A Classic: Apple Pie

in Desserts

Classic Apple Pie | www.acozykitchen.com

Do you ever wonder what your legacy will be?

I probably won’t be the richest grandma so I doubt I’ll leave copious amounts of money to a school or hospital; I won’t end up buying a ton of jewelery in my lifetime so there will be no diamonds (sorry, grandchildren); and there’s a good chance I won’t be leaving behind large amounts of land in the hills of Wisconsin (are there hills in Wisconsin?…you get what I mean).

My hope is that my grand kids will tell their friends about how their grandma looked so sweet and small yet she was strong, told sarcastic jokes and had a foul mouth. I hope they tell their friends that whenever I visited, I made them the most elaborate ridiculous lunches and wrote them the sweetest notes for them to find at lunch time. And I hope they tell their friends about how their grandma, with her super veiny hands, made the best pies ever.

My future legacy is what I’m sharing today.

(I’m feeling very emo this week, can you tell?)

Classic Apple Pie | www.acozykitchen.com

This week has been lots of feelings. If you sent me a text with a bit of attitude, I think you hate me. If you were nice to me, I hear it as you love me and I start to cry. Just all the feelings! I have ’em.

Maybe it’s the weather, maybe it’s my impending manuscript due date, either way, making pie helps me to work it all out.

Can we talk about apples?

Here are my favorites for apple pies:

1. First place: Honey Crisp.

2. Second place: Pink Lady

3. Third place: Granny Smith.

My all-time favorite combination is: Honey Crisp AND Granny Smith.

I like to mix a bit of sweetness and tartness. That’s my vote, folks.

And I like to be psychotic and mandolin them into nice even slices.

Classic Apple Pie | www.acozykitchen.com

I like my apples to be tossed in a bit of lemon juice, brown sugar, flour, cinnamon and salt. Nothing weird. No twists. Just good ol’ AMERICA!

And then I layer them. It doesn’t have to be perfect but you’ll end up with the most beautiful layered interior EVER. Of course, you don’t have to do this. You could slice them up, and just throw them into the pie. I will not judge you, I swear, I would never do that to you, do you believe me?

Classic Apple Pie | www.acozykitchen.com

And then I roll out the second half of dough and slice it up into thicker pieces so I can make a lattice.

You know how everyone always tells you not to re-roll the scraps? I say that’s absurd. I say butter, sugar and flour should be re-roll, Depression-era style.

And plus, you’ll need all if to make a lattice. It’s a win-win.

Classic Apple Pie | www.acozykitchen.com

I like to prep my lattice so I know I have enough slices. Do you see that boo-boo on one of the strips? That’s me severing two pieces of dough together. A bit of water helps. When this is baked you won’t be able to tell.

Classic Apple Pie | www.acozykitchen.com

I lattice. I trim the edges, making sure to leave about 1/2-inch all the way around, this way I can tuck it all under and have a good amount of dough to crimp.

Also, there will be shrinkage! Having that extra bit of dough helps prepare for that.

Classic Apple Pie | www.acozykitchen.com

I brush it with egg wash. So important. The egg is what gives it that beautiful color. Really nothing else can replace it. No milk. No water. No buttermilk. Nothing. You need egg.

And then I sprinkle the entire pie with demerara sugar.

It gives it that sparkle. That “shine bright like a diamond” quality.

Classic Apple Pie | www.acozykitchen.com

And then, I stick it in the freezer for a good 15 minutes. While it’s chilling out, I preheat the oven to 400 F.

After it’s baked, I allow it to cool completely. If you have shitty self-discipline then go ahead and slice it, but it will be gooey.

There are worse things in the world than pie that doesn’t hold up, so I say go for it!

Classic Apple Pie | www.acozykitchen.com

Oh and I almost forgot, if you need a visual guide for the pie crust, here is Pie Crust 101.

Classic Apple Pie | www.acozykitchen.com

Classic Apple Pie

Prep Time: 1 hour, 30 minutes

Cook Time: 50 minutes

Yield: One 9-inch pie

Serving Size: 8

Classic Apple Pie


  • 2 1/2 cups (312.5g) all-purpose flour
  • 1 tablespoon (15g) white granulated sugar
  • 1 1/2 teaspoon (7g) fine-grain sea salt
  • 2 sticks (226g) unsalted butter, frozen
  • 3/4 cups very cold water, divided
  • Juice from 1 lemon
  • 2 small honey crisp apples, halved and cored
  • 1 Granny Smith apple, halved and cored
  • 3 tablespoons all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon demerara sugar, for topping (optional)


