Perfect Apple Pie

Tested & Perfected Recipes

With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect apple pie.

apple pie

Even with years of professional and home cooking experience, I still approach homemade pie with a bit of trepidation. I’ve said it before: the person who coined the term “easy as pie” had obviously never made a homemade pie! But making a delicious apple pie is totally doable as long as you have a tried and true recipe like this one. The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie.

These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that’s not the least bit watery. The perfect apple pie!

What you’ll need to make Apple pie

ingredients

How to make Apple pie

Begin by making the crust. It’s easiest to use a food processor but you can also make it by hand if need be. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. (The baking powder is added to prevent the crust from shrinking during baking — it helps the crust expand into the pan rather than slip down the sides.) Pulse a few times to combine.

crust-1

Add the pieces of butter and shortening.

crust-2

Pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within.

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Add the water and pulse until the mixture is evenly moistened and very crumbly.

crust-4

Dump the crumbly dough out onto a clean work surface and divide into two piles, with one pile about 15% bigger than the other.

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Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.

crust-6

Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour more over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).

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Roll the dough, adding more flour as necessary under and on top of the dough so it doesn’t stick, into a 13-inch circle.

apple-pie-crust-8

Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep-dish pie pan (at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge as you work your way around. Use any scraps to patch in any tears or thin areas. Place the crust in the freezer for at least 15 minutes while you heat the oven to 375°F.

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Remove the pie crust from the freezer and cover with a piece of parchment paper. Fill the crust with dried beans or pie weights.

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Bake for 20 minutes, then remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 20 minutes, until the dough is dry and golden. Increase the oven temperature to 425°F.

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Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon.

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Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes.

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Drain the apples, collecting the syrupy juice in another bowl.

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Pour the juice into a 2-cup microwave-safe measuring cup.

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Heat on high power in the microwave until the juice is reduced by half, about 4 minutes. (Alternatively, you can boil the juices in a small pan on the stove.) The syrup should be just slightly thickened.

apples-5

Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.

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Add the apple filling to the baked pie shell.

filled-apple-pie

Take the other piece of dough out of the fridge and roll into an 11-inch circle, using the same process described above. Place the dough over the apples and crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together. Work quickly as the heat from the pan will soften the dough. Brush the top crust with the egg wash and sprinkle some sugar over top. Cut a few slits in the top crust to allow the steam to escape.

ready-to-bake

Bake at 425°F for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Let the pie cool completely on a wire rack before cutting, about 4 hours. Enjoy!

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Perfect Apple Pie

With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect apple pie.

Servings: 8

Ingredients

For the Crust

  • 2-3/4 cups all-purpose flour, spooned into measuring cup and leveled with a knife
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 14 tablespoons cold unsalted butter, sliced into 1-inch pieces
  • ¼ cup cold vegetable shortening, in 4 pieces
  • 7 tablespoons ice cold water

For the Filling

  • 3½ pounds baking apples (see note), peeled, cored, sliced ¼-inch thick
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
  • ½ cup granulated sugar
  • 6 tablespoons packed dark brown sugar
  • Heaping ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch

For Baking

  • A beaten egg, cream, or milk, for brushing over crust
  • 2 tablespoons granulated sugar, for topping the pie

Instructions

For the Crust

  1. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within.
  2. Add the water and pulse until the mixture is evenly moistened and very crumbly. Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other (13 oz and 11.5 oz). Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.
  3. Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).
  4. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-in circle. Carefully drape the dough over the rolling pin and transfer it to a 9-in deep-dish pie pan (it should be at least 1-1/2 in deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge. Use any scraps to patch in any tears or thin areas. Place the crust in the freezer for at least 15 minutes while you heat the oven.
  5. Preheat the oven to 375°F. Set an oven rack in the middle position.
  6. Remove the pie crust from the freezer and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it.
  7. Increase the oven temperature to 425°F.

For the Filling & Baking

  1. Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes.
  2. Drain the apples, collecting the syrupy juice in another bowl. Pour the syrupy juice into a 2-cup microwave-safe liquid measuring cup. Take note of the quantity and then heat on high power in the microwave, checking frequently, until the syrup is reduced by half. This will take about 4 minutes but keep a close eye on it as all microwaves are different. You don't want to cook it for too long, or it will turn into sticky caramel (see note below on how to correct this if it happens). The syrup should be just slightly thickened and still pourable. (Alternatively, you can boil the juices in a small pan on the stove.)
  3. Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
  4. Take the other piece of dough out of the fridge and roll into an 11-inch circle, using the same process described above. If necessary, use a little dough to patch up any holes in the bottom crust. Add the apple filling to the baked pie shell, compacting the apples as tightly as possible. (Too many air pockets will cause the crust to dome, creating a gap between the apples and the crust.) Place the rolled dough over top. Crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together. Work quickly, dusting your fingers with flour as necessary, as the heat from the pie pan will soften the dough.
  5. Brush the top crust with the beaten egg (or cream or milk). Sprinkle the remaining 2 tablespoons sugar over the top crust. Cut a few slits in the top crust to allow the steam to escape.
  6. Bake for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is golden and the filling is bubbly. Let the pie cool completely on a wire rack before cutting, about 4 hours.
  7. Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
  8. Note: If you accidentally over-reduce the syrup and it seizes up when you pour it over the apples, transfer the apple mixture to a large sauté pan and cook over high heat until the caramel melts. Let cool completely in the fridge before proceeding with the recipe.
  9. Freezer-Friendly Instructions: The pie can be frozen for up to 3 months before or after baking it. (If freezing it unbaked, hold off on brushing the top crust with the beaten egg and sprinkling it with sugar; you can do that right before baking.) If baked, let it cool completely and place it in the freezer uncovered. When fully frozen, wrap the pie securely in foil and freeze. If the pie is unbaked, wrap it securely in foil and freeze. When ready to serve, proceed with baking instructions above (pie is likely to take a bit longer in the oven).

