This homemade apple pie recipe yields a flaky crust and flavorful filling. I’ll show you how to make it from scratch to impress your family and friends.
Recipe Science
- The top and bottom crust pieces should be about ¼-inch thick. This size provides a sturdy layer to encase the baked apple filling.
- Slice apples into ½-inch wedges to soften yet retain their shape. Thicker slices stay too firm, while thinner ones turn mushy.
- Coat the apples with flour to thicken the juices. The flour’s starches swell as the pie bakes, creating a sticky, luscious spiced coating.
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Featured Comment 20
“This apple pie recipe is delicious! I made the pie for my husband for Valentine’s Day and it was a big hit. The warm spices in the filling were really nice, and the apples were tender, yet kept their structure nicely. Loved the flakey, buttery crust too. Your excellent instructions helped make it a success!”—Sheila F.
Why It Works
There’s nothing better than a slice of warm apple pie topped with whipped cream or à la mode with a scoop of vanilla ice cream. Cutting through the buttery crust reveals layers of tender fruit coated in delicious spiced syrup. The components are simple: homemade pie crust and apple filling.
In culinary school, I learned the technique for making a flaky pie 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.
Ingredients You’ll Need
- Pie Crust: 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. However, 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.
- Apples: Granny Smith and Honeycrisp are the best apples, they give 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 are sweet and firm in texture.
- Flour: 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.
- Sweetener: The molasses in brown sugar adds a beautiful caramel taste, while granulated sugar adds a clean sweetness.
- Flavoring: .A mixture of cinnamon, cloves, nutmeg, and vanilla delivers warm, earthy notes, adding a depth of flavor to each slice. The essential oils in lemon zest add a citrus aroma to the filling. You can add a squeeze of lemon juice too!
- Butter: Small pieces of butter are added to the filling to prevent the crust from sticking to the fruit as it bakes.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make the best apple pie recipe, it’s easy to customize!
- Using Store-Bought Pie Crust: Purchase enough for a double crust. If the crust is frozen, defrost it and bake according to the recipe.
- Apple Swaps: 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.
- Spices: Try my homemade apple pie spice! Cardamom, ginger, allspice, and mace are also good additions.
- Add Other Fruit: To change up the baked apple pie flavor, add fresh cranberries, dried cranberries, raisins, or pears to the apple pie filling.
How to Make Apple Pie
Step 1: Prepare the Crust Ingredients
One of the most important steps is to chill the butter after cutting it into ½-inch cubes. This process hardens 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.
Step 2: Break Down the Butter
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.
Step 3: Hydrate the Dough
Add ice-cold water a tablespoon at a time, mixing briefly for 1 to 2 seconds after each addition. Stop when the dough looks lumpy and hydrated but not sticky.
Aim for 8 to 10 tablespoons total, but you might need less. The dough should hold when pinched but not feel dry or overworked. Press it together gently, then let it rest.
Step 4: Rest the Dough
Separate the bottom and top crust pieces into 1-inch round discs and cover them in plastic wrap. Refrigerate for at least 4 hours, or overnight is ideal.
Ingredient Chemistry: 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.
Step 5: Roll the Dough
After refrigerating, the butter inside the dough will be solid. Let it sit on the counter at room temperature for about 5 to 10 minutes. Roll one of the doughs into a 12 to 13-inch circle, about ¼ inch thick. If the dough cracks in the center when you begin to press and roll, let it sit a little longer.
Transfer it to a 9-inch pie dish and trim the edges, leaving a ½-inch overhang. Chill the pie dish in the fridge. Roll the remaining dough into a 12-inch circle for the top crust, place it on a parchment-lined sheet pan, and refrigerate.
Expert Tip: Like my blueberry pie recipe, I use a 9-inch glass pie plate to yield tall slices and watch the crust to see if it’s cooked. Alternatively, a 9 ½ or 10-inch size will work but won’t be as high.
