14 Classic Apple Pie Recipes That Taste Like Tradition

Written by Camilla in Dessert

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You’ll find 14 apple pie recipes that cover classic approaches and useful twists, from a double-crust favorite to a caramel-streusel option and a simple vegan pie. Follow clear steps for dough, filling, and baking, choose apples for firmness and flavor, and adjust spice and sweetening to taste. Each recipe gives timing and tips so you can bake reliably at home—keep going to pick the one that suits your time and skill.

Classic Double-Crust Apple Pie

A warm, flaky double-crust apple pie that fills the house with cinnamon-scented comfort.

Ingredients:

  • 2 ready-made 9-inch pie crusts (or homemade equivalent: top and bottom)
  • 6 cups peeled, cored, and thinly sliced apples (about 6 medium apples; use a mix like Granny Smith + Honeycrisp)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon fine salt
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on top)

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Roll out one pie crust and fit it into a 9-inch pie dish; leave the edges overhanging.
  3. In a large bowl, toss the sliced apples with lemon juice.
  4. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt; mix until apples are evenly coated.
  5. Spoon the apple filling into the prepared crust, mounding slightly in the center.
  6. Dot the filling with the small pieces of butter.
  7. Roll out the second crust and place it over the apples; trim excess dough, leaving about 1/2 inch overhang.
  8. Crimp or flute the edges to seal both crusts together and cut a few small slits or a decorative vent in the top crust.
  9. Beat the egg with milk or water and brush the top crust with the egg wash; sprinkle with coarse sugar if using.
  10. Place the pie on a baking sheet to catch any drips and bake at 425°F for 20 minutes.
  11. After 20 minutes, reduce the oven temperature to 375°F (190°C) and bake an additional 35–45 minutes, until the crust is golden and the filling is bubbling; cover the edges with foil if they brown too quickly.
  12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set the filling.
  13. Slice and serve warm or at room temperature, plain or with vanilla ice cream.

Enjoy a slice and let the buttery, cinnamon apples make your kitchen smell like home.

Dutch-Style Apple Crumble Pie

Warm, comforting Dutch-style apple crumble pie — think flaky crust topped with a buttery, cinnamon-scented crumble.

Ingredients:

  • 1 double pie crust (store-bought or homemade), enough for a 9-inch pie
  • 6–7 medium baking apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced about 1/4-inch thick
  • 2/3 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour (for the filling)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, cut into small pieces (for the filling)

Crumble topping:

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup packed brown sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 6 tbsp (3/4 stick) unsalted butter, cold and cut into small cubes

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Roll out one pie crust and fit it into a 9-inch pie pan; trim excess and chill while you prepare the filling.
  3. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, 2 tbsp flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.
  4. Pour the apple mixture into the chilled pie crust and dot the top with the 2 tbsp butter pieces.
  5. To make the crumble, combine 1 cup flour, oats, brown sugar, salt, and cinnamon in a bowl.
  6. Cut the cold butter into the dry mixture with a pastry cutter or your fingers until pea-sized crumbs form.
  7. Spread the crumble evenly over the apple filling, pressing gently so it adheres.
  8. Place the pie on a baking sheet to catch any drips and bake for 45–55 minutes, until the topping is golden and the filling bubbles at the edges.
  9. If the crumble browns too quickly, tent the pie loosely with foil for the last 10–15 minutes.
  10. Let the pie cool on a wire rack for at least 2 hours to set before slicing.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream — pure comfort in every bite!

Southern Skillet Apple Pie

A warm, caramelized Southern Skillet Apple Pie — all the cozy pie flavors made quick and rustic in one pan.

Ingredients:

  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 to 5 medium apples (Granny Smith, Honeycrisp or a mix), peeled, cored and sliced about 1/4-inch thick
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional — for thicker filling)
  • 1 refrigerated pie crust or 1 sheet puff pastry, thawed
  • 1 egg beaten with 1 teaspoon water (egg wash)
  • Vanilla ice cream or whipped cream for serving (optional)

How to Make:

  1. Heat a 10- or 12-inch ovenproof skillet over medium heat and melt the butter.
  2. Add brown sugar, granulated sugar, cinnamon, nutmeg and a pinch of salt; stir until the sugar begins to dissolve and the mixture is fragrant, about 1 minute.
  3. Toss the apple slices with lemon juice and cornstarch (if using), then add them to the skillet. Stir to coat with the sugar mixture.
  4. Cook the apples, stirring occasionally, until they begin to soften and the sauce thickens, 6–8 minutes.
  5. Preheat the oven to 400°F (200°C) while the apples cook.
  6. Drape the pie crust or puff pastry over the apples, tucking the edges down around the rim of the skillet. Trim any excess and crimp or press to seal.
  7. Brush the crust with the egg wash and cut a few small slits in the top to vent steam.
  8. Transfer the skillet to the oven and bake until the crust is golden and bubbly, about 20–25 minutes.
  9. Remove the skillet from the oven and let the pie rest 10 minutes to set the filling.
  10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and dig in!

