20 Delicious Apple Pie Recipes with Fresh Apples Classic

Nothing says comfort like the warm, cinnamon-spiced aroma of a homemade apple pie filling the kitchen. Whether you’re craving a classic double-crust beauty, a rustic galette, or a creative twist on the traditional favorite, we’ve gathered 20 irresistible apple pie recipes that celebrate fresh, juicy apples at their best. Get ready to roll out your dough—these pies are about to become your new fall baking obsession!

Classic Homemade Apple Pie with Fresh Apples

Nothing beats the cozy aroma of a freshly baked apple pie—this version balances sweet, tart, and spice in every forkful.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6–8 tbsp ice water
• 6 cups peeled, thinly sliced tart apples (like Granny Smith)
• 3/4 cup granulated sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Cut in cold butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Toss apples with 3/4 cup granulated sugar, 2 tbsp lemon juice, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Let sit 15 minutes to release juices.
3. Assemble: Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Add filling, then roll out the second disk and place over apples. Trim edges, crimp, and cut vents. Brush with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet and bake at 400°F for 45–50 minutes, until crust is golden and filling bubbles. Cool 2 hours before slicing.

The secret? Letting the apples macerate ensures a jammy filling without sogginess—no sad, gaping slices here!

Tip: Freeze leftover pie dough disks for up to 3 months; thaw overnight for quick desserts.

Dutch Apple Pie with Fresh Apples and Streusel Topping

This Dutch apple pie swaps the classic lattice for a buttery streusel topping, adding a crave-worthy crunch to every spiced, caramelized bite.

• For the crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed), 3–4 tbsp ice water
• For the filling: 5 cups peeled & thinly sliced Granny Smith apples (about 4 medium), 1/2 cup granulated sugar, 2 tbsp all-purpose flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp lemon juice
• For the streusel: 3/4 cup all-purpose flour, 1/3 cup packed brown sugar, 1/4 cup granulated sugar, 1/3 cup cold unsalted butter (cubed)

1. Prep crust: Pulse 1 1/4 cups flour and 1/2 tsp salt in a food processor. Add 1/2 cup butter; pulse until pea-sized crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough clumps. Add 1 more tbsp water if needed. Press into a 9-inch pie dish; chill 30 minutes.
2. Make filling: Toss apples with 1/2 cup sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice. Pile into crust.
3. Make streusel: Combine 3/4 cup flour, 1/3 cup brown sugar, and 1/4 cup granulated sugar. Cut in 1/3 cup butter until crumbly. Sprinkle over apples.
4. Bake: At 375°F for 50–55 minutes until streusel is golden and filling bubbles at edges. Cool 2 hours before slicing.

The magic? That streusel soaks up just enough apple juices to stay crisp yet tender—like a spiced sugar cookie crowning each slice.

Tip: For extra crunch, toast the streusel separately on a baking sheet for 10 minutes at 350°F, then add it to the pie for the last 15 minutes of baking.

Caramel Apple Pie with Fresh Apples and Gooey Filling

This caramel apple pie is the ultimate cozy dessert—tender spiced apples wrapped in flaky crust, with a sticky-sweet caramel swirl that makes every bite irresistible.

Ingredients:

• 1 double pie crust (homemade or store-bought)
• 6 cups thinly sliced peeled apples (about 5 medium, mix of Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup caramel sauce (plus 2 tbsp for drizzling)
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Prep: Preheat oven to 375°F. Roll out one pie crust and fit it into a 9-inch pie dish. Chill while preparing filling.
2. Mix filling: In a large bowl, toss apples with lemon juice. Add 3/4 cup granulated sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Fold in 1/2 cup caramel sauce.
3. Assemble: Pour filling into crust. Drizzle with 2 tbsp caramel sauce. Top with second crust, seal edges, and cut vents. Brush with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet (to catch drips). Bake at 375°F for 50–55 minutes until crust is golden and filling bubbles through vents. Cool 2 hours before slicing.

