If you’re on the hunt for a pie that feels like a warm hug on a plate, you’ve got to try this Classic Apple Pie with Flaky Crust Recipe. It’s one of those timeless desserts that everyone raves about, and trust me, once you make it, you’ll see why. From the perfectly flaky crust to the sweet, cinnamon-kissed apple filling, this recipe hits all the right notes and is surprisingly easy to pull off. Stick with me here — I’m sharing all my best tips and tricks to help you get it spot-on every time.

❤️

Why You’ll Love This Recipe

Flaky, Buttery Crust: The crust is tender and flaky, giving that buttery crunch you crave without being tough or doughy.
Simple Yet Flavorful Filling: Using Granny Smith apples with cinnamon makes for a beautifully balanced sweet-tart filling.
No-Fail Technique: I’ve broken down every step with practical tips, so even if you’re new to pie-making, you’ll succeed.
Perfect for Any Occasion: Whether it’s Thanksgiving or a cozy Sunday dessert, this pie never disappoints.

A close-up of a slice of apple pie on a white plate shows three main layers: the golden-brown lattice top crust with a slightly shiny, flaky texture; the middle layer of cooked apple slices coated in a light brown cinnamon sauce, visible through the gaps of the lattice; and the bottom crust, firm and slightly thick, supporting the filling. A silver fork rests on the plate beside the pie. In the background, two green apples add color, and a red and white checkered cloth is partially visible under the plate. The surface below is white marble with soft grey veins. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays a key role, from the tart Granny Smith apples to the rich butter that makes the crust irresistible. I always suggest using the freshest apples you can find, and chilling your dough properly before rolling it out makes all the difference.

Double pie crust: Use your favorite recipe or store-bought if you’re short on time, but chilling it well helps with that flaky finish.
Granny Smith Apples: These tart apples hold their shape and balance the sweetness beautifully.
Cinnamon: Adds that warm, cozy flavor that screams apple pie.
Unsalted butter: Choose a high-quality butter for the best crust and filling richness.
All-purpose flour: It thickens the filling—don’t skip it, or your pie might turn runny.
Water: Helps make the pie sauce silky smooth.
Granulated sugar: Balances the tartness and caramelizes beautifully during baking.
Egg (plus water for egg wash): Gives the crust that gorgeous golden-brown shine and helps seal the pie edges.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this classic apple pie my own depending on the season or the crowd. Feel free to play around with add-ins or crust styles to find what you enjoy most!

Spiced Up: When I want a little extra warmth, I add a pinch of nutmeg or a splash of vanilla extract to the filling — it’s a cozy twist that my family adores.
Gluten-Free Version: I’ve swapped the crust for a gluten-free recipe using almond flour and it still bakes up flaky and delicious — perfect for guests with sensitivities.
Lattice vs. Full Crust: The woven lattice pattern not only looks stunning but helps steam escape, keeping the crust crisp— but if you prefer, a full top crust works just as well.
Mixing Apples: Combining Granny Smith with a sweeter variety like Fuji adds layers of flavor and textures I find delightful.

How to Make Classic Apple Pie with Flaky Crust Recipe

Step 1: Prepare Your Pie Crust and Preheat the Oven

Start by making your dough for a double pie crust and chilling it thoroughly—this is key because a well-chilled dough gives you that unbeatable flaky texture. I usually pop mine into the fridge for at least an hour while I prep the filling. When you’re close to ready, preheat your oven to 425˚F so it’s nice and hot when the pie goes in.

Step 2: Make the Apple Filling Sauce

In a medium saucepan over medium heat, melt your butter first. Then, whisk in flour to create a roux that thickens the filling later. This step is where a few minutes of constant stirring really pays off — I’ve found it prevents lumps and makes the sauce creamy. Next, add water and sugar, bringing it to a boil before simmering for a little while until the mixture thickens. This sauce is what gives the filling that luscious coating everyone loves.

Step 3: Prepare the Apples

While the sauce simmers, peel, core, and thinly slice about 7 cups of Granny Smith apples. Toss them with cinnamon to infuse that classic spice aroma. Then, pour the warm sauce over your apples and mix gently to coat each slice—this helps them bake up tender but still hold their shape without getting mushy.

Step 4: Assemble the Pie

Flour your surface lightly and roll out the bottom pie crust to about a 12-inch circle. I like to wrap it around my rolling pin to transfer it carefully into a 9-inch pie plate without stretching or tearing. Add your apple filling, mounding it slightly in the center but keeping clear of the edges to ensure a good seal.

