Classic Apple Pie Recipe
A timeless Double-Crust Apple Pie made with Honeycrisp and Granny Smith apples, spiced with cinnamon, nutmeg, cardamom & clove, in a flaky all-butter crust.
How to Make the Best Classic Apple Pie
Few desserts evoke the warmth of home quite like a classic apple pie. This recipe brings together the best of both worlds—tart Granny Smith apples and sweet Honeycrisp apples—wrapped in a flaky, all-butter crust that shatters with every bite. The blend of cinnamon, cardamom, nutmeg, and clove creates a spice profile that’s comforting without being overwhelming.
What sets this apple pie apart is the technique of par-cooking the apples before baking. This simple step ensures that your filling cooks evenly and eliminates that frustrating gap between the fruit and the top crust that plagues so many homemade pies. The result is a pie that slices beautifully with tender, perfectly spiced apples in every piece.
Whether you’re making this for Thanksgiving, a weekend gathering, or simply because you’re craving something special, this double-crust apple pie delivers on all fronts. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert.
Classic Apple Pie
A timeless Double-Crust Apple Pie made with Honeycrisp and Granny Smith apples, spiced with cinnamon, nutmeg, cardamom & clove, in a flaky all-butter crust.
Ingredients
Pie Crust
Apple Filling
Topping
Instructions
Prepare the Crust
- Make the two pie doughs and refrigerate for at least 45 minutes—best made a day ahead.
- Preheat oven to 400°F and set rack to lower third.
- Roll out the bottom crust to 12 inches wide and place it in a 9-inch pie pan (2 inches deep), letting the edges hang over, and place it back in the fridge.
Make the Filling
- Place the apples in a large bowl, sprinkle with sugar, flour, lemon juice, spices, and salt, and mix to combine. Let stand 10 minutes.
- Pour the apples into an extra-large skillet and heat over medium heat for 5 minutes, stirring, and let the apples soften just a bit. Turn off the heat and let cool.
Assemble and Bake
- Roll out the second pie crust to 12 inches wide.
- Pull the pie pan out of the fridge, tip the apples into the crust, and give it a good shake so they flatten a bit—tucking in any apples that need help. Top with the second crust.
- Trim any excess dough from around the edge of the pie plate with a sharp knife. Pull the top and bottom pie crusts up, away from the edge of the pie dish, and fold the edges under, and press to seal. Rotate the pie and repeat until the edges are tucked in neatly. Crimp with your fingers.
- Using a knife, cut 5 vents into the pie—from the middle outward like a star.
- Brush with an egg wash and sprinkle with coarse sugar.
- Use a pie shield or tent the edges with foil. Bake at 400°F on the rack placed in the lower third of the oven, over a sheet pan with the pie shield on for 25 minutes.
- Lower the heat to 375°F and remove the shield. Bake for an additional 35-50 minutes, or until the internal temperature reaches 200°F, tenting with foil if needed.
- Let cool on a cooling rack for 2-3 hours before cutting, allowing the juices to set.
Notes
- The combination of Granny Smith and Honeycrisp apples provides the perfect balance of tartness and sweetness.
- Par-cooking the apples prevents the dreaded gap between the filling and top crust.
- The internal temperature of 200°F ensures the apples are perfectly tender and the juices have thickened.
