Name: Homestyle Apple Pie
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 tsp salt; 2 tbsp sugar; 1 cup cold unsalted butter, cubed; ¼ cup ice water; 2½ lbs Granny Smith apples (about 6), peeled and sliced; 2½ lbs Honeycrisp apples (about 6), peeled and sliced; ¾ cup granulated sugar; 2 tbsp lemon juice; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp salt; 3 tbsp cornstarch; 1 egg (for egg wash); 1 tbsp coarse sugar (for topping)

Traditional homemade apple pie with golden lattice crust and vanilla ice cream on rustic wooden table. | lonerecipes.com

I first encountered this apple pie recipe at my aunt's farmhouse in upstate New York during apple picking season. The aroma that filled the kitchen was intoxicating—butter, cinnamon, and apples mingling in the air as the pie baked. What makes this pie special is the careful balance of apples; the Granny Smiths provide tartness and structure, while the Honeycrisps add sweetness and a bit of texture. I love the process of making the lattice top—it's almost meditative to weave the dough strips together. The cornstarch is my secret to avoiding a soggy bottom, ensuring the filling sets perfectly without becoming gummy. When I pull this pie from the oven, golden and bubbling at the edges, I feel connected to generations of bakers before me who perfected this quintessential American dessert.

Why I love this recipe

I love this apple pie recipe because it strikes the perfect balance between simplicity and sophistication. The ingredients are straightforward—you probably have most of them in your pantry already—but the techniques and flavor combinations elevate it to something truly special. The contrast between the flaky, buttery crust and the tender, spiced apples creates a textural experience that's endlessly satisfying. I appreciate how forgiving the recipe is; even if your lattice isn't perfect or your crimping is uneven, the pie will still taste amazing and impress everyone at the table. There's also something deeply nostalgic about making this pie—the process of peeling and slicing apples, the scent of cinnamon and butter filling the kitchen, the anticipation as you wait for it to cool just enough to slice. In our fast-paced world, this recipe invites you to slow down and enjoy the process as much as the result. Plus, the look on people's faces when they take their first bite makes all the effort worthwhile.

What You Need From Your Kitchen

Apples: Use a mix of Granny Smith and Honeycrisp for perfect balance of tart and sweet
Butter: Keep very cold for flaky crust development
Lemon juice: Prevents browning and adds brightness to filling
Cornstarch: Thickens the filling juices during baking
Cinnamon & Nutmeg: Provides classic warm spice flavor
Coarse sugar: Creates sparkly, crunchy topping on crust

Let's Make These Together

Prepare the dough: Mix dry ingredients first, then incorporate cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Chill for at least one hour before rolling.
Create perfect filling: Slice apples uniformly about ¼-inch thick for even cooking. Toss with sugar and spices, then let sit to release juices. Adding cornstarch ensures filling thickens properly while baking.
Master the lattice: Roll top crust evenly to ⅛-inch thickness. Cut straight strips using a pizza cutter or knife. Lay half of strips parallel across filling, then fold back alternating strips to weave remaining pieces perpendicular.
Bake to golden perfection: Start at high temperature to set the crust, then reduce for slower cooking of the filling. Place pie on lower rack of oven with a baking sheet underneath to catch any drips.
Cool properly: Allow pie to cool on a wire rack for at least 2 hours before slicing. This cooling period is crucial for the filling to set properly and avoid a runny pie.

Recipe picture — Delicious homestyle apple pie steaming hot from the oven with melting ice cream. | lonerecipes.com

Switch Things Up

I remember the first time I attempted this apple pie recipe—it was for a family gathering at my grandmother's house. I was nervous about getting the lattice crust right, but I discovered a trick: freezing the strips for about 10 minutes before weaving makes them much easier to handle! Instead of the traditional Granny Smith and Honeycrisp mix, I've sometimes used Pink Lady apples when they're in season. For a twist, I occasionally add a handful of dried cranberries or a splash of bourbon to the filling. The bourbon adds a subtle complexity that always gets compliments.

Perfect Pairings

This apple pie pairs wonderfully with more than just vanilla ice cream. Try it with a slice of sharp cheddar cheese for that classic American pairing that balances the sweetness perfectly. For beverages, serve with hot apple cider in fall and winter, or a cold glass of milk for the kids. Coffee lovers will appreciate how the bitter notes of a good cup of black coffee contrast with the pie's sweetness. For a fancy dinner party, pair with a small glass of apple brandy or a late-harvest Riesling that echoes the apple flavors while adding complexity.

Freshly baked apple pie with flaky crust and cinnamon-spiced filling on checkered tablecloth. | lonerecipes.com

Frequently Asked Questions

→ How do I prevent a soggy bottom crust?: Pre-bake (blind bake) the bottom crust for about 10 minutes before adding filling. Alternatively, brush the bottom crust with beaten egg white before adding filling, or bake the pie on the lowest oven rack on a preheated baking sheet.
→ Can I make this pie ahead of time?: Yes! You can make the dough up to 3 days ahead and keep refrigerated. The entire pie can be assembled and frozen unbaked for up to 3 months—bake directly from frozen, adding 15-20 minutes to the baking time.
→ What's the best way to store leftover apple pie?: Cover loosely with foil and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in a 350°F oven for 10-15 minutes to restore the crisp crust.
→ Can I use pre-made pie crust?: Absolutely! While homemade crust offers the best flavor and texture, store-bought refrigerated pie crusts work well as a time-saver. You'll need two crusts—one for the bottom and one to cut into strips for the lattice.
→ My pie filling is too watery. What went wrong?: Watery filling usually means either the pie didn't bake long enough, didn't cool completely before cutting, or needed more thickener. Make sure filling is bubbling before removing from oven, allow at least 2 hours of cooling time, and adjust cornstarch to 4 tablespoons if your apples are particularly juicy.

Conclusion

This Homestyle Apple Pie represents the best of American baking traditions. With its perfect balance of tart and sweet apples, warm spices, and buttery crust, it's a timeless dessert that brings comfort with every bite. The lattice top isn't just beautiful—it allows just the right amount of steam to escape, ensuring a perfectly cooked filling. Serve warm with vanilla ice cream for a dessert experience that feels like coming home.