Go Back
A freshly baked apple pie, a true American classic, on a wooden surface.

Multi-Generational American Apple Pie

This classic apple pie recipe, perfected over generations, features a flaky, buttery crust and a perfectly spiced apple filling. It's a comforting dessert that brings everyone together.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • large bowl
  • pastry blender
  • food processor
  • plastic wrap
  • 9-inch pie plate
  • baking sheet
  • aluminum foil
  • wire rack

Ingredients
  

For the Crust (Our Blended Version – makes a double crust):

  • 2 ½ cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • 1 cup unsalted butter very cold and cut into ½-inch cubes
  • ½ cup vegetable shortening very cold and cut into ½-inch cubes
  • ½ cup ice water plus more if needed

For the Apple Filling:

  • 6-8 medium apples a mix of tart and sweet (Granny Smith, Honeycrisp, Fuji are excellent choices)
  • ¾ cup granulated sugar adjust to your apples' sweetness
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour or cornstarch for a clearer filling
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves optional, but adds warmth
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter cut into small pieces

For Assembly:

  • 1 egg beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions
 

Prepare the Pie Dough

  • Whisk flour and salt, then cut in butter and shortening until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Gradually add ice water, mixing until the dough comes together; divide, flatten, wrap, and refrigerate for at least 30 minutes.

Preheat Oven & Peel Apples

  • Preheat oven to 400°F (200°C), then peel, core, and slice apples to ¼-inch thick and place them in a large bowl.

Make the Filling

  • Add granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, cloves (if using), and lemon juice to the sliced apples and toss gently until coated.

Roll Out the Bottom Crust

  • On a lightly floured surface, roll out one disk of dough into a 12-inch circle and transfer it to a 9-inch pie plate; trim edges, leaving about a ½-inch overhang.

Add Filling

  • Pour the apple mixture into the pie crust, mounding it slightly in the center, and dot the top with small pieces of butter.

Add Top Crust

  • Roll out the second disk of dough into an 11-inch circle and place it over the apples (or cut into strips for a lattice top), then trim the edges to match the bottom crust.

Seal and Crimp

  • Fold the overhanging edges of both crusts under, then crimp them decoratively to seal; if using a solid top crust, cut a few slits in the center.

Egg Wash & Sugar

  • Brush the top crust with beaten egg and sprinkle generously with coarse sugar.

Bake

  • Place the pie on a baking sheet and bake for 20 minutes at 400°F (200°C).
  • Reduce oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, or until the crust is golden brown and the filling is bubbly, tenting with foil if needed.

Cool

  • Transfer the baked pie to a wire rack and let it cool for at least 2-3 hours before slicing and serving to allow the filling to set properly.

Notes

For best results, make sure your butter and shortening are very cold. Don't overmix the pie dough for a tender, flaky crust. If you prefer a less sweet pie, you can slightly reduce the sugar in the filling, especially if using very sweet apples. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.