The Best Apple Pie Recipe

Yields: 8 Servings Difficulty: Medium Prep Time: 40 Mins Cook Time: 50 Mins Total Time: 1 Hr 30 Mins

A warm filling of fresh apples and a flaky, buttery crust makes this the best homemade apple pie recipe you will ever try.

Best Apples for Apple Pie

You want to make sure you are use good apples for your apple pie. You want the apples that are nice and firm and will hold up in the hot temperatures while baking. If they are not firm apples, they will more than likely turn into mush.

I like to use a combination of sweet and tart apples in apple pie for the best flavor and texture. My favorite is a combination of Granny Smith and Pink Lady apples. The Granny Smiths add tartness, and the Pink Lady apples are on the sweeter side, so you get the perfect balance of sweet and tart flavors.

Tart varieties of apples that are best for pie include Granny Smith, Northern Spy and Cripps Pink. Sweeter varieties of apples that are best for pie include Honeycrisp, Jonagold, Golden Delicious, Braeburn, Pink Lady, Crispin (Mutsu), Jazz and Fuji.

How to Make Apple Pie

Apple Pie Filling

The first step is to peel and slice your apples. You want the apple slices to be about 1/4-inch thick. You will need about 8 cups of sliced apples (7-8 apples) to fill a deep dish 9 inch pie dish.

Place the sliced apples in a large bowl. To the bowl, add the rest of the apple pie filling ingredients:

  • Vanilla Extract: A little bit of vanilla extract adds sweetness and flavor to the pie.
  • All-Purpose Flour: The flour helps to thicken the pie filling.
  • Granulated Sugar: You can adjust the amount of sugar depending on the sweetness of your apples and how sweet you like your pie.
  • Brown Sugar: I like to use brown sugar as well as granulated sugar because it adds a richer flavor.
  • Cinnamon: A little bit of cinnamon is essential for the best apple pie filling!
  • Nutmeg: You’ll add just 1/4 teaspoon of nutmeg, for flavor.
  • Salt: Salt is essential in baking to balance out the sweetness.

Stir to combine the ingredients. Then you’ll let the filling sit at room temperature while you make the pie crust. As the filling rests, the sugar will start to bring out the juices from the apples. You’ll stir the filling again after it sits to make sure everything is well combined.

Double Crust Pie

For the pie crust, we are using my grandma’s pie crust recipe – you don’t have to chill the dough before rolling it out, and it rolls out like a dream. The trick to the best flaky pie crust is to use very cold butter and ice cold water, and to work quickly to keep the butter cold. But don’t stress! You really can’t mess up pie crust.

I choose to make pie dough using a fork, because this is how I have been doing it for the past 32 years. You can also make the pie crust in a food processor or by using a pastry blender. The steps to making the pie crust are simple:

  1. Put the butter into a medium sized bowl: Make sure to use butter that is cold, straight from the refrigerator. You can even freeze your butter for a few minutes to make it colder. 
  2. Add in all purpose flour: Add the all purpose flour to your bowl.
  3. Cut in the butter:  Using a fork, cut the butter into the flour until it resembles course meal (small pea sizes).
  4. Add ice-cold water: Add 1/4 cup of ice cold water and mix it in with a fork. If needed add up to 2 tbsp cold water.

My pie crust recipe makes enough dough for a top and bottom pie crust. You will make two equal sized balls. Flour your work surface, and roll out the first ball for the bottom crust. Fit the bottom crust into your pie dish so it reaches all the way up the sides of the dish. Leave 1/2 inch overlapping.

Give the apple filling a stir and transfer it to the bottom crust in the pie dish. Try to flatten the apples down gently on top.

Flour your work surface again and roll out the second pie crust for the top of the pie. Place the second pie crust on top of the pie, be sure to cut a few slits in the top dough so that steam can escape as the pie bakes.

Make an egg wash with one egg and a little water. Mix in a small bowl and brush the top of the pie including the crust. The egg wash helps to get the pie a nice golden brown. I like to sprinkle some sugar on the top crust during the last five minutes of baking. If you sprinkle the sugar on the pie before baking it will cause your pie crust to become crunchy and the sugar is liable to burn. 

Bake your apple pie for 50 minutes at 350° F. Check on the pie after it has baked for about 30-40 minutes total, and cover it loosely with foil to prevent the crust from browning too much. The pie is done when the filling is bubbly.

Let your pie rest for 20-25 minutes to allow the filling to thicken.

To store apple pie: You can store your apple pie at room temperature for one day. This apple pie can be stored in the refrigerator for 4-5 days.

To freeze apple pie: Let the pie cool completely and then wrap it tightly. Freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.

The Best Apple Pie Recipe

The Best Apple Pie Recipe

Yield: 8
Prep Time: 45 minutes
Cook Time: 50 minutes
Additional Time: 20 minutes
Total Time: 1 hour 55 minutes

A warm filling of fresh apples and a flaky, buttery crust makes this the best homemade apple pie recipe you will ever try.

Ingredients

  • Apple Pie Filling
  • 7 to 8 apples (peeled apples, sliced ¼-inch thick (7-8 apples, 3.5 pounds))
  • 1/4 cup light brown sugar
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • Cinnamon to taste
  • Nutmeg to taste
  • Pinch salt
  • 1/2 lemon
  • 1/2 tsp lemon juice
  • 3 to 4 tablespoons flour
  • Homemade Double Pie Crust
  • 3/4 cup unsalted cold butter
  • 1 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold water (plus 2 Tbsp cold water if needed)
  • Egg Wash
  • 1egg mixed with a little water to brush on crust

Instructions

Make the Apple Filling

Place the peeled, sliced apples in a large bowl.

Add the granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Add the lemon juice and vanilla extract and stir to combine. Finally, add the flour and mix well. Set aside while you make the pie crust.

Make the Pie Crust

Place the butter (cold from the refrigerator) and flour in a medium size bowl. (Alternatively, the pie crust dough can be made in a food processor fitted with a steel blade)

Mix with a fork or pastry cutter until it resembles course meal. (See my video)

Add the ice-cold water and mix in with a fork just until the dough comes together. Mix in 1/4 tsp salt.

Form two equal sized balls and set aside.

On a generously floured work surface, roll out the first dough ball to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Assemble the Pie

By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.

Roll out the second pie dough ball to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.

Brush the pie crust with an egg wash (to help with browning and to help the coarse sugar stick) sprinkle with coarse sugar, if desired. (sprinkle the sugar on the pie at the last 5 minutes of baking)

Preheat oven to 350° F with a rack in the lower third of the oven.

Bake the pie at 350° for 50 minutes. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning (to tent with foil means to loosely cover the pie by laying a sheet of foil over the top).
Sprinkle the pie with sugar at the last 5 minutes of baking.

Let the pie cool at room temperature for at least 20-25 minutes before serving to allow the filling to thicken.

Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Notes

Add 1/2 lemon juice from a lemon to the sliced apples to prevent browning.

Recommended Products

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 520Total Fat 24gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 9gCholesterol 69mgSodium 413mgCarbohydrates 72gFiber 2gSugar 37gProtein 6g

Nutrition information isn’t always accurate.

Leave a Reply

Your email address will not be published. Required fields are marked *