  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. If making a double pie crust, divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  2. To a small bowl, squeeze in the lemon juice, being sure to catch any seeds. Using a mandolin, thinly slice the apples and immediately toss them in the lemon juice. Repeat the slicing step until you’ve worked through all of the apples. Add the flour, brown sugar, cinnamon and salt; toss until the apples are evenly coated. NOTE: You may have some odds and end pieces. Save those for the middle part of the pie.
  3. Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving about a 1/2-inch overhang. Recombine the scraps and set them aside. We’ll use them for the lattice. Transfer the pie shell to the refrigerator while you roll out the second disc.
  4. Remove the second disc from the fridge and repeat the rolling process. Using a knife, cut the dough into 1 to 2 inch strips, depending on how thick you want the lattice to be. I usually cut as many 1 1/2-inch strips as I can. Reroll the scraps you have set aside, too, you’ll need all of the pie dough. (If at any time your pie dough becomes too soft, transfer to a cutting board and put in the fridge to chill so it’s easier to work with.)
  5. Fill your pie shell with the apple filling. I layered them in a circular pattern. You'll notice in the picture above that there was a gap in the center - fill that gap with the few odds and end pieces of apple you saved.
  6. Lay out 5 to 7 strips of pie dough on top of the filling, leaving about 1/2-inch of space in between them. Lay the remainder of your strips running perpendicular. This will give you a good idea of how it will go. Next, fold back every strip. Start one at the top, running horizontally. and weave it under and over, rotating, each strip running vertically. Repeat this process until you’ve worked your way through every strip. If my directions are confusing, go to Youtube. The videos on there are super easy to follow. Much easier than written instructions!
  7. Trim the edges of the strips, being sure to leave about 1-inch overhand. Going all the way around, tuck the edges under. To make a pronounced crimp, like you see pictured, set your thumb on the outside edge of the crust. With your opposite pointer and thumb fingers, create a v, and push the two together. Repeat this process all the way around the pie crust.
  8. Brush the entire pie, liberally, with egg wash and sprinkle with demerrara sugar. Transfer to the freezer to chill for 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
  9. Transfer the pie to a baking sheet and place in the oven to for 20 to 25 minutes, until the edges are just lightly brown. Turn the heat down to 325 degrees F and bake for another 30-40 minutes, until the edges and are golden brown. Be sure to check on it intermittently, if at any time the pie crust begins to turn too dark, use foil to cover those areas to stop browning. Allow to stand for at least an hour so it can firm up before slicing--it'll still be slightly warm. Serve with whipped cream and/or ice cream.

{ 54 comments… read them below or add one }

Medeja October 17, 2014 at 2:48 am

You made me think..what would my legacy be.. Oh, I think I would like something similar like yours :) and a slice of apple pie, please!


Katrina @ Warm Vanilla Sugar October 17, 2014 at 5:03 am

Oh man…that crust! This pie looks beyond gorgeous.


Abbie October 17, 2014 at 5:43 am

#1 – YES. SUCH an emotional week. Between Isis and Ebola and the kids in Missouri, it is just non-stop pain from the news. AND everyone has a cold/flu.
#2 – the cotton branches (right?) in the photos. STUNNING.
#3 – you will be an outstanding Grandma. Old jewelry always just gets reset/melted down anyway.


Adrianna Adarme October 17, 2014 at 5:44 pm

Yes cotton branches! LOVE THEM x a million.


Abby @ The Frosted Vegan October 17, 2014 at 7:53 am

Um YES I want to be a pie baking grandma too, loveeee. Also, your styling is on POINT with this one, werk it girl.


Adrianna Adarme October 17, 2014 at 5:44 pm

Thanks girlfriend! x


sharana @ Living The Sweet Life Blog October 17, 2014 at 10:13 am

LOL I love your grandma legacy dream …. mine I’m sure will be similar — hopefully my grandchildren ( I don’t even have kids yet … by the way lol) will appreciate my recipes and their ‘treasure’ mehh – only time will tell.

This honestly looks like the perfect pie :)


Giselle @ the busy spatula October 17, 2014 at 11:00 am

That apple pie looks amazing! I love that perfectly golden hue of the crust :)


Jen @ Fresh from the... October 17, 2014 at 11:29 am

There’s nothing quite like a classic apple pie!


cynthia October 17, 2014 at 11:51 am

Just awesome. I love this post and this pie — perfection. (And yesss for psychotic mandolining!)


Ellie October 17, 2014 at 1:23 pm

I’m not really a cake person (there, I said it!). I find cake is often too dry. But pie…just pie. It’s so good and the old classics are the ultimate treat. The photography in this post is so beautiful too! Great post!


abby - little city adventures October 17, 2014 at 1:30 pm

Great recipe for this classic dish!


