Perfect Apple Pie

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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 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.”

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

You May Also Like






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
    Mine wasn’t quite as pretty as yours but it was delicious ❤️
    Happy Turkey Day, Jen! Love your recipes

    • — Judi Richardson
    • Reply
  • I cannot find how to blind bake a store bought crust.. what do you recommend?

    • Hi Margie, If it’s one of those rolled refrigerator crusts, I would just follow the instructions in this recipe. Keep an eye on it though, to be sure it doesn’t get too brown.

    • Would you please give instructions on how to reheat the pie if you have frozen it already baked?
      Thank you so much.
      Your recipes have all been a huge hit in my home.

      • Glad you like the recipes! To reheat a frozen pie, put in the oven (on a baking sheet) directly from the freezer and bake it at 300 degrees oven until the center is warm (I’m guesstimating it will take about 35 to 45 minutes.) Tent the pie with foil if the crust starts to get too brown.

  • Hi Jen,

    I don’t know if you’ll reply soon enough, but I just cooked your apple pie recipe for my Thanksgiving this year. I actually chose this recipe out of hundreds I researched before. This will be my first apple pie as well! I wanted to follow your recipe exactly, but accidentally added the flour and cornstarch early. So, I had to skip the apple liquid draining/heating liquid process. I just added the apple filling into the pie pan. Would this be fine? I have not tasted it yet. Also, I cooked it a day before Thanksgiving. Would that be fine as well?

    Crossing my fingers and hoping my pie is still delicious enough for the family,
    Alice

    • It will be perfectly fine, Alice — the juices just won’t be quite as thick and syrupy and the bottom crust won’t be quite as crisp. These are nitpicky things…most people would never know the difference. Hope you enjoy it!

  • 5 stars
    Hello again! Sorry for all the questions…my dough came out of the food processor really sticky instead of crumbly. Can I still work with it? I added everything right according to your metric measurements, I’m not sure why it turned out so sticky. 🙁

    • It should be fine, Rebecca – just add a bit more flour as you work with if it’s too sticky.

  • If I want to make the crust a day ahead of time, can I do the blind baking and baking of crust and then refrigerate overnight? I’d like to have the crust fully baked and ready, so it’s quicker to put it all together and bake tomorrow.

    • Sure, Rebecca – that’s fine. 🙂

    • Okay, great! Should I do anything (i.e. let thaw, put in freezer 15 mins) with the pre-baked crust once taking out of the fridge? I’m wondering if the crust should be a certain temp when I add the filling and bake.

      • Nope – you can fill it and bake it straight from the fridge. It will actually be much easier to work with this way since you won’t have to worry about the warm pan softening the top crust.

  • Do you like the Trader Joe’s pie crust better than Pillsbury? Have never tried it and I’m making your recipe tomorrow. Should I just follow the directions on the package and bake bottom crust until done or under bake so that it won’t burn when baking the top crust? Thank you

    • Hi Margaret, you’d be fine with either brand of crust and definitely follow the blind baking instructions on the package because once you add the filling, the bottom crust won’t cook anymore. Hope you enjoy!

  • 5 stars
    Hi!! I would really love to make the pie , but I’m wondering if using a store bought pie crust would still taste good with it? If so do you have any recommendations on what store bought pie crust to use?
    Thank you!!!

    • Hi Victoria, The homemade version is great, but it’s fine to use a store-bought crust if you prefer. Trader Joes has a good one. Just make sure you follow the instructions on the package for blind baking the bottom crust. Hope you enjoy!

  • 5 stars
    Hi Jen!
    I’ve always wanted to make a homemade apple pie, so I’m planning to try out your recipe as my first time! What apples do you recommend for the pie? I’m not exactly familiar with “baking apples”. (I’m actually not a huge apple fan, but my husband absolutely loves them, so I figure I’ll try this out!)
    Thanks!

    • Hi Juby, You could use any combination of the following: Honeycrisp, Fuji, Granny Smith, Golden Delicious, Jonagold, Jonathan. There are others but those are all easy to find. Hope that helps!

  • 5 stars
    Hi Jenn, I live abroad and I’m not sure I can get shortening. Can I make your pie crust with only butter? If so, how much butter would you use in total and how might it change the outcome if at all? Thank you for your insight here! Betsy

    • Hi Betsy, Shortening helps the crust hold its shape and makes it a little easier to work with but you can use all butter here. It will still turn out nicely. You’d need a total of 18 Tbsp/254 grams of butter. Please LMK how it turns out!

      • 5 stars
        Thanks much…I’ll let you know!

      • If freezing unbaked apple pie do I go ahead and put eggwash and slit and sugar on top before freezing?

        • Hi Kayla, I’d wait until you’re ready to bake the pie before adding the egg wash, slits, and sugar. Hope you enjoy!

  • Can this pie be made early? Btw, I love your recipes and cookbook.

    • Hi Laurel, You can make it a day ahead of time and store it at room temperature until ready to serve. You can also assemble the pie and freeze it before baking (although the bottom crust will still get pre-baked). If you go the freezing route, see the instructions at the end of the recipe. Hope that helps!

Add a Comment

Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it




This site uses Akismet to reduce spam. Learn how your comment data is processed.