Step 6: Apple Filling
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.
Combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and lemon zest. Then, toss with the sliced apples and vanilla. Let the apples sit in the large bowl for about 2 minutes to provide more liquid for thickening with the flour when baking.
Ingredient Chemistry: A good apple pie filling should yield tender and juicy apples coated with a syrup-like glaze that clings to the surface. Once the sugar and flour are mixed with the apples, the moisture from the fruit will be drawn out due to osmosis.
Step 7: Preheat the Oven
Position the oven rack in the center and preheat to 375°F (190°C). Line a half-sheet pan with aluminum foil and set aside.
Step 8: Add the Filling
Instead of just dumping the apples into the crust, layer them 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. Dot the apples with softened butter to help prevent the crust from sticking.
Step 9: Add the Top Crust
Once the apples are in, carefully lay the crust on top unless you plan to make a lattice crust. Excess dough will be present, so tuck it under the edges of the bottom crust. Seal the edge of the pie by crimping it with your fingers or incorporating 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.
Experimentation Encouraged: For a churro-like topping, sprinkle on some cinnamon and sugar. It adds a nice subtle crunch.
Step 10: Bake the Pie
This perfect apple pie recipe takes about 1 hour to bake. As oven temperatures vary, watch out for the color change. Bake until the crust is golden brown. Be aware that the pie crust in the dish will continue to darken after removing it from the oven. Carryover cooking will occur!
Step 11: Cool Before Serving
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. I like to serve it warm with ice cream and a drizzle of caramel sauce!
Frequently Asked Questions
There are pros and cons. Pre-cooking the apples coaxes out the moisture and prevents a watery filling. You can load more in the pie as they shrink, but it requires more. Cooking prevents a gap between the filling and top crust as the fruit won’t reduce in size further. However, the pie loses texture, almost like chunky applesauce. That’s why I prefer not to cook them. The starches absorb the juice with enough flour and thicken the filling properly.
Glass makes it easy to see the appearance change and check for doneness. 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. 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 dough to the pie dish should be simple if it is still cool. One option is to wrap the dough around a rolling pin, then gently unroll it over the pie dish, allowing it to drape naturally. Alternatively, you can fold the dough in half and then in half again to form a triangle shape, place it into the pie dish, and carefully unfold it. Start by unfolding it once to create a half-moon shape, then fully open it to cover the dish evenly.
Yes, you can make an apple pie in advance. Prepare the pie dough up to 48 hours ahead and keep it refrigerated, or freeze it for up to 1 month, defrosting overnight in the fridge when ready to use. You can also assemble the entire pie the day before and store it in the refrigerator until baking. Avoid freezing the fully assembled pie for the best flavor and texture, as this can affect its quality.
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Best Apple Pie Recipe
Ingredients
Pie Crust
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- 1 ¾ cups unsalted butter, cut into ½" cubes, chilled
- ¾ cup ice-cold water, chilled
Apple Filling
- 5 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- ¼ teaspoon lemon zest
- 1 ½ pound granny smith apples
- 1 ½ pound honeycrisp apples, or Fuji
- ½ teaspoon vanilla extract
- 1 ½ teaspoon unsalted butter, softened for dotting on apples
Spiced Topping
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- 1 large egg, beaten for egg wash
Instructions
- Prepare the Crust Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/2" cubes. Place both items in the refrigerator until ready to use.
- Break Down the Butter – In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled cubes of butter. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.Mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.
- Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.Not all of the water may be needed, about 8 to 10 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
- Rest the Dough – Separate the dough into two even-sized portions, about 1 pound (454 grams) each. Press them into a 1" thick round disc and cover them separately in plastic wrap, then place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
- Roll the Dough – Remove both doughs from the refrigerator and allow them to sit at room temperature for 5 to 10 minutes or until pliable. Dust the counter and dough with flour. Rotate and dust with flour underneath and on top to prevent sticking.For the bottom crust, roll one of the wrapped doughs into a 12 to 13-inch circle, about ¼" thick. Place it into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a ½" overhang to fold over later. Place the prepared pie dish in the refrigerator to keep it cold.For the top crust, roll the remaining wrapped dough into a 12" circle, about ¼" thick. Lay it flat on a sheet pan lined with parchment paper, and transfer it to the refrigerator. While the dough chills, make the filling.
