Classic Apple Pie (Thanksgiving)

Classic Apple Pie (Thanksgiving)

This classic apple pie recipe is the Thanksgiving dessert that never goes out of style. A flaky, buttery double crust wraps around tender apples tossed with cinnamon, nutmeg, and just enough sugar, baked until the filling bubbles and the top turns deep golden. It is the pie that anchors the dessert table — familiar, comforting, and always the first slice to disappear.

Made from scratch with a simple butter crust, this pie is far easier than its reputation suggests. The crust comes together in a food processor or by hand, the filling needs no pre-cooking, and a lattice top (or a simple vented top crust) makes it look like it came from a bakery window.

Prep time: 30 minutes (plus 1 hour chilling) Cook time: 1 hour 5 minutes Servings: 8

What You’ll Need

• 9-inch pie dish
• Rolling pin
• Large mixing bowl
• Pastry blender or food processor
• Baking sheet
• Aluminum foil or a pie shield

For a dish that bakes evenly and browns the bottom crust, see our best pie dish for apple pie guide.

Ingredients

For the crust

• 2 1/2 cups (320 g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water

For the filling

• 3 pounds mixed baking apples (about 7 medium, such as Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch thick
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons cold unsalted butter, cut into small pieces

For finishing

• 1 egg, beaten with 1 tablespoon milk (egg wash)
• 1 tablespoon coarse sugar, for sprinkling (optional)

Instructions

1. Make the crust. Whisk the flour, sugar, and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

1. Prepare the filling. In a large bowl, toss the apple slices with both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Let stand for 15 minutes while you roll out the crust — the apples will release some juice, and the cornstarch will thicken it in the oven.

1. Roll out the bottom crust. On a lightly floured surface, roll one disc into a 12-inch circle. Fit it into a 9-inch pie dish, leaving a 1-inch overhang, and trim any excess. Spoon in the apple filling, mounding it slightly in the center, and dot with the butter pieces.

1. Add the top crust. Roll out the second disc. For a lattice, cut it into 3/4-inch strips and weave them over the filling; for a simple top, lay the full circle over the pie and cut 4–5 steam vents. Trim, fold the overhang under, and crimp the edges. Brush with egg wash and sprinkle with coarse sugar if using.

1. Bake. Place the pie on a baking sheet (to catch any bubbling juices) and bake at 425°F (220°C) for 20 minutes. Reduce the heat to 375°F (190°C), tent the edges with foil or a pie shield if they are browning too fast, and bake 40–45 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents.

1. Cool before slicing. Let the pie cool on a wire rack for at least 4 hours — this is the hardest step, but it is what lets the filling set. Slice with a sharp knife and serve at room temperature or gently warmed, with vanilla ice cream or whipped cream if you like.

Tips for the Best Classic Apple Pie

• Mix your apples. A blend of tart Granny Smith and sweet Honeycrisp (or Braeburn) gives a filling that holds its shape and tastes balanced — all one variety tends to turn either too tart or too mushy.
• Keep everything cold. Cold butter and ice water are what make a flaky crust. If the dough softens while you work, pop it back in the fridge for 15 minutes before rolling.
• Bake until it really bubbles. A pale, underbaked pie is the most common apple pie mistake. Wait for thick, slow bubbles through the vents — that is the sign the cornstarch has activated and the filling will slice cleanly.

Flaky, golden, and spiced just right — this is the classic apple pie your Thanksgiving table will ask for again next year.