This classic apple pie blends tart apples, warm spices, and a golden flaky crust for a nostalgic yet bold dessert that’s perfect for any occasion.

Scale

6 cups peeled, sliced apples (Granny Smith, Honeycrisp, or Pink Lady)

¾ cup raw cane sugar

2 tablespoons flour

1 tablespoon lemon juice

½ teaspoon ground cinnamon

⅛ teaspoon nutmeg

Pinch of cardamom (optional)

2 tablespoons butter, chopped

1 tablespoon non-alcoholic orange juice or apple cider

1 double-crust pie dough (store-bought or homemade)

1 egg yolk + 1 teaspoon water (for egg wash)

Turbinado sugar (for sprinkling)

Preheat oven to 425°F and place a baking sheet inside.

Fit first crust into 9-inch pie plate. Let extra hang over.

In a bowl, toss apples with sugar, flour, lemon juice, cinnamon, nutmeg, cardamom, and juice. Let sit 15 minutes.

Spoon filling into crust. Dot butter on top.

Top with second crust, crimp edges, and cut steam vents.

Brush egg wash on crust. Sprinkle turbinado sugar on top.

Protect edges with a crust shield. Bake 20 minutes.

Lower to 375°F, remove shield, and bake 30 minutes more.

Cool fully (2 hours minimum) before slicing.

Mix apple types for a complex flavor.

Shield crust edges to avoid burning.

Use preheated baking sheet to ensure crisp bottom.

Keywords: apple pie, homemade apple pie, classic pie recipe, easy apple dessert