best apple pie recipe
Oh, friends. If there’s one thing that instantly takes me back to cozy autumn evenings and grandma’s kitchen, it’s the smell of a freshly baked apple pie. And not just any apple pie, but *the* apple pie. The one that has that perfect balance of tart and sweet, a flaky crust that shatters just so, and a filling that’s like a warm hug. I’ve tried so many apple pie recipes over the years, some good, some… well, let’s just say they ended up in the compost bin. But this? This is the best Apple Pie Recipe. It’s the one I turn to when I want to impress, when I need a little comfort, or when the apple season hits its glorious peak. It’s honestly a lifesaver, and I can’t wait to share it with you.
What is the recipe for Apple Pie?
So, what exactly makes this the best Apple Pie recipe? Think of it as the quintessential apple pie, but with a few secret weapons that elevate it from good to absolutely divine. It’s essentially a classic double-crust apple pie, but we’re talking about a super tender, flaky butter crust that’s ridiculously easy to make (no fancy pastry skills needed, I promise!), and a filling that’s bursting with apple flavor without being overly mushy or watery. It’s the kind of pie that makes your neighbors jealous and your family beg for seconds. It’s home, bottled up and baked into a beautiful golden masterpiece.
Why you’ll love this recipe?
Honestly, there are so many reasons why this is my go-to. First off, the flavor. It’s an explosion of warm spices and perfectly cooked apples. I love that it uses a mix of apples, which gives it a wonderful complexity – some sweet, some tart, all delicious. Then there’s the crust. Oh, that crust! It’s so buttery and flaky, and it’s surprisingly simple to whip up, even if you’re not a baking pro. What I love most about this recipe, though, is its reliability. It just *works* every single time. I’ve made this countless times, and it never fails to impress. It’s also incredibly cost-effective; the ingredients are simple and readily available. And versatility? You can totally tweak the spices, add a pinch of cardamom if you’re feeling adventurous, or even a splash of bourbon to the filling for an adult kick. It’s the perfect sweet treat without being too fussy, and it’s so much better than anything you can buy at the store. Trust me, once you try this, you’ll never go back to store-bought again.
How do I make an Apple Pie?
Quick Overview
This Apple Pie recipe is all about creating that perfect harmony between a crisp, golden crust and a tender, flavorful apple filling. We’ll start by making a foolproof butter crust, then prepare a vibrant apple filling that’s seasoned just right. The magic happens when we assemble it, creating a beautiful, rustic pie that bakes up to golden perfection. It’s a process that’s easier than you might think and the results are absolutely worth it. You’ll end up with a pie that’s pure comfort and joy.
Ingredients
For the perfect pastry crust:
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
* ½ cup ice water, plus 1-2 tablespoons more if needed
For the Incredible Apple Filling:
* 6-7 cups mixed apples, peeled, cored, and sliced about ¼-inch thick (I like a mix of Honeycrisp, Granny Smith, and Fuji)
* ¾ cup granulated sugar (adjust to your apple’s sweetness)
* 2 tablespoons all-purpose flour or cornstarch (for thickening)
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ⅛ teaspoon ground allspice (optional, but adds a lovely depth)
* 1 tablespoon lemon juice
* 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash & Topping:
* 1 large egg, beaten with 1 tablespoon water
* 1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While the oven is heating, take a 9-inch pie plate and lightly grease it with a little butter or cooking spray. This just ensures our beautiful crust doesn’t stick. It’s a small step, but it makes a big difference when it comes time to serve.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt for your crust. This is where we get all the dry components nice and evenly distributed. Make sure there are no clumps of salt lurking around. This simple step is crucial for an even texture.
Step 3: Mix Wet Ingredients
Now for the fat! Add your very cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (on pulse mode, don’t overdo it!), cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pockets are key to a flaky crust! Then, gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. You might not need all the water, or you might need a tiny bit more. The dough should be shaggy but hold together when you squeeze a bit of it.