- Apple Filling – Peel the apples and discard the core and stems. Slice the apples into ½" thick half-moon shapes. This should yield about 10 cups (2 ½ pounds, 1.1 kg). Place them into a large mixing bowl.In a small bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and lemon zest. Sprinkle the mixture on top, and toss to coat. This should have a consistency of wet sand. Add the vanilla extract and toss. Let the filling sit for about 2 minutes.
- Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Line a half-sheet pan with aluminum foil and set aside.
- Add the Filling – Take the crust pieces out of the refrigerator. Place the apple filling mixture into the pie dish. Make sure the apples lay flat and fill in any gaps. Dot the apples with softened butter to prevent sticking of the crust.
- Add the Top Crust – Lay the flat top crust over the apples. Trim the excess dough to about ¾" hanging over the pie plate. Press the dough against the apples and fold the excess underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Using a small round cookie cutter, about 1" in size, cut a hole in the top of the pie. This creates a vent to let steam escape. In a small bowl, mix the spiced topping of granulated sugar and cinnamon. Lightly brush the whisked egg on the top of the crust. Then, sprinkle with the cinnamon-sugar mixture.
- Bake the Pie – Place the pie dish on a foil-lined baking sheet. Bake until the crust is golden brown, about 60 to 70 minutes. The sides will continue to darken when cooling.
- Cool Before Serving – Let the pie sit on the baking sheet for 5 minutes. Cool on a wire rack until warm or room temperature, at least 3 hours before serving. Serve with whipped cream or vanilla ice cream.
Recipe Video
Notes
- Making a Lattice Crust: Using the top crust portion, roll out a 13 by 10-inch rectangle. Cut the dough into ten strips that are 13-inches long and 1-inch wide. Quickly chill or freeze to make them easier to weave. Lay 5 parallel strips evenly over the filling, then weave the remaining pieces. Trim a 1/2-inch lattice crust overhang on the edges to press with the bottom crust. Fold the excess dough over the edge and crimp.
- Storing: The fully baked pie can be covered and left at room temperature for one day before eating or refrigerated. Wrap and store leftovers in the refrigerator for up to 5 days.
- To Reheat: Place the pie dish on a parchment-lined sheet pan and loosely cover it with foil. Bake at 225ºF (107ºC) until warmed through. About 20 to 25 minutes, depending on if it’s been at room temperature or cold from the refrigerator. Individual slices can be reheated on a foil-lined baking sheet until warmed through.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ingredient Guides
These Are The Best Apples For Cooking
Food Science
Pamela White says
What if you don’t have a standing mixer? Can you use a hand mixer?
Jessica Gavin says
I think it would be easier to use a pastry cutter or your hands to make the pie crust if you don’t have a hand mixer.
Dora says
This was alot of work for me because I’m someone that rarely cooks…But when I tell you it was soooooo worth it! 5 stars, I said to myself if i’m going to make an apple pie i’m going all in and making it from scratch.
Jessica Gavin says
You rocked the homemade apple pie recipe, Dora! I’m so proud of you for going for it and getting great results. Did you serve it with ice cream?
Shelby Hankins says
Made this apple pie today, and unfortunately I didn’t get to eat any because I got sick, my husband said it’s the best apple pie he had ever eaten and he is close to 80, so really must have been delicious, I’ll taste when I feel better. Thank you
Jessica Gavin says
I’m sorry that you aren’t feeling well, Shelby! I’m glad that your husband got to taste and enjoyed the apple apple!
