Easy Apple Pie Recipe for Cozy Dessert Nights
Apple Pie That Melts in Your Mouth (Like Grandma’s Secret Recipe)
So you’re craving something warm, cozy, and nostalgic—but also don’t feel like summoning the spirit of a professional pastry chef? Same.
Apple pie is that dessert. It smells like childhood, tastes like comfort, and somehow makes any day feel like a holiday.
One slice in, and suddenly you’re wrapped in a metaphorical blanket, questioning why you don’t bake pie more often.
Good news: this apple pie is way less dramatic than it sounds—and yes, it melts in your mouth just like Grandma’s legendary version (the one no one ever got the recipe for).
Apple Pie Recipe
Ingredients
- 6 –7 apples Granny Smith or Honeycrisp – Tart + sweet = perfection.
- ¾ cup granulated sugar – Sweet but not overwhelming.
- ¼ cup brown sugar – Adds that cozy depth.
- 2 tbsp all-purpose flour or cornstarch – Thickens the filling.
- 1 tsp cinnamon – Non-negotiable.
- ¼ tsp nutmeg – Optional but classy.
- 1 tbsp lemon juice – Keeps apples bright and balanced.
- ¼ tsp salt – Makes everything pop.
- For the Crust:
- 2 homemade or store-bought pie crusts – Zero judgment here.
- 1 egg + 1 tbsp milk – For that golden glow.
Instructions
- Preheat and prep
- Preheat oven to 190°C / 375°F. Roll out one pie crust and gently place it into a pie dish. Trim the edges and chill while you prep the filling. Cold crust = flaky crust.
- Slice the apples
- Peel, core, and slice apples about ¼-inch thick. Not too thin, not chunky chaos. Consistency matters here.
- Make the filling
- In a large bowl, toss apples with sugars, flour (or cornstarch), cinnamon, nutmeg, lemon juice, and salt. Mix until every slice is coated in cozy goodness.
- Assemble the pie
- Pour apple filling into the crust, mounding slightly in the center. Dot with a little butter if you’re feeling extra (highly recommended).
- Top it off
- Cover with the second crust—lattice if you’re feeling fancy, full crust if you’re feeling practical. Crimp edges and cut a few vents to let steam escape.
- Egg wash magic
- Brush the top with egg wash. Sprinkle with a little sugar if you want sparkle. Because yes, sparkle belongs on pie.
- Bake
- Bake for 45–55 minutes, until the crust is golden and the filling is bubbling. If edges brown too fast, tent with foil.
- Cool (seriously)
- Let the pie cool at least 2 hours before slicing. This helps the filling set and prevents apple soup. Patience = perfect slices.
Why This Recipe Is Awesome
Let’s hype this classic properly, because apple pie deserves respect:
- Perfect balance: Tender apples, warm spices, flaky crust—nothing fighting for attention.
- Beginner-friendly: No pastry panic here. If you can slice apples, you’re winning.
- Crowd-pleaser: Holidays, potlucks, random Tuesdays—it fits all occasions.
- Smells unreal: Your kitchen will smell like a candle you’d absolutely buy.
- Better the next day: Rare dessert behavior, but apple pie improves overnight.
FYI, this is the kind of recipe that makes people ask, “Did you really make this?” Yes. Yes, you did.
Ingredients You’ll Need
Classic ingredients doing classic things—no nonsense included:
For the Pie Filling:
- 6–7 apples (Granny Smith or Honeycrisp) – Tart + sweet = perfection.
- ¾ cup granulated sugar – Sweet, but not overwhelming.
- ¼ cup brown sugar – Adds that cozy depth.
- 2 tbsp all-purpose flour or cornstarch – Thickens the filling.
- 1 tsp cinnamon – Non-negotiable.
- ¼ tsp nutmeg – Optional, but classy.
- 1 tbsp lemon juice – Keeps apples bright and balanced.
- ¼ tsp salt – Makes everything pop.
For the Crust:
- 2 homemade or store-bought pie crusts – Zero judgment here.
- 1 egg + 1 tbsp milk – For that golden glow.
Step-by-Step Instructions
- Preheat and prep
Preheat oven to 190°C / 375°F. Roll out one pie crust and gently place it into a pie dish. Trim the edges and chill while you prep the filling. Cold crust = flaky crust. - Slice the apples
Peel, core, and slice apples about ¼-inch thick. Not too thin, not chunky chaos. Consistency matters here. - Make the filling
In a large bowl, toss apples with sugars, flour (or cornstarch), cinnamon, nutmeg, lemon juice, and salt. Mix until every slice is coated in cozy goodness. - Assemble the pie
Pour apple filling into the crust, mounding slightly in the center. Dot with a little butter if you’re feeling extra (highly recommended). - Top it off
Cover with the second crust—lattice if you’re feeling fancy, full crust if you’re feeling practical. Crimp edges and cut a few vents to let steam escape. - Egg wash magic
Brush the top with egg wash. Sprinkle with a little sugar if you want sparkle. Because yes, sparkle belongs on pie. - Bake
Bake for 45–55 minutes, until the crust is golden and the filling is bubbling. If edges brown too fast, tent with foil. - Cool (seriously)
Let the pie cool at least 2 hours before slicing. This helps the filling set and prevents apple soup. Patience = perfect slices.
Common Mistakes to Avoid
- Skipping preheating: Cold oven = sad crust. Rookie mistake.
- Overfilling the pie: Looks impressive, leaks everywhere. Balance is key.
- Cutting too soon: Hot filling will run. Let it chill (literally).
- Using mushy apples: Choose firm apples or risk applesauce pie.
- Forgetting vents: Steam needs an exit, just like guests after dinner.
Alternatives & Substitutions
- No Granny Smith? Use Honeycrisp, Braeburn, or a mix of apples for depth.
- Gluten-free: Use gluten-free pie crust and cornstarch for thickening.
- Lower sugar: Reduce sugar slightly if your apples are very sweet.
- Flavor twists: Add a pinch of cardamom, ginger, or even caramel drizzle.
- Mini pies: Same recipe, smaller portions, extra cuteness.
IMO, a scoop of vanilla ice cream on top is not optional—it’s destiny.
FAQ (Frequently Asked Questions)
Do I really need two crusts?
Technically no, but top crust = classic apple pie energy.
Can I make apple pie ahead of time?
Yes! Bake a day ahead and store covered at room temperature.
Why is my filling watery?
Not enough thickener or slicing too soon. Give it time to set.
Can I freeze apple pie?
Absolutely. Freeze baked or unbaked—just wrap it well.
Store-bought crust okay?
100%. Grandma won’t judge.
Do I need to peel the apples?
Recommended for texture, but you can skip if you like rustic vibes.
Warm or cold pie?
Warm with ice cream is elite. Cold with coffee is underrated.
Final Thoughts
Apple pie isn’t just dessert—it’s a feeling. It’s comfort, nostalgia, and pure joy wrapped in a flaky crust.
This recipe keeps things simple, classic, and ridiculously satisfying, proving you don’t need fancy tricks to make something unforgettable.
So bake the pie. Let it cool.
Slice generously. Share if you’re feeling generous—or keep it all to yourself.
No judgment. Now go impress someone (or yourself) with a pie that melts in your mouth and warms the soul. You’ve absolutely earned it.
