Bake the Perfect Classic Apple Pie

Why This Classic Apple Pie Belongs on Your Table

Picture this: It’s a sunlight summer afternoon. You’re in the kitchen, the scent of fresh apples and warm spices swirling through the air. That’s the moment I live for.

Hi friend, Drew here. When I think back to my childhood, I remember my mama pulling a golden apple pie out of the old farmhouse oven. She always said a good pie was more than a recipe, it was a love letter to the people gathered around your table.

In this post, we’re going to walk together through my favorite way to make a classic apple pie, one that’s easy enough for first-timers but with a few crust secrets if you’re feeling adventurous. We’ll use our Organic All Purpose Flour from Early Bird Farm & Mill, because a good crust starts with good flour.

This pie is all about balance: a flaky, buttery crust, tart-sweet apple filling kissed with maple syrup, and a golden top that makes your heart skip a beat.

As chef and author Alice Waters once said, “Good food depends almost entirely on good ingredients and an honest relationship with them.”

That’s exactly what this pie is about.

By the end, you’ll have a pie that not only tastes like home but feels like it too.

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Ingredients

Pie Dough

• 2 ½ cups Organic All Purpose Flour (plus extra for dusting)
• 1 tsp sea salt
• 1 tbsp granulated sugar
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water

Apple Filling

• 6 cups peeled, sliced apples (about 5 medium, mix tart and sweet)
• ½ cup granulated sugar
• ¼ cup pure maple syrup
• 2 tbsp Organic All Purpose Flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 1 tbsp unsalted butter (for dotting)

Optional

• 1 egg (for egg wash)
• 1 tbsp milk or water
• Coarse sugar

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Easy Steps + Artisan Crust Secrets

Step 1: Make the Dough

In a big bowl, mix Organic All Purpose Flour, salt, and sugar. Add cold, cubed butter. Use a pastry cutter or your hands — I like using my hands because you can feel the butter break down into crumbly bits.

Add ice water one tablespoon at a time. Gently mix until the dough just comes together. Divide into two discs, wrap, and chill for at least an hour.

Farmer Drew’s tip for artisans: Try folding the dough once or twice like puff pastry for extra flake.

Step 2: Prepare the Filling

Toss sliced apples with sugar, maple syrup, flour, cinnamon, nutmeg, and lemon juice. Let them sit and get juicy.

Step 3: Roll Out the Bottom Crust

Roll one dough disc on a floured surface. Fit it into a 9-inch pie dish, letting edges hang over.

Step 4: Add the Filling

Pour in apple mixture. Dot with butter.

Step 5: Roll Out and Top

Roll out second dough disc. Place over apples, trim, and crimp edges. Cut small slits for steam.

Optional artisan touch: Try a lattice or decorative cutouts.

Step 6: Brush and Chill

Brush with egg wash. Sprinkle sugar. Chill 15 minutes while preheating oven to 400°F.

Step 7: Bake

Bake 20 minutes at 400°F. Lower to 375°F, bake another 30–35 minutes until golden and bubbling.

Step 8: Cool

Cool at least 2 hours before slicing.

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The Magic of a Classic Apple Pie

When you pull this pie out of the oven, the crust is golden and sparkling with sugar. The aroma hugs you — warm apples, cinnamon, buttery crust. Cut a slice and hear that gentle crackle before revealing tender apples inside.

Farmer Drew’s tip: The dough should feel cool and firm when rolling. The filling should be juicy but not runny — like honey sliding off a spoon.

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Classic Apple Pie FAQs

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Celebrate Tradition

There’s something deeply comforting about sharing a classic apple pie you made with your own hands. It’s more than dessert.

It’s a story, a connection, a way to say “I love you” without saying a word.

With every flaky bite and sweet, spiced apple, you’re honoring tradition and creating new memories around your table.

I’d love to see your pie! Share your creations on Instagram and tag us with #EarlyBirdFarm.

Let’s keep this tradition alive together, one pie at a time.