While we lived in Texas, a wonderful friend of mine kindly showed us how she makes her famous pies. The one she’s most famous for? Her apple pie recipe – the quintessential American dessert!
With all of her tips and this no-fail recipe, we can guarantee that this apple pie recipe will be perfect for your upcoming fall, Thanksgiving or Christmas gatherings and is sure to steal the show.
Why we think you’ll love it:
- Classic comfort. This apple pie recipe delivers all the warmth and nostalgia of a quintessential American dessert.
- Easy elegance. Flaky crust and a perfectly spiced apple filling create an impressive yet achievable best pie recipe.
- Endless variations. Get creative! This recipe is a wonderful base to explore different apple varieties, spices, or even a lattice crust design.
Apple Pie Ingredients and Substitutions
Pie Crust
- 1 cup butter-flavored shortening – unflavored shortening will also work or use an equal amount of butter.
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup cold water use ice if necessary
- 1 tablespoon apple cider vinegar
Apple Pie Filling Ingredients
- 6-8 high-quality apples (we prefer Gala and Granny Smith apples) – I think the best apples for pie are a mixture, as each variety will add sweet or tart flavors. Depending on how big they are, you will need 6 to 8 total apples.
- Sweet apples: Gala, Fuji, Honeycrisp, Golden Delicious
- Tart apples: Granny Smith, Cortland, Melrose, Winesap
- Sweet & tart apples: Jazz, Pink Lady, Jonagold
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons cornstarch
- 1 cup unfiltered apple cider – the jugs sold in the fall are the best, but apple juice works as well
- 2 tablespoons bottled lemon juice – or fresh lemon juice
Additional Ingredients
- whole milk
- coarse/turbinado sugar
How to Make Apple Pie Crust
- DOUGH. Stir 2½ cups flour and ½ teaspoon salt together.
- Gently blend 1 cup shortening into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky.
- When coarsely mixed, set this mixture aside.
- Beat 1 egg and ½ cup cold water together. Add 1 tablespoon apple cider vinegar to the egg mixture.
- Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb.
- SHAPE. Using your hands again, mix until a dough forms.
- If it is still too crumbly to become cohesive, add 1-3 tablespoons of cold water. Be careful to not over mix as overworking pie crust makes it tough, or add too much water because the dough will become too sticky.
- When it becomes a workable dough, check to make sure you can see marbling from the shortening – if you can, you’re going to have a yummy, flaky crust.
- Score the dough down the middle with the edge of your hand and pull it apart into two pieces.
- CHILL. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).
Make The Filling
- SAUCE. While the dough is chilling, make the apple filling. In a heavy saucepan, whisk ¾ cup sugar, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and 3 tablespoons cornstarch.
- Stir in 1 cup apple cider and 2 tablespoons lemon juice. Cook on medium heat until thick and bubbly. When finished, scoop the sauce into a bowl and chill in the refrigerator.
- APPLES. Peel, core, and slice 6-8 apples into about ¼ inch slices and place them in a microwave-safe bowl. (We love to use this Apple Peeler + Corer and this Apple Slicer to do this). When they are all cut, cover the bowl with plastic wrap and microwave for 2 minutes.
- Stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.
How to Assemble Apple Pie
- ROLL. To make the bottom pie crust, take one of the cooled dough disks out of the fridge.
- On a floured surface, ruse a rolling pin to roll the dough from the center out into a circle until about ⅜ of an inch thick.
- Make sure the dough is about 1-½ inches larger than the pie pan all the way around.
- FOLD. Carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan.
- Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
- FILL. Pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples sticking up which would protrude through the crust.
- Put it back in the refrigerator while you roll out the other dough disk.
- TOP. Decide what style top you want to make.
Make a Traditional Crust
- TRIM. For a traditional top crust, lay the rolled-out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can.
- CRIMP. Roll the two crusts together, bottom side up all the way around, then crimp the edges. Use a sharp knife to cut slits in the top crust to allow air to escape.
- SEASON. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar.