A rustic, buttery slice straight from the skillet — comforting Southern apple goodness in every bite.

French Tarte Tatin With Apples

Caramelized, upside-down apple tart with a buttery puff that’s as elegant as it’s comforting.

Ingredients:

  • 6 medium firm apples (like Braeburn, Granny Smith, or Golden Delicious)
  • 1 sheet puff pastry (about 1/2 lb), thawed if frozen
  • 1/2 cup (100 g) granulated sugar
  • 4 tablespoons (60 g) unsalted butter
  • 1 tablespoon lemon juice
  • 1 vanilla bean, split (or 1 teaspoon vanilla extract)
  • Pinch of salt
  • Optional: a pinch of cinnamon or 1 tablespoon Calvados/brandy for flavor
  • Optional for serving: whipped cream or vanilla ice cream

How to Make:

  1. Preheat your oven to 400°F (200°C). Keep the puff pastry chilled until ready to use.
  2. Peel, core, and halve the apples, then slice each half into 4–6 wedges so they’re about 1/2-inch thick.
  3. In a 9–10 inch ovenproof skillet or tarte tatin pan, melt the butter over medium heat.
  4. Add the sugar, lemon juice, vanilla seeds or extract, and salt; cook, stirring, until the mixture turns a golden caramel (2–4 minutes). Don’t burn it.
  5. If using, stir in cinnamon or Calvados now, then remove the pan briefly from heat.
  6. Arrange the apple wedges tightly in concentric circles on top of the caramel, rounded side down — pack them snugly because they’ll shrink when they cook.
  7. Return the pan to medium-low heat and cook the apples in the caramel for about 10–12 minutes, spooning hot caramel over the tops so they begin to glaze and soften.
  8. Trim the puff pastry into a circle slightly larger than your pan. Place the pastry over the apples, tucking the edges down around the inside of the pan to seal.
  9. Make a few small slits in the pastry to release steam, then transfer the skillet to the preheated oven.
  10. Bake for 25–30 minutes, until the pastry is puffed and deep golden brown.
  11. Remove from the oven and let rest for 5 minutes. Carefully invert the tart onto a serving plate (use oven mitts and hold the plate firmly over the pan), then lift off the pan.
  12. If any caramel pooled on the pan, spoon it over the top; let the tart cool a bit so the caramel sets.
  13. Serve warm with whipped cream or vanilla ice cream for extra indulgence.

Enjoy the glossy, buttery apple goodness — it’s rustic, French, and utterly irresistible.

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie — a warm, gooey slice of autumn in every bite.

Ingredients:

  • 1 double pie crust (store-bought or homemade), chilled
  • 6 cups peeled, cored, and thinly sliced tart apples (Granny Smith or a mix)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1/4 cup caramel sauce (plus extra for drizzling)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (optional, for sprinkling crust)

Streusel topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats
  • 1/2 tsp ground cinnamon
  • 6 tbsp cold unsalted butter, cut into small pieces
  • Pinch of salt

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Roll out one pie crust into a 9-inch pie pan and chill while you prepare filling.
  3. In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  4. Gently stir in 1/4 cup caramel sauce so apples are lightly glazed.
  5. Spoon the apple mixture into the chilled pie crust, mounding slightly in the center.
  6. Whisk the egg and brush the edge of the crust; place the second crust over the apples and crimp the edges, or create a lattice if you prefer. Brush top with egg wash and sprinkle coarse sugar if using.
  7. Make the streusel: in a medium bowl, combine flour, brown sugar, oats, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  8. Sprinkle streusel evenly over the top of the pie (if you used a full top crust, cut a few vents first).
  9. Bake at 400°F for 20 minutes, then reduce oven to 375°F (190°C) and bake an additional 30–35 minutes until filling bubbles and topping is golden.
  10. If the crust or streusel browns too quickly, tent with foil for the remaining bake time.
  11. Let the pie cool at least 2 hours so the filling sets; warm slightly before serving.
  12. Drizzle additional caramel over each slice when serving for extra indulgence.