The magic here? The caramel seeps into the spiced apples as they bake, creating pockets of gooey richness against the crisp crust.

Tip: For extra caramel flair, warm reserved sauce and drizzle over slices when serving.

Apple Crumble Pie with Fresh Apples and Buttery Crumbs

This cozy twist on classic apple pie combines tender spiced apples with a golden, crunchy crumble topping—no lattice work required!

Ingredients

• 1 store-bought or homemade pie crust (9-inch)
• 6 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Prep: Preheat oven to 375°F. Fit pie crust into a 9-inch pie dish and crimp edges.
2. Fill: Toss apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Pile into crust.
3. Crumble: Mix 1 cup flour and 1/2 cup brown sugar. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Sprinkle evenly over apples.
4. Bake: Place pie on a baking sheet (to catch drips). Bake 45–50 minutes until topping is golden and filling bubbles at edges.
5. Cool: Let rest 1 hour before slicing so the juices set.

The magic here? That crumble stays extra crisp even after cooling, thanks to a generous butter-to-flour ratio. Serve warm with vanilla ice cream for the ultimate contrast!

Tip: For deeper flavor, let the sugared apples sit 15 minutes before filling the crust—they’ll release just enough juice to keep the pie luscious without sogginess.

Spiced Apple Pie with Fresh Apples and Cinnamon

This cozy spiced apple pie balances sweet-tart apples with warm cinnamon and a hint of nutmeg for a dessert that feels like a hug in every bite.

Ingredients:

• 2 ½ lbs (about 5–6 medium) Granny Smith apples, peeled and thinly sliced
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 store-bought pie crusts (or homemade)
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. Place one pie crust in a 9-inch pie dish, trimming edges if needed.
2. Make the filling: In a large bowl, toss apples with ¾ cup granulated sugar, 2 tbsp flour, 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp salt, 1 tbsp lemon juice, and 1 tsp vanilla until evenly coated.
3. Assemble: Pour filling into the crust and dot with 1 tbsp butter. Top with the second crust, crimping edges to seal. Cut 4–5 slits in the top crust, brush with beaten egg, and sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet (to catch drips) and bake for 50–55 minutes until the crust is golden and filling bubbles through the slits. Cool for 2 hours before slicing.

The nutmeg and extra cinnamon deepen the apple flavor, while the lemon juice keeps the filling bright—no soggy bottoms here!

Tip: For extra flaky crust, freeze the butter-dotted filling for 10 minutes before adding the top crust.

Apple Cranberry Pie with Fresh Apples and Tart Cranberries

This cozy pie balances sweet apples with zippy cranberries for a vibrant twist on a classic—perfect for holiday gatherings or just treating yourself.

Ingredients

• 2 store-bought or homemade pie crusts (9-inch)
• 5 cups peeled, thinly sliced tart apples (like Granny Smith)
• 1 cup fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Fit one pie crust into a 9-inch pie dish; set aside.
2. In a large bowl, toss apples and cranberries with 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
3. Pour filling into the crust and dot with 1 tbsp cubed butter. Top with the second crust, crimping edges to seal. Cut slits in the top crust and brush with beaten egg.
4. Bake for 45–50 minutes until the crust is golden and juices bubble through the slits. Cool on a wire rack for at least 2 hours before slicing.

The cranberries burst into jammy pockets, cutting through the rich apple filling for a pie that’s as pretty as it is flavorful.

Tip: For extra shine, sprinkle the crust with coarse sugar before baking.

