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Apple Pie Recipe

American Apple Pie Recipe

This Classic Apple Pie recipe is a family favorite! As American as Apple Pie, made with fresh apples, brown sugar, cinnamon with a shortcrust lattice pastry. This will be the only apple pie recipe you'll need! American Apple Pie

Course Dessert, Sweets
Cuisine American, Canadian
Keyword American Apple Pie
Cook Time 1 hour
Total Time 1 hour
Servings 8 people
Author Peter's Food Adventures


Short Cut Pastry ingredients

  • 2 cups flour
  • ¼ teaspoon salt
  • 6 oz /175g butter cut into small cubes
  • 1 egg chilled
  • 3 tablespoons ice water

Apple Pie Filling

  • 10 apples mixed varieties (about 3½ pounds/1.5kg)
  • ½ cup brown sugar firmly packed
  • ½ cup white sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon ground cloves
  • 3 tablespoons cornstarch
  • 2 tablespoons butter cubed
  • egg wash 1 egg yolk with 1 teaspoon of whipping cream
  • sugar for sprinkling pie crust


  1. In a large bowl or food processor, add the flour, salt and butter. Using your fingers, mix the butter into the flour until it resembles crumbs. If using a processor, slowly pulse until you get the same result.
  2. Add the chilled egg yolk and mix until it makes a non-sticky dough. Add 1 tablespoon of water at a time until you form a smooth dough. Wrap in cling wrap and place in fridge until you are ready to use.
  3. Preheat oven to 400°F/200°C, and position rack on the lowest height.
  4. Peel, core and thinly slice the apples and place in a large mixing bowl. Add the brown sugar, white sugar, cinnamon, nutmeg, cloves and cornstarch and toss until evenly mixed. Set aside and prepare the shortcrust pastry dough.
  5. Roll out the dough into ⅛" thin round circles, larger in size than the pie pan. Grease a 9" round pie pan and press the dough into it. Place the apples inside the pie pan. Dot the apples evenly across with the butter.
  6. You can either cover the pie with the whole rolled shortcrust pastry dough, or cut it into strips and lattice it. If covering with single piece of dough, remember to use a fork and poke air hole vents in the top.
  7. To make the lattice, cut the rolled dough into 12 -14 even strips. Arrange the strips by weaving a lattice across the top of the pie. Using a fork, press the edges down to seal the pastry. Cut any excess pieces.
  8. Brush the lattice with and egg wash (beating an egg yolk with 1 teaspoon of whipping cream). Sprinkle the egg washed pastry lightly with the white sugar.Cover the edges of the pie with foil, to avoid edges from burning.
  9. Place in the preheated oven for 15 minutes. Then reduce heat to 350°F/175°C and continue baking until crust is golden brown and bubbling (at least another 45 minutes). Allow to cool before serving.

Recipe Notes

Alternative measurements for the butter is ¾ cup or chilled butter, or a stick and a half, if oz. or grams are too difficult to work out. Can substitute Pumpkin Pie Spice instead of the cinnamon spices in the recipe.