Classic Apple Pie Recipe
This classic apple pie recipe uses a cinnamon-nutmeg apple filling brightened with lemon zest and baked in a crisp homemade crust. The ingredients are straightforward, and the how-to steps are short and practical—toss the apples with sugar and flour to manage the juices, then bake until golden and set.
Ingredients
1. Filling
2. Crust
Step-by-Step Method
Preheat and prep the apples
Heat the oven to 190°C / 375°F. Peel and thinly slice the apples so they cook evenly.
Mix the filling
In a large bowl, toss apples with sugar, flour, cinnamon, nutmeg, and lemon zest. The flour helps thicken the juices while baking.
Make the crust dough
Combine flour and salt. Cut in the cold butter and solid fat until it looks like coarse crumbs. Add cold water a little at a time and gently bring the dough together—don’t overwork it.
Roll the bottom crust
Roll out half the dough on a lightly floured surface. Fit it into a pie dish, letting a bit overhang the edges.
Fill and dot with butter
Spoon the apple mixture into the crust. Scatter the diced butter over the top of the filling.
Top crust and vents
Roll out the remaining dough and place it over the pie. Seal and crimp the edges, then cut a few small slits on top to let steam escape.
Bake and cool before slicing
Bake for about 55 minutes, until the crust is golden. Let the pie cool for at least 20 minutes so the filling sets and slices cleanly.