Step 4: Combine
Turn the dough out onto a lightly floured surface. Divide it in half, form each half into a flat disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is essential for the gluten to relax and the fat to firm up, making it easier to roll and yielding a flakier crust. I usually make the dough ahead of time, even the day before. It’s a lifesaver!
Step 5: Prepare Filling
While the dough is chilling, let’s tackle that glorious apple filling. In a large bowl, toss your prepared Apple Slices with the granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and allspice (if using). Add the lemon juice – this brightens up the apple flavor and helps prevent browning. Give it a good stir so every apple slice is coated. You want the apples to macerate slightly, releasing some of their juices. This also helps ensure the filling isn’t watery.
Step 6: Layer & Swirl
Once the dough has chilled, take one disc out of the fridge. On a lightly floured surface, roll it out into a circle about 12 inches in diameter. Carefully transfer this dough into your prepared pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang. Now, pour your apple filling into the crust. Dot the top of the filling with the small pieces of butter. This adds richness and helps create a beautiful sheen. Roll out the second disc of dough. You can either place it whole over the filling and cut vents, or get fancy and cut it into strips for a lattice top. If you’re going for a whole top crust, place it over the filling, then trim and crimp the edges of both crusts together to seal. If you’re doing a lattice, arrange the strips decoratively, weaving them over each other, and crimp the edges.
Step 7: Bake
Now for the fun part! Brush the top crust (or lattice) with the egg wash and sprinkle generously with coarse sugar. This gives it that gorgeous golden-brown sheen and a delightful little crunch. Place the pie on a baking sheet (to catch any potential drips – always a good idea!). Bake in your preheated oven at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent the pie with foil.
Step 8: Cool & Glaze
This is perhaps the hardest part – waiting! Once it’s out of the oven, place the pie on a wire rack to cool completely. I know, I know, it smells heavenly and you want to dive right in, but trust me on this one. Letting it cool allows the juices to thicken and set. If you cut into it too soon, you’ll have a delicious but messy situation. The cooling process is crucial for the perfect slice. No glaze needed here, the egg wash and sugar create a beautiful finish!
Step 9: Slice & Serve
Once your beautiful pie has cooled for at least 2-3 hours, it’s ready to be sliced. Use a sharp knife to cut through the crust. Serve it warm or at room temperature. It’s perfect on its own, but I also love it with a scoop of vanilla Ice Cream or a dollop of whipped cream. The contrast of the warm pie and cold ice cream is just divine.
What to Serve It With
This apple pie is practically a meal in itself, but it also plays wonderfully with other things! For breakfast, a warm slice with a strong cup of coffee is pure bliss. My kids sometimes sneak a slice before school if there are leftovers – it’s that good! For a more elegant brunch, I like to serve it with a dollop of crème fraîche and a scattering of toasted pecans. It feels so sophisticated, yet it’s still that comforting apple pie flavor everyone loves. As a dessert, of course, it’s a showstopper. A generous scoop of good quality vanilla bean ice cream is non-negotiable for me, but a drizzle of caramel sauce or a spoonful of freshly whipped cream also takes it to the next level. And for those cozy snack moments, honestly, any time of day is pie time! A glass of milk or a warm mug of apple cider pairs perfectly with a quiet afternoon moment. My family tradition is to have it for dessert after our Sunday roast – it’s the perfect sweet ending to a hearty meal.
