Summary: A quintessential American dessert featuring a crisp, buttery, flaky pastry crust encasing a spiced, juicy apple filling. This traditional recipe uses Granny Smith apples and ground cinnamon, perfectly balanced for a classic taste. Preparation takes 45 minutes, with a 60-minute bake time, serving 6 people.
Did you cook this recipe? Share the result with the community.
Category: Desserts, American Cuisine
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Apple Pie
- Category: Desserts, American Cuisine
- Cuisine: American
- Main ingredient: Granny Smith apples, 1.2 kg
- Guide: 12 most popular American dishes: favourite recipes of American cuisine
- Total time: 105 minutes (45 min prep + 60 min cooking)
- Difficulty: Intermediate
- Portions: 6 (Portion weight: 280 g)
- Key technique: Blind baking and pastry lamination
- Preparation types: Baking
- Dietary info & Allergens: Gluten, Milk
- Suitable for: Vegetarians
- Nutritional values (per 1 portion): 540 kcal, Protein: 6.2 g, Fat: 22.4 g, Carbohydrates: 78.5 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Stout, Dessert Wine, Vanilla Bean Ice Cream
- In short: The perfect balance of tart apples and sweet, buttery pastry.
- Last updated: 21 September 2026
WAGUU says: “The secret to this Apple Pie lies in keeping the butter cold to ensure the pastry remains exceptionally flaky.”
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 60 minutes |
| Temperature: | 190 °C |
| Number of portions: | 6 |
In a nutshell
This Apple Pie recipe delivers a timeless American experience. By combining tart, crisp apples with a rich, buttery crust, we create a dessert that is both comforting and sophisticated. The aromatic blend of cinnamon and nutmeg fills the kitchen with warmth, making it the ultimate finale to any meal.
Ingredients
Base portions: 6 portions • Portion weight: 280 g
| Ingredient | Amount | Quality |
|---|---|---|
| Granny Smith apples | 1200 g | Firm, tart |
| All-purpose flour | 400 g | High-quality |
| Unsalted butter | 250 g | Chilled |
| Caster sugar | 150 g | Fine |
| Ground cinnamon | 10 g | Fresh |
| Sea salt | 5 g | Fine |
| Ice water | 120 ml | Very cold |
Why you will love this recipe
- Authentic Texture: Achieve the perfect contrast between a crisp outer shell and a tender, juicy apple interior.
- Balanced Flavour: The tartness of the Granny Smith apples is perfectly complemented by the sweetness of the sugar and warmth of the cinnamon.
- Reliable Technique: Our step-by-step method ensures success, even for bakers who are new to working with pastry.
Success guaranteed: By using chilled butter and ice water, you prevent the fat from melting too early, resulting in a superior, flaky pastry every time.
Recipe overview
Prep: 45 min | Cooking: 60 min | Difficulty: Intermediate | Portions: 6 | Type: Dessert | Origin: American
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the Pastry – 20 min
Appliances: Food processor (optional)
1. Combine 400 g of flour and 5 g of salt. Cut in 250 g of chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add 120 ml of ice water, mixing just until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes (Visual check point (VKB): The dough should be cool and firm to the touch).
VKB: The dough should be cool and firm to the touch.
Before moving to the next step:
Ensure the pastry is properly chilled to maintain its flaky texture during baking.
Phase 2: Preparing the Apple Filling – 15 min
Appliances: None
2. Peel, core, and slice 1.2 kg of Granny Smith apples into 0.5 cm slices. In a large bowl, toss the apples with 150 g of caster sugar and 10 g of ground cinnamon until evenly coated. Let them sit for 10 minutes to release excess moisture (VKB: The apples should appear glossy and coated in spices).
VKB: The apples should appear glossy and coated in spices.
Before moving to the next step:
Check that the apples are sliced uniformly for even cooking.
Phase 3: Assembly – 10 min
Appliances: Oven
3. Preheat the oven to 190 °C. Roll out one pastry disc to fit a 23 cm pie dish. Fill with the apple mixture. Roll out the second disc and place it over the apples, trimming and crimping the edges to seal. Cut small slits in the top to allow steam to escape (VKB: The pie should be securely sealed around the edges).
VKB: The pie should be securely sealed around the edges.
Before moving to the next step:
Ensure the top crust is vented properly to prevent it from becoming soggy.
Phase 4: Baking – 60 min
Appliances: Oven
4. Bake the pie at 190 °C for 60 minutes, or until the crust is golden brown and the filling is bubbling through the vents (VKB: The pastry should be deep golden, not pale).
