Go Back
+ servings

Classic Apple Pie Recipe

Delicious classic apple pie inside our easy flaky pie crust. A perfect fall combination!
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 1 pie
Author Dani Meyer


  • 4 to 4 1/2 pounds Golden Delicious Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
  • 3 quarts boiling water or enough to completely cover apple slices
  • 10 tablespoons granulated sugar plus 1 tablespoon for sprinkling over crust
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 2 tablespoons cornstarch
  • 2 tablespoons butter
  • 2 batches Easy Flaky Pie Crust
  • 1 egg lightly beaten


  1. Make pie crust and get them chilling in the refrigerator.
  2. Preheat oven to 425 regular or 400 convection.
  3. Start boiling water on stovetop.
  4. Peel and cut apples, pouring them into a large bowl or pyrex dish.
  5. Pour boiling water over apples and allow to sit for 10 minutes.
  6. While apples are soaking roll out pie crusts and line pie pan. Cut second crust into 10 equal strips for lattice top (you will have some short pieces on end usually)
  7. Strain apples and add sugar, cinnamon, salt, vanilla and cornstarch to bowl and stir until thoroughly coated.
  8. Pour into pie crust and follow instructions for weaving lattice crust.
  9. Quarter the 2 pats of butter and shove the pieces in between the lattice top so it will melt down into the pie as it cooks.
  10. Brush crust with whisked egg and sprinkle sugar on top.
  11. Bake for 20-30 minutes until golden brown then reduce heat 25 degrees. Continue baking until deep golden brown (about 25-30 minutes). Allow to cool before serving.

Recipe Notes

Recipe very slightly adapted from Serious Eats