Make a Lattice Crust
- CUT. For a lattice top crust, roll the dough out, cut it into 1-inch strips with a pizza cutter.
- WEAVE. Alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges.
- SEASON. There is no need to cut slits in the dough. Gently rub milk onto the top with your fingers and sprinkle with coarse sugar.
Bake the Apple Pie
- BAKE. Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 30-40 minutes until the crust is golden brown.
- COOL. Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken.
- SERVE. Serve on its own, drizzled with Caramel Sauce, add a big scoop of Vanilla Ice Cream, or a dollop of Whipped Cream!!
Pro Tip: A Perfect Crust
- The pie is done when the pie crust browns and the filling in the center is bubbly. Sometimes the filling can bubble right out of the pan, causing a sticky, smoky mess on the bottom of the oven.
- Place a baking sheet lined with foil on the bottom oven rack while it’s preheating to catch spills.
- If the crust browns more quickly than the pie is baking, tent a piece of tin foil over the top for the remainder of the baking time.
FREE DOWNLOAD: APPLE PIE RECIPE PDF
Apple Pie Recipe
With a flaky, buttery crust made from scratch, and a gooey, sweet filling, this BEST apple pie recipe will not disappoint!
Equipment
Video
Ingredients
Pie Crust
- 1 cup butter-flavored shortening
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 egg
- ½ cup cold water, use ice if necessary
- 1 tablespoon apple cider vinegar
Apple Filling Ingredients
- 6-8 high-quality apples, we prefer Gala and Granny Smith
- ¾ cup sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 tablespoons cornstarch
- 1 cup unfiltered apple cider, the jugs sold in the fall are the best, but apple juice works as well
- 2 tablespoons bottled lemon juice
Additional Ingredients
- whole milk
- coarse/turbinado sugar
Instructions
Pie Crust
- Stir flour and salt together.
- Gently blend shortening into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside.
- Beat egg and cold water together. Add apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together.
- Let it sit for a few minutes to let the water start to absorb. Using your hands again, mix until a dough forms.
- If it is still too crumbly to become cohesive, add 1-3 tablespoons of cold water. Be careful to not over mix as overworking pie crust makes it tough, or add too much water because the dough will become too sticky.
- When it becomes a workable dough, check to make sure you can see marbling from the shortening – if you can, you’re going to have a yummy, flaky crust.
- Score the dough down the middle with the edge of your hand and pull it apart into two pieces.
- Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).
Pie Filling
- While the dough is chilling, make the apple filling. In a heavy saucepan, whisk sugar, cinnamon, nutmeg, and cornstarch.
- Stir in apple cider and lemon juice. Cook on medium heat until thick and bubbly. When finished, scoop the sauce into a bowl and chill in the refrigerator.
- Peel, core, and slice apples into about ¼ inch slices and place them in a microwave-safe bowl. (We love to use this Apple Peeler + Corer and this Apple Slicer to do this).
- When they are all cut, cover the bowl with plastic wrap and microwave for 2 minutes. Stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.
Assemble the Pie
- To make the bottom pie crust, take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about ⅜ of an inch thick.
- Make sure the dough is about 1-½ inches larger than the pie pan all the way around.
- Carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets.
- Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
- Pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples sticking up which would protrude through the crust.
- Put it back in the refrigerator while you roll out the other dough disk.
- Decide what style top you want to make.
Simple Top Crust
- For a traditional top crust, lay the rolled-out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can.
- Roll the two crusts together, bottom side up all the way around, then crimp the edges. Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar.
Lattice Crust
- For a lattice top crust, roll the dough out, cut it into 1-inch strips with a pizza cutter. Alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges.
- There is no need to cut slits in the dough. Gently rub milk onto the top with your fingers and sprinkle with coarse sugar.
Bake
- Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 30-40 minutes until the crust is golden brown.
- Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken.
- Serve on its own, drizzled with Caramel Sauce, add a scoop of Vanilla Ice Cream, or a dollop of Whipped Cream!!
