There’s something about the Fourth of July that practically begs for a slice of warm, cinnamon-kissed apple pie. It’s classic. It’s nostalgic. It’s basically edible patriotism—with a buttery crust. This recipe is my go-to when I want that all-American flavor with zero stress and maximum cozy vibes.
It’s the kind of pie that makes you feel like you’re in a vintage summer movie: barefoot in the kitchen, sun pouring in, and the scent of cinnamon through the air. Whether you’re baking it for a backyard BBQ, a picnic under the stars, or just for yourself (we don’t judge around here), this pie delivers on flavor and feel-good energy.
Let’s bake something beautiful.
This apple pie is all about balance: tart Granny Smith apples wrapped in a soft, buttery hug of homemade crust, gently spiced with cinnamon and a whisper of nutmeg. A touch of lemon brightens every bite, while the golden crumb topping—lightly sweetened with brown sugar and just enough flour to crisp—adds a cozy, melt-in-your-mouth finish. It’s simple, nostalgic, and just the right amount of sweet, like something straight out of a sun-drenched kitchen and into your soul.
For this pie, I like to keep things balanced and bright by using half Granny Smith apples and half Honeycrisp. Granny Smiths bring that classic tartness and hold up beautifully during baking, while Honeycrisps add just the right touch of natural sweetness and juiciness. It’s like the perfect apple team-up, keeping every bite flavorful and well-rounded.
If you want your pie a little more tart or more sweet, feel free to adjust the ratio to your liking. The key is fresh, crisp apples that will hold their shape and flavor through the bake!
I used a classic buttery pie dough for this recipe—it’s tender, flaky, and makes your whole kitchen smell like a dream. If you’re going the from-scratch route (which I highly recommend), this pie crust recipe is a great one to try.
Pro tip: If your apple filling runs a little juicy, par-baking the crust or brushing it with egg white helps keep the bottom crisp. Pre-cooking the filling also gives the crust a chance to shine without absorbing too much moisture. Trust me, it makes all the difference.
Now for the Apple Pie Filling!
First things first: we’re giving that apple filling a little head start so your crust doesn’t have to fight a losing battle. Toss your sliced Granny Smith apples with cane sugar, cinnamon, nutmeg, and a splash of lemon juice in a skillet over medium heat. Let it gently bubble and soften for about 10-15 minutes, stirring occasionally, until the apples are tender but still hold their shape and the juices have thickened into a cozy syrup.
If things look a little too juicy, sprinkle in a tablespoon or two of flour or cornstarch to help thicken it up—think of it as pie armor for your crust. Once the filling is ready and slightly cooled, spoon it into your prepared crust and top with your buttery crumb topping. Bake at 375°F (190°C) for about 40-50 minutes or until the crust is golden and the topping is crisp.
Voilà! A pie that’s tender, flavorful, and sturdy enough to survive any baking drama.
4th of July Apple Pie
Equipment
- 9-inch Pie Dish
- Rolling Pin if using homemade dough
- Large Skillet or Saucepan
- Wooden Spoon or Spatula
- Foil To protect pie crust edges.
Ingredients
- 2 9-inch homemade or store-bought pie crust (I use my buttery go-to recipe—flaky and fabulous!)
Apple Pie Filling
- 4 Granny Smith Apples
- 4 Honey Crisp Apples
- 1/4 cup Cane Sugar
- 3/4 cup Dark Brown Sugar
- 1/2 tbsp Ground Cinnamon (or more to your liking!)
- 1 tbsp Cornstarch (Optional)
- 1 tsp lemon zest
- 1/2 tsp nutmeg
- 1/4 tsp allspice
Instructions
Preheat & Prep:
- Preheat your oven to 375°F (190°C). Roll out your dough and gently press it into a 9-inch pie dish. Crimp the edges as desired, then chill it in the fridge while you make the filling.
Cook the Filling:
- In a large skillet, melt a bit of butter (optional) and add the sliced apples, sugar, cinnamon, nutmeg, and lemon juice. Stir gently over medium heat for about 10–15 minutes until the apples are just tender and juicy. If there’s too much liquid, sprinkle in the flour or cornstarch and stir until thickened. Let it cool slightly.
Make the Crumb Topping:
- In a small bowl, combine the flour and brown sugar. Cut in the butter with a fork or your fingers until the mixture is crumbly and holds together in soft clumps.
Assemble the Pie:
- Spoon the cooled filling into the prepared crust. Sprinkle the crumb topping evenly over the apples.
Bake:
- Bake for 45–55 minutes, or until the topping is golden brown and the filling is bubbling slightly. If the edges of the crust start browning too fast, cover them with foil halfway through.
Cool & Serve:
- Let the pie cool for at least 1–2 hours so the filling can set. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel if you’re feeling extra.
Notes
How to Store Your Apple Pie
Room Temp:If you’re planning to eat it within 1–2 days, you can loosely cover the cooled pie with foil or plastic wrap and keep it at room temperature. Keep it in a cool spot, away from direct sun or nosy family members. Fridge:
Wrap the pie or store slices in an airtight container. It’ll keep well in the fridge for 4–5 days. The crust may soften slightly, but the flavor? Still top-tier. Just reheat slices in the oven or toaster oven to revive that flaky magic. Freezer:
You can freeze apple pie! Once it’s completely cooled, wrap it tightly in plastic wrap and foil (or use a freezer-safe container). It’ll last up to 3 months. When you’re ready to eat, thaw overnight in the fridge and warm it up in the oven at 350°F for 15–20 minutes.
✨ Serving Tip:
Warm it up and serve with a scoop of vanilla ice cream, whipped cream, or drizzle with salted caramel. If you’re really living, do all three.If you try this recipe, tag me or leave a comment—I’d love to see your pie creations! Happy baking, friend. 🫶
