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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.
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.