Notes
Make the dough in advance. Pastry dough can be made in advance, and even frozen for up to 2 months before using.
If you want to freeze it, wrap the ball of dough tightly in plastic wrap and place in the freezer. Thaw in refrigerator before you want to use it.
STORE. Keep baked apple pies at room temperature for up to two days. If the pie has been sliced, cover it loosely with foil or plastic wrap.
If you want it to keep for an extra 2-3 days, store it in the fridge, covered with foil or plastic wrap.
FREEZE. Fruit pies can be frozen baked or unbaked. If you’re freezing a baked pie, make sure it cools completely before putting it in the freezer.
Nutrition
Calories: 546kcal, Carbohydrates: 73g, Protein: 5g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 158mg, Potassium: 225mg, Fiber: 4g, Sugar: 35g, Vitamin A: 105IU, Vitamin C: 8mg, Calcium: 21mg, Iron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I make the pie dough in advance?
Freeze for up to 2 months before using it.
Wrap the ball of dough tightly in plastic wrap and place it in the freezer. Thaw in the refrigerator before use.
How do I freeze the pie unbaked?
Assemble the pie and place the pie in the freezer, uncovered, for 2-3 hours.
Once partially frozen, tightly wrap the entire pie in plastic wrap, making sure all sides are well sealed to prevent freezer burn. For extra protection against freezer burn, you can wrap the pie again in a layer of aluminum foil after wrapping it in plastic wrap.
Label and store for up to 3 months. To bake the pie, transfer it from the freezer to the refrigerator and thaw overnight. Thawing slowly in the refrigerator helps maintain the texture of the crust and filling. Bake according to the recipe directions.
How to store?
Keep baked apple pies at room temperature for up to two days. If the pie has been sliced, cover it loosely with foil or plastic wrap.
To keep for an extra 2-3 days, store it in the fridge, covered with foil or plastic wrap.
How to freeze?
Cool the favorite apple pie completely before wrapping it and storing it in the freezer for up to 4 months.
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This recipe was originally published October 2015.
Recipe from my friend, Loni.
Love this recipe and have made it a ton of times, but I no longer have a microwave! How else can I soften the apple slices? Stovetop?
Yes, place the sliced apple in saucepan over medium and let the apples gently simmer. Start timing once they begin to sizzle and release a little juice, then cook for about 5-7 minutes until they’re tender but not too soft.
Can I use butter or plain shortening if I don’t have butter flavored shortening?
The type of apple that one uses makes a huge difference. I had access to some beautiful honey crisp apples. Followed the recipe above and the pie looked amazing. The main difference was that the apples were still crunchy after microwaving and cooking them in the oven according to the instructions above. Even after placing the pie back in the oven at 350 degrees for an hour, the apple filling is STILL crunchy!!! Next time I’ll use granny smith and imperial apples. The crust was amazing and I really liked making the apple cider/sugar/cornstarch mixture to mix into the prepared apples.
Love this pie. I made several to freeze.. BUT How can I bake from frozen?!
Thanks!!
So you’ll want to bake it at 425 degrees for about 10 minutes, then drop the temp to 375 degrees and bake for another 45-50 minutes. Hope that helps!
So delicious!!
Can i exchange shortening for real butter. Grated into the flour ?
Wonderful and so delicious
😊
I’ve tried many different pie crust recipes and yours is the best! I used all Granny Smith apples and next time I would combine with a sweeter apple. But thanks for such an easy and flaky pie crust! You’re the best!
Excellent!! Is my go to recipe for apple pie.
Oh I’m so happy to hear that! Glad you love the pie!
Amazing pie!
This is my go-to apple pie! Everything about it is delicious! I usually do a mix of gala and Granny Smith like the recipe recommends, though I made an apple crisp recently that mixed in fujis too, which I also think would work well. On a whim we tried this pie with a slice of cheddar cheese and it was tasty! It’s of course delicious with vanilla ice cream and caramel syrup, as well.
