Classic Apple Pie

Klassischer Apple Pie aus USA

Guys, I have not introduced a classic apple pie yet. What a shame! As October is the months of apples and apple picking, I decided to introduce it now. Apple pie is something almost everybody loves, even though pie crust can be a little intimidating. If you would like to learn how to deal with pie crust, I recommed this blog post. But let’s give the floor to apple pie!

Klassischer Apple Pie aus USAApple Pie is basically sliced apples that are seasoned, snuggled under some pie crust. Every family has their little tricks and tips and believes to have the best recipe. There are so many variations out there, I am sure you have heard of the apple pie with cheddar, which is common in New York. I do love this combo, but decided to stick to the classic recipe in this blogpost. So nothing crazy (except for the pepper for flavor enhancement), just a good old apple pie like you would eat at grandma’s.

Klassischer Apple Pie aus USAThere are also a lot of ideas how to create the best pie crust. Some swear by adding a bit of vodka to it, others freeze the butter first and then grate it into the dough, others think pie isn’t pie without lard. I personally am not going to dicuss all these options. I am going to introduce an all-butter crust here and no, we are not going to freeze the butter. As long as it is right out of the fridge, it should be fine. For me the apples are way more important than the pie crust. I like to have loads, so we are going to use more than a kilo. Here in Germany I used Elstar apples, watch out for a rather tart variety. Maybe you can pick apples yourself?

Classic Apple Pie

Serves: One pie/tart
Prep Time: 50min Cooking Time: 50min Total Time: 1hr 40min

This is a classic apple pie.


  • Pie Crust tips for dealing with pie crust can be found here
  • 300 grams of all-purpose flour
  • 30 grams of sugar
  • 200 grams of cold butter
  • Between 70 - 150 grams of cold water

  • Filling
  • 1.2kg of tart apples (I used Elstar)
  • 80 grams of brown sugar
  • 20 grams of cornstarch
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1/4 teaspoon of nutmeg
  • A bit of pepper (can be omitted)
  • 1 egg for egg wash



For the pie crust combine the flour and sugar in a large bowl, add the cold butter in chunks. Rub into crumbs the size of peas. Add 50 grams of cold water and try to work into a ball. Only add additional water slowly as it depends on so many factors how much water you need. Once you can work the dough into a ball, wrap tightly and refrigerate for at least half an hour or over night. Since this pie crust does not contain any egg, you can refrigerate for up to a week and also freeze beautifully.


For the filling peel and cut the apples. Then mix with the remaining ingredients except for the egg. Take out the dough and divide evenly into two. Roll out one half on a floured surface larger than the form you are using. Typically a pie form is about 23cm in diameter, but you can also use a springform. Place the rolled out half in the form and pour apple mix on top. Then roll out the second half to use on the top of the filling. Tuck under and make sure edges are sealed. Cut off any overhang. I usually have enough to make some ornaments or to use a cookie cutter for leaves, etc. If you want to, you can also create a lattice structure. How this is done, you can see in my Instagram reel. Brush with egg wash.


Preheat oven to 220 degrees Celsius and bake pie on lower rack for 15min. Then reduce heat to 180 and bake for an additional 40min. If your pie browns too much, cover with aluminum foil. The filling should be bubbly. Serve either warm or cold. If chilled, pie will keep for a few days.

Klassischer Apple Pie aus USA

If you are into pies, how about:

Apple caramel pie

(Key) lime pie

Apple cranberry pie

Pie crust with cream cheese

Cherry pie

Chicken pot pie

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