If you love the smell of warm apples and buttery crust, you’re in the right place. This guide gives you the basics you need to bake a delicious apple pie without any fuss. No fancy equipment, just a few pantry staples and a bit of patience.
First, choose the right apples. A mix of sweet and tart works best—think Granny Smith plus Fuji or Honeycrisp. Peel, core, and slice them into thin pieces so they cook evenly. Toss the slices with sugar, a pinch of salt, cinnamon, and a splash of lemon juice. The lemon keeps the filling bright and stops the apples from turning brown.
For the crust, you only need flour, cold butter, a bit of sugar, and ice water. Cut the butter into the flour until the mixture looks like coarse crumbs. Add water a little at a time, stirring until the dough just comes together. Chill the dough for at least 30 minutes; this keeps it flaky.
Roll out one half of the dough on a lightly floured surface and place it in a 9‑inch pie dish. Fill with the apple mixture, dotting the top with small butter pieces for extra richness. Roll out the second half for the top crust, then lay it over the filling. Trim excess dough, crimp the edges, and cut a few slits on top so steam can escape.
Keep everything cold. Warm butter or water can make the crust tough. If the edges brown too quickly, cover them with foil halfway through baking.
Bake the pie at 425°F (220°C) for 15 minutes, then lower the heat to 375°F (190°C) and bake for another 35‑40 minutes, until the filling bubbles and the crust is golden. Let the pie cool for at least 20 minutes before slicing—this lets the filling set and makes clean cuts.
Want a quick twist? Stir a tablespoon of vanilla extract into the filling, or add a handful of raisins for extra texture. You can also swap half the apples for sliced pears for a subtle change.
Now you have a reliable apple pie recipe you can rely on any time the craving hits. Grab your ingredients, follow these steps, and enjoy that fresh‑baked aroma filling your kitchen.
