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With a flaky, buttery crust made from scratch, and a gooey, sweet filling, this BEST apple pie recipe will not disappoint!
A HOLIDAY Classic
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? Apple Pie – 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 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.
Ingredients
PREP TIME: 2 hours 55 minutes
COOK TIME: 50 minutes
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.
More Like This
- More apple desserts: Dutch Apple Pie, Apple Cobbler Recipe, Easy Apple Cake, Apple Dump Cake, Apple Crumble Pie
- More fruit pies: Cherry Pie Recipe, Triple Berry Pie, Strawberry Pie
More collections: 4th of July Desserts, Thanksgiving Desserts, Best Pie Recipes
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
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!!
Video
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
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.
Freeze an unbaked apple pie?
- 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 a baked apple pie?
- 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.
Freezing a baked pie?
- Cool the favorite apple pie completely before wrapping it and storing it in the freezer for up to 4 months.
For More Apple Recipes:
Recipe from my friend, Loni.
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.