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Classic American Apple Pie

Classic American apple pie bakes firm apples with cinnamon, nutmeg, lemon, and buttery pastry into a sliceable fruit dessert.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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Classic American Apple Pie

1 hr 40 mintotal

1 hr 20 min hands-on20 min hands-off

Prep 25 min · Cook 55 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 20 minutes of resting time so the apple filling sets before slicing.

Method

  1. Heat the oven to 190°C. Roll part of the chilled shortcrust pastry and line a small pie dish.

  2. Mix the sliced apples with sugar, brown sugar, ground cinnamon, nutmeg powder, lemon juice, cornstarch, and salt.

  3. Fill the pastry shell with the apple mixture and dot the top with small pieces of butter.

  4. Cover with the remaining pastry, seal the edges, make a few small vents on top, and brush with milk.

  5. Bake until the crust is golden and the apple filling bubbles through the vents. Rest before slicing so the filling sets.

How to tell it's done

The crust should be golden and flaky, and the apple filling should be soft, glossy, and sliceable.

Getting it right

Tip

Let the pie rest before slicing; cutting too early can make the filling run out.

What to serve it with

Serve warm on its own or with vanilla ice cream if desired.

Common mistakes

The bottom crust is soggy.
Bake it low in a properly hot oven and let the pie rest before cutting. Cornstarch needs to reach a bubble to set, and the vents should be visibly bubbling — a pie taken out when the top merely looks golden leaves raw, runny filling underneath.
The filling shrinks away from the lid.
Use firm apples that hold their shape and pack the filling generously. Soft varieties collapse to half their volume, leaving a dome of pastry over a gap.

Substitutions

  • Use firm apples so the filling stays tender rather than mushy.
  • If shortcrust pastry is very soft, chill the assembled pie briefly before baking.
  • Cornstarch helps the apple juices set; skipping it can make the pie watery.
  • Use a little extra sugar only if the apples are very tart.
  • For a gluten-free or dairy-free adaptation, replace the pastry, butter, and milk as needed, then review the final ingredient labels and cross-contact risk before changing the gluten or dairy allergen flags.

Storing and reheating

Keeps two days at room temperature covered, or four in the fridge. Warm slices in a moderate oven to bring the pastry back. Baked pie freezes for three months; unbaked, assembled and frozen, it bakes from frozen with extra time.