Why Make This Classic Apple Pie With Buttery Crust

This classic apple pie will warm your soul. You will love its irresistible comfort. It evokes childhood memories. It gives you a cozy feeling. The flavor is perfectly balanced, not too sweet. The natural apple goodness shines through. The flaky, golden crust is the star. It’s tender and buttery, and you can achieve it easily. This pie is a crowd-pleasing dessert. It’s a hit for family gatherings, holidays, or a simple weeknight treat. You will feel a sense of accomplishment baking this beloved classic from scratch.

How to Make Classic Apple Pie with Buttery Crust

Making this classic apple pie involves preparing a buttery crust, assembling a flavorful apple filling, and then baking it to golden perfection. You will combine dry ingredients for the crust, cut in cold butter, and gradually add ice water. Then you will chill the dough. For the filling, you will slice apples and mix them with sweeteners, spices, and thickeners. Finally, you will build the pie by layering the crust and filling, baking it until bubbly and golden.

Ingredients of Classic Apple Pie with Buttery Crust

For the Buttery Pie Crust

2 ½ cups all-purpose flour
1 cup unsalted butter (cold and cubed)
½ cup ice water (plus more if needed)
1 tablespoon granulated sugar
½ teaspoon salt

For the Apple Pie Filling

6-8 medium fresh apples (a blend of tart and sweet, e.g., Granny Smith, Honeycrisp, Fuji)
½ cup granulated sugar
¼ cup brown sugar
2 tablespoons all-purpose flour or cornstarch (for thickening)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
Optional: 1 tablespoon unsalted butter for dotting the top of the filling

Directions of Classic Apple Pie with Buttery Crust

Preparing Your Flaky Buttery Crust

Combine 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt in a large bowl.
Cut in 1 cup cold, cubed unsalted butter. Use a pastry blender or your fingertips. Mix until the mixture looks like coarse meal with some pea-sized butter chunks.
Add ½ cup ice water gradually, one tablespoon at a time. Mix until the dough just comes together and you can form a ball. Add more ice water if needed, but do not overmix.
Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Assembling Your Apple Pie Filling

Peel, core, and slice the 6-8 medium fresh apples. Aim for uniform slices about ¼ inch thick.
In a large bowl, toss the sliced apples with ½ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons all-purpose flour or cornstarch, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Mix until the apples are evenly coated.

Building and Baking Your Classic Apple Pie

Preheat your oven to 400°F (200°C). Prepare a 9-inch pie dish. Have your chilled pie dough ready.
On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the rolled dough into the pie dish. Let the edges overhang.
Pour the apple filling into the crust-lined dish. Pile it high in the center. If using, dot the top of the filling with 1 tablespoon of unsalted butter cubes.
Roll out the second disc of chilled pie dough into another 12-inch circle. Place this top crust over the apple filling. Trim the edges of both crusts, leaving about a ½-inch overhang. Crimp the edges together to seal the pie.
With a sharp knife, cut several slits in the top crust. This allows steam to escape during baking.
Optional: For a golden, shiny finish, brush the top crust with an egg wash (one egg beaten with 1 tablespoon of water) and sprinkle with a teaspoon of granulated sugar.
Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for another 45-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges loosely with aluminum foil.
Remove the pie from the oven. Let it cool completely on a wire rack for at least 2-3 hours. This allows the filling to set properly, making it easier to slice.

How to Serve Classic Apple Pie With Buttery Crust

Serve your classic apple pie warm for the best experience. A scoop of vanilla bean ice cream pairs wonderfully. You can also add a dollop of freshly whipped cream. A drizzle of caramel sauce amplifies the flavor. It is also delicious at room temperature.

How to Store Classic Apple Pie With Buttery Crust

Store leftover classic apple pie loosely covered with foil or plastic wrap. You can keep it at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to 5 days. The crust might soften slightly in the refrigerator. Reheat individual slices gently in the oven for a freshly baked taste.

Tips to Make Classic Apple Pie With Buttery Crust

Always keep your ingredients cold, especially the butter and water for the crust. Do not overmix the crust dough; overworking it makes the crust tough. Use a blend of apples for complex flavor and texture. Vent your pie by cutting slits in the top crust. This prevents a soggy crust and ensures even baking. Be patient and allow the pie to cool completely; this helps the filling set properly.

Variations

Crumble Topping: Replace the top crust with a buttery oat crumble.
Spice It Up: Add a pinch of ground cloves or allspice to the filling.
Flavorful Twist: A splash of apple cider or juice in the filling adds depth.
Cheese Crust: Incorporate grated mild cheddar cheese into the pie crust dough for a savory-sweet blend.

Frequently Asked Questions About Classic Apple Pie

What kind of apples are best for a Classic Apple Pie with Buttery Crust?

For the best results, use a mix of tart and sweet apples. Granny Smith apples provide a wonderful tang and hold their shape well. Honeycrisp, Fuji, or Braeburn apples add sweetness and a softer texture. This blend creates a balanced flavor profile and interesting texture in your classic apple pie with buttery crust.

Can I make the pie crust for my Classic Apple Pie in advance?

Yes, you can make the pie crust dough in advance. Prepare the dough up to 2-3 days ahead. Wrap it tightly in plastic film and store it in the refrigerator. You can also freeze the pie crust dough for up to 3 months. Thaw it overnight in the fridge before you roll it out for your classic apple pie with buttery crust.

How do I prevent my Classic Apple Pie from having a soggy bottom crust?

Several tricks help prevent a soggy bottom. Make sure your pie crust is thoroughly chilled before you fill it. You can also par-bake (blind bake) your bottom crust for about 10-15 minutes before adding the filling. Also, use a thickener like flour or cornstarch in the apple filling. This helps absorb excess moisture, contributing to a perfectly crisp bottom on your classic apple pie with buttery crust.