How to make Apple Pie – Easy Recipe for Beginners

Let’s face it—apple pie is the Beyoncé of desserts. It’s golden, sweet, comforting, and always steals the show. This version is easy enough for a beginner but tastes like something your grandma made with secret orchard apples and magic. Bonus: it makes your kitchen smell like a Hallmark movie.

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Ingredients (for one 9-inch pie):

For the filling:

Apples (Granny Smith + Honeycrisp mix recommended) – 6 medium (about 1.2kg), peeled, cored, and sliced

Brown sugar – 100g

White sugar – 50g

All-purpose flour – 2 tbsp (16g)

Ground cinnamon – 1.5 tsp

Ground nutmeg – 1/4 tsp

Salt – 1/4 tsp

Lemon juice – 1 tbsp (15ml)

Unsalted butter – 2 tbsp (28g), cut into small pieces

For the crust (or use store-bought if you’re in survival mode):

All-purpose flour – 250g

Cold unsalted butter – 150g, cubed

Ice water – 6 tbsp (90ml)

Salt – 1/2 tsp

For brushing:

1 egg, beaten with 1 tbsp water (egg wash)

Optional: granulated sugar for sprinkling

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Step-by-Step Instructions:

1. Make the pie dough (15 minutes + chilling):

In a large bowl, mix flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough holds together. Divide into two disks, wrap, and chill for at least 1 hour.

2. Prepare the filling (10 minutes):

Toss sliced apples with lemon juice, sugars, flour, cinnamon, nutmeg, and salt. Let it sit while you roll out the dough.

3. Roll & assemble (15 minutes):

Roll one dough disk into a circle and line a 9-inch pie dish. Fill with the apple mixture and dot with butter. Roll out the second disk and place over the top, either as a full lid or a lattice. Seal edges, crimp with a fork or your fingers, and cut slits if using a full top.

4. Chill the pie (10 minutes):

Pop the whole pie into the fridge or freezer for 10 minutes to help prevent shrinkage.

5. Bake (45–50 minutes):

Preheat oven to 200°C (400°F). Brush the pie with egg wash and sprinkle with sugar. Bake for 20 minutes, then reduce temp to 180°C (350°F) and bake another 25–30 minutes until the crust is golden and the filling is bubbling.

6. Cool (at least 1 hour):

Let the pie cool on a wire rack. Serve warm, ideally with a scoop of vanilla ice cream because you’re worth it.

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Pro Tip:

Use a mix of tart and sweet apples for balanced flavor, and don’t skip the chill steps—cold dough = flaky crust. And always bake the pie on a baking sheet unless you love scrubbing oven floors.