Classic Apple Pie
Sweet Granny Smith apples spiced with cinnamon and nutmeg, encased in a golden lattice pastry. A timeless dessert classic.
Ingredients
For 8 servings
Est. $18.10
* Prices are estimates based on major Singapore supermarkets and may vary by location and availability.
Shopping Tip
Click on supermarket links to search for each ingredient online. Compare prices across stores for the best deals!
Dietary Information
Recipe Variants
Add 100ml salted caramel sauce drizzled over apples
Replace top crust with crumble topping: 100g flour, 80g butter, 60g brown sugar
Add 150g fresh or dried cranberries to filling
Instructions
The Story Behind This Pie
A timeless dessert featuring crisp Granny Smith apples spiced with cinnamon and nutmeg, encased in a golden lattice pastry. Based on a traditional family recipe passed down through generations. The perfect balance of sweet and tart - this is the apple pie that converted my grandmother from a savory pie purist!
Instructions
Step 1: Make the Pastry
Mix flour with a pinch of salt. Rub cold butter into flour until it resembles breadcrumbs. Add cold water 1 tbsp at a time until dough just comes together. Divide into 2 discs (one slightly larger), wrap, and chill for 1 hour.
Andy’s Tip: Don’t add too much water - the dough should just hold together when squeezed.
Step 2: Prepare the Apple Filling
Peel, core, and slice apples into 5mm thick pieces. Toss with sugars, cinnamon, nutmeg, cornflour, and lemon juice. Let sit for 15 minutes to macerate.
Andy’s Tip: The lemon juice prevents browning and adds brightness to balance the sweetness.
Step 3: Assemble the Pie
Preheat oven to 220°C (425°F). Roll out larger pastry disc and line a 23cm pie dish. Add apple filling, mounding slightly in the center. Dot with small pieces of butter.
Andy’s Tip: Pile apples high - they’ll cook down significantly during baking.
Step 4: Create Lattice Top
Roll out second pastry disc and cut into 2cm strips. Weave strips over filling in a lattice pattern. Trim edges, seal, and crimp. Brush with egg wash and sprinkle with sugar.
Andy’s Tip: If lattice seems tricky, simply cut vents in a full pastry lid - it’ll taste just as good!
Step 5: Bake to Golden Perfection
Bake at 220°C for 15 minutes. Reduce heat to 180°C and bake for 35-40 minutes more until golden and juices bubble. Cool for at least 2 hours before slicing.
Andy’s Tip: Place a baking tray underneath to catch any drips. The filling needs time to set - cutting too early results in runny pie.
Ingredient Shopping Guide
Where to Buy
All ingredients for this recipe can be found at your local supermarket. Click the ingredient links above to purchase online, or visit these stores:
- FairPrice - Great selection of local and imported apples
- Cold Storage - Premium Granny Smith apples
- Sheng Siong - Best value for staples like flour and sugar
Cost Breakdown
| Ingredient | Estimated Price |
|---|---|
| Granny Smith apples (6-8) | $7.20 |
| White sugar (150g) | $1.20 |
| Brown sugar (50g) | $0.80 |
| Plain flour (400g) | $2.50 |
| Unsalted butter (200g) | $4.20 |
| Spices & cornflour | $1.20 |
| Egg & lemon juice | $1.00 |
| TOTAL | $18.10 |
Total estimated cost: $16.00 (serves 8) Cost per serving: $2.00
Bulk buying flour, sugar, and spices reduces per-recipe cost.
Recipe Variations
Make it Your Own
Mixed Berry Addition - Add 100g blueberries or blackberries to filling
Bourbon Glaze - Brush warm pie with bourbon-butter glaze
Cheddar Crust - Add 50g grated sharp cheddar to pastry dough
Spiced Up - Add 1/4 tsp ground ginger and cloves
Expert Baking Tips
Apple Selection
Granny Smith apples are ideal - they hold their shape and provide tartness. Mix with Braeburn or Honeycrisp for complexity.
Preventing Soggy Bottom
- Bake on lower oven rack for better bottom crust browning
- Pre-bake bottom crust for 10 minutes before adding filling (blind baking)
- Brush bottom crust with beaten egg white before adding filling
Perfect Lattice
- Cut 10-12 strips of equal width (about 2cm)
- Lay 5 strips parallel across pie
- Fold back every other strip, lay perpendicular strip
- Unfold, repeat with remaining strips
- Trim edges and seal with fork
Serving Suggestions
- Serve warm with vanilla ice cream (the classic à la mode)
- Drizzle with salted caramel sauce
- Top with whipped cream and cinnamon
- Enjoy with sharp cheddar cheese (surprisingly delicious!)
Nutritional Information
Per serving (based on 8 servings):
- Calories: 385 kcal
- Protein: 4g
- Fat: 18g
- Carbohydrates: 54g
- Fiber: 4g
- Sugar: 28g
- Sodium: 160mg
Storage & Reheating
Storage
Cover and store at room temperature for 2 days, or refrigerate for up to 5 days.
Freezing
Freeze unbaked pie for up to 3 months. Bake from frozen, adding 15-20 minutes.
Reheating
Warm individual slices in 180°C oven for 10-15 minutes. Avoid microwave - pastry becomes soggy.
Reviews & Ratings
⭐⭐⭐⭐⭐ 4.8/5 (189 reviews)
“This is THE apple pie recipe. The lattice top is stunning!” - Jennifer W.
“Perfect balance of sweet and tart. My family loved it!” - David L.
“Better than any bakery pie I’ve ever had. The crust is incredible!” - Amanda C.
Frequently Asked Questions
Q: Can I use a different apple variety?
A: Yes, but avoid Red Delicious (too soft). Granny Smith, Honeycrisp, Braeburn, or a mix work best.
Q: Why is my filling runny?
A: Ensure you use cornflour to thicken, and let pie cool completely (at least 2 hours) so filling sets.
Q: Can I make the pastry in a food processor?
A: Yes! Pulse flour and butter until crumbly, then add water and pulse until just combined.
Q: My bottom crust is soggy, help!
A: Bake on lower rack, brush crust with egg white before filling, and ensure oven is fully preheated.
Q: How do I know when it’s done?
A: Crust should be deep golden brown and you should see apple juices bubbling through lattice.
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