Perfect Apple Pie
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Ready to bake the best apple pie ever? This step-by-step guide will help you create the ultimate pie with a buttery, flaky crust and a gooey, cider-flavored filling—an irresistible fall favorite!
As fall rolls in and apple season hits its peak, there’s no better time to bake a homemade apple pie—whether to use up your apples or as a special Thanksgiving dessert. I’ll be honest, all homemade fruit pies are a bit of a project (whoever coined the term “easy as pie” had clearly never made one from scratch!). But with a tried-and-true recipe like this one, you’ll have a perfect pie every time, and trust me, it’s totally worth it.
The key is starting with a foolproof all-butter pie crust and avoiding the usual apple pie pitfalls—a soupy filling and soggy crust—by cooking the apples before filling and baking the pie. This extra step thickens the juices, concentrating their flavor and ensuring a crisp, flaky crust with a gooey, cider-flavored filling. This, my friends, is the ultimate apple pie! Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra-special dessert.
“This pie turned out incredible! the crust is delicious and the filling juicy and full of flavor.”
What You’ll Need To Make Apple Pie
- All-Purpose Flour: Provides the essential structure and stability needed for the crust. Additionally, it thickens the filling by absorbing the juices released during baking. Always measure flour by spooning it into the measuring cup and leveling off to ensure accuracy.
- Sugar: Adds a touch of sweetness to the crust.
- Baking Powder: Helps to slightly leaven the crust.
- Butter: Creates flakiness and richness in the crust.
- Ice Cold Water: Binds the dough together. The temperature of the water helps keep the butter cold. This ensures the crust will come out flaky and tender.
- Baking Apples: For apple pie, use baking varietals such as Granny Smith apples, Honeycrisp apples, or Golden Delicious apples (or any combination); they hold their shape when cooked so you don’t end up with applesauce pie!
- Lemon Juice: Prevents the apples from browning and adds a hint of tartness.
- Dark Brown Sugar: Sweetens the filling and adds a rich, molasses-like flavor.
- Ground Cinnamon: Adds warmth and spice to the filling.
- Cornstarch: Works with the flour to thicken the filling, ensuring it isn’t runny.
- Beaten Egg/Cream/Milk: Brushed over the crust to give it a golden, glossy finish. Any of these 3 options will work nicely.
- Granulated or Turbinado Sugar: Sprinkled on top for added sweetness and a slight crunch.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prepare the Crust
Combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine.
Add the pieces of butter and pulse until the mixture is crumbly with lots of pea-size clumps of butter within.
Add the water and pulse until the mixture is evenly moistened and very crumbly.
Dump the dough crumbles onto a work surface and divide into two piles.
Make one pile about 15% bigger than the other. You can eyeball it, but if you have a kitchen scale, one pile should weigh 13 oz (368 g) and the other 11.5 oz (326 g).
Shape into two balls of dough and pat each one into a 5-inch (13-cm) disc. Wrap the discs in plastic wrap and refrigerate for at least 45 minutes or up to 3 days to rest.
Step 2: Prepare the Apple Pie Filling
In a large heavy-bottomed pot or Dutch oven, mix the apples with lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch. Stir until thoroughly combined and both the flour and cornstarch are dissolved.
Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes.
Transfer the apples and their juices to a baking sheet, spreading them out evenly. Allow them to cool completely.
Preheat the oven to 425°F (220°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Step 3: Prepare the Bottom Crust
Remove the larger disc of dough from the refrigerator. Lightly dust a clean work surface with flour and place the dough on it; sprinkle a bit of flour over the dough as well. Gently knead the dough with your hands just until it becomes soft and malleable (avoid overworking it—you want it just supple enough to roll out). Roll the dough out into a 13-inch (33-cm) circle, adding more flour as needed to prevent sticking.
Carefully lift the dough by draping it over your rolling pin and transfer it to a 9-inch by 1½ -inch (23-cm by 3.75-cm)-deep pie pan, preferably metal (as metal conducts heat more effectively, helping the bottom crust crisp up) but a ceramic or glass pie dish will work too.
Gently press the dough into the pan, making sure to ease it into place without stretching. Trim the edges of the dough to extend about ½ inch (1.25 cm) beyond the pie pan’s lip.
Transfer the cooled apples and their juices into the crust; refrigerate while you prepare the top crust.
Step 4: Prepare the Top Crust
Remove the second disc of dough from the refrigerator and roll it out into an 11-inch (28-cm) circle, following the same process described above. Retrieve the filled pie from the refrigerator and carefully drape the rolled dough over the top.
Crimp the edges with a fork or flute them with your fingers to seal the top and bottom crusts together. Work quickly and dust your fingers with flour as needed to prevent the dough from becoming too warm.
Brush the top crust with egg wash, cream, or milk.
Sprinkle with 2 tablespoons of granulated or turbinado sugar.
Cut four 3-inch (7½-cm) slits in the top crust to allow steam to escape.
Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45 minutes, or until the crust is golden brown.
Let the pie cool completely on a wire rack before slicing, at least 4 hours. Resist the temptation to cut into the pie while it’s warm, or you may end up with apple soup!
Video Tutorial
Frequently Asked Questions
Anytime you’re baking with apples whether it’s apple strudel or applesauce, it’s a good idea to use a blend of tart and sweet baking apples for the best flavor. Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious are all good options—try different varietals and see what combinations you like best.
Sure! The pie can be baked up to 1 day ahead of time and stored, loosely covered with foil, at room temperature. If you’d like to reheat it, place the pie on a baking sheet and loosely cover it with foil to protect the crust. Reheat it at 350°F for 15 to 20 minutes, or until it’s warmed through. Just keep in mind that the filling may get a bit soupy when served warm.
Definitely, apple pie can be frozen for up to 3 months before or after baking it. (If freezing it unbaked, hold off on brushing the top crust with the beaten egg and sprinkling it with sugar; you can do that right before baking.) If baked, let it cool completely and place it in the freezer uncovered. When fully frozen, wrap the pie securely in foil and freeze. If the pie is unbaked, wrap it securely in foil and freeze. When ready to serve, proceed with baking instructions above (the pie is likely to take 10 to 15 minutes longer to bake).
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Ingredients
For the Crust
- 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 18 tablespoons (2 sticks + 2 tablespoons) cold unsalted butter, sliced into 1-inch pieces
- 7 tablespoons ice cold water
For the Filling
- 4½ pounds baking apples (about 8 large apples; see note), peeled, cored, and sliced ¼-inch thick
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 cup (packed) dark brown sugar
- Heaping ¼ teaspoon salt
- Heaping ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
For Baking
- A beaten egg, heavy cream, or milk, for brushing over crust
- 2 tablespoons granulated or turbinado sugar, for topping the pie
Instructions
Prepare the Crust
- Combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and pulse until the mixture is crumbly with lots of pea-size clumps of butter within.
- Add the water and pulse until the mixture is evenly moistened and very crumbly.
- Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other. You can eyeball it, but if you have a kitchen scale, one pile should weigh 13 oz (368 g) and the other 11.5 oz (326 g). Shape into two balls of dough and pat each one into a 5-inch (13-cm) disc. Wrap the discs in plastic wrap and refrigerate for at least 45 minutes or up to 3 days to rest.
Cook the Apples
- In a large heavy-bottomed pot or Dutch oven, mix the apples with lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch. Stir until thoroughly combined and both the flour and cornstarch are dissolved. Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes. Transfer the apples and their juices to a baking sheet, spreading them out evenly. Allow them to cool completely.
Preheat the Oven
- Preheat the oven to 425°F (220°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Assemble & Bake The Pie
- Remove the larger disc of dough from the refrigerator. Lightly dust a clean work surface with flour and place the dough on it; sprinkle a bit of flour over the dough as well. Gently knead the dough with your hands just until it becomes soft and malleable (avoid overworking it—you want it just supple enough to roll out). Roll the dough out into a 13-inch (33-cm) circle, adding more flour as needed to prevent sticking. Carefully lift the dough by draping it over your rolling pin and transfer it to a 9-inch by 1½-inch (23-cm by 3.75-cm) deep pie pan, preferably metal (as metal conducts heat more effectively, helping the bottom crust crisp up) but ceramic or glass will work too. Gently press the dough into the pan, making sure to ease it into place without stretching. Trim the edges of the dough to extend about ½ inch (1.25 cm) beyond the pie pan's lip.
- Transfer the cooled apples and their juices into the crust; refrigerate while you prepare the top crust.
- Remove the second disc of dough from the refrigerator and roll it out into an 11-inch (28-cm) circle, following the same process described above. Retrieve the filled pie from the refrigerator and carefully drape the rolled dough over the top. Crimp the edges with a fork or flute them with your fingers to seal the top and bottom crusts together. Work quickly and dust your fingers with flour as needed to prevent the dough from becoming too warm. Brush the top crust with beaten egg, cream, or milk, and evenly sprinkle with 2 tablespoons of granulated or turbinado sugar. Cut four 3-inch (7.5-cm) slits in the top crust to allow steam to escape.
- Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45 minutes, or until the crust is golden brown. Let the pie cool completely on a wire rack before slicing, at least 4 hours. Resist the temptation to cut into the pie while it’s warm, or you may end up with apple soup!
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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How many days does this pie keep? Room temperature? Or fridge after fully baked? I would like to make it today Tuesday in advance for Thanksgiving on Thursday and Friday (eating days). Thanks!
Hi Stephanie, This keeps well for about 3 days. You can store it at room temperature loosely covered with foil. Hope you enjoy!
So I’ve made several of your recipes and all of them are absolutely amazing, I think you’re the best. I find that when I’m making my crust (I’m following exact instructions) the dough doesn’t come out crumbly it is actually kind of sticky. Do I need less water?
Yes, I would use less water. You might also try a different brand of flour; I like King Arthur. Hope that helps and so glad you like the recipes!
The year, 2019. The mood: tense. My feelings in preparation for the annual office baking contest: needy and desperate.
One year prior…
I had just wow the chocolate chip baking contest. I had trained for this day for years, baking batch after batch in college. Drawing students in across the dorms in various states of conciousness to my kitchen, where I would then trap them and inform them of helpful studying tips. Suddenly, I had a captive audience. I had honed my craft over the years to perfection when on a fateful day, a contender challenged me in the office bake off. Tied we were, for a point, until the final votes were tallied and I emerged victorious. The coveted wooden spoon was mine for all to see. I was honored. For a year, I held the mantle, and legends of the crispy exterior around a doughy center were heard through the halls of cubicles.
A week ago:
No contenders dared challenge the reigning champion, so a new contest was made. An apple pie contest. A chance for others to prove their worth and unseat me in my throne, located next to column D3, near the recycling can. Not experienced in such an art, I did extensive research (As in, I searched google for “best apple pie recipe” and clicked on the third link.) Reading the recipe was like reading the bible, only longer and felt slightly more religious after reading it. A pre-baked crust you say? Jesus, is that you?
So began my journey. The struggle lasted a day and a half, making two pies in all with honeycrisp apples (Way too much was riding on this contest, and I was NOT about to half-a$$ this. I left them on the counter overnight and as I awoke, the devil had struck in the form of my hungry golden retrievers in the middle of the night! One of the pies was half eaten. Why did they stop and leave the second pie alone? Definetely Jesus, for I shouted his name several times.
The surviving holy pie traveled with me across traffic lights and streets, up an elevator, and over to my throne. The crusade had begun, but it was over before I had arrived, as no one else dared challenge me (Or they forgot. It was a really busy week. Not really sure) The point is I emerged victorious again, and what’s more is people loved it, telling me they were reminded of their parents’ pies. Was the world a little bit better back then, a little more holy? I like to think so. People raved about it not being too sweet or soupy. The devil’s textures I say! I returned to my throne/cubicle and placed my new trophy next to my old. Order has been restored, and I thank this site for this recipe.
Seriously, excellent pie. It taked forever to bake, but there’s a reason this has scored 5 stars. Well done. Also, another good option for the beans or pie weights is uncooked rice. Thank you!
LOL — Thanks for sharing your story — so glad you were victorious! 🙂
Hello Andy, besides an excellent baker (since you are the proud owner of the wooden spoon), you are also an excellent writer. I came across your short story as I am finding myself in a similar situation, i.e. trying to impress by apple pie. Your writing is witty and refreshing, and you convinced me that I should give this recipe a try. Thanks for evoking multiple chuckles with your little write-up. After all, chuckles are like apples… A chuckle a day keeps the doctor away.
Thank you Andy for putting a smile on my face 🙂 Happy Thanksgiving to you. Thanks for the recipe Jenn – I will try it!
My husband loves apple crumb. Would this recipe work with a crumb topping?
Yep 🙂
I don’t have a food scale, so I am wondering approximately how many cups of prepared, sliced apples will be needed for this recipe. I’m also wondering whether this pie has some height to the filling, which is my preference vs. a flatter pie. I apologize if these questions have already been asked; I scanned the previous comments and didn’t see this information. Thank you!
Hi Marna, I would estimate it will come out to about 7 – 7.5 cups of sliced apples. And while the apples do cook down in the oven, I’d say the pie has a fair amount of height. Hope you enjoy if you make it!
Is this made in a traditional 8” pan or a deep dish pan?
Hi Patty, It’s a 9-inch deep-dish pie pan.
If I am making the pie two days ahead of time do I need to freeze it and uncooked or can I put it together and leave it in the refrigerator until it’s ready to cook on Thanksgiving?
Hi Sherryl, You can keep it in the fridge. Enjoy!
Jenn- I have been making apple pie – this looks very close to the combined version of a few recipesI have been making. I am going to try yours. A few questions -I am taking a short cut and using the pillsbury ones-they have no instructions for blind baking. Suggestions or do I need to modify your instructions. We like firmer rather than mushier apples. I usually end up with the crust pocket but am afraid to cook some of the apples because it might become to mushy. Also, I saw your instructions for freezing-do you have a preference for baking then freezing or freezing and then baking? Many thanks and looking forward to trying-I like all your recipes I have tried. .
Hi Susan, Sometimes in the instructions it is not called blind baking; are there any instructions for a baked shell/no-bake pie fillings? Usually store-bought crusts only need to bake for 10 minutes or so. As for freezing, my preference would probably be to freeze and then bake. Hope that helps!
Hi! This pie looks awesome and I’m going to try it for thanksgiving. Am I right in reading that the bottom crust will have baked 1 hour 40 min total? Also, directions on how to freeze and then bake later? (I’m a newbie). Apologies if you’ve answered these questions already. 🙂
Hi Doreen, You’re correct about how much time the bottom crust spends in the oven. And see the bottom of the recipe for freezer-friendly instructions. Hope you enjoy! 🙂
If I freeze the apple pie do I defrost it before I bake it or cook it frozen? Thanks
Hi Carol, You can bake the pie straight from the freezer (just keep in mind that it will take a little longer in the oven).
Hi! If freezing and baking later, do I still bake the bottom before adding everything in and freezing?
Yep!