The balance of tart and sweet flavors, paired with the satisfying crunch of golden pastry, makes every bite unforgettable.
Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe is approachable and rewarding. The juicy apple filling, enhanced with warm spices, contrasts beautifully with the crisp, golden crust.
With 30 minutes of prep and 50 minutes of baking, you’ll have a dessert that’s as delightful to make as it is to share. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients for Traditional Apple Pie
- For the Crust:
- 2 recipes of My Best Ever Pie Crust (chilled for at least 1 hour)
- For the Apple Pie Filling:
- 7 medium Granny Smith apples (about 2 ½ lbs/1125 g, peeled and chopped into ½-inch cubes)
- 1 tablespoon cornstarch (to thicken the juices)
- 2 tablespoons light brown sugar (adjust to taste)
- ½ teaspoon vanilla extract (optional, for added flavor)
- For Assembly:
- 1 egg (for egg wash)
- Whipped cream or vanilla ice cream (optional, for serving)
Step-by-Step Instructions
- Prepare the Pie Crust: Make 2 recipes of My Best Ever Pie Crust and chill in the fridge for at least 1 hour. Once cold, divide into 2 pieces. On a floured surface, roll out 1 piece into an 11-inch round and place it into a 9-inch pie pan. Roll out the second piece into a 10-inch round for the lid. Chill both in the fridge until needed.
- Make the Apple Pie Filling: Peel and chop the apples into ½-inch cubes. In a large bowl, mix the apples with cornstarch, brown sugar, and vanilla extract until well combined. The cornstarch will thicken the juices released during baking.
- Assemble the Pie: Preheat your oven to 350°F (180°C). Transfer the apple mixture into the prepared pie crust. Brush the rim of the crust with egg wash, then place the rolled-out lid on top. Seal the edges, brush the top with egg wash, and cut a few small holes in the crust to allow steam to escape.
- Bake the Pie: Place the pie on a baking tray and bake on the middle shelf for 50-60 minutes, or until the crust is golden brown and the juices are bubbling. Keep an eye on the crust to prevent over-browning.
- Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve with whipped cream or vanilla ice cream if desired. Store leftovers in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While this traditional apple pie is delicious on its own, it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. For a twist, try drizzling warm caramel sauce or a sprinkle of cinnamon sugar on top. If you’re feeling adventurous, a spoonful of salted caramel or a dusting of powdered sugar can elevate your dessert to the next level.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also prep the apple filling ahead of time and store it in the fridge for up to 24 hours. For quicker assembly, consider using a pastry cutter to create a lattice top instead of rolling out a full crust lid.
Storage and Reheating Tips
Store your apple pie in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place a slice in the oven at 300°F (150°C) for about 10 minutes, or until warmed through. For a crispier crust, use the air fryer for 3-4 minutes at 320°F (160°C).
Recipe Variations to Try
Switch things up by adding raisins or chopped walnuts to the apple filling for extra texture. For a spiced version, mix in 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg. If you prefer a sweeter pie, swap the Granny Smith apples for Honeycrisp or Fuji apples.
Essential Equipment Guidance
To make this recipe a breeze, you’ll need a 9-inch pie pan, a rolling pin, and a pastry brush for the egg wash. A sharp knife or apple peeler will save time when prepping the apples. Don’t forget a baking tray to catch any drips while the pie bakes!
Traditional Apple Pie Recipe
Ingredients
For the Crust
- 2 recipes My Best Ever Pie Crust recipe
Apple Pie Filling
- 7 medium Granny Smith apples 2 ½lbs/1125 g
- 1 tablespoon cornstarch
- 2 tablespoons light brown sugar
- ½ teaspoon vanilla extract
Instructions
- For the Pie CrustMake 2 x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour. Once cold, divide into 2 pieces. On a floured surface, roll out 1 ball of pastry into and 11 inch round then lay into a 9-inch pie pan. 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 FillingPeel 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 PiePreheat 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.
