Apple Pie Recipe – Classic Thanksgiving Dessert

Apple pie is the ultimate holiday dessert with its golden crust and warm, spiced filling. This recipe delivers a flaky, buttery pastry wrapped around tender, cinnamon-sweet apples. Perfect for Thanksgiving or anytime you crave comfort in a slice.

Why You’ll Love This Apple Pie

This apple pie has everything you want in a classic holiday dessert. The crust is buttery and flaky, with just the right crunch at the edges. The filling brings together tart Granny Smith apples and a touch of warm spices for a flavor that’s both sweet and tangy. Each bite balances tender fruit and crisp crust, making it impossible to stop at one slice. Because it’s easy to make ahead, you can bake it the day before Thanksgiving and serve it chilled or gently reheated. You’ll love that it’s as perfect with a scoop of vanilla ice cream as it is on its own. Family-friendly and crowd-pleasing, this apple pie is a must for any celebration.

The Best Apples for Apple Pie

Granny Smith apples are the go-to choice because they stay firm during baking and add the perfect tart contrast to the sugar and spices. Their bright flavor keeps the filling from becoming overly sweet.

However, mixing apple varieties can create a more complex flavor. Try combining Granny Smith with Honeycrisp for a juicy bite or Braeburn for a mellow sweetness.

The key is choosing apples that hold their shape in the oven. Soft, mealy apples will collapse and leave you with a mushy filling.

Look for fruit that feels heavy for its size, has smooth skin, and no bruising. A mix of tart and sweet apples often gives the best depth of flavor, while still allowing the cinnamon and nutmeg to shine.

Ingredients You’ll Need

For the Pie Crust

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• ½ cup ice water
  Cold butter is essential because it creates steam pockets that turn into flaky layers. Chilling the dough helps it firm up, making it easier to roll and shape.

For the Apple Filling

• 6 cups sliced Granny Smith apples
• ¾ cup sugar
• 2 tbsp all-purpose flour
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, for dotting
  The sugar sweetens, while the flour thickens the juices so the filling isn’t runny. Cinnamon and nutmeg bring warmth, and lemon juice keeps the apples bright. The butter melts into the fruit, adding richness.

For the Topping

• 1 egg, beaten
• Sugar for sprinkling
  Brushing with egg wash gives a golden shine, and the sugar sprinkle adds sparkle and a light crunch.

Step-by-Step Instructions

Make the Pie Dough

Mix flour and salt in a bowl. Cut in the butter until crumbly, leaving pea-sized pieces. Slowly add ice water, stirring until the dough holds together. Divide into two discs, wrap in plastic, and chill for 30 minutes.

Prepare the Apple Filling

Peel, core, and slice the apples. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice until coated. This mixture thickens as it bakes, ensuring the filling stays structured.

Assemble the Pie

Roll out one dough disc and fit it into a 9-inch pie plate. Pour in the apple filling and dot with butter. Roll out the second disc, drape over the filling, and trim excess. Seal and crimp the edges, then cut slits in the top crust for steam.

Bake the Pie

Brush the crust with beaten egg and sprinkle with sugar. Bake at 400°F for 20 minutes, then reduce to 375°F and bake for another 40–50 minutes. The pie is ready when the crust is golden and the filling bubbles through the slits.

Cooling and Slicing

Cool the pie for at least 2 hours. This allows the filling to set, giving you clean slices and a firm texture.

Expert Tips for Success

Always use very cold butter and handle the dough as little as possible for maximum flakiness. Chill the dough before rolling so it doesn’t stick or tear. To avoid spills, place a baking sheet under the pie as it bakes. For extra shine, brush the crust with cream instead of egg. Be patient and let the pie cool fully before cutting—otherwise, the filling will spill out. If you prefer a rustic touch, sprinkle coarse sugar on top for extra crunch.

Storage and Freezing Instructions

Keep the pie loosely covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. You can also freeze the pie, baked or unbaked, for up to 3 months. Wrap tightly in foil and plastic wrap to prevent freezer burn. To serve, thaw overnight in the fridge and warm in a 350°F oven until heated through. Freezing unbaked pies works well too—just bake straight from frozen, adding 15–20 minutes to the cook time.

Recipe Variations

For a twist, swap out some of the apples for pears to add a soft, floral sweetness. You can also mix apple varieties for a layered flavor. Love spices? Add a pinch of cloves or allspice to deepen the aroma. A lattice crust makes the pie look beautiful, while a crumb topping turns it into a Dutch-style apple pie. However you change it, the base recipe stays dependable. For more ideas, you might also enjoy checking out:

• Apple Cheesecake Bars
• More Thanksgiving Recipes
• Recent Recipes

Conclusion

Apple pie is a timeless dessert that brings warmth and nostalgia to the table. With its flaky crust, tender spiced apples, and golden top, it’s perfect for Thanksgiving or any holiday. This recipe is reliable, versatile, and guaranteed to impress your family and friends. Give it a try, share it with loved ones, and keep the tradition alive. For more festive ideas, visit my Pinterest collection.