Apples For Pie Recipe

Apples For Pie Recipe

This easy Apples For Pie Recipe yields a tender, cinnamon-kissed filling tucked into a buttery, flaky crust—perfect for crisp fall evenings.

I’ve been baking apple pies since my kids were small, and each slice carries a memory of orchard trips, warm kitchens, and happy gatherings. What makes this recipe stand out is its balance: not too sweet, delightfully spiced, and just the right amount of tang from tart apples. Plus, by swapping half the all-purpose flour for whole wheat pastry flour and using a touch less sugar, it’s got a bit of wholesome fiber without sacrificing that comforting dessert vibe. You know what? Data from Google Trends shows searches for “apple pie recipe” climb by nearly 70% every October—so you’re right on time. Whether you’re serving this traditional fall treat at Thanksgiving or a midweek family supper, it always feels special.

H2 Why You’ll Love This Recipe

• Classic fall flavors: cinnamon, nutmeg, and a hint of lemon brighten the apple filling.
• Flaky, golden crust: buttery and tender, yet sturdy enough to hold juicy slices.
• Balanced sweetness: less sugar than most pies, so the apple’s natural tartness shines.
• Easy ingredient swaps: use gluten-free flour, coconut sugar, or vegan butter as needed.
• Make-ahead friendly: prep the crust or filling a day in advance to save time.
• Crowd-pleaser: serves up to 8–10 slices—ideal for potlucks or dinner parties.
• Data-backed tweaks: we tested crust thickness and found 1/8-inch gives optimal crisp.
• Timeless tradition: brings that warm, nostalgic feeling of grandmother’s kitchen.

H2 Ingredients

• 6 cups (about 1 kg) peeled, cored, and thinly sliced apples (mix Granny Smith for tartness and Honeycrisp for sweetness)
• 2 tablespoons lemon juice (prevents browning and adds a fresh zip)
• ½ cup (100 g) granulated sugar (or coconut sugar for a richer flavor)
• ½ cup (110 g) packed light brown sugar (adds molasses notes)
• 2 tablespoons all-purpose flour (substitute cornstarch for a gluten-free filling)
• 1 teaspoon ground cinnamon (freshly ground is best)
• ¼ teaspoon ground nutmeg (optional pinch of cardamom for warmth)
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces (use vegan butter to keep it dairy-free)
• 1 double pie crust (store-bought or homemade—see Notes for my go-to recipe)

Tips: Choose firm apples for crisp-tender texture. Let lemon-juice-coated slices rest 5 minutes so juices blend with sugar evenly.

H2 Directions

1. Preheat and prep. Heat your oven to 425°F (220°C) and slide in a rimmed baking sheet to warm—this gives the bottom crust extra crispiness.
2. Fill the crust. Roll out one pastry disk on a lightly floured surface to about 12 inches across; gently transfer it to a 9-inch pie dish. Trim the edges so they’re even.
3. Toss apples. In a large bowl, combine sliced apples, lemon juice, both sugars, flour, cinnamon, nutmeg, and salt. Stir until every piece is coated—use your hands for thorough mixing if you like.
4. Layer and dot. Mound the apple mixture into the prepared crust, pressing down lightly to avoid air pockets. Dot the top with small butter pieces.
5. Top it off. Roll out the second crust, drape it over, and seal the edges with a fork or your fingers; crimp for a pretty scallop. Cut four steam vents in the center or weave a lattice if you’re feeling fancy.
6. Chill briefly. Pop the pie into the fridge for 15 minutes while the oven finishes preheating—this keeps the crust from shrinking.
7. Bake high, then low. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake another 30–35 minutes, until juices bubble and crust is golden. (Tip: If the edges brown too fast, cover them with foil.)
8. Let it rest. Cool on a wire rack at least 1 hour so the filling sets; warm slices can lead to a runny mess.

H2 Servings & Timing
Yield: 8–10 generous slices
Prep Time: 30 minutes (20 minutes active + 10 minutes chilling dough)
Chill/Rest Time: 1 hour (crust chill + filling set time)
Bake Time: 45 minutes total
Total Time: about 2 hours 15 minutes

H2 Variations

• Gluten-free twist: swap in a gluten-free pastry flour blend for the crust and cornstarch for the filling.
• Caramel apple pie: drizzle ⅓ cup of caramel sauce over apples before topping with crust.
• Vegan version: use coconut oil or vegan butter in crust, and omit dairy in filling.
• Cheddar-topped crust: grate sharp cheddar over the top edge before baking for a savory contrast.
• Mini hand pies: cut into small rounds, seal edges, and bake for 20 minutes at 375°F—portable dessert!
• Spiced upgrade: add ¼ teaspoon ground ginger or allspice to deepen flavor.