Deep Dish Apple Pie with Fresh Apples and Flaky Crust

Nothing beats the cozy aroma of a homemade apple pie baking in the oven—especially when it’s packed with juicy fruit and a buttery, flaky crust.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tbsp ice water
• 6 large Granny Smith apples, peeled, cored, and thinly sliced
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tbsp lemon juice
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide in half, shape into disks, and chill for 30 minutes.
2. Prep the filling: Toss apples with ¾ cup granulated sugar, ¼ cup brown sugar, 2 tbsp lemon juice, 1 ½ tsp cinnamon, and ¼ tsp nutmeg. Let sit for 15 minutes.
3. Assemble: Roll out one dough disk on a floured surface to fit a 9-inch deep-dish pie plate. Add filling, mounding it slightly. Roll out the second disk, place over apples, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp coarse sugar.
4. Bake: At 375°F for 50–55 minutes, until crust is golden and filling bubbles. Cool for 1 hour before slicing.

The magic here? Letting the apples macerate ensures a jammy, caramelized filling that won’t shrink—no soggy bottom in sight!

Tip: For extra flakiness, freeze the butter cubes for 10 minutes before making the dough.

Apple Walnut Pie with Fresh Apples and Crunchy Walnuts

This cozy pie combines sweet-tart apples and toasty walnuts in a buttery crust—perfect for showcasing seasonal flavors with a satisfying crunch.

Ingredients

• 1 store-bought or homemade 9-inch pie crust (chilled)
• 5 cups peeled, thinly sliced Granny Smith apples (about 4 medium)
• 3/4 cup chopped walnuts
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cold butter, cubed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish; trim edges.
2. In a large bowl, toss apples with 3/4 cup sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until coated. Fold in 3/4 cup walnuts.
3. Pour filling into the crust and dot with 1 tbsp cubed butter. Cover with a lattice or full top crust, sealing edges. Brush with beaten egg.
4. Bake for 45–50 minutes until the crust is golden and filling bubbles at the edges. Cool 1 hour before slicing.

The walnuts add a nutty depth that balances the apples’ brightness, while the flaky crust soaks up just enough syrupy juices.

Tip: Toast the walnuts in a dry skillet for 5 minutes before chopping to intensify their flavor.

Maple Apple Pie with Fresh Apples and Sweet Maple Syrup

This Maple Apple Pie wraps tender spiced apples in a flaky crust, with pure maple syrup adding a deep, caramel-like sweetness that’s irresistible.

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 6 medium Granny Smith apples, peeled and thinly sliced
• ½ cup pure maple syrup
• ⅓ cup granulated sugar
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

1. Make the crust: In a bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide in half, shape into disks, and chill 30 minutes.
2. Prep filling: Toss apples with maple syrup, ⅓ cup sugar, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and 1 tbsp lemon juice. Let sit 15 minutes.
3. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer crust, trim edges, and add filling.
4. Roll out the second disk, place over apples, and crimp edges to seal. Cut vents, brush with egg wash, and chill 15 minutes.
5. Bake at 375°F for 45–50 minutes until crust is golden and filling bubbles. Cool 2 hours before slicing.

The maple syrup reduces into a glossy glaze, amplifying the apples’ natural tartness without overpowering them—no soggy bottoms here!

Tip: Freeze cubed butter before making the crust for extra flaky layers.

Apple Ginger Pie with Fresh Apples and Zesty Ginger

This cozy pie blends sweet-tart apples with a spicy ginger kick—perfect for those who love a little warmth in every bite.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 6 medium Granny Smith apples, peeled and thinly sliced
• ¾ cup granulated sugar
• 2 tbsp fresh ginger, finely grated
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in butter until pea-sized crumbs form. Add ice water 1 tbsp at a time, mixing just until dough comes together. Divide in half, shape into disks, and chill for 30 minutes.
2. Prep the filling: Toss apples with ¾ cup granulated sugar, 2 tbsp ginger, 1 tbsp lemon juice, 1 tsp cinnamon, and ¼ tsp nutmeg. Let sit 15 minutes to release juices.
3. Assemble: Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Add filling, mounding slightly. Roll out the second disk, place over apples, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet and bake at 400°F for 45–50 minutes, until crust is golden and filling bubbles. Cool 1 hour before slicing.

The fresh ginger adds a bright, peppery zing that balances the apples’ sweetness—no hiding behind cinnamon here!