VKB: The pastry should be deep golden, not pale.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Pie dish | 23 cm | Springform pan | Leakage |
| Rolling pin | 40 cm | Glass bottle | Uneven thickness |
| Mixing bowl | 3 l | Large pot | Spillage |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 192.8 kcal | 540.0 kcal | 3240.0 kcal |
| Fat | 8.0 g | 22.4 g | 134.4 g |
| of which saturates | 5.0 g | 14.0 g | 84.0 g |
| Carbohydrates | 28.0 g | 78.5 g | 471.0 g |
| of which sugars | 15.0 g | 42.0 g | 252.0 g |
| Protein | 2.2 g | 6.2 g | 37.2 g |
| Salt | 0.3 g | 0.9 g | 5.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a mix of apple varieties (e.g., Granny Smith and Braeburn) for a more complex flavour.
- Tip 2: Brush the top of the crust with an egg wash before baking for a professional, glossy finish.
- Tip 3: Chill the assembled pie for 20 minutes before baking to help the crust hold its shape.
- Tip 4: Place the pie dish on a preheated baking sheet to ensure a crisp bottom crust.
Scientific background
The flakiness of the pie crust is achieved through the physical separation of the flour by layers of fat. During baking, the water in the butter evaporates, creating steam pockets that lift the layers of dough. The apples undergo pectin softening and starch gelatinisation within the filling, creating a syrupy consistency that binds the fruit together.
Fine Dining – Professional techniques
- Plate composition: Serve a neat slice slightly off-centre on a chilled plate.
- Textural contrasts: Pair the soft, warm pie with cold, silky vanilla bean ice cream.
- Temperature contrast: Ensure the pie is served warm, but not piping hot, to preserve the structural integrity of the crust.
- Aromatic garnishes: Dust lightly with a tiny amount of freshly grated nutmeg (not part of the recipe).
Sensory radar
- Appearance: Deep golden brown, with a visible syrup bubbling through the vents.
- Aroma: Rich notes of caramelised sugar and warm cinnamon.
- Taste: A perfect balance of tart apple, sweet pastry, and subtle spice.
- Texture: Shatteringly crisp crust giving way to tender, soft fruit.
Pairing
- BEER: A dark, sweet Stout complements the spice profile.
- WINE: A late-harvest Riesling balances the acidity.
- NON-ALCOHOLIC: Sparkling apple cider (not part of the recipe).
Various preparation variants
- Rustic Apple Galette: Prepare the same filling but fold the edges of a single pastry round over the apples for a free-form, open-faced appearance.
- Spiced Crumble Top: Replace the top crust with a mixture of flour, butter, and oats for added textural crunch.
Allergens and dietary information
Contains: Gluten, Milk • Gluten: Present in all-purpose flour • Not suitable for: Vegans (contains butter)
Suitable for
Vegetarians, festive occasions, and family gatherings.
Substitution catalog
- Granny Smith apples: Braeburn or Jonagold (adjust sugar if necessary).
- Unsalted butter: High-quality lard for an even flakier crust.
FAQ
Why did my bottom crust get soggy?
This often happens if the oven is not hot enough or if the apples release too much juice. Use a preheated baking sheet to help crisp the bottom.
Can I make this pie in advance?
Yes, you can assemble the pie and freeze it unbaked. Bake directly from frozen, adding about 15 minutes to the cooking time.
Do I need to peel the apples?
It is recommended to peel the apples to achieve a uniform, tender texture in the filling.
What is the best way to serve the pie?
It is traditionally served warm with a scoop of vanilla ice cream.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare two separate pies using double the recipe quantities. 20+ people: Bake three pies and serve them sequentially to ensure each slice is served warm.
Sides and Serving
- Vanilla bean ice cream – provides a cooling contrast to the warm, spiced pie (not part of the recipe).
- Whipped double cream – adds a luxurious, creamy element (not part of the recipe).
Serving: Serve warm, ideally within an hour of baking, for the best textural experience.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Warm in an oven at 150 °C for 10–15 minutes.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
More Recipes from This Article
Other recipes you might be interested in
Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a photo, and share the result.
You can upload photos in the comments below or send them via email.
Did you record a video guide for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comment – we’d be happy to publish it and help promote you and your content.
Common mistakes
- Warm ingredients: Using room temperature butter instead of chilled, which prevents the pastry from becoming flaky.
- Overworking the dough: Mixing the dough too much, which develops gluten and makes the crust tough instead of tender.
- Insufficient venting: Failing to cut slits in the top crust, which causes the pie to burst or become soggy.
- Undercooking: Taking the pie out of the oven too early, resulting in a pale crust and undercooked fruit filling.