A classic apple pie is the other star of the Thanksgiving dessert table. This one has an all-butter crust that bakes up flaky and golden, and a filling of sliced apples with brown sugar, cinnamon and a little lemon. Using a mix of tart and sweet apples gives the best flavour and texture. The most important step is the hardest: let it cool for a few hours so the filling sets and slices cleanly.

Homemade apple pie with a golden lattice crust, one slice cut out showing cinnamon apple filling, served with vanilla ice cream

Classic Apple Pie

All-butter flaky crust filled with cinnamon brown sugar apples, finished with a lattice top. Cool well before slicing.

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Prep Time 45

Cook Time 1 10

Chilling and cooling 2 55

Total Time 4 50

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the all-butter crust

2.5 cups all-purpose flour 315 g
1 tbsp granulated sugar
1 tsp salt
1 cup cold unsalted butter 226 g, cubed
8 tbsp ice water about, as needed

For the filling

3 lb apples about 1.4 kg, 7 medium; a mix such as Granny Smith and Honeycrisp
0.5 cup brown sugar packed
0.25 cup granulated sugar
3 tbsp cornstarch or 1/4 cup flour
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp salt
1 tbsp lemon juice
1 tbsp butter cut into small pieces

To finish

1 egg beaten with 1 tbsp milk
1 tbsp coarse sugar or granulated sugar

Equipment

1 9-inch (23 cm) pie dish
1 Rolling Pin
1 Baking sheet

Method

Make the crust: mix the flour, sugar and salt in a large bowl. Add the cold butter and press it into the flour with your fingertips or a pastry cutter until the pieces are the size of peas.
Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Divide in half, flatten into 2 discs, wrap and chill for at least 1 hour.
Heat the oven to 400°F (200°C) with a rack in the lower third. Peel, core and slice the apples about 1/4 inch (6 mm) thick. Toss with the sugars, cornstarch, cinnamon, nutmeg, salt and lemon juice.
Roll one disc into a 12-inch (30 cm) circle and fit it into the pie dish. Pile in the apples, including any juices, and dot with the butter.
Roll out the second disc and cut it into 10 strips. Weave them over the filling in a lattice (or lay the whole sheet on top and cut a few slits). Trim, fold the edges under and crimp.
Chill the pie for 15 minutes. Brush the top with the egg wash and sprinkle with coarse sugar. Set it on a baking sheet to catch drips.
Bake for 20 minutes, then turn the oven down to 375°F (190°C) and bake for 45 to 55 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.
Cool on a rack for at least 3 hours before slicing so the filling can set.

Notes

Make ahead: bake the pie up to 1 day ahead and keep it covered at room temperature. The dough discs keep in the fridge for 2 days or the freezer for 3 months.

Shortcut: use 2 store-bought refrigerated pie crusts.

Serve with: vanilla ice cream or whipped cream. For a spiced pie too, see our chai-spiced pumpkin pie.

Plan the whole meal: see our easy Thanksgiving menu with a day-by-day make-ahead plan.

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Classic Apple Pie (Flaky Lattice Crust)