Once I went to make the pie and got all the parts prepped (apples I’m the sauce and pastry dough refrigerated in discs) but ran out of time to make and bake it. Because the apples were in a ziplock bag and coated in the sauce, they did great!! I ended up finally rolling out the dough and baking everything 5-7 days later and it was as though I had done everything that same day!
This is the second year I’ve used this recipe for Thanksgiving. It is always a huge hit and I forget that I should make two!
My daughter made this pie for Thanksgiving and it was a hit! So good!
Can the crust for this pie be used with other fillings? If so, just fruit, or could it work with pumpkin pie too? Would that change baking times? I ADORE this recipe and want to expand my pie baking!
Absolutely! You could definitely use it with other pies. Baking times may change slightly? I’d go off what the recipe for the other pie says… for example, here is our homemade pumpkin pie recipe: https://lilluna.com/pumpkin-pie/ It calls for two unbaked pie crusts. You could use this recipe and then just following baking instructions for this pie. Best of luck with the pie baking!! That’s so awesome!
Would it be better to blind bake the crust? If so would the same temperatures be used to bake the pie??
I haven’t with this recipe, but I would think it would be the same.
My first lattice crust, and an award-winning apple pie, at least among my family!
Easy to follow recipe. I made the pie and crust the night before, and assembled and baked the next morning. The only change I made was adding 1 tsp. ginger powder to the filling. Excellent pie, and beautiful to look at. I wouldn’t have attempted it without all the detailed instruction.
Yay! Thank you for sharing that! I am so happy to hear that!
Beautiful pie! I will be serving this soon!
I used this recipe to make my first apple pie. It turned out beautifully! And so yummy.
Hands down best apple pie recipe! It’s my go to favorite. Easy to make your own crust too and don’t be scared to try the lattice top.
Loved this recipe! It made my first time making a pie from scratch super easy.
This is our favorite apple pie! We love Loni and her recipe!
I’ve never had success making homemade crust until this recipe. So Dang yummy and the instructions leave nothing out!
Came out absolutely amazing! This was the first pie I’ve ever made and the step by step instructions were spot on!
Way to go!! I am so glad you tried it! Thank you!
I have made both the pie crust and apples twice…the pie filling is great…my son likes the pie exactly as the recipe states and I like raisins and nuts with my apples so I made mini pies…fabulous. I also just froze dough for another pie to see how it freezes….thank you. Patti
Perfect!! Thank you for sharing that! Good idea!
Apple pie is the absolute best & your recipe is fantastic! I bring it with me everywhere all Fall long!
This looks absolutely delicious and perfect for a get together with my friends! , Thank you sooooo much for this wonderful recipe!
You are so welcome!! It really is so good! I hope you think so, too!
Cany ou freeze the dough?
Yes, you can. Wrap the ball of dough tightly in plastic wrap & stick in the fridge, the night before you use it.
I really want to make this pie. can I make it ahead of time and put it in the fridge. Like the night before Thanksgiving? Please let me know!
It sure could! Just keep covered 🙂 Enjoy!!
I made this Tonight and loved it! Although the Dough seems a little uncooked InSide right under crust and the bottom crust (the top is brown and perfect) Is it because all the Moisture from the Filling.?
Glad you loved it! That could be why. It’s so hard to know, but that would contribute to it being uncooked.
Best pie, my most requested!
Woohoo!! Love to hear that! Thank you for letting me know!
Have you made this recipe with brown sugar before instead? Im wanting a more caramel apple taste.
I have not, but that’s a good idea! I’ll have to try!
THERE A REASON MY NAME IS “NEWBY PIE MAKER”…. DEEPEST APOLOGIES. I THOUGHT THAT SAID “APPLE CIDER VINEGAR”. IT SAID “APPLE CIDER”. WOW, I’M AN IDIOT.
SO SORRY
If I’d followed the recipe correctly, I would have given this 5 stars.
I was wrong. I sHould have looked closer.
LOL..no worries at all!! I appreciate you giving it a try 🙂 Glad you noticed!