Susan October 17, 2014 at 1:41 pm

Looks delicious…pinning it and will make for Thanksgiving….and yes we have lots of hills here in WI :))))))


Honey, What's Cooking October 17, 2014 at 2:54 pm

Looks incredible. Delicious. Love the dough stripes.


Karen October 17, 2014 at 2:58 pm

This sounds really good, but I think the recipe ingredients are combined with what you need to make the pastry crust, which isn’t detailed unless you follow the Pie Crust 101 link? The pie filling would start with the lemon juice, yes?


Adrianna Adarme October 17, 2014 at 5:44 pm

Yes, yes, you’re so right. Fixed now!


Heather @ Sarap Life October 17, 2014 at 3:45 pm

Wow, combining honey crisp and Granny Smith? Never would have thought if that combination. Those are my two favorite kinds. Now I need to try it ASAP!


Emily D. October 17, 2014 at 3:49 pm

That is my exact ranking of apples too. I barely even mess with non-honey crisp apples anymore.


Abby October 17, 2014 at 8:07 pm

Have you ever tried buttermilk for your pie crusts? Joy (the Baker of course) is always replacing her water with buttermilk and it totally intrigues me!


Laura (Tutti Dolci) October 17, 2014 at 8:22 pm

So gorgeous, that lattice is perfection!


jill October 18, 2014 at 12:59 am

lovely looking pie! will be saving this recipe and your helpful dough tips

another thing that is lovely though, is that cutlery (last 2 images)!!
would you care to share the brand of it? would appreciate it very much!


Adrianna Adarme October 19, 2014 at 4:36 pm

Yes, of course, it’s from West Elm!



Lily October 18, 2014 at 11:49 am

Looks amazing! I’ve never left the apple unpeeled before but would love to forgo that step if it doesn’t make a difference.


Francesca October 19, 2014 at 1:03 am

Your crust is gorgeous. Had no idea that layering the apples would make for such a beautiful slice.


Jmcvl October 19, 2014 at 7:05 am

This pie looks too good to eat! Delicious


Dani Meyer October 20, 2014 at 9:08 am

So beautiful! You can’t beat pie!


Heather October 20, 2014 at 10:56 am

I am a huge pie lover and I’ve never even thought about what it looks like when you cut into it. I guess I’m just too focussed on shovelling it in to my mouth as quickly as possible ;). Yours has a major wow factor though and I love that!


Laura (Blogging Over Thyme) October 20, 2014 at 7:40 pm

I totally feel you on the legacy. I hope for much of the same!! I might need to brush up on my pie skillz though.


Chineka @ Savor The Baking October 20, 2014 at 8:39 pm

The lattice work of the pie crust is beautiful.


Rebecca October 21, 2014 at 5:50 am

Thank you for this recipe! I followed your steps closely, even mandolining the apples (and hence my index finger). Pink Lady for sweetness and Granny Smith for tartness was a great combination. The taste was absolutely classic apple pie, it was perfect :).


Adrianna Adarme October 22, 2014 at 8:25 am

Oh yay! LOVE THIS!


Jenny @ The Peachy Pair October 22, 2014 at 7:25 am

What an amazing legacy your apple pie will be! I am actually eating an apple (Ambrosia) while I read this! Would be much better in a pie….


Maria October 24, 2014 at 7:08 am

This pie looks amazing! One question: would I be able to make this pie and leave it in the freezer to bake the next day?


Adrianna Adarme October 26, 2014 at 10:10 am

Yes! You can assemble this, cover with plastic wrap and put it in the oven the next day. You may need a bit longer on the lower temperature for the thawing of the apples but it should work just great!


Sarah October 27, 2014 at 10:28 pm

That lattice is gorgeous! I often make mine more loose so that you can see the filling, but now I want to make a closer knit version like this. We just went apple hunting, as the kids called it, this weekend. I see a pie or three in my very near future.


Yuni November 2, 2014 at 6:31 am

Adrianna I would love to be your grandchild. You have personality, style and definately big heart. Hugs.


Marie Paul November 17, 2014 at 8:55 pm

really amazing.. love this apple pie.. in a great way u tell every step …
check this http://www.benefitsofyogurt.net/benefits-of-yogurt-on-hair


Marisa November 26, 2014 at 11:24 am

I notice when you layer the apples there’s an empty space in the middle of the pan. Is that correct? Should that be filled up or just left open? I’m making this pie tomorrow–can’t wait!