Tip: For extra flaky crust, freeze the butter cubes for 10 minutes before mixing.

Apple Raisin Pie with Fresh Apples and Plump Raisins

This cozy pie blends tart apples and sweet raisins in a buttery crust—just like grandma used to make, but with a hint of cinnamon warmth.

Ingredients

• 2 9-inch pie crusts (homemade or store-bought)
• 6 cups peeled, thinly sliced tart apples (like Granny Smith)
• 3/4 cup raisins
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp cold butter, cubed
• 1 egg, beaten (for egg wash)

Instructions

1. Prep: Preheat oven to 400°F. Place one pie crust in a 9-inch pie dish.
2. Mix filling: In a large bowl, toss apples, raisins, 3/4 cup sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp salt, and 1 tbsp lemon juice until evenly coated.
3. Assemble: Pour filling into the crust and dot with 1 tbsp cubed butter. Top with the second crust, crimp edges, and cut slits to vent. Brush with beaten egg.
4. Bake: Bake at 400°F for 45–50 minutes until the crust is golden and filling bubbles. Cool 1 hour before slicing.

The raisins plump into little bursts of sweetness, balancing the apples’ zing—perfect for when you crave old-fashioned comfort with zero fuss.

Tip: Soak raisins in warm water for 10 minutes before mixing for extra juiciness!

Apple Pecan Pie with Fresh Apples and Toasted Pecans

This cozy pie combines tart apples and buttery pecans in a flaky crust—just sweet enough to feel indulgent without being overwhelming.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 4 cups thinly sliced tart apples (like Granny Smith)
• 1 cup chopped pecans, toasted
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)

Instructions

1. Prep: Preheat oven to 375°F. Place chilled pie crust in a 9-inch pie dish; crimp edges.
2. Toast pecans: Spread pecans on a baking sheet. Toast in the oven for 5–7 minutes until fragrant, then cool.
3. Mix filling: In a large bowl, toss apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt until coated. Fold in toasted pecans.
4. Assemble: Pour filling into the crust, mounding slightly in the center. Dot with cubed butter. Brush crust edges with beaten egg.
5. Bake: Bake at 375°F for 45–50 minutes until the crust is golden and filling bubbles. Cool 1 hour before slicing.

The toasted pecans add a toasty depth that balances the bright apples—no soggy bottoms here, thanks to the flour-thickened filling.

Tip: For extra crunch, sprinkle reserved pecans on top after baking.

Apple Cream Cheese Pie with Fresh Apples and Creamy Filling

This dreamy pie combines tart apples with a velvety cream cheese filling for a dessert that’s both refreshing and indulgent.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 large Granny Smith apples, peeled and thinly sliced
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp all-purpose flour
• 1/4 cup brown sugar
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp edges. Chill while preparing the filling.
2. In a bowl, toss apple slices with lemon juice, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Set aside.
3. Beat cream cheese, 1/2 cup granulated sugar, egg, vanilla, and 1 tbsp flour until smooth. Spread evenly into the pie crust.
4. Arrange apples over the cream cheese layer in a circular pattern. Drizzle with melted butter.
5. Bake for 40–45 minutes until the crust is golden and the filling is set (center should barely jiggle). Cool completely before slicing.

The magic here? The cream cheese layer stays luxuriously creamy beneath the spiced apples, creating a perfect contrast in every bite.

Tip: For extra shine, brush the apple tops with warm apricot jam after baking.

Apple Streusel Pie with Fresh Apples and Crunchy Topping

This cozy pie combines tender spiced apples with a buttery streusel topping for the perfect balance of sweet and crunchy.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 6 cups thinly sliced peeled apples (about 5 medium, like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a large bowl, toss apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until coated. Pour into crust.
3. In a small bowl, mix 1/2 cup flour and 1/2 cup brown sugar. Cut in cold butter with a fork until crumbly. Sprinkle evenly over apples.
4. Bake for 45–50 minutes until the topping is golden and apples are bubbling at the edges. Cool on a wire rack for 1 hour before slicing.

