The Best Apple Pie

My All-Time Favorite Apple Pie Recipe!

Back in my college days, I was part of a service team that baked hundreds of apple pies each fall for our annual fundraiser. I’ll forever remember those long nights spent alongside friends in a bustling kitchen peeling, slicing, assembling, and baking — and of course, sneaking a few taste tests along the way. After so many batches, I’d like to think I’ve logged more than my fair share of apple pie practice!

Ever since, I’ve continued tinkering with different apple pie recipes, testing different crusts, fillings, apple varieties, tips and tricks. And this version is the one I’ve landed on as my forever favorite. The crust is perfectly buttery, flaky, and sprinkled with a crunchy of coarse sugar. The apple filling is perfectly balanced with a mix of apples, sugars and warming spices. And each slice tastes like pure, nostalgic sweetness. ♡

Seriously, this recipe is everything I would want in an apple pie. So whether you serve it warm with a scoop of vanilla ice cream or enjoy a chilled slice the next morning (highly recommend!), I hope you’ll give it a try!

Recipe Tips

Here are a few helpful tips to ensure your homemade apple pie turns out perfectly golden and delicious every single time:

1. Use a mix of apples. Combining tart Granny Smiths and sweet Honeycrisps gives the best flavor and texture balance.
2. Keep everything cold. Cold butter, cold shortening, and even chilled flour really help to create those flaky pastry layers.
3. Don’t overwork the dough. Mix just until the dough comes together, because over-mixing will make it tough.
4. Cook the filling first. Sautéing the apples helps control moisture so the pie doesn’t turn out soggy. (“No soggy bottoms!”)
5. Reduce the juices. Simmering the leftover apple juices into a syrup intensifies flavor and prevents watery filling.
6. Chill before baking. Pop the assembled pie into the fridge for 20–30 minutes before baking to help it hold its shape.
7. Tent if needed. If the crust starts browning too fast, loosely cover it with foil for the rest of the bake.
8. Cool completely. Let the pie rest for at least 5 hours so that the filling will set and slice cleanly.

Recipe Variations

Once you’ve mastered the classic, try customizing your pie with one of these fun twists!

• Add caramel. Drizzle a few spoonfuls of caramel sauce over the apple filling before sealing the crust.
• Mix in nuts. Stir in ½ cup chopped pecans or walnuts for a toasty crunch.
• Try brown butter. Swap the melted butter in the filling for browned butter for a richer, nutty flavor.
• Add a splash of bourbon. A tablespoon of bourbon or rum can add delicious depth and warmth to the filling.
• Spice it up. Add a pinch of cloves, cardamom, or ginger for a more complex spice profile.
• Top with crumble. Skip the top crust and sprinkle the pie with a buttery oat crumble for a Dutch-style apple pie.
• Make it mini. Use small tart pans or muffin tins to bake individual mini apple pies for parties.

FAQ

More Pie Recipes To Try!

Looking for more pie recipes to try? Here are a few of our faves:

• Pecan Pie
• French Silk Pie
• Bourbon Pumpkin Pie
• Peanut Butter Pie

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Apple Pie

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• Author: Ali

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Description

This classic homemade apple pie recipe features a flaky, buttery crust filled with tender cinnamon-spiced apples. It’s the perfect cozy dessert for holidays or any time of year.

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Ingredients

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Pie Dough (for top & bottom crust):

• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into small cubes
• 1/2 cup (105g) vegetable shortening, cold and cut into small pieces
• 6 to 8 tablespoons ice water

Filling:

• 2 pounds Granny Smith apples (about 4–5), peeled and sliced ⅛-inch thick
• 2 pounds Honeycrisp apples (about 3–4), peeled and sliced ⅛-inch thick
• juice of 1 lemon
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• pinch of fine sea salt

To Finish:

• 1 egg white (for brushing bottom crust)
• 1 whole egg + 1 tbsp water (for top crust egg wash)
• coarse sugar for sprinkling

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Instructions

1. Make the dough. Whisk together the flour and salt in a large bowl. Cut in the cold butter and shortening until the mixture resembles coarse crumbs with pea-sized bits of fat.
2. Add water and chill. Drizzle in ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide into two discs, wrap tightly, and refrigerate for at least 2 hours (or up to 2 days).
3. Prepare the apples. Peel and thinly slice the apples, then toss them in a large bowl with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt.
4. Cook the filling. Melt butter in a large skillet over medium heat. Add the apple mixture and cook 6–8 minutes, stirring occasionally, until apples begin to soften and release juices.
5. Reduce the juices. Transfer apples to a bowl with a slotted spoon. Simmer the remaining juices in the skillet until thickened and syrupy, about 3–5 minutes. Stir in vanilla and pour over the apples. Let cool slightly.
6. Roll out the bottom crust. On a floured surface, roll one disc of dough into a 12-inch round and fit it into a 9-inch pie dish. Brush the bottom and sides with egg white to help seal.
7. Add the filling and top crust. Spoon the cooled apple mixture into the crust, mounding slightly. Roll out the second disc and place over the filling (or weave into a lattice). Trim and crimp edges.
8. Brush and chill. Brush the top with egg wash (1 egg + 1 tablespoon water) and sprinkle with coarse sugar. Chill the assembled pie in the fridge for 20–30 minutes before baking.
9. Bake and cool. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 45–55 minutes longer, until golden and bubbling. Tent with foil if the crust browns too quickly. Cool for at least 3 hours before slicing and serving.

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