Serve a warm slice with vanilla ice cream or whipped cream — pure comfort in every forkful!

Old-Fashioned Lattice-Top Apple Pie

Old-Fashioned Lattice-Top Apple Pie — warm, buttery, and classic comfort in every slice.

Ingredients:

  • 2 pie crusts (store-bought or homemade), chilled
  • 6 cups tart apples (Granny Smith or a mix), peeled, cored, and thinly sliced
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tbsp all-purpose flour (or 1 tbsp cornstarch for extra thickening)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten with 1 tbsp water (egg wash)
  • 1 tbsp coarse sugar or granulated sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Roll out one chilled crust and fit it into a 9-inch pie dish, letting excess hang over the edge.
  3. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
  4. Pile the apple mixture into the crust, mounding slightly in the center, and dot with the 2 tablespoons of butter.
  5. Roll out the second crust and cut into even strips (about 3/4-inch wide) for the lattice top.
  6. Lay half the strips across the pie horizontally, then weave the remaining strips vertically to form a lattice pattern; trim excess dough and crimp the edges to seal.
  7. Brush the lattice and crust edges with the egg wash and sprinkle with coarse sugar if using.
  8. Place the pie on a baking sheet to catch any drips and bake at 425°F for 20 minutes.
  9. Reduce oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes, until the crust is golden and the filling is bubbling.
  10. If the edges brown too quickly, cover them with foil or a pie shield for the remaining bake time.
  11. Remove the pie and let it cool on a rack for at least 2 hours so the filling sets before slicing.

Serve warm or at room temperature — a scoop of vanilla ice cream makes it heavenly. Enjoy every flaky, spiced bite!

Honey and Cinnamon Rustic Apple Galette

A warm, rustic apple galette sweetened with honey and kissed with cinnamon — effortless comfort in every slice.

Ingredients:

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  • 1 ready-made pie crust (or homemade, about 9–10-inch round)
  • 3 large apples (Granny Smith, Honeycrisp, or a mix), peeled, cored and thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons honey, plus extra for drizzling
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon all-purpose flour (to toss with apples)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash) or milk for brushing
  • Coarse sugar or turbinado sugar for sprinkling (optional)

How to Make:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the sliced apples with lemon juice, honey, granulated sugar, flour, cinnamon, nutmeg (if using), and vanilla until evenly coated.
  3. Roll out the pie crust on the prepared sheet to about a 12-inch circle, leaving it on the parchment for easy transfer.
  4. Pile the apple mixture into the center of the crust, leaving a 2-inch border all around.
  5. Fold the edges of the crust up over the apples, pleating as needed to form a rustic edge and leaving the center exposed.
  6. Dot the apples with the small pieces of butter.
  7. Brush the crust edge with beaten egg or milk and sprinkle with coarse sugar if you like extra crunch.
  8. Bake for 35–45 minutes, until the crust is golden and apples are tender and bubbling.
  9. Remove from oven and let cool 10–15 minutes on the sheet. Drizzle a little extra honey over the warm apples before serving.

Slice and enjoy — rustic, honeyed apple goodness perfect with a scoop of vanilla ice cream.

Brown Butter and Sage Apple Pie

Brown-buttered apples and crisp sage make this cozy twist on classic apple pie irresistibly aromatic.

Ingredients:

  • 1 double pie crust (homemade or store-bought), chilled
  • 6 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix), about 6 medium apples
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh sage leaves, thinly sliced (about 8–10 leaves)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt the butter and cook until it turns golden brown and smells nutty, about 3–4 minutes; watch carefully to avoid burning.
  3. Add the sliced sage to the browned butter and cook 30 seconds to 1 minute until fragrant; remove from heat.
  4. In a large bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla.
  5. Pour the brown butter and sage over the apple mixture and toss gently to coat evenly.
  6. Roll out one pie crust and fit it into a 9-inch pie pan; trim any excess.
  7. Pile the apple filling into the crust, mounding slightly in the center.
  8. Roll out the second crust and place it over the filling; crimp edges to seal and trim extras, or create a lattice if you prefer.
  9. Brush the top crust with the egg wash and sprinkle with coarse sugar if using.
  10. Cut a few small slits in the top crust (or leave lattice openings) to vent steam.
  11. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake another 30–35 minutes until the crust is golden and the filling is bubbly; cover the edges with foil if they brown too quickly.
  12. Let the pie cool on a wire rack at least 2 hours to set before slicing.

