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American Apple Pie

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Golden lattice-crust American apple pie with a slice served on a white plate.
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American apple pie balances tender cinnamon apples with a flaky, deeply golden crust. A lattice top lets the filling bubble while making the pie feel celebratory.

Use a mix of tart and sweet apples, toss them with lemon and warm spices, and chill the assembled pie before baking for cleaner layers and a crisp crust.

Let the baked pie cool for at least 2 hours before slicing. The juices thicken as they cool, keeping each slice neat instead of runny.

Serving Suggestions

Serve warm or at room temperature with vanilla ice cream, whipped cream, or sharp cheddar. A drizzle of salted caramel makes it especially festive.

Close serving of American apple pie showing flaky lattice crust and glossy cinnamon apple filling.

Recipe Notes

The unbaked pie can be refrigerated overnight. Bake directly from cold, adding 5 to 10 minutes if the crust is deeply chilled.

Golden lattice-crust American apple pie with a slice served on a white plate.

Classic American Apple Pie

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A flaky lattice-crust apple pie filled with cinnamon apples, lemon, and a glossy golden fruit filling.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Apple Filling
  • 6 cups peeled and sliced apples a mix of tart and sweet varieties
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter cut into small pieces
Crust and Finish
  • 2 large single pie crust rounds homemade or prepared
  • 1 large egg beaten with 1 tbsp water
  • 1 tbsp coarse sugar for sprinkling

Equipment

  • 9-inch pie plate
  • Rolling Pin
  • Large bowl
  • Pastry brush
  • Baking sheet

Method
 

Make the Filling:
  1. Toss the apples with sugar, flour, lemon juice, cinnamon, and nutmeg. Let stand for 15 minutes while the oven heats to 425 F (220 C).
Assemble the Pie:
  1. Fit one crust into the pie plate. Spoon in the apples and their juices, then dot with butter.
  2. Cut the second crust into strips and weave a lattice over the apples. Crimp the edges, brush with egg wash, and sprinkle with coarse sugar. Chill for 20 minutes.
Bake and Cool:
  1. Bake on a lined baking sheet at 425 F (220 C) for 20 minutes. Reduce the heat to 375 F (190 C) and bake for 35 to 40 minutes, until the crust is golden and the filling bubbles.
  2. Cool for at least 2 hours before slicing and serving.

Nutrition

Calories: 430kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 8gCholesterol: 35mgSodium: 300mgFiber: 4gSugar: 31g

Notes

  • Chill the assembled pie before baking.
  • Use a baking sheet to catch bubbling juices.
  • Cool fully so the filling sets.

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