Apple Pie

Classic homemade apple pie with a flaky buttery crust and cinnamon-spiced apple filling. An easy from-scratch dessert recipe perfect for any occasion.

Classic Apple Pie with Buttery Homemade Crust

The classic apple pie made with handmade shortcrust pastry, filled with fresh granny smith apple filling and baked until perfection. This apple pie is one of the simplest yet oh so delcious and comforting pie to enjoy with or after meals.

There’s something timeless and comforting about a classic apple pie. With its flaky, buttery crust and warm cinnamon-spiced apple filling, this dessert feels like home in every bite. Made from scratch using simple pantry ingredients, this apple pie strikes the perfect balance between sweet and tart, thanks to the use of Granny Smith apples and a blend of brown and white sugar.

This recipe focuses on creating a tender, melt-in-the-mouth crust that wraps around juicy apples softened beautifully during baking. Chilling the dough and handling it gently ensures a crisp yet delicate texture, while baking the pie until golden allows the filling to bubble and thicken naturally.

Whether served warm with vanilla ice cream or enjoyed on its own, this homemade apple pie is perfect for celebrations, weekend baking, or whenever you’re craving a classic dessert.

Ingredients

For the Pie Crust

• 2 cups all-purpose flour (maida)
• 175 g cold butter, cut into cubes
• 2 tablespoons powdered sugar
• A pinch of salt
• 4 tablespoons cold milk (or as needed to knead the dough)

For the Apple Filling

• 4 Granny Smith apples
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 tablespoon all-purpose flour

Step-by-Step Instructions

1. Preparing the Dough

In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold butter cubes and gently rub them into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Work quickly to prevent the butter from melting this is key to achieving a flaky crust.

Gradually add cold milk, one tablespoon at a time, bringing the mixture together into a soft dough. Avoid over-kneading; handle the dough just enough for it to come together. Wrap the dough in cling film and refrigerate for at least 30 minutes, allowing the butter to firm up and the dough to become pliable.

2. Preparing the Apple Filling

Peel and core the apples, then cut them into large slices or chunks. Place them in a bowl and toss with cinnamon, brown sugar, white sugar, and flour. The flour helps thicken the juices released by the apples during baking, preventing a soggy base.

3. Assembling the Pie

Grease and lightly dust a springform pan with flour. Remove the chilled dough from the refrigerator and set aside about one-fifth of the dough for decorative or sealing purposes if needed.

Divide the remaining dough into two equal portions. Roll out one portion into a circle large enough to cover the base and about ¾ of the height of the sides of the pan. Gently press the dough into place, ensuring there are no air pockets.

Add the apple mixture evenly over the base, pressing lightly to fit everything in without crushing the apples.

Roll out the second portion of dough and place it over the apples. Seal the edges by pinching with your fingers or pressing gently with a fork.

4. Finishing Touches

Make a few small slashes on the top crust to allow steam to escape while baking. Brush the surface lightly with milk and sprinkle a little sugar on top for a golden, crisp finish.

5. Baking

Bake the pie in a preheated oven at 350°F (180°C) for 50 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and allow the pie to cool slightly before slicing.

Serving Suggestions

Serve this apple pie warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with custard or a drizzle of caramel sauce. For a cozy touch, enjoy it with a cup of hot tea or coffee.

Final Thoughts

This homemade apple pie is proof that classic recipes never go out of style. With its buttery crust, tender apples, and comforting cinnamon aroma, it’s a dessert that brings warmth and nostalgia to every table. Whether you’re baking for guests or treating yourself, this pie is worth every step.

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Carrot Cake andStrawberry Cake and the best one’s Doughnut Muffins.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Apple Pie

Sapana Behl

The classic homemade apple pie with handmade shortcrust pastry. This is one of the simplest yet so delicious desserts of all.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 People

Calories 380 kcal

Ingredients

  

1x2x3x

• 2 cup all-purpose flour /maida
• 175 gm butter cold
• 2 tablespoon powdered sugar
• 4 tablespoon milk cold or as required to knead the dough

For the filling:

• 4 granny smith apples
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 tablespoon all-purpose flour

Instructions

 

• Mix the flour with the sugar, salt and cut in the butter. Rub gently and quickly with your hands. Add the cold milk 1 tablespoon at a time and knead into a dough. Do not work too much with hands and knead quickly.
• Refrigerate the dough at least for half an hour or until the dough is firm and pliable.

For filling:

• Peel and core the apples. Cut the apples and slice them into big pieces.
• Toss them with the rest of the ingredients.
• Grease and dust a springform pan.
• Take the dough out of the refrigerator, keep aside 1/5th of the dough.
• Divide the dough into two equal parts. Roll the dough into circles
• Press the one dough circle onto the base and 3/4 the height of the sides of the springform pan.
• Now add in the apple mixture, press lightly to fit in.
• Cover the apples with the second circle of dough, pinch the edges with a fork or hand to seal.
• Make little slashes on the top to escape the steam.
• Brush the top with milk and sprinkle some sugar.
• Bake at 350 F for 50 minutes or till done.
• Remove from oven, slice, and serve with ice cream.

Notes

• Always use cold butter and cold milk when making the dough to achieve a flaky, tender crust.
• Avoid over-kneading the dough; handling it too much can make the crust tough instead of crisp.
• Chilling the dough is essential it helps relax the gluten and prevents shrinkage during baking.
• Granny Smith apples work best as they hold their shape and provide a pleasant tart contrast to the sugar.
• Cutting apples into larger pieces ensures they remain juicy and don’t turn mushy while baking.
• Adding flour to the apple filling helps absorb excess moisture and prevents a soggy base.
• Slashing the top crust allows steam to escape and keeps the pie from cracking.
• Let the pie rest for 15–20 minutes before slicing so the filling can set properly.
• For extra flavor, you can add a pinch of nutmeg or a splash of vanilla to the filling.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 120mgFiber: 3gSugar: 30g

Keyword apple pie recipe, homemade apple pie

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Best Regards,
Sapana Behl