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+ servings
A classic apple pie with a golden brown lattice crust and leaf cut-out crusts designs.

Classic Apple Pie

Herbs and Flour
This classic apple pie recipe makes the perfect Fall dessert made completely from scratch! The saucy and perfectly sweetened apple filling and buttery, flaky pie crust create the perfect crowd-pleasing dessert.
5 from 1 vote
Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 484 kcal


For the apple pie filling:

  • 4 large apples peeled and sliced 1/4" thick
  • 1 teaspoon vanilla extract
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 3 tablespoons flour
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the Pie Crust*

  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter cold, cubed
  • 8-12 tablespoons ice cold water

Fro the egg wash:

  • 1 egg
  • 1 tablespoon water


  • To make the filling, add all of the filling ingredients in a bowl and toss together to coat the apples evenly. Set aside.
  • Preheat oven to 425F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 8 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. If it is not, add more water and pulse.
  • Turn the dough out onto a floured surface and divide the dough in half. Knead each half into a ball. Flatten down into disks. Wrap the disk in plastic wrap and set it in the fridge for now.
  • Using a floured rolling pin, roll the first disk out to be slightly larger than your pie dish. Carefully transfer onto pie plate and trim any excess dough. Fill the pie crust with the apple filling.
  • Roll out the second pie crust using the same method as the first.
  • Note: If at any point the pie crust warms up and becomes too soft, place it in the fridge to firm it up.
  • For a simple top pie crust: Place the second pie crust over the filling and trim the excess. Press the edges down to seal the pie. You can do this with your fingers or using the tines of a fork. Poke a few slits in the pie using a knife.
  • For a lattice pie crust: Use a pizza cutter or sharp knife to slice the pie crust into strips (any thickness you desire, just make them uniform. Note: it is easier to do thicker strips as they won't be as delicate). Cover the pie using a lattice method (see post above for tips). Trim the excess pie crust. Fold the edges over and pinch lightly with your fingers to create a seal. If desired, create a crimped edge (see the blog post above for guidance.)
  • Pop the pie in the fridge for about 10 minutes to ensure the crust is still cold.
  • Meanwhile, mix the egg with water to create an egg wash. Remove the pie from the fridge and brush the pie with the egg wash.
  • Bake the pie for 15 minutes at 425F and then reduce temperature to 350. Bake for 40-50 more minutes or until the crust is a nice golden brown and the filling is bubbling. Tip: if the pie crust is browning too quickly, tent it loosely with foil to avoid over-browning.
  • Remove pie and let it cool slightly before slicing to allow the filling to set. Slice and serve with a big scoop of vanilla ice cream!


*Note: The pie crust ingredients make enough dough for a top and bottom crust. If you want to replicate the thick lattice (i.e. a lattice that has less gaps showing the filling) and the cutouts as I have used in my pie, you will need extra pie dough. To do this, I used the following quantities to make the pie dough: 3 3/4 cups flour, 3/4 teaspoon salt, 1 1/2 cups butter, 12-16 tablespoons ice cold water.


Calories: 484kcalCarbohydrates: 65gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 425mgPotassium: 185mgFiber: 4gSugar: 29gVitamin A: 770IUVitamin C: 5mgCalcium: 30mgIron: 2mg
Keyword apples, fall, fall dessert, pie, pie crust, Thanksgiving
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