Enjoy a warm slice with vanilla ice cream or whipped cream — that brown-butter and sage aroma is pure pie magic!

Maple-Glazed Apple and Pecan Pie

Maple-Glazed Apple and Pecan Pie — sweet, nutty, and perfectly cozy.

Ingredients:

  • 1 double pie crust (store-bought or homemade), chilled
  • 6 cups tart apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup pure maple syrup, plus 2 tablespoons for glazing
  • 1/2 cup brown sugar, packed
  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch) — for thickening
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg beaten with 1 teaspoon water (egg wash)
  • Pinch of salt

How to Make:

  1. Preheat the oven to 400°F (200°C). Place a baking sheet under the pie plate to catch drips.
  2. In a large bowl combine sliced apples, lemon juice, brown sugar, flour (or cornstarch), cinnamon, nutmeg, cloves, salt, and 1/2 cup maple syrup. Toss until apples are evenly coated.
  3. Stir in the chopped pecans so they’re distributed through the filling.
  4. Roll out one pie crust and fit it into a 9-inch pie plate. Trim any excess, leaving the rim even.
  5. Spoon the apple-pecan filling into the crust, mounding slightly in the center. Dot the top with the pieces of butter.
  6. Roll out the second crust and place it over the filling. Crimp or flute the edges to seal. Cut a few small vents in the top to let steam escape (or create a lattice if you prefer).
  7. Brush the top crust with the egg wash, then drizzle the remaining 2 tablespoons maple syrup lightly over the crust for extra sheen and flavor.
  8. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake another 30–40 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
  9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours so the filling sets.
  10. Slice and serve warm or at room temperature — add a scoop of vanilla ice cream or a drizzle of extra maple syrup if you like.

Enjoy a slice of this maple-glazed apple and pecan pie — nutty, sweet, and irresistibly cozy.

Cheddar-Crusted Savory-Sweet Apple Pie

Cheddar-Crusted Savory-Sweet Apple Pie — where sharp cheese meets tender spiced apples for a delightfully unexpected slice.

Ingredients:

  • 2 pie crusts (store-bought or homemade), chilled
  • 6 cups tart apples (such as Granny Smith or a mix), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 cup sharp cheddar cheese, grated (plus extra for sprinkling)
  • 1 tablespoon coarse sugar or turbinado sugar (optional, for sprinkling)

How to Make:

  1. Preheat the oven to 400°F (200°C). Let the chilled crusts sit at room temperature a few minutes so they’re easier to roll.
  2. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla until evenly coated.
  3. Roll out one pie crust and fit it into a 9-inch pie dish, letting the excess hang over the edges.
  4. Spread half of the grated cheddar evenly over the bottom of the crust.
  5. Pile the spiced apple mixture into the crust, mounding slightly, and dot the top with small pieces of the butter.
  6. Sprinkle the remaining cheddar over the apples.
  7. Roll out the second crust and place it over the filling. Trim any excess dough, then crimp or flute the edges to seal.
  8. Brush the top crust with the beaten egg and, if you like, sprinkle with coarse sugar and a little extra grated cheddar for a golden, cheesy finish.
  9. Cut a few small vents in the top crust to allow steam to escape.
  10. Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake an additional 30–35 minutes, until the crust is deep golden and the filling is bubbling.
  11. If the edges brown too quickly, cover them with foil or a pie shield for the remaining bake time.
  12. Let the pie cool at least 30 minutes before slicing so the filling sets.

Enjoy a warm slice — the savory cheddar crust and sweet spiced apples make every bite irresistibly cozy and satisfying!

Bourbon-Spiced Apple Pie

Bourbon-Spiced Apple Pie — a warm, boozy twist on a classic that’s cozy, fragrant, and perfect with a scoop of vanilla ice cream.