The magic here? That streusel topping stays crisp even after baking, adding a delightful contrast to the soft, spiced apples.

Tip: For extra crunch, toast the streusel topping separately for 5 minutes at 350°F before sprinkling it over the pie.

Apple Bourbon Pie with Fresh Apples and a Hint of Bourbon

This cozy twist on classic apple pie gets a warm, grown-up kick from bourbon, balancing sweet-tart apples with a rich, caramel-like depth.

Ingredients

• 1 double pie crust (homemade or store-bought)
• 6 cups peeled, thinly sliced Granny Smith apples (about 5 medium)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tbsp bourbon
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tsp turbinado sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish; refrigerate.
2. Filling: In a large bowl, toss apples with 3/4 cup granulated sugar, 1/4 cup brown sugar, 3 tbsp bourbon, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until evenly coated.
3. Assemble: Pour filling into chilled crust and dot with 1 tbsp butter. Top with second crust, crimp edges, and cut vents. Brush with beaten egg and sprinkle with 1 tsp turbinado sugar.
4. Bake: Place pie on a baking sheet (to catch drips). Bake at 400°F for 20 minutes, then reduce heat to 375°F and bake 35–40 minutes until bubbling and golden.

The bourbon’s oakiness deepens the apples’ flavor without overpowering them, while the flaky crust soaks up just enough of that spiced syrup. Let it cool slightly—this pie is best served warm when the filling is luxuriously thick.

Tip: For extra depth, soak the apple slices in bourbon for 10 minutes before mixing the filling (reduce added bourbon to 1 tbsp).

Apple Cheddar Pie with Fresh Apples and Sharp Cheddar Crust

This sweet-savory pie is a showstopper, with a flaky cheddar crust that perfectly balances the spiced apple filling.

Ingredients

• For the crust: 2 ½ cups all-purpose flour, 1 tsp salt, 1 tbsp sugar, 1 cup cold unsalted butter (cubed), 1 cup shredded sharp cheddar cheese, 6–8 tbsp ice water
• For the filling: 6 cups thinly sliced peeled apples (like Granny Smith), ¾ cup granulated sugar, 2 tbsp lemon juice, 2 tbsp all-purpose flour, 1 tsp cinnamon, ¼ tsp nutmeg, 1 egg (beaten, for egg wash)

Instructions

1. Make the crust: In a food processor, pulse 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add 1 cup cold butter and 1 cup cheddar; pulse until crumbly. Drizzle in 6 tbsp ice water, 1 tbsp at a time, until dough forms. Divide in half, wrap in plastic, and chill 30 minutes.
2. Prep the filling: Toss apples with ¾ cup sugar, 2 tbsp lemon juice, 2 tbsp flour, 1 tsp cinnamon, and ¼ tsp nutmeg. Let sit 15 minutes.
3. Roll out one dough half to a 12-inch circle; fit into a 9-inch pie dish. Add filling. Roll out the second half; cut into strips for a lattice top or place whole, crimping edges. Brush with beaten egg.
4. Bake at 375°F for 45–50 minutes until bubbling and golden. Cool 1 hour before slicing.

The cheddar crust adds a rich, tangy depth that makes every bite unforgettable—no one will guess the secret ingredient!

Tip: Freeze leftover shredded cheddar for future crusts—it blends even better when cold.

Apple Almond Pie with Fresh Apples and Nutty Almonds

This cozy pie blends sweet-tart apples with toasty almonds for a dessert that’s crisp, buttery, and just a little bit fancy.

Ingredients

• 1 store-bought or homemade pie crust (9-inch)
• 5 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup sliced almonds
• 2 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)

Instructions

1. Prep: Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp edges.
2. Fill: In a large bowl, toss apples with 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Pile into the crust and sprinkle with 1/2 cup sliced almonds. Dot with 2 tbsp cubed butter.
3. Bake: Brush crust edges with beaten egg. Bake for 45–50 minutes until filling bubbles and crust is golden. Cool 1 hour before slicing.

