Fresh apple pie is all about the fruit: crisp, juicy apples tossed with lemon, cinnamon sugar and a little flour, then baked under a golden double crust. It is the simple, nostalgic kind of pie that tastes great on the day it comes out of the oven.
Because this recipe works with prepared pie dough, you can use homemade or store bought and still get a bakery result. It takes about 30 minutes of hands on work and fills the house with the smell of baking apples.
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Why This Fresh Apple Pie Recipe Works
A mix of tart and sweet apples gives the filling both structure and flavor. Granny Smith holds its shape and adds tang, while Braeburn or Fuji bring sweetness and juice.
Lemon juice brightens the apples and keeps them from browning, and just two tablespoons of flour thicken the juices. A cinnamon sugar mix tossed through the fruit coats every slice evenly, and butter dotted on top melts into the filling as it bakes.
Ingredients for Fresh Apple Pie
- 2 1/2 lb apples, a mix of tart and sweet (Granny Smith, Braeburn or Fuji)
- 3 tbsp granulated sugar, for the cinnamon sugar
- 1 tbsp cinnamon, for the cinnamon sugar
- Juice of 1 small lemon
- 1/4 cup granulated sugar
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter, softened
- Prepared pie dough for a double crust (homemade or store bought)
Apples. Peel, core and slice them thin so they soften evenly. A mix of tart and sweet gives the ideal flavor.
Cinnamon sugar. A simple mix of sugar and cinnamon coats every slice and adds warmth without any extra spices.
Lemon juice. It balances the sweetness and keeps the sliced apples bright.
Softened butter. Dotted over the filling, it melts and adds richness to the juices.
How to Make Fresh Apple Pie
1. Make the cinnamon sugar. Mix 3 tablespoons of sugar with 1 tablespoon of cinnamon.
2. Heat the oven. Preheat the oven to 425 degrees F (220 C).
3. Slice the apples. Peel, core and slice the apples into thin pieces.
4. Toss the filling. In a large bowl, combine the apples with the lemon juice, all 4 tablespoons of cinnamon sugar, 1/4 cup granulated sugar and the flour. Stir until every slice is coated.
5. Line the pan. Roll the dough into a large circle to fit your pie pan and place it in the pan. Fill with the apples and dot the top with softened butter.
6. Add the lid. Roll out a second circle for the top. Crimp the edges with your fingers or a fork and cut small slits to let steam escape.
7. Bake. Bake at 425 degrees F for 15 minutes, then reduce to 375 degrees F and bake 30 to 35 minutes more, until golden and bubbling. Cover the edges with foil if they brown too fast.
8. Cool and serve. Let the pie cool for at least 30 minutes, then serve warm or at room temperature.
How to Serve Fresh Apple Pie
Serve warm with vanilla ice cream or whipped cream. For more pie, fresh cherry pie is a classic companion, and peach cobbler with fresh peaches is an easy option. Apple lovers can also try Classic apple cake or apple pie protein balls for a lighter treat.
How to Store and Reheat Fresh Apple Pie
Cool the pie completely, cover it and refrigerate. Leftovers keep well for 3 to 4 days. Warm slices in a low oven for a few minutes to crisp the crust again.
Tips and Variations for Fresh Apple Pie
Use a mix of apples. Tart and sweet apples together give the ideal flavor.
Do not skip the lemon. It balances the sweetness and keeps the slices bright.
Slice thin. Thin, even slices soften at the same rate and pack tightly with fewer gaps.
Brush with egg wash. For a golden crust, brush the top with beaten egg before baking.
Vent the top. Slits let steam escape so the crust stays crisp.
Shield the edges. Foil keeps the rim from over browning while the center finishes.
Let it cool. Thirty minutes lets the juices thicken. Advice from UW Extension on leftovers is useful when you serve pie at a gathering.
Customize it. Add a pinch of nutmeg or a handful of raisins to the filling.
Frequently Asked Questions About Fresh Apple Pie
What apples are ideal for fresh apple pie?
A combination of tart and sweet apples, such as Granny Smith, Braeburn or Fuji.
Can I use store bought dough for fresh apple pie?
Yes. This recipe works with homemade or store bought pie dough.
How do I stop fresh apple pie from being soggy on the bottom?
Toss the apples with flour, bake until the filling bubbles and let the pie cool before slicing.
Why do you add lemon juice?
It brightens the flavor and keeps the apples from browning while you work.
How long should the pie cool?
At least 30 minutes before slicing.
Fresh Apple Pie with Cinnamon Sugar
Equipment
- pie pan
- Rolling Pin
- Aluminum foil
Ingredients
Main Ingredients
- 2 ½ lb apples a mix of tart and sweet, peeled, cored and thinly sliced
- 3 tbsp granulated sugar for the cinnamon sugar
- 1 tbsp cinnamon for the cinnamon sugar
- 1 small lemon juiced
- ¼ cup granulated sugar
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter softened, for dotting
- 1 prepared pie dough enough for a double crust
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F. Mix 3 tbsp sugar with 1 tbsp cinnamon.
- Toss. Toss the sliced apples with the lemon juice, all the cinnamon sugar, 1/4 cup sugar and the flour until coated.
- Fill. Fit the bottom dough into a pie pan, add the apples and dot with the butter.
- Top. Cover with the second dough circle, crimp the edge and cut steam vents.
- Bake. Bake 15 minutes at 425 degrees F, then 30 to 35 minutes at 375 degrees F until golden and bubbling. Cover the edges with foil if they darken.
- Cool. Cool at least 30 minutes before slicing.