Shelby Hankins says
I want to make this apple tomorrow, my concern, does the apples cook to be soft, I mean really soft, I thought about cooking for a few minutes before I put in pie shell, just to soften, how do you think that would be. I love apple pie but as said, I do not like my apples a little hard at all. Thank you. I make a lot of your recipes and love them. Shelby Hankins
Jessica Gavin says
I’ve found the apples to be soft after baking, not hard, but still retain their shape. I don’t think you need to pre-cook the apples. After slicing, you can cut them in half if you want them to be a little softer. Let me know how it goes!
marina rapisarda says
Hey Jessica, have not tried this receipe yet but just wanted you to know that the many receipes that I tried were great. I just love learning about the science of cooking and your website is easy for me to navigate even though I am not tech savy.
Thank you.
Jessica Gavin says
So happy to have you here, Marina! So happy to share my knowledge with you. Let me know if you make the pie!
Joceline Lee says
I made this and my husband loved it!
Jessica Gavin says
Thank you for your feedback, Joecline! Thrilled to hear that your husband enjoyed the pie. Great job!
Sheila Flores says
This apple pie recipe is delicious! I made the pie for my husband for Valentine’s Day and it was a big hit. The warm spices in the filling were really nice, and the apples were tender, yet kept their structure nicely. Loved the flakey, buttery crust too. Your excellent instructions helped make it a success! This will be my go to apple pie recipe.
Jessica Gavin says
Yay! What a wonderful dessert to share with your husband, you’re a sweet Valentine!
Jasmin Torres says
I loved this recipe!! It was a huge success at all the gatherings 🙂 I’m thinking about trying this gluten-free & dairy-free for a Friendsgiving. Do you recommend any GF flours or DF butters out there? I know it’s not the same as the ingredients you call for, but just thought I’d ask!
Jessica Gavin says
Whoo-hoo! I’m so happy to hear that the pie was a success, and you’re so sweet to share! My favorite gluten-free flour brand is Bob’s Red Mill 1:1 gluten-free baking flour. I haven’t used a specific vegan butter before. You could use a mix of shortening and margarine (or vegan butter). Make sure to replace the flour in the filling with cornstarch (2.5 tablespoons). Let me know how it goes!
Geok Cheng says
Hi Jessica! I love to receive your daily emails and when I am very interested in the particular dish I will click to read more. This is the most detailed apple pie recipe I’ve read. I love how you always explain the science behind some steps, which frankly speaking many(almost all) of which i never knew! I dont know if you still remember me, I started knowing you almost 3 yrs ago because of my gestational diabetes. Thanks for your advice then n since I hv been reading ur emails/recipes till now. I have watch afew of your youtube recipe videos too! very comfortable to watch. plus the one where you talked more about your journey. since staying home for 8 mths ive been cooking more meals everyday, lunch n dinner. I hv a 2 yr old which make cooking complicated dishes more of a challenge. hence i will stick to simplier dishes for now, but still love to read ur blog recipes n watch ur recipe videos nonetheless, its just so nice to watch! Thank you!!
Jessica Gavin says
It’s so great to hear from you again! Congrats on your beautiful baby, I have a 3-year-old daughter and 6-year-old son, so I know how busy it can be during mealtime. I appreciate you reading the articles and watching my videos, my goal is always helping others learning something new. Thank you for your support, Geok!
Roberta Gong says
I have not tried your pie recipe yet, but it looks good. My problem when making pies are the bottom crust. How do you keep it from getting soggy?
Jessica Gavin says
Hi Roberta- Great question! I found that rolling the dough to 1/4-inch thick helps create a solid bottom crust. My recipe is higher in butter, which helps to cook the bottom and edges more effectively than lower ft recipes. I also use a glass pie dish so I could see the bottom and sides of the dish browning. I also let the pie cool completely to help complete cooking and firm up the crust as it cools. I hope you make the recipe, I’d love to hear what you think!