The almonds add a delightful crunch against the soft apples, while the double-sugar mix caramelizes into a glossy, spiced syrup.

Tip: For extra flavor, toast the almonds in a dry skillet for 2–3 minutes before adding them to the pie.

Apple Honey Pie with Fresh Apples and Sweet Honey Drizzle

This Apple Honey Pie wraps tender spiced apples in a flaky crust, finished with a golden honey drizzle that makes every slice glisten.

• 1 store-bought or homemade pie crust (9-inch)
• 5 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 1/3 cup granulated sugar
• 1/4 cup honey, plus 2 tbsp for drizzling
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cold butter, cubed
• 1 egg, beaten (for egg wash)

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, trimming excess edges.
2. In a large bowl, toss apples with 1/3 cup granulated sugar, 1/4 cup honey, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
3. Pour the apple mixture into the crust and dot with 1 tbsp cubed butter. Cover with a second crust or lattice, sealing edges. Brush with beaten egg.
4. Bake for 45–50 minutes until the crust is golden and filling bubbles. Cool 15 minutes, then drizzle with remaining 2 tbsp honey.

The honey caramelizes into the apples as it bakes, creating a glossy, jammy filling that’s just sweet enough without being cloying.

Tip: For extra crunch, sprinkle the crust with coarse sugar before baking.

Apple Oatmeal Pie with Fresh Apples and Hearty Oats

This cozy pie combines tender spiced apples with a buttery oat topping—think apple crisp meets pie, with a rustic twist.

Ingredients

• 1 (9-inch) unbaked pie crust
• 4 cups peeled, thinly sliced apples (like Granny Smith or Honeycrisp)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 cup old-fashioned oats
• 1/3 cup cold unsalted butter, cubed
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish; crimp edges.
2. In a large bowl, toss apples with 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1 tbsp lemon juice. Pour into the crust.
3. In another bowl, mix oats, remaining 1/4 cup brown sugar, and walnuts (if using). Cut in 1/3 cup cold butter until crumbly. Sprinkle evenly over apples.
4. Bake for 45–50 minutes until the topping is golden and apples are bubbling. Cool 20 minutes before slicing.

The oat topping stays delightfully crisp even after cooling, adding a satisfying crunch to every forkful.

Tip: For extra warmth, add a pinch of cardamom to the apple filling—it pairs beautifully with cinnamon!

Apple Cardamom Pie with Fresh Apples and Fragrant Cardamom

This cozy pie blends sweet-tart apples with warm cardamom for a dessert that feels both familiar and delightfully spiced.

Ingredients

• 1 double pie crust (homemade or store-bought)
• 6 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 1/2 tsp ground cardamom
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp cold butter, diced
• 1 egg, beaten (for egg wash)
• 1 tsp coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish; chill while prepping filling.
2. In a large bowl, toss the apples with 3/4 cup granulated sugar, 1/4 cup flour, 1 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/4 tsp salt, and 1 tbsp lemon juice until evenly coated.
3. Pour filling into the crust and dot with 1 tbsp diced butter. Top with second crust, crimp edges, and cut vents. Brush with beaten egg and sprinkle with 1 tsp coarse sugar.
4. Bake at 400°F for 45–50 minutes until the crust is deep golden and juices bubble thickly. Cool 2 hours before slicing.

The cardamom’s floral warmth makes this pie stand out—it’s like a hug in every bite, especially with a scoop of vanilla ice cream melting on top.

Tip: For extra fragrance, toast whole cardamom pods lightly in a dry pan, then grind them fresh.

Conclusion

With 20 mouthwatering apple pie recipes, there’s something here for every baker—whether you love classic flavors or creative twists. We hope this roundup inspires you to grab some fresh apples and start baking! Don’t forget to share your favorite in the comments and pin this article to your Pinterest boards for easy access. Happy baking!