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

  • Hi! I’m making the pie and it’s my first time!!! What do you mean by “in 4 pieces” when you add the shortening?

    • Hi Colleen, Sorry for the confusion – just spoon it out or cut it into chunks so you’re not adding it all in one piece.

  • 5 stars
    I jenn
    Question If i want to make this pie can i make just Blueberries if is yes how much ?
    Thanks again

    • Hi Fanny, I’d be hesitant to suggest blueberries here; all berries release a ton of juice and I’m concerned that it would make the pie soggy. Sorry!

      • 5 stars
        I made it with blueberries it turned out perfect.

  • 3 stars
    I’m exhausted! 4 hours to make a pie! I will come back after I serve it tonight and let you know the results. It’s currently in the oven completing the last step. It looks pretty good, but I do have a couple of burned fingers trying to add the top crust. We will see!

    • 4 stars
      Update: Guests were very happy with the pie. One problem I had is the juice seeped under the bottom crust. Don’t know why, I saw no holes in the baked crust. It was difficult to remove, even after soaking the dish. My fault, there must have been a hole in the crust and I missed it.

    • 5 stars
      I made this today. It’s the first apple pie I’ve ever made – actually, it’s also the first time I’ve made a pie crust. I used my LeCreuset pie bird funnel – it was a beautiful presentation. I also made homemade ice cream with my Cuisinart ice cream maker- yes, I cooked all day! 😉 My husband loved the dessert! The crust is flaky and delicious! This will be my go-to apple pie recipe. I reserved a few apples and pie dough – fried 2 apple tarts – DELISH!!! Thanks for sharing.

  • 5 stars
    I served this pie for a family birthday dinner. My son said no cake this year, I want pie! I have used your website before, and your recipes are great. The apple pie got 6 stars! A little more labor, but worth it!

  • 5 stars
    This is a great pie, I had previously been frustrated with runny pie filling and have taken to cooking the fillings prior to loading the crust. Your recommendation of cooking the crust has also made a big difference, thank you.

  • 5 stars
    This is a great recipe. The instructions and pictures are helpful to have the perfect apple pie. The basics (chilling dough) to the capturing juices are the helpful hints that Grndma used but never got into the “ apple pie recipe” Every recipe has been successful and this is my go to place to find instructions or what to make that is a never fail success..no need for cookbooks

  • 5 stars
    Dear Jenn,
    Thank you so much! You have inspired me to become a baker. You’re completely correct in that whomever said “easy as pie” was clearly smoking something whack!

    I have been using a packaged pie cust crust. Not pre-made but the mix already done. I have been pleased with the results. Being a glutton for punishment, I decided to give your crust a try. Wow! It’s awesome, but, and it’s a big but, I spent the entire day preparing and making this. I didn’t finish until 10pm so I couldn’t taste it until today. I shared it with my parents and we were all drooling with joy!
    I have now made 4 of your desserts and all have been outstanding. Lemon pound cake, lemon tarts, warm lemon pudding cakes, and this apple pie! Today I will be attempting your Bourbon Brown Butter Pecan pie. I think I’ll use my ready to make pie crust mix this time as I just don’t have the time!
    Thanks, Merry Christmas and Happy Hanukah!

    • So glad you’re having success with the recipes, Eric! Happy Holidays 🙂

      • Hi Jenn
        Love all your recipes! Could you tell me the food processor you use pictured in your Apple pie recipe?
        I need to get one and that looks like a good one. Thank you. Donna

        • Hi Donna, So glad you are enjoying the recipes! I use a 14-cup Cuisinart food processor and am very happy with it. Hope that helps! 🙂

  • 5 stars
    I generally don’t like fruit pies and am totally intimidated by pie crust recipes. However I had too many apples in my fridge, was itching to try something new and somewhat challenging, and figured Jenn’s recipe for apple pie with her ever so clear instructions was my best chance to get over my pie making fear. The result was so perfect, taste and looks wise, that one of my friends commented that she never saw anything like this in real life, just in cook books. It made me look so good.

    This did take me a lot of time to make, even though I used this little gadget that peels, cores and cuts apples. It also caused quite a mess in my kitchen. But the result was nothing short of spectacular and the crust was superb.

    I let the apples drain for over an hour. Then I weighed the syrup (240 g) and boiled it on the stove top (don’t have a microwave) it til it reached 120 g (I find it easier to weigh things than to use measuring cups). Kept a very close eye on the syrup as it reduced, especially towards the end.

    Thanks Jenn for helping conquer my longstanding pie making fear 🙂

  • 5 stars
    Hi Jenn, does the 1.6 kg of apples refer to the net weight after the coring and peeling or before ? I have an excess of apples in my fridge and would like to give this recipe a try !

    Thanks 🙂

    • Hi Malak, the 1.6 kg refers to the amount of apples before they are peeled and cored. Hope you enjoy!

  • Apple pie is by far my favorite dessert, but I’ve never made one from scratch! I’ve been looking at so many recipes but I believe yours is the best I’ve seen yet! Thank you for all the wonderful tips, I can’t wait to make this recipe for Christmas!

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