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 reaches its peak, there’s no better time to bake a homemade apple pie—whether you want to use up a bushel of apples or whip up a special Thanksgiving dessert. It may seem daunting, but this tried-and-true recipe makes it easy to bake the perfect pie every time—and it’s so worth the effort!
The secret to making the perfect apple pie is avoiding common pitfalls, like a soupy filling and a soggy crust, by cooking the apples before filling and baking the pie. This simple step thickens the juices, concentrates their flavor, and ensures a crisp, flaky crust with a rich, cider-flavored apple pie filling. This, my friends, is the ultimate 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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Hi Jenn!
I made this glorious pie for Christmas Eve this year. First of all, let me just say that I had the best time of my life baking this even though it did take me a total of 5 hours from start to finish! (I made such a mess in my kitchen!) I took pictures of the pie as I was so proud of it! I loved every bite! My husband is diabetic and I am on a diet so we were limited to how much we could eat, but we just had to taste it. The crust was absolutely the best I have ever made in my life. I will always use this recipe for all of my crusts from now on. My sweet mother-in-law felt that it needed more sugar, but I totally disagreed. It was just right. Thank you so much for sharing your knowledge with all of us out here who don’t have the opportunities to get the education. I am 62 and about to retire in about 3 1/2 years. Heaven help us both! I love to be in the kitchen! Again, thank you for a wonderful recipe! Five stars all the way!!!
This really is the perfect apple pie. It was more work than I would normally do but it was worth it. I have made many apple pies in the past. All really good, but this is the best.
I made this and it was beautiful and very impressive and delicious. I had trouble with the crust as it was very crumbly and hard to roll out. I had used the food processor and poured the water through the hole at the top, and found that after i dumped out the dough, the corners/crevices of the bowl were very wet and I think a lot of the water got caught there without making it into the dough, leading to the dryness of the dough. If I did this again, I would probably take off the top of the machine to pour the water directly on the dry ingredients, or maybe even mix the dough by hand. I also read other reviewers comments about the pocket of air, so instead of straining and microwaving the liquid, i cooked the apples and liquid down for 10 minutes on the stove top…I also felt like that led to fewer dirty dishes which was a plus. Overall, delicious pie and very pretty. Would make it again.
Dear Jenn,
I have never baked an apple pie before and I decided to try your recipe first because everything always comes so perfect so. . . It was a beautiful pie with amazing crust and I just had to really follow every step carefully. I messed up the first crust because I did not use cold butter but a bit towards room temperature and it really needs to be cold, once I started the second batch following the instructions it came out exactly like your pictures.
I did get confused a bit with the ratio of apples because once you cut the core off you end up with less than 3.5 lb but I made my apple pie in a deep dish from William Sonoma so all the extra apples fit well there! Just fixed the cinnamon ration and sugar but it was pefect perfect perfect.
One thing I added was some bourbon to the syrup reduction but that was it. I used fuji apples because that is all I get here and the filling was amazing.
I will make another one for Christmas!!!
Thank you for a great recipe, no need to keep looking.
Sara
Love the idea to add bourbon, Sara…I’ll try that next time. So glad it turned out well!
The filling was wonderful–the apples cooked perfectly. I used a mixture of granny smith and fuji apples. I had a lot of trouble with the crust and I am not a novice with pie crust. It was very crumbly, even when it seemed to hold together. I have had consistent success with Rose Levy Berenbaum’s crust recipes, so in the future, I’d use her basic flaky pie crust.
When I made this, I made the rookie mistake of not reading the recipe carefully enough. This resulted in me using 3.5 lbs chopped apples, not 3.5 lbs of apples, chopped. I didn’t realize this until I added the top crust, so I couldn’t fix it. With the higher apple to sugar/flour/etc ratio, it was still very good although more cinnamon would have been better. I used the extra apples to make a second apple crumble because I had so many extra after already tossing them with the other ingredients. The 4/5 starts comes from that I think the pie should bake for 5-10 more minutes because the apples (I used honeycrisp) were just a little too crunchy for my family’s preference. However, I cut them in about 1/2-3/4 in cubes so that may have affected how they softened in the oven.
Excellent recipe! I made this for Thanksgiving for GF and DF people. I used King Arthur Measure for Measure GF flour,
Earth Balance dairy free butter, and Palm Shortening for the crust. Huge hit!!! My only problem came when I did not have a baking sheet under the pie and the juices boiled over making a big mess on the bottom of my oven. Lesson learned.
I was wondering if using the earth balance dairy free butter would affect it. I use it for cooking all the time, but haven’t used it for baking. Looks like I’ll give this recipe a try! Thank you
Hi Jenn, I want to make this apple pie, but do I have to add vegetable shortening? Can I replace it with anything else?
Hi Serena, Shortening helps the crust hold its shape and makes it a little easier to work with but you can use all butter here. Enjoy!
Hi Jenn,
I’m making this recipe for Thanksgiving (with my own all-butter pâte brisée), but I have two questions. Does using a prebaked crust complicate doing a ruffled border? It seems it would be harder to seal the crust. Also, if I wanted to add homemade salted caramel to the filling, would it have any adverse effects on the texture/consistency etc?
Hi Jeremy! It does complicate it a little but it’s still possible to make a pretty edge — it will just be a little more rustic, as you can see from the photo. When I seal the top crust to the bottom crust, I crimp it along the lip of the pie pan and it works fine — although with an all butter pate brisee, it won’t hold its shape as nicely as it would with a little shortening. As for the salted caramel, the only concern would be that it would sweeten the filling even more, so the pie could be a little on the sweet side. But the salt might balance that out. I would say just don’t add too much. Please let me know how it turns out!
Hi Jen, I would like to make this pie for thanksgiving but was wondering if you can make the dough in advance and freeze it before use. If so, would you recommend moving it to the refrigerator a day before using to soften?
Thanks, Stefani
Hi Stefani, Yes and yes :).