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This Classic Apple Pie is everything a holiday dessert should be: a flaky golden crust, tender cinnamon apples and a filling that holds together when you slice it.
Store-bought refrigerated crusts keep it easy and affordable. A package of ready-made crusts often costs less than the butter you’d need to make two from scratch, and nobody at the table will know the difference.
The filling is just apples, sugar, cinnamon and a little flour to thicken the juices. A mix of tart and sweet apples gives the best flavor, and fall is when they’re cheapest.
All you need is a 9-inch pie plate and about 25 minutes of hands-on time. Bake it the day before so it has time to set, and it’s one less thing in the oven on Thanksgiving.
Ingredients and Swaps
- Pie crusts: A package of two refrigerated crusts keeps this simple. Homemade crust works the same way.
- Apples: A mix of tart and sweet gives the best flavor. Granny Smith holds its shape, and Gala or Honeycrisp add sweetness.
- Sugars: Granulated and brown sugar.
- Flour: Thickens the juices so the slices hold together.
- Cinnamon, nutmeg and lemon juice: The classic seasoning.
Tips for an Apple Pie That Slices Cleanly
- Slice the apples evenly. About ¼ inch thick, so they cook at the same rate.
- Mound the filling. Apples shrink as they bake. Pile them higher in the center.
- Vent the top. A few slits let steam out so the crust stays crisp.
- Bake on the lower rack. It helps the bottom crust cook through.
- Cool for 3 hours. The juices thicken as the pie cools. Cut it warm and the filling runs.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $5.81 from Walmart, $4.67 from ALDI · Per Serving – $0.58 to $0.73
Classic Apple Pie
Ingredients
Method
- Preheat the oven to 425°F with a rack in the lower third. Place a baking sheet on the rack below to catch drips.
- Peel, core and slice the apples about ¼ inch thick. Toss with both sugars, the flour, cinnamon, nutmeg, lemon juice and salt.
- Fit one crust into a 9-inch pie plate. Pile in the apple filling, mounding it slightly in the center, and dot with the butter.
- Lay the second crust over the top. Trim the excess, fold the edges under and crimp to seal. Cut 4–5 small slits in the top to let steam escape.
- Brush the top with the beaten egg and sprinkle with sugar.
- Bake for 20 minutes. Reduce the oven to 375°F and bake 35–45 minutes more, until the crust is deep golden and the juices bubble through the vents. Cover the edges with foil if they brown too quickly.
- Cool for at least 3 hours before slicing so the filling can set.
Notes
- Slice the apples evenly so they cook at the same rate.
- If your apples are very juicy, add an extra tablespoon of flour.
- Using only one kind of apple? Granny Smith holds its shape best.
- Serve with vanilla ice cream or whipped cream.
Make-Ahead & Storage Tips
- Bake the pie 1 day ahead. It slices more cleanly once it has fully cooled and set.
- Keep it loosely covered at room temperature for up to 2 days, then refrigerate for up to 2 more.
- Warm slices at 300°F for 10 minutes before serving, if you like.
- Freeze the baked pie, well wrapped, for up to 3 months. Thaw overnight in the fridge.
Apple Pie Questions
Do I have to peel the apples?
For a classic pie, yes. The peels turn tough and separate from the fruit as it bakes.
How do I keep the edges from burning?
Cover them with strips of foil or a pie shield once they’re golden, usually after about 25 minutes.
What should I serve with it?
Vanilla ice cream or whipped cream. For a quicker apple dessert, see our small-batch Apple Crisp.