Top Tips for Perfecting Your Apple Pie
Over the years, I’ve picked up a few tricks that I think really make a difference. For the apples, don’t be afraid to mix varieties! This is key for a complex flavor. I’ve found that using at least two different kinds – one tart like Granny Smith and one sweet like Honeycrisp or Fuji – gives the best result. If your apples are super juicy, you might want to add an extra tablespoon of flour or cornstarch to the filling. For the crust, keeping everything, especially the butter and water, as cold as possible is non-negotiable. I swear by chilling the dough for at least 30 minutes, but an hour is even better if you have the time. Don’t overwork the dough when you’re mixing or rolling; you want to keep those little butter pieces intact. When you’re rolling out the dough, if it starts to get sticky, just pop it back in the fridge for a few minutes. For the filling, I like my apples to have a little texture, so I slice them about ¼-inch thick. If you prefer them softer, you can slice them thinner. When it comes to baking, the egg wash and sugar topping is a simple step that really elevates the appearance and taste. And if your crust edges start browning too fast, don’t hesitate to cover them loosely with foil or use a pie shield. This recipe is pretty forgiving, but these little touches can take it from great to absolutely spectacular.
Storing and Reheating Tips
Once your beautiful apple pie has cooled, storing it properly is important to maintain its deliciousness. If you think you’ll finish it within a day or two, you can simply cover it loosely with plastic wrap or aluminum foil and leave it at room temperature. It holds up surprisingly well! If you need to store it for longer, or if your kitchen is particularly warm, it’s best to refrigerate it. Wrap it tightly in plastic wrap or place it in an airtight container. It should stay good in the fridge for about 3-4 days. Now, for reheating, this is where you can bring it back to that just-baked perfection. If you’re reheating a whole pie or slices, I find that the oven is the best method. Place slices on a baking sheet and warm them in a preheated oven at around 300°F (150°C) for about 10-15 minutes, or until warmed through. This will help crisp up the crust again. If you’re in a real hurry, a microwave can be used, but be aware that it can make the crust a bit soft. For slices that have been in the fridge, I like to reheat them covered loosely with foil in a 350°F (175°C) oven for about 10-15 minutes. Freezing is also an option for this pie! Let it cool completely, then wrap it very well in a couple of layers of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it thaw at room temperature, or in the refrigerator, before gently reheating. I usually wait to add the glaze until after baking, and it holds up well for storage. If you freeze the pie, you can add the egg wash and sugar just before baking from frozen, though it might take a little longer.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite, best apple pie recipe! It’s more than just a dessert; it’s a slice of nostalgia, a taste of home, and a reminder of the simple joys in life. The combination of that incredibly flaky crust and the perfectly spiced, tender apple filling is just unbeatable. I truly believe this recipe is achievable for everyone, and the smiles it brings to faces are worth every minute. If you love this pie, you might also enjoy my classic pumpkin pie recipe or my easy berry crumble for more cozy baking inspiration. I can’t wait to hear how your apple pie turns out! Please leave a comment below and share your thoughts, or even your own family variations. Happy baking, and may your kitchen always smell as wonderful as mine does when this pie is in the oven!
Best Apple Pie You Will Ever Make
Ingredients
Main Ingredients
- 1 package Double pie crust (homemade or store bought refrigerated pie crust)
- 3 pounds Apples (such as Granny Smith, Honeycrisp, or a mix)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar Packed
- 0.25 cup Water
- 3 tablespoons All-purpose flour
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted Butter
- 2 tablespoons Lemon Juice
Instructions
Preparation Steps
- Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray.
- On a floured surface, roll out one of the pie crusts.
- Lay the bottom crust over the pie plate and carefully push in the edges.
- Place the sliced apples in a large bowl, add the lemon juice, and gently toss.
- Add the apples to the pie plate.
- In a large saucepan, add butter, granulated sugar, brown sugar, water, flour, cinnamon, allspice, nutmeg, and vanilla.
- Cook over medium-high heat until gently boiling and then simmer for 4 minutes.
- Remove from the heat, and reserve 0.25 cup of the sauce; set aside.
- Pour remaining sauce over the apples in the pie plate; set aside.
- Roll out the top crust and cut into strips.
- Weave the strips over the top to create a lattice crust.
- Slowly and carefully pour the reserved 0.25-cup sauce over the top of the crust.
- Place the pie on a sheet pan and bake for 45 to 60 minutes.
- Remove the pie from the oven and let it cool completely before slicing and serving.
