Classic Apple Pie

This homemade apple pie recipe yields a flaky crust and flavorful filling. I’ll show you step-by-step how to make it from scratch to impress your family and friends.

There’s nothing better than a slice of warm apple pie topped with whipped cream or à la mode with ice cream. Cutting through the buttery crust reveals layers of tender fruit coated in delicious spiced syrup. The components are simple; pie dough and apple filling.

In culinary school, I learned the technique for making a flaky crust. The process can be tricky, but I’ve made the process foolproof. The good news is that you can make it ahead and roll it out when you’re ready to slice the apples and bake.

The pie dough

I use a classic pie dough recipe called Pâte Brisée, which is versatile for sweet and savory pies. It consists of all-purpose flour, butter, water, and salt. But how you prepare and incorporate the ingredients significantly impacts texture.

Fruit pies need a tender yet sturdy crust due to the moisture they release. The crust should be neutral in flavor to let the filling shine.

Keep the butter cold

One of the most important steps is to chill the butter after cutting it into ½-inch cubes. This process hardens it and prevents it from melting when incorporated with the flour. The heat generated from the sheer force of an electric mixer and the warmth from your fingers when handling can alter the results.

I also recommend ice water to keep the butter cold so it doesn’t melt. Otherwise, you’ll lose those precious pockets of fat in the flour.

Achieving a flaky crust

Use a stand mixer with a paddle attachment, food processor, dough/pastry blender, or your fingers to break the butter into the flour. You want the butter pieces to reduce to about the size of a pea.

Those pockets of fat melt when you bake the pie, and the moisture turns into steam, leaving layers between the pie crust. It’s a very similar concept to making homemade biscuits.

Let the dough relax

Once you add water to flour, gluten bonding occurs, creating a pliable dough. However, before rolling, it’s essential to give the protein in the dough time to relax. It’s just like muscles that tense up after a workout. If you try to roll it out too soon, the butter will be too soft, and the dough will contract and be harder to roll.

A crust baked within 1 to 2 hours after making will be tough and chewy in texture. I separate the bottom and top crust pieces into 1-inch round discs and cover them in plastic wrap. Give it at least 4 hours to rest in the refrigerator, or overnight is ideal.

Tips for rolling out pie dough

After refrigerating, the butter inside the dough will be solid. Let it sit on the counter at room temperature until it feels more flexible. I give it about 5 to 10 minutes. If the dough cracks in the center when you begin to press and roll, let it sit a little longer.

It’s essential to work quickly to ensure the dough doesn’t get too warm. The top and bottom crust pieces should be about ¼-inch thick. This size provides a sturdy layer that bakes nicely all the way through.

Pan selection

Like my blueberry pie, I use a 9-inch glass pie plate to yield tall slices. Alternatively, a 9 ½ or 10-inch size will work but won’t be as high. Glass cookware takes a little longer than a ceramic or metal pie pan to heat up, but it retains heat longer once removed from the oven. This material allows the crust in the pan to finish cooking when cooling, turning more golden in color.

Glass is also easy to see the appearance change and check for doneness. A metal dish can be used, but it tends to be thinner. It heats up quickly and can cook the crust too fast before the apples have time to tenderize, or the filling has time to thicken.

Transferring the crust to the pie dish (3 ways)

• If the dough is still cool, it shouldn’t be difficult to lift and place it on top of the pie plate.
• Wrap the dough around the rolling pin and then unroll the dough over the pie dish. 
• Fold the dough in half and then in half again, creating a triangle shape. Place it inside the pie dish. Unfold once, which gives you a half-moon shape, then unfold again.

Apple selection

Granny Smith and Honeycrisp are the best apples, giving the filling the perfect balance of sweet and tart. Granny Smith apples hold their shape and provide a soft bite when cooked. Their tartness goes well with the sweetness of the sugar and spice mixture.

Honeycrisp apples have a nice sweetness and stay firm in texture. Other good baking apples include Golden Delicious, McIntosh, and Fuji, which don’t get too mushy. Each apple variety has a unique taste profile. You can customize the filling based on your preference.

Size of the apple slices

Cut the apples into ½-inch thick slices to ensure their texture softens during baking but still keeps their wedge shape. If the pieces are too thick, the apples will be hard and crispy in the center. If they are too thin, they become a mushy mess.

Making the apple pie filling

A good apple pie filling should yield tender and juicy apples coated with a syrup-like glaze that clings to the surface. All-purpose flour thickens the juice. The dry flour should evenly coat the apples. As it cooks and bubbles, the starches in the flour swell, creating a sticky coating. Granulated and brown sugar also thickens as they concentrate.

The molasses in brown sugar adds a beautiful caramel taste. A mixture of cinnamon, cloves, nutmeg, and vanilla delivers warm, earthy notes, adding a depth of flavor to each slice. Once the sugar and flour are mixed with the apples, it will start to draw out the moisture from the fruit due to osmosis. Let the apples sit in the large bowl for about 2 minutes in the mixture to provide more liquid for thickening with the flour when baking.

Layer the apples

Instead of just dumping the apples into the crust, layer them in by hand to stack them on top of each other. This technique keeps the pie more uniform in texture and makes it easier to slice. This technique also reduces the size of the gap between the top crust and filling after baking.

Forming the crust

Once the apples are in, carefully lay the crust on top unless you’re planning on making a lattice crust. There will be excess dough, so tuck them under the edges of the bottom crust. Seal the edges by crimping them with your fingers or incorporate a unique design.

Make sure to add a steam vent! I use a small round cookie cutter, about 1-inch in size, to make a hole in the center of the pie. The vent allows the apples to release heat so the pastry doesn’t get soggy. Before baking, brush the top of the crust with egg wash to add a more golden color. For a churro-like topping, sprinkle on some cinnamon and sugar. It adds a nice subtle crunch.

Bake time and cooling

This apple pie recipe takes about 1-hour to bake. As oven temperatures vary, watch out for the color change. Be aware that the pie crust in the dish will continue to darken after removing from the oven. Carryover cooking will occur.

Cool the pie on a wire rack for at least 3 hours before serving. This duration helps make it easier to cut and serve as the filling will set, and the butter in the crust will firm up. The pie tastes best the same day.

Make ahead tips

• The pie dough can be made 48 hours in advance and kept refrigerated.
• Freeze the dough for up to 1 month, then defrost in the refrigerator overnight. 
• The pie can be assembled the day before, refrigerated, then baked. 
• For the best taste, do not freeze the assembled pie.  

What to serve this with

• Whipped cream
• Caramel sauce
• Ice cream