A sweet, simple apple pie with a flaky crust, cozy cinnamon filling, and crisp golden edges. Classic flavor, no fuss, all reward.
By Matt Campbell
Apple pie is one of those recipes that can feel like a whole weekend project, but it does not have to be. This one is my go-to when I want real fresh apple flavor, a filling that slices clean, and that buttery crust that snaps and flakes like it means it.
We keep the ingredients classic and the steps clear. The only “fancy” move is a quick rest for the apples so they give up some juice before they hit the oven. That tiny bit of patience is what keeps your pie from turning into apple soup.
Vanilla ice cream
Hot coffee
Sharp cheddar (yes, really)
Warm caramel drizzle
Room temp (best for first day): Cover the pie loosely and keep it at room temperature for up to 1 day, as long as your kitchen is cool.
If your kitchen runs warm: Refrigerate after the pie has cooled, or after about 1 day at room temperature.
Refrigerator: For longer storage, cover and refrigerate up to 4 days. The crust will soften a bit, but it is still very good.
Freezer: Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 2 months.
Reheat for crisp crust: Warm slices in a 350°F oven for 10 to 15 minutes (or until the crust perks back up). Microwave works in a pinch, but the crust goes soft.
Use a mix if you can. I like Granny Smith for tart structure plus Honeycrisp or Pink Lady for sweetness and aroma. Avoid apples that turn to mush fast (like Red Delicious).
Two moves: let the sliced apples sit with sugar for 20 to 30 minutes so you can drain off excess juice, and use a reliable thickener like cornstarch. Also, bake until the filling is visibly bubbling in the center so the starch fully activates.
Extra tip: If your apples throw off a lot of liquid (more than about 1/4 cup), you can simmer the drained juice for a few minutes until syrupy, cool slightly, then toss it back with the apples so you keep the flavor without the puddle.
No, but I recommend it for the most classic texture. Apple skins can get a little chewy in pie.
The top should be deeply golden and you should see thick bubbles coming up through the vents or lattice, ideally in the center of the pie, not just at the edges. If you have an instant-read thermometer, aim for about 200 to 205°F in the center.
Yes. Bake the pie a day ahead and keep it covered at room temperature if your kitchen is cool. For the best slice, let it cool for at least 3 hours before cutting.
Nope. The preheated baking sheet and the hot start help the bottom crust set quickly, so you get crisp results without pie weights.
I have a soft spot for apple pie because it is the dessert that makes the kitchen smell like you have your life together, even if your sink is full and you are running on caffeine. The first time I nailed a pie crust that actually flaked, I just stood there staring at it like it was a magic trick I pulled off with butter and good intentions. This version is the one I make when I want maximum comfort with minimum drama. It is sweet, simple, and it forgives you if your lattice is a little chaotic.
Apple tip: A 50-50 mix of Granny Smith and Honeycrisp is the sweet spot for flavor and structure.
Why cornstarch plus flour? Cornstarch gives you that glossy, sliceable set. A little flour is the backup singer that helps absorb extra juice, especially if your apples are extra juicy.
