Classic Fall Apple Pie with Buttery, Flaky Crust

Homemade Mountain Apple Pie with A Buttery Crust

Introduction

There’s nothing that says fall in the mountains quite like a homemade apple pie. The smell of cinnamon and nutmeg drifting through the kitchen instantly feels like the season has arrived. Apple pie is one of those desserts that never goes out of style — it’s classic, cozy, and just the right balance of sweet and tart.

This was actually my first attempt at baking an apple pie, and I couldn’t think of a better way to welcome fall. Apple pie felt like the recipe to try — a true classic that everyone loves. I’ll admit I was a little nervous, but as the pie baked and that warm, spiced aroma filled the kitchen, it made me even more excited for the season ahead.

Along the way, I picked up a few tricks that made all the difference: keeping the butter and pie dough cold for the flakiest crust, pre-cooking the apples to concentrate the flavor, and transferring the filling with a slotted spoon so the pie bakes up perfectly set instead of soggy. The result? A pie that cuts cleanly but still feels indulgent with every bite.

This is the kind of dessert that belongs on the table for Sunday dinner, holiday gatherings, or just a crisp fall evening when you want to fill your kitchen with the smell of baking apples.

At a Glance

Prep time: 30 minutes

Cook time: 70 minutes

Cooling time: 1 hour

Servings: 9" pie plate with 8 slices

Difficulty: Medium

Ingredient Notes

Apples – I used organic Honeycrisp apples exclusively for this pie. They’re crisp, juicy, and naturally sweet, which means they hold their shape beautifully while baking and balance the spices perfectly. Slice them about ¼ inch thick for the best texture.

Sweeteners – The filling is sweetened with a combination of brown sugar and honey, which adds depth and warmth, while a touch of white sugar goes into the all-butter pie crust for just the right balance.

Spices – A classic mix of cinnamon and nutmeg is all you need for cozy fall flavor. Sometimes simple really is best.

Lemon juice – A splash of fresh lemon juice brightens the filling and keeps the apples from browning as you prep.

Butter – Cold, unsalted butter is key to a flaky crust. Keep it chilled right until it meets the flour.

Flour – I use King Arthur all-purpose flour, which has been a consistent favorite of mine for all my baking.

Egg wash – Brushing the top crust with a beaten egg before baking gives it that golden, glossy finish. A sprinkle of coarse sugar on top adds sparkle and crunch.

Tools I love for this recipe:

A French rolling pin is perfect for rolling out an even, smooth crust.

Accurate measuring makes all the difference in baking. I use our Black Stainless Steel Measuring Cups & Spoons daily in my kitchen.

A sturdy pastry cutter makes quick work of cutting cold butter into flour — essential for the flakiest crusts. (Coming soon in our fall product release!)

And of course, I reach for King Arthur all-purpose flour, which will also be part of our big fall lineup.

Step-by-Step Instructions

Make the pie dough
Start with your all-butter crust. Whisk together flour, sugar, and salt. Using a pastry cutter, cut the cold butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter still visible (or pinch the mixture together with your fingers, breaking up the cubes of butter in the same way). These little bits of butter are what give the crust its flakiness. Add ice water gradually until the dough just comes together — don’t overwork it. Form into two disks, wrap in plastic, and chill for at least 30 minutes.

Pre-cook the apple filling
While the dough chills, prepare the filling. Peel and core the apples and slice them about ¼-inch thick. I worked one apple at a time and tossed the cut slices with lemon juice to keep them from browning as I went. In a large skillet, combine the apples with brown sugar, honey, and spices. The sugar will melt and come to a boil over medium heat pretty quickly. Sprinkle cornstarch into the mixture at this point to help create a rich, thick pie filling. Lower the heat and continue cooking on low until the apples start to soften and the flavors meld, about 10 minutes. This step concentrates the flavors and prevents the filling from being too watery.

Roll out the crust
Butter a 9-inch pie plate and lightly flour it so the slices won’t stick in the end. On a lightly floured surface, roll out one dough disk into a 12-inch circle using your rolling pin. Carefully transfer it into the pie plate, pressing it gently against the sides.

Fill the crust
Using a slotted spoon, transfer the apple mixture into the prepared crust. This lets you control how much liquid goes in, keeping the pie from turning soggy. Pile the apples slightly higher in the center — they’ll cook down as the pie bakes.

Top and seal the pie
Roll out the second dough disk and place it over the filling. You can go with a classic full crust or cut strips for a lattice design. Trim, fold, and crimp the edges to seal. I cut slits in my top crust to let the steam out. Brush the top with egg wash and sprinkle with coarse sugar if you like a little sparkle.

Bake until golden
Bake at 425°F for the first 25 minutes and then lower the temperature to 325°F for 45 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges start to brown too quickly, cover the top with foil or a pie shield when you drop the temperature. It can also be a good idea to place a cookie sheet underneath the pie to catch any of the yummy pie filling that may boil over so your oven stays clean.

Cool before slicing
Let the pie cool for at least 1 hour before cutting — this allows the filling to set so you get clean slices. Serve warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if you like.

Tips, Tricks & Variations

Keep everything cold – For the flakiest crust, chill your butter, flour, and even the mixing bowl before you start. Cold butter creates those little steam pockets that give a crust its tender layers.

Pre-cook the apples – Simmering the filling on the stovetop first concentrates the flavors and softens the apples just enough so they don’t collapse in the oven. It also lets you taste and adjust the sweetness or spices before baking.

Use a slotted spoon – When transferring the filling to your crust, use a slotted spoon so you can leave behind excess liquid. This keeps the pie from turning soggy and helps it slice cleanly.

Protect the crust edges – If your crust browns too quickly, loosely cover the edges with foil or use a pie shield about halfway through baking.

Flavor twists – Try adding a splash of vanilla extract to the filling, or swap in cardamom or ginger for a spicier twist.

Serving suggestions – Classic vanilla ice cream or fresh whipped cream are perfect pairings, but this pie is also wonderful just on its own.

Storage tips – Cover leftover pie loosely and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices in a 300°F oven for 10 minutes to refresh the crust.

There’s just something about pulling a homemade apple pie out of the oven that makes fall feel complete. This one has become a new favorite in my kitchen — especially after learning how a few small tricks (like keeping everything cold and pre-cooking the filling) make such a big difference.

I’d love to know if you give this recipe a try! Leave a comment below and tell me how it turned out or tag me on Instagram so I can see your apple pie creations. And if you’re looking for more cozy baking projects, be sure to check out my other fall recipes here on The Cook’s Outfitter.