Nothing says home like the aroma of a warm apple pie baking in the oven.

With tart Granny Smith apples, a glossy spiced caramel filling, and a perfectly golden lattice crust, this classic apple pie is a must-have for any occasion.

Every bite is a comforting blend of sweet, buttery, and tart.

Why You’ll Love This Recipe

Classic flavor profile – Tart apples, sweet caramel sauce, and a buttery crust.

Perfect texture – Soft, juicy apples inside a crisp, golden pie shell.

Beautiful presentation – A woven lattice top gives a bakery-style look.

Homemade from scratch – No shortcuts here, just wholesome, simple ingredients.

Great for holidays – Thanksgiving, Christmas, or a cozy weekend treat.

What You’ll Need (Ingredient Highlights)

Granny Smith Apples – Their tartness balances the sweet filling beautifully.

Double Pie Crust – Homemade or store-bought, just make sure it’s chilled and ready.

Butter, Flour, Sugar, and Water – These form the quick stovetop caramel sauce.

Cinnamon – Brings out the natural flavor of the apples.

Egg Wash – For that irresistible shiny, golden crust.

Pro Tips Before You Start

Use chilled crust dough – It bakes flakier and holds shape better.

Slice apples evenly – Thin slices cook uniformly and fit well in the crust.

Avoid overfilling – Keep the filling mounded but away from edges to seal properly.

Egg wash the crust generously – For shine and even browning.

Let it rest after baking – The filling sets beautifully after cooling.

How to Make Classic Apple Pie

Step 1: Prepare the Caramel Sauce

In a saucepan, melt butter over medium heat.

Whisk in flour and cook for 1 minute.

Add water and sugar, whisking constantly.

Bring to a boil, then simmer for 3 minutes until slightly thickened.

Remove from heat.

Step 2: Make the Apple Filling

Peel, core, and thinly slice 6–7 apples (about 7 cups).

Toss them with cinnamon in a large bowl.

Pour the warm sauce over the apples and gently mix to coat.

Step 3: Assemble the Pie

Roll out your chilled pie dough to a 12-inch circle and line a 9-inch pie plate.

Add the apple mixture, mounding it in the center.

Avoid spreading filling near the edges.

Step 4: Add the Lattice Top

Roll out the second crust and cut it into 10 even strips.

Arrange in a woven lattice over the apples.

Beat an egg with water and brush over the crust for a glossy finish.

Step 5: Bake the Pie

Bake at 425°F for 15 minutes.

Reduce the temperature to 350°F and bake for another 45 minutes, or until apples are tender and filling bubbles through the crust.

Step 6: Let It Cool

Rest the pie for at least 1 hour before slicing.

This helps the filling set and makes slicing easier.

What to Serve It With

A scoop of vanilla ice cream – Classic and always welcome.

Fresh whipped cream – Light and airy contrast to the rich filling.

Drizzle of salted caramel – Take it to the next level.

Variations / Substitutions

Different apples – Try Honeycrisp, Braeburn, or a mix for added complexity.

Crumble topping – Use streusel instead of lattice for a rustic twist.

Add-ins – Mix in chopped walnuts or raisins with the filling.

Storage & Leftovers

Room Temperature: Store covered for up to 2 days.

Fridge: Keep up to 5 days, covered tightly with foil or plastic wrap.

Freeze: Wrap well and freeze up to 3 months. Thaw in fridge before reheating.

Reheat: Warm slices in the oven at 300°F for 10–15 minutes.

FAQ

Can I use store-bought pie crust?
Yes! While homemade is best, store-bought works in a pinch. J

ust make sure it’s a double crust.

What apples are best besides Granny Smith?
Try Honeycrisp, Fuji, Braeburn, or a mix for flavor depth.

Can I make it ahead of time?
Absolutely. Prepare and refrigerate the unbaked pie overnight, then bake fresh.

How do I prevent a soggy bottom crust?
Chill your crust before baking and avoid over-wet filling.

You can also blind bake the bottom crust briefly.

Do I need to use the egg wash?
It’s optional, but gives the crust that signature golden color and shine.

Why is my filling runny?
Let the pie cool completely before slicing.

This gives the filling time to thicken.

Can I freeze the baked pie?
Yes! Cool completely, wrap tightly, and freeze for up to 3 months.

Final Thoughts

This apple pie is everything a classic should be—flaky, buttery crust, juicy spiced apples, and a caramel-like filling that brings it all together.

It’s one of those desserts that feels like a warm hug on a chilly day.

Whether you’re baking for a crowd or just because, it’s a recipe you’ll return to again and again.