American Apple Pie

This American apple pie has a flaky buttery crust and a warm cinnamon-apple filling that tastes like a classic homemade pie.

This American apple pie uses crisp apples, a buttery double crust, and simple spices for a classic flavor you’d find in a traditional US bakery.

The filling stays juicy without getting soggy, and the crust bakes up golden and crisp.

It’s the kind of pie that works for fall dinners, holidays, or any weekend baking, and the recipe stays close to the authentic American style with straightforward ingredients and reliable steps.

Why you'll love this recipe

• Bold apple flavor - Juicy apples with warm spices in every bite.
• Flaky homemade crust - A buttery double crust that bakes crisp and golden.
• Perfect with ice cream - The classic American apple pie moment, warm and comforting.

Ingredients you need

• Flour – All-purpose flour for a tender, flaky homemade pie crust.
• Butter – Cold unsalted butter cut into small cubes to create flaky layers.
• Sugar – Granulated sugar for both the crust and the apple filling.
• Salt & Vanilla – A pinch of salt and a splash of vanilla extract to round out the flavor.
• Cold Water – Ice-cold water to bring the dough together without melting the butter.
• Apples – A mix of sweet and tart apples like Honeycrisp, Golden, Pink Lady for the classic American apple pie texture.
• Lemon – Fresh lemon juice to brighten the filling and keep the apples from browning.
• Spices – Cinnamon plus a pinch of nutmeg or ginger for warm, cozy pie flavor.

Tips for this recipe

• Keep everything cold – Cold butter and cold water are the key to a flaky pie crust.
• Slice apples evenly – This helps the filling cook uniformly.
• Don’t skip the lemon – It balances sweetness and keeps the apples bright.
• Chill the assembled pie – Ten minutes in the fridge helps the crust hold its shape.
• Bake until bubbly – The filling should bubble through the vents to ensure it’s fully cooked.

How to Make American apple pie

Mix the dry ingredients (flour, sugar, salt) in a food processor, then add the cold butter and pulse until the mixture looks sandy with small visible pieces.

Add the ice water and blend briefly until the dough comes together in a soft ball with small butter bits still showing.

Peel and slice the apples into medium pieces.

Cook the apples with water, sugar, lemon, cinnamon, and vanilla over medium heat for about 15 minutes, stirring occasionally, until slightly softened.

Divide the dough in two, roll each piece to 4–5 mm on a floured surface, and keep one disk chilled while you line the pie dish with the other.

Line the pie dish with the first rolled-out disk, letting it overhang.

Fill it with the apple mixture until the dish is about three-quarters full.

Cut strips from the second dough disk, weave them into a simple lattice over the filling, trim and crimp the edges, then chill the pie for 20–30 minutes before baking.

Preheat the oven to 392°F/200°C, brush the chilled pie with egg wash, sprinkle with sugar, then bake at 350°F/180°C for 30–45 minutes until golden.

Let it cool completely before refrigerating.

Serving Suggestions

• Serve warm with vanilla ice cream for a classic à la mode apple pie moment.
• Add a spoon of whipped cream for a light, airy contrast to the spiced filling.
• Drizzle warm caramel sauce over each slice for extra sweetness.
• Pair with a mug of hot apple cider to boost the cozy apple flavor.
• Serve with fresh berries for a bright, fruity touch.

Storage instructions

• Fridge: Keep the pie in an airtight container for about five days; warm slices briefly if you like it soft.
• Freezer: Freeze whole or sliced for up to three months, well-wrapped. Thaw slowly in the fridge before serving.

Recipe Variations

• Dutch apple pie: Top with a buttery streusel instead of a lattice crust.
• Caramel apple pie: Add a layer of caramel over the apple filling before baking.
• Apple blueberry pie: Mix fresh or frozen blueberries with the apples.
• Mini apple pies: Bake the recipe in muffin tins for individual pies.
• Galette style: Skip the pie dish and make a rustic free-form tart.

Recipe Questions

How do I keep the bottom crust from getting soggy?

Blind-bake the crust for a few minutes or sprinkle breadcrumbs/almond meal before adding the apple filling to absorb excess juices.

Can I use different apple varieties?

Yes. A mix of tart and sweet apples like Granny Smith and Honeycrisp gives great flavor and helps the filling stay balanced.

Can I make the pie ahead of time?

You can assemble the pie and keep it in the fridge overnight before baking. It helps the flavors develop and keeps the crust firm.

How do I reheat apple pie?

Warm slices in a 350°F (175°C) oven for 10–15 minutes, or heat briefly in the microwave if you prefer something quicker.

How do I stop the filling from boiling over?

Cut vents in the top crust or lattice to release steam, and place the pie on a baking sheet to catch any overflow.

More apple desserts

• Rustic French apple galette
• French apple tart
• Apple Pie Cake
• Apple Pie cupcakes
• Dutch Apple pie

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Print