Samad: Lina, tell me honestly who can say no to a warm, homemade apple pie?
Lina: No one, Samad. Especially not when it’s packed with cinnamon, buttery crust, and apples that taste like a hug!
Table of Contents
The Classic Comfort of Apple Pie
Nothing beats the smell of apple pie baking in the oven. It’s one of those desserts that instantly makes your kitchen feel like home. Today, we’re sharing our go-to apple pie recipe easy, buttery, cinnamon-kissed, and absolutely irresistible.
Perfect for Canadian families looking for cozy meals, this apple pie is made with simple pantry staples but tastes like you spent all afternoon baking (spoiler: you won’t!).
Samad: Honestly, Lina, I make this pie when I want to impress my neighbours without breaking a sweat.
Lina: And when you want leftovers for breakfast the next day!
Ingredients for the Best Apple Pie
Lina: Let’s start with what you’ll need. Nothing fancy just good, honest ingredients.
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6 tbsp ice water (plus more if needed)
For the filling:
- 6 large apples (Granny Smith + Honeycrisp work best)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp butter (for dotting)
- 1 egg (for egg wash)
- 1 tbsp milk
How to Make Apple Pie
Step 1: Make the Pie Crust
Samad: Trust me, Lina, homemade crust is worth it. Flaky, buttery, melts in your mouth.
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until it looks like coarse crumbs.
- Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Divide the dough in half, shape into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
Lina: Pro tip: Don’t overwork the dough! You want visible butter chunks. That’s what makes it flaky.
Step 2: Prepare the Apple Filling
- Peel, core, and thinly slice your apples.
- Toss them in a large bowl with sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla.
Samad: Lina, I swear the smell of this apple mix alone is enough to make me hungry.
Lina: And if you want extra flavour? Let the apples sit for 10 minutes to release their juices.
Step 3: Assemble the Pie
- Preheat your oven to 400°F (200°C).
- Roll out one pie crust disc on a floured surface and line a 9-inch pie plate.
- Pour in the apple filling, spreading it evenly.
- Dot with small butter pieces.
- Roll out the second crust and place it over the apples. Trim excess dough and crimp the edges.
- Cut small slits on top to let steam escape.
Lina: If you’re feeling fancy, do a lattice crust! It looks like you spent hours, but it’s easy.
Samad: And sprinkle a little sugar on top after the egg wash that’s my signature move.
Step 4: Bake and Enjoy
- Brush the top crust with egg wash (1 egg + 1 tbsp milk).
- Bake for 20 minutes at 400°F, then reduce to 375°F (190°C) and bake for another 35-40 minutes until golden brown and bubbly.
- Cool for at least 2 hours before slicing.
Lina: Yes, I know it’s hard to wait, but if you cut it too soon, the filling will spill everywhere.
Samad: It’s worth the wait. Perfect with vanilla ice cream or a dollop of whipped cream.
Kitchen Tips & Tricks
Lina’s Apple Pie Hacks:
- Use a mix of tart and sweet apples for the best flavour.
- Chill your crust ingredients to keep the dough cold and flaky.
- If the edges brown too fast, cover them with foil halfway through baking.
Samad’s Family-Friendly Advice:
- Get the kids involved! Let them crimp the pie edges or sprinkle sugar on top.
- This pie freezes beautifully. Make two and freeze one unbaked for later.
Serving Suggestions
Lina: Okay, Samad, moment of truth how do you serve your slice?
Samad: Warm, obviously. And with a massive scoop of vanilla ice cream melting over the top. It’s basically a rule in my house.
Lina: Same! Or if you’re feeling classic, a dollop of whipped cream with a sprinkle of cinnamon does the trick.
For Canadian families looking for cozy meals, this apple pie is the ultimate weekend dessert. Perfect after a Sunday roast or when you’re hosting friends over for coffee and chats.
How to Store & Reheat Apple Pie
Lina: So you’ve made this beauty, but what about leftovers?
Samad: If there are any! But here’s what you do:
Storing:
- Room Temperature: Covered with foil, it’ll keep well for up to 2 days.
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating:
- Pop a slice in the microwave for 20-30 seconds OR warm the whole pie at 300°F (150°C) for about 15 minutes.
Lina: Bonus tip add a bit of butter on top before reheating. Makes the crust extra golden and crisp.
Delicious Variations
Samad: Wanna switch things up? Here are some fun twists:
Caramel Apple Pie
Drizzle caramel sauce over the filling before adding the top crust. Sweet and sticky perfection.
Cheddar Crust Apple Pie
Add ½ cup shredded sharp cheddar cheese to the crust dough. Sounds odd, but trust us it’s a classic combo!
Apple Berry Pie
Toss in a handful of fresh raspberries or blueberries with the apples for a fruity kick.
Lina: I once added a splash of maple syrup to the filling. Total game-changer. Very Canadian of me, eh?
Samad: You’ve got to represent, Lina!
Nutrition Information (Per Slice – Approx.)
- Calories: 410
- Carbs: 58g
- Sugar: 32g
- Fat: 19g
- Protein: 4g
- Fibre: 3g
Lina: Not exactly diet food, but definitely soul food.
Why You’ll Love This Apple Pie
- Classic, nostalgic flavours.
- Flaky, buttery homemade crust.
- Simple ingredients no weird stuff.
- Family-friendly and freezer-friendly.
- Perfect for Canadian kitchens in any season.
Samad: Seriously, if you make this once, you’ll never go back to store-bought.
Lina: And your kitchen will smell like an autumn dream. You’re welcome.
For More recipes Classic Canadian Desserts
Final Thoughts
There you have it the ultimate homemade apple pie recipe. It’s warm, sweet, cinnamony, and guaranteed to bring smiles around the table. Whether it’s a holiday gathering, a Sunday family dinner, or just a Tuesday because you deserve it, this apple pie is always a good idea.
Samad: So… when are you making one, Lina? I’ll bring the ice cream.
Lina: Deal! And maybe a second pie for breakfast tomorrow.
Classic Apple Pie
Equipment
- 9-inch Pie Plate
- Rolling Pin
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold and cubed
- 6 tbsp ice water plus more if needed
Apple Filling
- 6 large apples Granny Smith + Honeycrisp recommended
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp butter for dotting
- 1 egg for egg wash
- 1 tbsp milk
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and cut them into the flour until the mixture resembles coarse crumbs.
- Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Divide the dough in half, shape into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
- Peel, core, and thinly slice your apples. Toss with sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract.
- Preheat your oven to 400°F (200°C).
- Roll out one dough disc and line a 9-inch pie plate.
- Pour in the apple filling and dot with butter.
- Roll out the second dough disc, cover the filling, trim excess dough, and crimp the edges. Cut slits on top.
- Brush the top crust with egg wash (egg + milk).
- Bake for 20 minutes at 400°F, then reduce to 375°F (190°C) and bake for another 35-40 minutes until golden brown and bubbly.
- Cool for at least 2 hours before slicing.