For the top crust, roll out the second piece to 11 inches and cut it into 10 even strips. Weave them into a lattice on top—a technique I used to find intimidating, but once you see it broken down (there’s a video tutorial if you want it!), it’s surprisingly straightforward and adds such a beautiful touch.

Lastly, whisk 1 egg with a tablespoon of water for an egg wash, then brush it generously over your lattice strips. This step gives the crust that irresistible golden shine and helps lock everything in.

Step 5: Bake the Pie

Start by baking at 425˚F for 15 minutes—this initial high heat helps set the crust nicely. Then, turn the oven down to 350˚F and continue baking for about 45 minutes. You’ll know it’s done when the apples are tender and you can see bubbling filling through the lattice vents for at least 5 minutes. Let the pie rest at room temperature for about an hour before serving to let those flavors really settle.

👨‍🍳

Pro Tips for Making Classic Apple Pie with Flaky Crust Recipe

Keep Everything Cold: Chilling your dough and keeping your hands cool makes the difference between tough and flaky crust.
Don’t Overmix the Filling: Stir just enough to coat the apples — too much mixing can make the slices mushy.
Use a Pizza Cutter for Clean Lattice Strips: It’s faster and creates even strips that weave beautifully.
Watch Your Bake Time: If the crust edges brown too quickly, cover them with foil to prevent burning.

How to Serve Classic Apple Pie with Flaky Crust Recipe

A slice of apple pie sits on a white plate with a silver fork to the left of the slice. The pie has three layers: the bottom is a light golden crust that looks flaky and thick; the middle layer is filled with soft apple slices mixed with cinnamon and a syrupy sauce, showing a mix of light brown and pale yellow colors; the top layer is a lattice crust that is shiny and golden brown with a slightly crispy texture. In the background, there is a white pie dish with more pie and two green apples, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always serve this pie with a scoop of vanilla ice cream or a dollop of fresh whipped cream—those creamy cooling contrasts bring out the apple filling’s spices perfectly. Sometimes I sprinkle a bit of extra cinnamon or drizzle caramel sauce on top for a fancy finish that my guests love.

Side Dishes

For a full-on cozy dessert spread, I pair this apple pie with a warm cup of spiced cider or even some sharp cheddar cheese on the side—trust me, that salty combo is a game changer! Simple roasted nuts or a bittersweet chocolate square work nicely too.

Creative Ways to Present

For holidays and special occasions, I love making mini apple pies in ramekins or individual tartlets using the same filling recipe. It’s a charming way to impress guests and makes serving a breeze. You can also decorate the crust edges with leaf-shaped cutouts for a seasonal flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftover pie with plastic wrap or foil and keep it in the fridge. It stays delicious for 3-4 days, and the flavors only deepen. Just know the crust might soften a bit, but it’s still lovely.

Freezing

I usually freeze unbaked pies for up to 2 months by wrapping them tightly in plastic and foil. When you’re ready to bake, thaw overnight in the refrigerator before popping it in the oven. Freezing baked leftovers also works well—just reheat gently so the crust doesn’t get soggy.

Reheating

To reheat, I place pie slices on a baking sheet and warm them in a 350˚F oven for about 15 minutes. This keeps the crust crisp and the filling luscious — much better than the microwave, which can make everything soggy.

FAQs

Can I use other types of apples for this pie?

Absolutely! While Granny Smith apples provide that perfect tartness and structure, mixing in sweeter apples like Fuji or Honeycrisp can add nice complexity. Just be sure the apples hold up well during baking to avoid a mushy pie.
How do I prevent the bottom crust from getting soggy?

One trick I use is rolling out the crust a little thicker and pre-baking it for 5-7 minutes before adding the filling. Also, the thickened sauce in the filling helps prevent sogginess. Make sure to avoid overfilling and keep the edges clean when assembling.
Can I make the pie crust ahead of time?

Yes! The dough actually tastes better after resting in the fridge for at least a few hours or overnight. Just wrap it tightly and keep it chilled until you’re ready to roll it out.
How long should I let the pie cool before serving?

I recommend letting the pie rest at room temperature for about an hour. This resting time helps the filling set, making every slice perfect without runny filling.

Final Thoughts

This Classic Apple Pie with Flaky Crust Recipe is one of those tried-and-true classics that I’m always happy to make—and even happier to share. It’s like a little slice of nostalgia and comfort all rolled into one golden crust. Whether you’re baking it for a holiday feast or just a simple Sunday dessert, you’re going to love how the flavors come together and how good it makes you feel to serve homemade pie. So, roll up your sleeves, crank up your oven, and treat yourself and your loved ones to this delicious, flaky masterpiece!