Adrianna Adarme November 26, 2014 at 11:27 am

I actually put a few slices of apple in there. Like odds and end pieces! Let me add that little tidbit in the recipe itself.


Emma November 19, 2015 at 9:23 pm

This is the perfect apple pie!!! I’m going to make it again for Thanksgiving. I’m hosting the whole meal for the first time so I’m planning to roll out all my crusts the day before and refrigerate them in the pie pans overnight so that in the morning all I have to do is make the filling and bake the pies. Do you think this will work for this pie? I’m worried about the lattice pieces shrinking overnight. I am planning to refrigerate the dough disks for a full day before rolling if that matters.


Adrianna Adarme November 20, 2015 at 9:42 am

Thanks Emma!

Yes, the resting in the fridge for a full day (as discs) is key and will totally help with avoiding shrinkage.

The other thing I do is to make sure there’s enough overhang (1 1/2 inches is best) so you can tuck it under and then crimp. It gives you a bit more to work with. There will be some shrinkage but this helps.

Also another thing I like to do is stick the pie (when it’s assembled) in the freezer for 15 to 30 minutes then brush the egg wash on and bake it. I think you should be good. You’re giving yourself a ton of time! Good luck! I’m making Thanksgiving for 14 people so I’m also like OMG AM I GONNA BE OK?! Haha.


Heather November 22, 2015 at 5:00 pm

Is there a way to prep the pie and then bake it the next day? Can you just keep it ready to bake in the fridge?


Adrianna Adarme November 22, 2015 at 8:50 pm

You can do this! But I kinda fear that the sugar will break down the apples too much and they’ll macerate. You will get super mushy apples versus ones that have been cooked for only an hour. I bet freezing it would work great! You’d just have to add a bit onto the baking time.


Heather November 23, 2015 at 6:07 am

Great! I would love to make this for Thanksgiving but I would like to serve it warm. Could I just re-heat it in the oven as a back up plan?


Adrianna Adarme November 23, 2015 at 8:59 am

Yep, I’d stick in a 200 degree oven to warm it up for about 15 minutes. It’ll be delicious! I LOVE WARM PIE!


Anita November 24, 2015 at 12:20 pm

This sounds and looks awesome. One question though, when you put it in the oven is it still in the pie dish or you take it out of the dish after its come out of the freezer? I got a little confused with the direction…


Adrianna Adarme November 24, 2015 at 12:24 pm

It’s still in the pie dish. You’re putting the entire thing in the freezer so the dough can chill and then you’re transferring the entire thing to the oven! Sorry it was confusing!


Linda June 1, 2016 at 12:01 pm

One of the most beautiful pies I have seen. Love the thick lattice.


Rege July 24, 2016 at 5:42 pm

I used this recipe to make an apple pie that I took to a party today (along with some vanilla ice cream!) and it was a huge, huge hit. People loved it so much! Thanks so very much for this recipe. I love this blog so much!


Danielle November 15, 2016 at 6:39 am

Let’s say your kid has an egg allergy, what would be the best substitute for the egg wash? I know it won’t be as good, but a close second? I tend to think milk, but I’d love to know what you think! Thanks!


Adrianna Adarme November 15, 2016 at 9:00 am

Oh I would do milk. I wouldn’t worry too much about the egg wash! :)


Philippia November 23, 2016 at 5:39 pm

Hi there,

I made this recipe once before and I must say everything is delicious about it :)

Two questions I’d like to ask before making it a 2nd time:

1. I baked the pie for ten minutes over the time you mentioned, and found the bottom of my pie crust nearly raw– would you recommend for me to further extend the baking time, or pre bake the crust? Is there such thing as overbaking a pie?

2. I noticed you keep the peel- does the filling become it stringy? Is there a noticeable texture difference? It would definitely make things easier to keep the peel so I’d love to get your take pros/cons!

thanks so much for a wonderful recipe :)


Adrianna Adarme November 23, 2016 at 6:28 pm

I would recommend baking it for longer, as long as the top is ok! What kind of pie dish are you using? If you’re using ceramic, you might need to go longer on it, as ceramic I’ve found bakes a bit slower than plain glass (aluminum bakes quicker!).

I actually don’t mind the peel at all. I don’t think it makes it stringy but it definitely adds some texture. :) Hope that helps! Let me know about the pie dish. :)


Philippia November 28, 2016 at 9:18 am

Hi again!

Thanks for your swift response :)

I baked the pie in a ceramic pie dish, which explains the longer baking time! I just upped the time by 20 minutes and the pie came out perfectly the 2nd time around.

I kept the peel this time– no one minded :)

Thanks again, excellent recipe!


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