Ingredients:

  • 2 prepared pie crusts (store-bought or homemade), one for bottom, one for top
  • 6 cups peeled, cored, and thinly sliced tart apples (Granny Smith, Honeycrisp, or a mix)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tbsp all-purpose flour (or 1 tbsp for a looser filling)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves or allspice
  • Pinch of salt
  • 2 tbsp bourbon
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 egg beaten with 1 tbsp water (egg wash)
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat oven to 425°F (220°C).
  2. Toss the sliced apples with lemon juice in a large bowl to prevent browning.
  3. In a smaller bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and salt.
  4. Add the sugar-spice mixture, bourbon, and vanilla to the apples and toss until evenly coated.
  5. Roll out the bottom crust into a 9-inch pie pan and trim the edges if needed.
  6. Spoon the apple filling into the prepared crust, mounding slightly in the center.
  7. Dot the filling with the small pieces of butter.
  8. Place the top crust over the apples — use a lattice or full crust with vents — and seal the edges; crimp decoratively.
  9. Brush the top crust with the egg wash and sprinkle coarse sugar if you like extra sparkle and crunch.
  10. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake another 35–45 minutes until the crust is golden and the filling is bubbling.
  11. If the crust browns too quickly, loosely cover the edges with foil for the remaining bake time.
  12. Let the pie cool at least 2 hours to set the filling before slicing.

Serve warm with vanilla ice cream or whipped cream — enjoy the cozy, boozy spice!

Granny Smith and Braeburn Mixed-Apple Pie

A tart-and-sweet duo of Granny Smith and Braeburn apples baked in a flaky, buttery crust — classic comfort in every slice.

Ingredients:

  • 6 cups peeled, cored, and thinly sliced apples (about 3–4 medium apples; use a mix of Granny Smith and Braeburn)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)
  • 1 double pie crust (top and bottom), homemade or store-bought

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Toss the sliced apples with lemon juice right away to prevent browning.
  3. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
  4. Add the dry mixture to the apples and toss until evenly coated; stir in vanilla if using.
  5. Roll out the bottom crust and fit it into a 9-inch pie dish; trim any excess.
  6. Pile the apple filling into the crust, mounding slightly in the center.
  7. Dot the apples with small pieces of butter.
  8. Place the top crust over the apples; crimp the edges to seal and cut vents or make a lattice.
  9. Brush the top crust with beaten egg and sprinkle coarse sugar if desired.
  10. Bake at 425°F for 20 minutes, then lower the temperature to 375°F (190°C) and bake another 30–40 minutes until the crust is golden and the filling bubbles.
  11. If the edges brown too quickly, cover them with foil for the remaining bake time.
  12. Let the pie cool on a rack for at least 2 hours to let the filling set before slicing.

Serve warm with a scoop of vanilla ice cream and enjoy every cozy, flaky bite!

Vegan Coconut Oil Apple Pie

Mini Handheld Apple Turnovers

Mini Handheld Apple Turnovers — flaky, buttery pockets of warm cinnamon apple goodness.

Ingredients:

  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored and diced small
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • 1 teaspoon lemon juice
  • 1 tablespoon all-purpose flour (to thicken)
  • 1 sheet frozen puff pastry, thawed (or 8 small store-bought pastry rounds)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk or water (to mix with egg)
  • 1 tablespoon unsalted butter, melted (optional, for brushing)
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg (if using), lemon juice, and flour in a bowl until evenly coated.
  3. Roll out the thawed puff pastry on a lightly floured surface and cut into 4–6 squares (or use pre-cut rounds).
  4. Spoon about 1–2 tablespoons of the apple mixture onto one half of each square, leaving a border around the edges.
  5. Brush the edges with a little beaten egg, fold the pastry over to form a pocket, and press the edges with a fork to seal.
  6. Transfer turnovers to the prepared baking sheet, brush the tops with the egg wash mixed with milk or water, and sprinkle with coarse sugar if you like.
  7. Cut a small slit or two on top of each turnover to vent steam.
  8. Bake for 15–20 minutes, until puffed and golden brown.
  9. Remove from oven and, if desired, brush with melted butter for extra shine and flavor. Let cool a few minutes before serving.

Serve warm and enjoy these little flaky bites of apple pie — perfect for snacking or dessert!

Conclusion

You’ll find a pie here for every moment, and you can make them with confidence. Pick a recipe that fits your time and tools, gather firm apples, butter or vegan shortening, sugar, and basic spices. Follow the steps, don’t rush the crust, and taste as you go. Serve warm or at room temp. Store leftovers covered in the fridge and reheat gently. Share slices and enjoy the small comfort of homemade pie.

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