Recipe

Wholesome Apple Pie

A rustic, homestyle apple pie with a flaky all butter crust, warmly spiced filling, and that classic bubbling edge you want to chase with ice cream.

By Matt Campbell

•

4.8

A rustic homemade apple pie with a golden flaky crust cooling on a wooden table

Jump to Recipe

Apple pie is one of those desserts that makes the whole house smell like you have your life together, even if you are currently standing in flour-snow with one sock on. This version is my cozy, dependable, rustic and homestyle take: flaky all butter crust, a filling that tastes like apples first (not just sugar), and warm spice that shows up without shouting.

It is wholesome in the way the best pies are. Real fruit, simple pantry spices, and a couple of small tricks that keep the bottom crust from turning into apple soup. If you can slice apples and fold dough, you can pull this off. And if your lattice is a little chaotic, congratulations, you just made it look artisan on purpose.

Hands slicing fresh apples on a cutting board with cinnamon and lemons nearby

Why It Works

Flaky, crisp edges: Cold butter and a hot oven give you that shatter when you cut in.
Not watery: A quick maceration plus a little flour thickener helps the filling set up sliceable, not soupy.
Bright flavor: Lemon juice wakes up the apples so the pie tastes fresh, not flat.
Comforting spice balance: Cinnamon and nutmeg for warmth, with an optional pinch of cloves if you want the fall vibes turned up.

Pairs Well With

Storage Tips

How to store apple pie

Room temperature: Cover loosely and keep on the counter for up to 2 days.
Refrigerator: For longer storage, cover and refrigerate up to 4 days. The crust softens a bit, but the flavor stays great.
Freezer: Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 3 months.

Best way to reheat

Oven (best for crisp crust): 350°F for 12 to 18 minutes for slices, or 25 to 35 minutes for a larger piece.
Microwave (fast): 20 to 40 seconds per slice. If the crust matters to you, do a quick oven or toaster oven finish.

Common Questions

What apples are best for apple pie?

Use a mix if you can. I love Granny Smith for tart structure plus Honeycrisp or Pink Lady for sweetness and aroma. Avoid very soft apples (like Red Delicious) unless you like a mushier filling.

Do I have to peel the apples?

You do not have to, and leaving some peel on can feel more rustic and wholesome. That said, peels can get a little chewy in pie. My compromise is to peel about half the apples.

How do I keep the bottom crust from getting soggy?

Three easy wins: 1) bake on a preheated sheet pan, 2) let the filling sit so excess juice comes out before it goes in the crust, and 3) do not cut the pie while it is hot. Let it cool so the filling sets.

Why does my pie bubble over?

Because it is alive and thriving. Jokes aside, fruit expands and releases juices as it cooks. Put a rimmed baking sheet under the pie and leave a little venting in the top crust.

Can I make this ahead?

Yes. You can make the dough up to 2 days ahead and refrigerate, or freeze it for up to 2 months. You can also assemble the pie and chill it for a few hours before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or metal)
Rolling pin
Large mixing bowl
Chef’s knife and cutting board
Measuring cups and spoons
Pastry cutter or two forks (optional)
Pastry brush (for egg wash)
Rimmed baking sheet (for drips)

I did not go the classic culinary school route like I thought I would, but I still chase that same goal: food that makes people feel taken care of. Apple pie is the easiest way to get there. The first time I made a truly good one, the crust was lopsided, the lattice looked like it got into a minor argument with gravity, and nobody cared because the kitchen smelled like cinnamon and butter and happiness. That is the energy we are keeping here.

Wholesome Apple Pie

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 55 minutes

Total Time 2 hours 30 minutes

Servings 8

Ingredients

For the all butter crust (double crust)

2 1/2 cups (300 g) all purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (226 g) unsalted butter, very cold and cubed
6 to 8 tablespoons ice water, plus more as needed
1 teaspoon apple cider vinegar (optional, helps tenderness)

For the apple filling

3 pounds apples (about 6 to 7 medium), cored and sliced 1/4-inch thick (try Granny Smith + Honeycrisp)
2/3 cup (135 g) brown sugar, packed
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves (optional)
1/4 teaspoon fine salt
3 tablespoons all purpose flour (or 2 tablespoons cornstarch)
1 tablespoon unsalted butter, cut into small pieces
1 teaspoon vanilla extract (optional)

To finish

1 egg
1 tablespoon milk or water
1 tablespoon coarse sugar (optional, for sparkle and crunch)

Instructions

Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut them in with a pastry cutter or your fingertips until you have pea-size pieces plus a few flatter shards (those shards are your flakes).
Add water: Drizzle in 6 tablespoons ice water and the vinegar. Mix with a fork until the dough starts to clump. Add 1 tablespoon more water at a time if needed, just until it holds together when you squeeze it. Do not overwork it.
Chill: Divide dough into two discs, wrap, and refrigerate at least 1 hour (or up to 2 days).
Prep the apples: In a big bowl, toss sliced apples with brown sugar, lemon juice, cinnamon, nutmeg, cloves (if using), and salt. Let sit 15 minutes. You will see juices collect at the bottom.
Thicken: Sprinkle flour (or cornstarch) over the apples and toss again. Stir in vanilla if using.
Preheat and set up: Heat oven to 425°F. Place a rimmed baking sheet on the middle rack to preheat. This helps the bottom crust crisp and catches drips.
Roll the bottom crust: On a lightly floured surface, roll one dough disc to about 12 inches wide. Transfer to a 9-inch pie dish and gently press it in. Trim so you have about a 1-inch overhang.
Fill: Spoon apples into the crust, piling slightly higher in the center. Drizzle in only 2 to 3 tablespoons of the leftover juice from the bowl (too much makes the pie runny). Dot with small pieces of butter.
Top crust: Roll the second disc and lay it on top, or cut into strips for a rustic lattice. Trim excess, then fold the overhang under itself and crimp. Cut a few vents if using a full top crust.
Egg wash: Whisk egg with milk or water. Brush over the top crust. Sprinkle coarse sugar if you want crunch.
Bake hot, then finish: Set pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake 30 to 40 minutes more, until the crust is deep golden and the filling bubbles through the vents. If the edges brown too fast, cover them with foil.
Cool, then slice: Let pie cool at least 2 to 3 hours before cutting. This is the difference between clean slices and apple lava.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes