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!

slice of apple pie a la mode

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.”

Carolina

What You’ll Need To Make Apple Pie

apple pie ingredients
  • 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.

flour, sugar, salt, and baking powder in bowl of food processor

Add the pieces of butter and pulse until the mixture is crumbly with lots of pea-size clumps of butter within.

butter added to flour, sugar, salt, and baking powder in bowl of food processor

Add the water and pulse until the mixture is evenly moistened and very crumbly.

water combined with flour, sugar, salt, butter and baking powder in bowl of food processor

Dump the dough crumbles onto a work surface and divide into two piles.

apple pie dough crumbles in 2 piles on counter

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).

2 dough piles, the left pile slightly bigger than the right pile

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.

2 dough balls shaped into 5-inch discs

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.

sliced apples, lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch combined in large Dutch oven

Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes.

cooked sliced apples in Dutch oven

Transfer the apples and their juices to a baking sheet, spreading them out evenly. Allow them to cool completely.

sliced cooked apples spread on baking sheet to cool

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.

larger dough ball rolled into 13-inch circle

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.

13-inch circle of dough draped on top of 9-inch pie pan

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.

dough pressed into pie pan with edges trimmed

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.

11-inch top crust draped over apple filling

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.

top crust crimped around the edges

Brush the top crust with egg wash, cream, or milk.

brushing top crust with beaten egg

Sprinkle with 2 tablespoons of granulated or turbinado sugar.

top crust sprinkled with 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.

top crust with four 3-inch slits cut

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!

baked apple pie cooling on wire rack

Video Tutorial

Frequently Asked Questions

What are the best apples for apple pie?

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.

Can I make apple pie ahead?

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.

Can I freeze apple pie?

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).

slice of apple pie a la mode

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Print

Perfect Apple Pie

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!
Servings: 8 slices
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes , plus 45 minutes to chill the crust and at least 4 hours to cool the pie

Ingredients 

For the Crust

  • 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

  • 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

Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
Make-Ahead/Freezer-Friendly Instructions: The pie can be baked up to 1 day ahead of time and stored, loosely covered with foil, at room temperature. It can also 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).

Nutrition Information

Calories: 640kcalCarbohydrates: 97gProtein: 6gFat: 27gSaturated Fat: 16gCholesterol: 89mgSodium: 396mgFiber: 7gSugar: 52g

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.

Comments

  • 5 stars
    I consider myself a decent baker and bake often. I have baked several apple pies in my lifetime and I must say this is the best apple pie I have made. Although, it is much more time consuming than most other pies, it is worth every single step and extra time spent. I followed the recipe exactly and changed nothing!! The family loved it 🙂

    • — Beatriz DiRissio
    • Reply
  • 4 stars
    Okay, the pie is in the oven. I used your recipe because I have made a lot of apple pies but the bottom is Always undercooked when the pie comes out of the oven. Blind baking seemed like the thing to do. The bottom crust shrunk (even with weights)to the point that the edge disappeared. It’s really important to make the bottom crust much bigger than usual. I should have paid closer attention to the directions there… When I put the top crust on, I had to push the edges toward the base and hope for the best. I have no idea how good the seal will be. How did you seal your crust? The pie plate will be hot coming right out of the oven after blind baking. Did you create a second edging with the top crust? So that the crust is basically doubled?

    • Hi Terry, Sorry you struggled a bit with the crust. When you put the bottom crust in, you should trim the edges to 1/2-inch beyond the lip of the pie pan then turn the edges under to create a rim on the crust. You then press the rim against the lip of the pan, forming it into an even edge. And I know it can be a bit challenging getting the top layer of dough to adhere to the bottom layer as the pan is hot. The most important thing to do there is work quickly so the dough doesn’t soften too much. Hope that helps!

  • 3 stars
    Same issue as a few others here. The pie browned way too quickly, I was tenting it towards the last 20 min. of the bake and it was already pretty dark. When I took it out, the apples were still crisp inside, so not baked through. I put tinfoil on it and put it in for another 15 min. at 350. Then it leaked.

    During the blind bake, once I took the beans off, the bottom ballooned and I had to poke it with a fork to make it go down. Just not a good time with this one.

    Not sure what the issue is for those of us, who all had this problem. Different ovens maybe? I have a bottom coil oven with a baking steel on the bottom rack to evenly distribute the temperature and that usually makes my bakes very successful. I also rotated the pie during the bake (3-4 times).

    I did place it on the center rack, as you mentioned in the other comments. Just a bit frustrating because it is a lot of work but hopefully it will still be edible! Waiting for it to cool now.

    • Update: The extra 15 min. at 350 cooked the apples properly. Still too much liquid on the inside, I suspect it needed to be reduced more before pouring back onto apples. No soggy bottom and overall too dark but edible! If you have suggestions, I am open to them!

      • — Natalie Shwartz
      • Reply
      • Hi Natalie, Sorry you had a bit of a problem with this! Next time, instead of microwaving the juice after you’ve collected it from the apple/cinnamon/sugar mixture, I’d saute the apples, the juice, and the flour and cornstarch for about 15 minutes or so. That will serve a dual purpose of softening the apples and reducing the juice. Hope that helps!

  • 5 stars
    Yes this was “the Perfect apple pie”, as quoted from my husband. I made a few changes- I didn’t have veg shortening so I used all butter for crust. I cut back a little on sugar and added a little more cinnamon. I also cut back on baking time by a few min. Overall took a long time to make, but well worth it. Thanks!

  • What size pie. Pan? 8” or 10”?

    • Actually 9-inch. 🙂

  • I’m looking to make this tomorrow, but I don’t have veg shortening. Can I sub butter for it? I enjoy all the recipes I’ve made from your site.

    • Shortening helps the crust hold its shape and makes it a little easier to work with but you can use all butter here. Enjoy!

  • 5 stars
    Hi Jenn, I’m a newbie in the UK and have been enjoying your tips and advice. Made this Apple pie yesterday, just changed the filling a bit as I was short of time. It came out lovely and the pastry is great, I always have trouble with pastry usually. I made it in my KitchenAid with the paddle and it only needed 2 tablespoons of water. It was so good I’ve just made it again to make another pie tomorrow for the freezer. A big thank you as well for the metric measurements.

  • 5 stars
    This was so good! I’ve never made an apple pie before. The whole family loved it. Thanks for another winning recipe Jen!

  • 5 stars
    I used my own recipe for both the crust and the filling because I am very happy with the flavor of both. But I was looking for a way to prevent the soupy mess that I had experienced before. The technique in this recipe solved the problem and even improved the flavor which I didn’t think was possible! I used Fuji, Honeycrisp, and Granny Smith in equal measure, which I am convinced is the way to go. But Even though I used way more than this recipe called for, I still didn’t get the domed effect that I’m looking for. Next time I’ll use three of each variety for a total of nine apples, plus two more Granny Smith grated on a cheese grater.

  • 5 stars
    I used this recipe to make the filling and used a pre-made dough from whole foods. This is the best apple pie filling I’ve ever tasted! The syrup is seriously delicious and takes it to a whole new level! Thank you for the recipe!

    • Hi did you bake the store bought pie shell first before you put the Apple mixture in it?

      • Hi Judy, I’ll let Annie weigh in if she sees this, but I would recommend blind baking the crust before you put the filling in it. Enjoy!

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