Classic apple pie recipe with a flaky double crust

The short answer: this apple pie recipe makes one deep 9-inch double-crust pie with about 2 1/2 pounds of firm, tart apples. It serves 8.

• Bake at 425°F for 20 minutes, then at 375°F for 35 to 45 minutes
• Done when the juice bubbles thickly through the vents
• Cool for 3 to 4 hours before slicing
• Fixes for runny filling, plus make-ahead tips
• Next step: Plan it with the Family Recipe Binder ($6.99).

This apple pie recipe makes one deep 9-inch double-crust pie with about 2 1/2 pounds of firm, tart apples. Toss the sliced apples with sugar, flour, cinnamon, lemon juice and a pinch of salt, pile them into a bottom crust and cover with a vented top crust. Bake at 425°F for 20 minutes, then at 375°F for 35 to 45 minutes, until the juice bubbles thickly through the vents. Let it cool for 3 to 4 hours before slicing. It serves 8.

I love cooking, and apple pie is the holiday dessert I'd hand to a nervous first-time baker. The filling forgives a lot. The two things that matter most are the apple you pick and the time you give it to cool. Everything below is built around those two steps. If you are new to baking, these easy baking recipes for beginners are a good place to practice before you try a double-crust pie.

What you need for apple pie

For reference, Ohio State University Extension estimates that about 2 pounds, or 6 to 8 apples, fill a 9-inch pie. The extra half pound here gives you a taller pie, since apples shrink as they bake. Making the crust yourself? Our guide to how to make pie crust covers an all-butter double crust.

Best apples for an apple pie recipe

Pick apples that hold their shape and bring some tartness. Soft eating apples collapse into sauce. The University of Missouri Extension lists Cortland, Golden Delicious, Granny Smith, Jonathan, Mutsu (also sold as Crispin), Northern Spy and Rome Beauty among good choices for pies and baking. Save those for our applesauce recipe.

A mix of two kinds gives you the best of both. Try half Granny Smith and half Golden Delicious or Mutsu.

How to make apple pie, step by step

1. Chill the dough. Keep both crusts in the fridge until you need them. Cold dough bakes up flakier.
2. Heat the oven. Set a rack in the lower third and heat the oven to 425°F. Put a rimmed baking sheet on the rack below to catch drips.
3. Slice the apples. Peel, core and cut them into 1/4-inch slices. Even slices bake evenly.
4. Mix the filling. Toss the apples with both sugars, the flour, lemon juice, cinnamon, nutmeg and salt. Let the bowl sit for 10 minutes so the juice starts to draw out.
5. Line the pan. Roll one crust to about 12 inches and ease it into a 9-inch pie plate. Leave the overhang.
6. Fill it high. Pile in the apples and pour in most of the juice. Dot the top with the butter.
7. Top the pie. Roll the second crust and lay it over the fruit. Trim, fold the edges under and crimp. Cut 4 or 5 vents, or weave a lattice instead.
8. Brush and chill. Brush the top with the egg wash. Chill the pie for 15 minutes so the crust sets its shape.
9. Bake hot, then lower. Bake at 425°F for 20 minutes. Turn the oven down to 375°F and bake 35 to 45 minutes more. Cover the edges with foil if they brown too fast.
10. Check the bubbles. The pie is done when the juice bubbles slowly and thickly through the vents, not just at the edges.
11. Cool completely. Let it rest on a rack for 3 to 4 hours. Thickened juice needs that time to set.

Don't nibble the raw dough while you work. The FDA notes that flour is a raw food, so raw dough isn't safe to eat until it's baked.

How to weave a lattice top for apple pie

A lattice top is the classic look for apple pie, and it doubles as the vent, so you don't need to cut slits. Here's how to do it with the second crust:

1. Cut the strips. Roll the second crust to about 12 inches and cut 8 to 10 strips about 1 inch wide. A ruler and a pizza cutter keep them even.
2. Lay the first direction. Place every other strip across the filled pie, all running the same way, about 1 inch apart.
3. Fold and cross. Fold back every other strip halfway, lay one strip across the pie the other way, then unfold the folded strips over it.
4. Repeat. Fold back the alternate strips, add the next crosswise strip and unfold. Keep going until the top is woven.
5. Finish the edge. Trim the strips even with the overhang, fold the edge under and crimp, then brush with egg wash and chill as in step 8 above.

If the dough gets soft and sticky while you weave, slide the pie and the strips into the fridge for 10 minutes and pick up where you left off.

Fixes for common apple pie problems

Make ahead, storage and freezing

You can mix the filling and roll the crusts a day ahead. Keep each part covered in the fridge, then assemble and bake.

After baking, a sugar-sweetened fruit pie with no eggs in the filling is fine on the counter for a short time. University of Maine Cooperative Extension says to keep it covered at room temperature for up to 2 days, then refrigerate it for 2 more. You can also refrigerate it right away for up to 7 days. For longer storage, freeze it and use it within 4 months for best quality. Thaw it in the fridge.

To rewarm, heat slices in a 350°F oven for about 10 to 15 minutes.

Apple pie variations to try

• Dutch apple pie: Skip the top crust. Cover the filling with a crumb topping of flour, brown sugar, oats and cold butter.
• Salted caramel apple pie: Drizzle 1/4 cup thick caramel over the apples before adding the top crust.
• Cranberry apple pie: Swap 1 cup of the apples for fresh cranberries and add 2 more tablespoons of sugar.
• Cheddar crust apple pie: Work 1/2 cup finely shredded sharp cheddar into the dough.

Building a full dessert table? See our dessert ideas for Thanksgiving, or bake a classic pecan pie alongside this one.

How to serve apple pie

Serve apple pie warm or at room temperature, after it has cooled the full 3 to 4 hours so the filling sets. To serve it warm, reheat slices or the whole pie in a 350°F oven for 10 to 15 minutes rather than slicing it straight from the oven. Want a fruit dessert with no crust to roll? Try our peach cobbler recipe.

Classic pairings:

• Vanilla ice cream, for pie à la mode.
• Lightly sweetened whipped cream.
• A slice of sharp cheddar, an old-fashioned pairing that goes with the cheddar crust variation above.
• Caramel sauce, warmed and drizzled over each slice.

Plan the bake and save the recipe

A great pie is worth writing down. These printables keep the bake on schedule and the recipe in the family.

• Family Recipe Binder, $6.99. Copy this apple pie onto a recipe page, with your own apple mix and any family twists.
• Meal Planner & Grocery List: Thanksgiving Edition, $4.99. Put the pie on the cooking timeline and add apples, butter and flour to the shopping list.
• Holiday Season Bundle, $15.99 (was $25.94). It packs six holiday printables into one download, from gift budgeting to weekly meals.

Shop the full holiday collection or browse every printable in Printables. Want a freebie? Join our list and we'll email the Holiday Budget Starter Kit, three US Letter pages.

Keep baking

• How to make pie crust
• How to make sweet potato pie
• Christmas desserts
• How to plan Thanksgiving dinner
• Recipe card template

Chocolate custard cousin: chocolate pie.