Classic Apple Pie

A good apple pie has a golden, flaky crust, apples that are tender but not mushy, and a filling that holds together when you slice it instead of running across the plate.

This recipe uses a mix of tart and sweet apples for the best flavor and texture, a little cornstarch so the juices thicken, and a hot start in the oven so the bottom crust bakes through.

The hardest part is waiting: apple pie needs a few hours to cool so the filling sets. Make it the day before a holiday and it will be perfect.

Why You’ll Love This Recipe

• Sliceable filling that does not run
• Crisp, golden bottom crust
• Classic warm cinnamon flavor
• Bake it a day ahead

Ingredient Notes

Apples: Use a mix: half tart apples like Granny Smith and half sweet-crisp apples like Honeycrisp or Gala. You need about 3 pounds (6 to 7 medium apples).

Pie crust: A store-bought double crust (2 refrigerated rounds) works well. Choose one made with butter or vegetable shortening.

Cornstarch: Thickens the apple juices so the filling sets once the pie cools.

See the recipe card below for full measurements.

How to Make Classic Apple Pie

1. Heat the oven

   Place a rack in the lowest position with a rimmed baking sheet on it and heat the oven to 425°F (220°C). The hot sheet helps crisp the bottom crust and catches drips.

2. Mix the filling

   In a large bowl, toss the sliced apples with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt. Let it sit 10 minutes while you prepare the crust.

3. Line the pan

   Fit one crust into a 9-inch deep dish pie plate, leaving the overhang. Spoon in the apples, leaving most of the liquid in the bowl, then drizzle 2 tablespoons of that liquid over the top. Dot with the butter.

4. Make the lattice

   Cut the second crust into 1 inch strips. Lay half the strips across the pie, then weave the rest in the other direction. Trim, fold the bottom crust overhang up over the strip ends and crimp the edge.

5. Egg wash and chill

   Brush the lattice and edge with the egg wash and sprinkle with coarse sugar. Chill the pie for 15 minutes so the crust holds its shape.

6. Bake

   Bake on the hot sheet at 425°F (220°C) for 20 minutes. Lower the heat to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble thickly through the lattice. Cover the edges with foil if they brown too fast.

7. Cool

   Cool on a wire rack for at least 3 hours before slicing so the filling sets.

Tips for the Best Results

• Slice the apples evenly so they cook at the same rate.
• Look for thick, slow bubbles in the center. Thin, watery bubbles mean the cornstarch has not cooked yet.
• Warm slices are softer; for clean slices, let the pie cool completely and warm individual pieces.
• Mound the apples high in the center; they shrink as they bake.

Common Mistakes to Avoid

Substitutions

• Lattice top: A full top crust with 4 or 5 slits cut for steam.
• Cornstarch: 1/4 cup all-purpose flour or 2 tablespoons quick tapioca.
• Brown sugar: More granulated sugar.

What to Serve With It

• Vanilla ice cream
• Whipped cream
• Rich homemade hot chocolate
• Coffee

Storage and Reheating

Fridge: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezer: Freeze the baked, cooled pie wrapped tightly for up to 3 months. Thaw at room temperature and warm in the oven.

Reheat: Warm slices at 350°F (175°C) for 10 to 15 minutes, or the whole pie for 20 minutes.

Tools That Make This Easier