Classic Two Crust Apple Pie

"Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Dine  Dish photo by Dine  Dish
Ready In:
1hr 30mins
1 9inch pie




  • Preheat oven to 425°F.
  • Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
  • Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
  • Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
  • Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
  • If necessary remove foil last 10 minutes to brown edges.

Questions & Replies

  1. My crust is too hard, what can I do to soften it? I use cold butter and ice water and mix according to directions but it always comes out so hard I have to saw the pie with a bread knife.


  1. I used 4 very large Honey Crisp apples and fresh squeezed lemon juice with 1 tsp of cinnamon, it was the absolute best pie I have every made.
  2. AMAZING! This is the first apple pie I have ever made and it was absolutely delicious. Best apple pie ever. The only thing I changed (which was probably not necessary), was that I put 3/4 cup white sugar and 1/4 cup brown sugar. LOVED IT! Thanks for posting it.
  3. My guest said this is the best apple pie they have ever had. Thanks for a great recipe!
  4. Excellent! I followed the recipe as directed and the results were delicious. Great recipe and I received many compliments from my guests.
  5. This pie was awesome! I made this for Thanksgiving, and it turned out beautifully. I added a little more cinnamon than called for, simply because we enjoy it. It was served warm out of the oven with whpped cream to our guests and got rave reviews. Thanks for posting! :)


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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