Apple Pie Recipe 375 Degrees: Buttery Crust with Cinnamon-Spiced Filling

This classic apple pie delivers a buttery, flaky crust and a warm, cinnamon-spiced filling that’s pure comfort in every bite.

Baking at 375°F ensures the crust turns golden while the apples soften to the perfect texture. The filling balances sweetness with just the right amount of spice.

Every slice offers tender apples encased in a rich, melt-in-your-mouth pastry. It’s the kind of dessert that turns an ordinary day into something special.

Perfect for holidays, gatherings, or simply treating yourself. Here’s how to make it at home.

Ingredients for Apple Pie Recipe 375 Degrees

Buttery crust meets warm spiced apples. Probably have most of this already.

The apples are non-negotiable here—Granny Smiths for tartness and Honeycrisp for sweetness give you that perfect balance. I grab mine from Whole Foods (they’ve got the best selection), but any grocery store with a solid produce section works. The butter? Plugrá or Kerrygold if you’re feeling fancy, but regular store brand is fine. Just make sure it’s cold—like, ice-cold. That’s what makes the crust flaky.

No Granny Smiths? Braeburn or Jonagold work too (just add an extra squeeze of lemon). Out of brown sugar? White sugar plus molasses gets you close. The cinnamon should be fresh—if it’s been in your cabinet for years, Penzeys or McCormick have great options. Egg wash not your thing? Heavy cream or milk works in a pinch (just won’t be as shiny).

Dough keeps in the fridge for 2 days, or freeze for 1 month. The pie’s best the day it’s baked, but leftovers? Wrap tight, keep at room temp for 2 days (or fridge for 5 days). Warm slices in the oven—microwave makes the crust soggy.

Instructions

Here’s my method for achieving a perfectly flaky crust and spiced filling every time.

Step 1: Prepare the Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, and ½ tsp Salt. I like to whisk them together to ensure even distribution. Add the 1 cup Unsalted Butter, cold and cubed, and work it into the flour with your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually drizzle in the 0.5 cup Ice Water while mixing gently with a fork. The dough should just come together—don’t overwork it. If it feels too dry, add ice water 1 tablespoon at a time. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Filling

Peel, core, and thinly slice the 6 whole Granny Smith Apples and 2 whole Honeycrisp Apples. Toss them immediately with the 1 tbsp Lemon Juice to prevent browning. In a large bowl, combine the apples with the 0.75 cup Light Brown Sugar, 2 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 1 tsp Vanilla Extract.

Mix gently but thoroughly so every slice is coated. Let it sit for 10-15 minutes—this gives the sugar time to draw out some of the apple juices, creating a natural syrup that will thicken beautifully during baking.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one dough disc to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a slight overhang. Add the apple filling, mounding it slightly in the center, and dot with the 2 tbsp Unsalted Butter.

Roll out the second dough disc to the same size and place it over the filling. Trim and crimp the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape. Brush the entire surface with the 1 whole Large Egg beaten with 1 tablespoon water, then sprinkle with the 1 tbsp Coarse Sugar for extra crunch.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes. You’ll know it’s done when the crust is deep golden brown and the filling is bubbling through the vents.

If the edges brown too quickly, loosely cover them with foil. Let the pie cool for at least 2 hours before slicing—this allows the filling to set properly. The apples should be tender but not mushy, with a rich, spiced syrup surrounding them.

Flavor Customization for These Flavors

Sweet Heat Twist

Add ½ tsp cayenne pepper to your spice mix for a subtle kick that balances the sweetness. I love how the heat builds gradually, making each bite more interesting. The warmth pairs beautifully with the cinnamon. 🌶️

Citrus Brightness

Zest 1 orange directly into your apple filling for a bright, citrusy note. The oils from the peel add complexity without overpowering. I always use navel oranges for their consistent sweetness.

Nutty Crunch

Sprinkle ½ cup chopped pecans over the filling before adding the top crust. The nuts toast during baking, adding a delightful crunch. Walnuts or almonds work equally well if that’s what you have.

Caramel Drizzle

After baking, warm ¼ cup caramel sauce and drizzle it over the cooled pie. This adds a glossy finish and extra decadence. I use Smucker’s for convenience, but homemade takes it to another level.

Spiced Rum Infusion

Replace the 1 tsp Vanilla Extract with 1 tbsp dark spiced rum in your filling. The alcohol bakes off, leaving behind rich, warm notes. Captain Morgan or Kraken work perfectly here.

Cheese Crust Upgrade

Add ¼ cup grated cheddar to your crust dough for a savory element. The cheese melts into the pastry, creating little pockets of flavor. Sharp cheddar gives the best contrast against the sweet filling.

Frequently Asked Questions