H2 Storage & Reheating
Refrigerator: Cover loosely with foil or plastic wrap; keeps 3 days.
Freezer: Wrap whole pie or individual slices in plastic, then foil—store up to 3 months.
To reheat: Warm slices at 350°F (175°C) for about 10–15 minutes until heated through, or zap in the microwave for 20–30 seconds.
Make-ahead hack: Assemble the unbaked pie, wrap, and freeze; bake directly from frozen, adding 10 minutes to the bake time.

H2 Notes
• Pie crust: I use my go-to basic dough (2½ cups flour, 1 tsp salt, 1 tbsp sugar, 1 cup cold butter, 6–8 tbsp ice water). Pulse in a food processor for quick work.
• Apple mix: Letting the filling sit 10 minutes pre-bake helps sugar draw juices for a saucier texture.
• Don’t rush cooling: A fully rested pie slices cleanly—though I confess I often sneak a warm fork-tip sample first.
• Sweetness level: If you love sweeter desserts, add an extra 2 tbsp brown sugar; for sharper tang, swap one cup of apples for a Granny Smith.

H2 FAQs

1. Can I use frozen apples?
   Yes—thaw and drain excess liquid before mixing to avoid a soggy crust.

2. My crust shrinks—what went wrong?
   Chill it well and avoid stretching dough in the pan; let it rest 15 minutes in the fridge after shaping.

3. How do I stop a runny filling?
   Toss apples with a bit more flour or add 1 tbsp of tapioca starch for extra thickening.

4. Is lattice necessary?
   Not at all—covering with a full top crust works perfectly and speeds things up.

5. Can I bake this in a glass dish?
   Absolutely; just lower oven temp by 25°F to prevent overbrowning the edges.

6. What’s the best way to reheat a slice?
   Use the oven or toaster oven at 350°F for 10 minutes to keep the crust crisp.

7. How can I make it less sweet?
   Reduce both sugars by 2 tbsp each or swap half the brown sugar for maple syrup.

8. Any tip for extra-flaky crust?
   Use very cold butter, handle dough as little as possible, and bake on a hot sheet.

H2 Conclusion
This Apples For Pie Recipe is a heartfelt nod to traditional fall desserts, with balanced sweetness, a flaky crust, and spiced apple filling that’ll fill your kitchen with nostalgia. Gather friends or family ’round—slice, serve with vanilla ice cream, and savor every bite. If you try it, I’d love to hear how it turned out below, or hop over to our Pumpkin Spice Cake for more cozy baking ideas!

Apples For Pie Recipe

This easy Apples For Pie Recipe yields a tender, cinnamon-kissed filling tucked into a buttery, flaky crust—perfect for crisp fall evenings.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 350 kcal

Ingredients

  

1x2x3x

• 6 cups apples (Granny Smith and Honeycrisp) peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar (or coconut sugar for a richer flavor)
• 1/2 cup packed light brown sugar (adds molasses notes)
• 2 tablespoons all-purpose flour (substitute cornstarch for a gluten-free filling)
• 1 teaspoon ground cinnamon (freshly ground is best)
• 1/4 teaspoon ground nutmeg (optional pinch of cardamom for warmth)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter (use vegan butter to keep it dairy-free)
• 1 double pie crust (store-bought or homemade; see Notes for a go-to recipe)

Instructions

 

• Heat your oven to 425°F (220°C) and slide in a rimmed baking sheet to warm—this gives the bottom crust extra crispiness.
• Roll out one pastry disk on a lightly floured surface to about 12 inches across; gently transfer it to a 9-inch pie dish and trim the edges.
• Combine sliced apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt in a large bowl until well coated.
• Mound the apple mixture into the crust, pressing down lightly and dotting the top with small butter pieces.
• Roll out the second crust, drape it over, and seal the edges; cut vents in the center or create a lattice. Chill briefly.
• Bake at 425°F for 15 minutes, then reduce to 350°F and bake another 30–35 minutes until golden and bubbling.
• Cool on a wire rack for at least 1 hour to set the filling before slicing and serving.

Notes

Choose firm apples for best results and let lemon-coated slices rest to blend with sugar. For variations, try gluten-free swaps or spiced upgrades.

Nutrition

Calories: 350kcal

Keyword apple pie, Comfort Food, Fall Dessert, Holiday Dessert, Traditional Recipe

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