Apple Pie Recipe with Fresh Apples and Flaky All-Butter Crust Recipe
This classic Apple Pie features fresh, thinly sliced apples baked in a flaky all-butter crust with a perfect balance of cinnamon, sugar, and lemon juice. The recipe provides instructions for baking in a traditional oven or smoking the pie for a unique smoky flavor. Ideal for a comforting dessert served plain or with vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes plus 3-4 hours cooling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 2 all-butter pie crusts (homemade or store-bought)
Apple Filling
- 3–4 lbs (about 5 medium) apples, peeled, cored and sliced ¼ inch thick
- ¾ cup (150 g) granulated sugar
- 2–3 tbsp all-purpose flour (use 2 tbsp for this recipe)
- 1 tbsp lemon juice (freshly squeezed, about half a lemon)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tbsp unsalted butter, cut into small pieces
Topping
- 2 teaspoons granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare Pie Crust: Prepare two flaky all-butter pie crusts according to your favorite recipe or package instructions. Line a 9-inch ceramic pie dish with one crust, fitting it evenly to the edges.
- Preheat Oven: Position an oven rack in the lower third of the oven and preheat it to 425℉ (220℃).
- Prepare Apple Filling: Peel, core, and slice the apples ¼ inch thick. In a large bowl, combine sliced apples with ¾ cup sugar, 2 tbsp flour, 1 tbsp lemon juice, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Stir well and let the mixture sit for 15 minutes, stirring occasionally to soften the apples slightly.
- Assemble Pie: Pour the apple filling into the lined pie crust. Dot the filling evenly with 2 tablespoons of unsalted butter cut into small pieces.
- Add Top Crust and Vent: Cover the apple filling with the second pie crust. Trim the edges to about ¼ inch beyond the pie dish rim and crimp the edges to seal. Cut small slits in the top crust to create steam vents. Sprinkle the top with 2 teaspoons sugar and ⅛ teaspoon cinnamon.
- Bake at High Temperature: Place the pie directly on the oven rack and bake at 425℉ for 30 minutes to create a crisp crust.
- Reduce Heat and Continue Baking: After 30 minutes, move the pie to a cookie sheet, reduce oven temperature to 350℉ (175℃), and bake for an additional 30 minutes. The pie is done when the apples feel tender through the vents and the juices bubble out.
- Cool Pie: Remove from oven and cool completely on a wire rack for 3-4 hours. This allows the filling to set properly.
- Store and Serve: Store leftover pie loosely covered in the refrigerator for 3-4 days. Serve slices warm or at room temperature, optionally topped with vanilla ice cream.
- Optional Smoking Method: Preheat a smoker to 425℉. Prepare the pie as above in a greased aluminum pan for easy removal. Place the pie in the smoker, reduce heat to 375℉, and smoke for 45 minutes. Cool before serving.
Notes
- Ceramic or glass pie plates are preferred for even baking and browning; glass allows you to check crust doneness from below. Metal pans bake faster and may brown edges too quickly—use foil or a pie crust shield if needed.
- For a taller, more voluminous pie in the center, use 4-5 lbs of apples and mound them in the middle before covering with the top crust.
- Apple variety tips: A blend of apples offers the best flavor and texture. If using a single apple variety, Honeycrisp is highly recommended for its sweetness and crispness.
- Store leftover pie refrigerated, loosely covered, for 3-4 days. Reheat gently or enjoy cold.
Keywords: apple pie, homemade pie, flaky crust, classic dessert, fall dessert, baked apple pie
