Classic Apple Pie (Double Crust!)

This classic apple pie recipe is a must-try for any dessert lover. With a flaky crust and a deliciously spiced filling, it’s the perfect treat for any occasion.

Classic Apple Pie
Classic Apple Pie

Thanksgiving day preparations are in full swing around these parts, and the Mister and I have more dinner invites than we can shake a stick at.  My contribution to the feast(s) will likely be dessert, so I figure now is a great time to brush up on my pie-making technique. It’s also feels good to add a classic recipe to the blog roster.

Is there anything better than buttery, cinnamon-kissed, classic apple pie?  Maybe apple pie à la mode? Apple buttermilk pie? It’s hard to say.

Classic Apple Pie

I’d like to tell you that I slaved over the leaf cut-out crust, but it’s really quick work when you use these little gizmos. If you have experience cutting out sugar cookies, then you can certainly make this fancied-up pie crust. It’s all a matter of layering the cut-outs near the edge of the pie, and working your way inward.

Making pie crust in the food processor is a snap, but if you consider it a chore then you can certainly substitute a ready-made crust. If you opt for the cut-outs then you’ll need at least three refrigerated pie crusts (that’s 1 1/2 boxes of refrigerated roll-out dough). That’s a good thing to keep in mind when making your shopping list.

Classic Apple Pie

You’ll need five large apples or 8 small for this pie. I went for the largest, firmest apples I could find, which turned out to be Gala apples at my grocery store. Granny Smith is also an excellent choice for pies.

There are many ways to vary this pie, but I like it best with a dollop of whipped cream or vanilla ice cream. A drizzle of salted caramel never hurt anything, either.

Classic Apple Pie

Classic Apple Pie

Heather Baird
You'll need 5 large, or 8 small cooking apples for this pie. I went for the largest, firmest apples I could find. Granny Smith is also an excellent choice for pies.
Be sure to slice the apples thinly. Since the apples aren't pre-cooked at all, this is important so they cook down well inside the pie.
5 from 1 vote
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8


  • pie plate


Pie crust (yields 2 crusts)

  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter cubed
  • 4 tablespoons ice water additional as needed

Pie filling

  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon apple pie spice
  • 1/4 teaspoon ground nutmeg
  • 5 cups thinly sliced peeled apples about 5 large or 8 small apples
  • 1 tablespoon unsalted butter
  • Egg wash: 1 egg beaten with 1 tablespoon water


Pie Crust

  • In a food processor combine the flour, salt, and sugar; pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  • Remove the lid and sprinkle 2 tablespoons ice water over the mixture. Re-attach lid and pulse until the dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, a little at a time).
  • Turn dough out onto a work surface and divide in two equal pieces. Form each piece of dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  • Unwrap dough; place on a floured surface. Flour a rolling pin and roll the dough to a 14-inch round. Roll the dough onto the rolling pin and carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
  • Trim overhang to 1 inch; fold overhang under itself. Re-roll the scraps into one long piece and cut into three even strands (use some of the reserved pie dough if you don’t have enough scrap dough); braid the strands together. Brush the edge of the fitted pie crust with water and lay the braid on top of the damp edge. Press gently to adhere. Refrigerate while you prepare the filling.


  • Preheat the oven to 425°F.
  • Stir together the sugar, flour, apple pie spice, and nutmeg in a large bowl. Add the sliced apples and toss to coat. Pour the mixture into the prepared pie crust and dot with butter. Return to the refrigerator.
  • Remove the second pie crust from the refrigerator and roll to 1/4-inch thickness. Using a small cookie cutter (1 1/2 to 2-inch) cut as many shapes as you can from the dough. Re-roll crust and cut out more shapes; repeat until all the dough is used. Remove the pie from the refrigerator and layer the shapes on top of the pie starting at the outer edge and working inward. Using a pastry brush, lightly cover the entire crust with egg wash.
  • Bake 30 to 35 minutes or until the crust is golden brown. Tent the entire pie with aluminum foil.
  • Reduce the heat to 350°F. Bake for an additional 20 minutes, or until the apples are soft. You can check this by poking a skewer through one of the vent holes. There should be little to no resistance when pierced.
  • Remove from the oven and remove foil. Let cool about 20 minutes. Serve warm with ice cream or whipped cream. When pie is completely cool, cover with plastic wrap and store in the refrigerator. Bring slices to room temperature, or re-warm in the microwave for 30 seconds before serving.


If you find the edge of the pie crust is becoming too brown, cover it gently with aluminum foil or a pie crust shield.
Keyword all butter pie filling, cinnamon, granny smith apples
Tried this recipe?Let us know how it was!
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Rosa's Yummy Yums
Rosa's Yummy Yums
9 years ago

Beautiful! I love the pretty decorations.



Macaroni and Cheesecake
Macaroni and Cheesecake
9 years ago

This pie is absolutely gorgeous! Can't beat a classic apple pie at Thanksgiving!

9 years ago

Absolutely a thing of beauty…can only imagine how fantastic it tastes!

Ken and Lorie
Ken and Lorie
9 years ago

I am amazed by all your creations. So talented!! ~Lorie

9 years ago

this looks perfect! love it!!

My Linh
My Linh
9 years ago

Yummm I love apple pie. Especially with a huge dollop of whipped cream <3 Those leaves are so adorable. Beautiful classic apple pie.

9 years ago

Looks great. I love decorative tops on pies. It always makes them prettier. I did one for 4th of July with stars. Thank you for sharing all of your great recipes. Everyone I've tried has been great.

Maite Sweet Treats
Maite Sweet Treats
9 years ago

Beautiful and awesome Heather!!I love it!! =)