I didn’t have ANY APPLE CIDER, BUT REALIZED I HAD HARD APPLE CIDER. I TRIED IT AND THE SAUCE TURNED OUT PERFECT. I JUST PUT IT IN THE OVEN. aNTICIPATION!!
Sounds great! Glad you tried it! Thank you for sharing that 🙂
Easy recipe to follow. Time consuming but totally worth it. Made it last night and my husba and i love it! Itll be gone by the end of the day!
Yes, it’s totally worth the time! I am so glad you liked it! Thank you for trying it & letting me know!
This pie is amazing! I made it last year and yesterday. Both times, my husband raved that it is better than his grandma’s. Do you know if it would be possible to can the filling for future bakes? I’ve seen other canning recipes, but I just know those ones wouldn’t taste as good. Do you think the lemon juice is enough acidity to stay?
I am so happy you both like it!! You know, that is a good question. I have not tried, but now you have me wondering. I guess, we’ll need to try 🙂 Thank you!
Can you freeze the pie filling?
I Have apple cider vinager and or unfiltered apple juice… not unfIlteRed apple
CIder but juice. What should i use?
Use the apple cider vinegar in the crust & you can use the juice for the filling part 🙂
Do you mean whole milk powder? Or liquid milk?
The liquid milk 🙂
Would 9 1/2 inch pIe dish work too?
Should be ok 🙂
best apple pie ever and my first time baking a pie. crust is amazing
Yay!! I am so glad you are trying it & liked the crust!! Thank you!
I’m so excited to make this Apple pie!! I’ve read it 3x’s ??? and have bought all the ingredients! Thank you so much for sharing! I’ll let you know how it turns out!
Awe, I love hearing that!! I sure hope you like it! Thank you!
Your Apple pie recipe was a hit I’ve made 3 more times since Christmas! Thank you so so much for the wonderful easy and fun recipe ?❤️❤️ just pinned another on of your recipes on Pinterest
You are so nice!! Thank you for letting me know that!
Dont look any where else this apple PIe RECIPE is easy and delicious, my daughter and I had a great time making it and did I say its so delicious.
Thank you so much for saying that!! I am so glad you both loved it!!
Wow, I have NEVER had luck with apple pie, but this recipe turned out absolutely perfect! it is delicious and simple and mine turned out beautiful, which is not something I’ve ever been able to say about my apple pies. thank you!
Yay!! That makes me happy to hear 🙂 Thank you for letting me know.
Can i make thE pie a day ahead of time, and then cooK it the next day?
Yes 🙂 I really hope you like it!! Enjoy!
Can i use regular salted butter instead of butter flavorEd shortening? Also can i make the doUgh the night before and just refrigerate over nigHt? Thanks!
Yes, you could make the dough ahead, but I have not tried the butter option. It should be ok 🙂 Enjoy!
If imake the apple pie today can i out it in the fridge over night and then plCe if in the oven too cook?
Yes, of course 🙂 Hope you like it!
Planning on making this pie tomorrow but ending up with less time than planned. Can this filling be used with store bought pie crust? Thanks
Yes, you sure can! Sorry, to have not responded sooner 🙂 Hope you tried it!
I too have not ventured into the pie making world. But my Mom is a pro and everyone loves this Apple pie!! This post is so detailed, I might just have to put on my big girl pants and try to make it by myself.
I am not a huge apple pie fan, but this pie actually tastes so good!! I look forward to eating it! It is my hubby’s favorite!
This is my new favorite recipe to use. My old recipe always came out a little too runny. This one kept the shape after cutting out a slice. Thanks for sharing!
Made the apple pie it was amazing best apple pie we have ever had thank you for sharing!
You are so welcome!! I love to hear that! Thank you so much for letting me know!
That pie is a thing of pure beauty!
Thanks! 🙂 I agree!
Hello! I’m in the middle of making this pie, and don’t have a microwave.
Do you have an alternative treatment for the sliced apples?
Steaming for a few minutes?
That or stir on low heat for a few minutes on the stove. Sorry, to have not responded sooner. I hope it turned out 🙂
Hi! I prefer not to use shortening. Can I sub with something else?
Thank you!
I haven’t tried using something else, so I would just google what a good replacement for shortening is. Good luck 🙂
Should i drain the excess water From the apples after microwAving?
I made this tonight! It turned out perfect and was so delicious!! My first time making pie!!! Thank you for the wonderful recipe!
Yay!! Great job! Thank you for letting me know!
Is there an upward limit on how long you can chill the dough, or does it need to be exactly an hour? I work from home and I’m wondering if I can make the dough on my lunch break and then chill until evening to roll it out and finish the pie.
That should be ok. I think the hour, is just the minimum amount. Hope you like it!
This looks amazing! How would you go about storing the pie and re-heating it if you are traveling and need to make the pie in advance?
I would keep refrigerated until time to cook. I would make sure you have it in something with a lid or cover well. I hope that helps! Good luck!!
Could the dough for the crust be made the night before and left in the fridge overnight?
I’m sure it can, though I haven’t tried. Just cover it, so the crust doesn’t get hard. Hope it turns out well! Thanks so much for stopping by!
I used this recipe for my daughter’s wedding. She had her reception in an old, beautiful barn and wanred pie instead of cake. It was a HUGE hit everyone said it was the best pie they’d ever tasted. Thank you for sharing the recipe. Does this recipe freeze well?
You’re welcome!! That sounds beautiful!! I haven’t mastered the pie thing yet, so I haven’t tried freezing yet. I’m sorry. If you usually freeze yours, then I don’t see why it wouldn’t freeze well. Thanks so much for stopping by!
All your recipes looks absolutely fabulous! I am also looking for the best homemade pumpkin pie. Thank you. Sincerely Carol Carmody.
what size pan do you recommend for this recipe?
You could use an 8 or 9 in pie dish. Just make sure your dough is 1-1 1/2 in longer than the dish. Let me know what you think! It’s so delicious!
I’m with you on the bread and pies…although this pie looks pretty perfect to me!!!
Thanks, Cathy!! It ended up tasting perfect!! 😀
This pies looks spectacular and that pie crust over the top is just luscious!
Oh boy – the crust IS the best part. So flaky and delicious! Thanks for stopping by!
It tastes delicious! I Have such a hArd time Making my dough workable though. It either is way too runny or vEry crumbly. Or the Middle Will be a perfect texture but as i roll it out, edges start breaking off.
Could you use spiked apple cider instead of alcohol free cider?
Can I just used regular shortening or does it have to be butter flavored
You could use regular too. The flavor will be slightly different, but it’ll still work just fine.
What a beautiful pie!! My mouth is watering just looking at it 🙂
Thanks, Crystal!! If you love Apple Pie you’ll have to try it. It’s GREAT!! 😀
Your friend has great tips! I’ve definitely had my fair share of apple pie flops because the apples were not tasty! This pie looks incredible!
Thank you, Michelle!! My friend is definitely a Pie expert, so I’m glad she was willing to share this recipe. 😉
You haven’t mastered pie making?! I don’t believe you as that pie is gorgeous!! Your friend has a recipe winner there (I, too, have a hard time with pies, haha.) I need to try this!
I should have mentioned my friend did most the pie making while I was doing the picture taking. 😉 It really is a winner recipe. 😀
Can I use salted butter if I dont have butter flavored shortening?
I personally have not tried that. I would see what google would suggest as a substitution.
I love to bake too, and it looks tome like you have mastered the pie. It is all about the crust and yours is beautiful!
That is seriously one gorgeous looking apple pie.
THANK YOU!! 😀
Yay! Your photos of the pies turned out so gorgeous Kristyn! I sure love apple pie so I’m glad this recipe can be shared far and wide. 🙂
Yum – thank you Kristyn.
You use apple cider vinegar in the crust & apple cider in the apple pie filling.