Nutrition Information

Powered by Edamam

  • Calories: 589
  • Fat: 24g
  • Saturated fat: 14g
  • Carbohydrates: 91g
  • Sugar: 48g
  • Fiber: 6g
  • Protein: 5g
  • Sodium: 383mg
  • Cholesterol: 53mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • The pie filling was delicious (although I did up the cinnamon content). I had trouble with the crust however. I blind baked the bottom crust but the full pie took longer than the time allotted in the recipe to cook. The top crust was slightly undercooked and the bottom crust burned. What did I do wrong?

    • — Lauren on October 14, 2019
    • Reply
    • Hi Lauren, Did you bake the pie on the middle rack in your oven? Did you make any changes to the recipe aside from increasing the cinnamon?

      • — Jenn on October 14, 2019
      • Reply
  • Best apple pie without the soggy bottom crust. This was a little more work than my usual recipe but well worth the effort. I used pink lady apples and is was visually appealing as well as delicious.

    • — CE on October 14, 2019
    • Reply
  • LOVE!!! Perfect. Can I use this crust for a chicken pot pie? Would I have to bake the pie crust first like for the apple pie??

    • — Patti R. on October 10, 2019
    • Reply
    • Yes and yes (but I’d omit the sugar). I’d love to hear how it turns out!

      • — Jenn on October 11, 2019
      • Reply
  • I made this and the apple filling was amazing! Since it is apple season, I was wondering if I could make the apple filling (several batches) and just freeze that part. Should I do the syrup with the juices that are there after thawing??

    Thanks.

    • — Anne MacGregor on October 9, 2019
    • Reply
    • Hi Anne, I’ve never frozen just the apple mixture, but I suspect it should work. And I think you can go either way with the syrup. Hope that helps!

      • — Jenn on October 10, 2019
      • Reply
      • Thanks. Down the road I will let you know. I may make a batch doing it each way and then see the results.

        • — Anne MacGregor on October 10, 2019
        • Reply
  • I made this and everyone in my family loved it very much

    • — Amanda on October 8, 2019
    • Reply
  • This recipe looks great! Can you explain how you tent the edges with foil? Just not sure exactly
    How to do this and don’t want them to burn. Thanks!

    • — Jennifer on September 26, 2019
    • Reply
    • Hi Jennifer, this video explains it well (and you don’t need to buy special foil for it – you can just cut a piece of foil into strips). Hope that helps and that you enjoy the pie!

      • — Jenn on September 27, 2019
      • Reply
  • This was the first pie I ever made and it turned out beautiful and was it was delicious. I will definitely make this pie again. Instructions were easy to follow and well step by step pictures were a great reference.
    I also made the Lemon Poppy Seed cake and the Sour Cream Coffee cake. Both were delicious. Can’t wait to try more recipes.
    I also have your cookbook and looking forward to trying some of your main course dishes.
    I sent you pictures of my pie to your email address, hope you received them.
    Thank you for sharing your incredible talents with everyone.

    • — Jane Pestick on September 21, 2019
    • Reply
    • I received the photos, Jane — your pie was lovely! I’m so happy you’re enjoying the recipes. 😊

      • — Jenn on September 22, 2019
      • Reply
  • I notice that you use unsalted butter. Would it be ok to use salted butter? Thanks.

    • — Anne MacGregor on September 18, 2019
    • Reply
    • Hi Anne, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on September 19, 2019
      • Reply
      • That indeed helps. Thanks.

        • — Anne MacGregor on September 20, 2019
        • Reply
    • Hi Jenn,
      Love your recipes! Can you tell me which size food processor you are using in the apple pie recipe? Thank you

      • — Donna on September 25, 2019
      • Reply
      • Hi Donna, so glad you like the recipes! I use a 14-cup food processor.

        • — Jenn on September 26, 2019
        • Reply
  • Just made this for a pie party and this was huge hit! People said it was the best pie there. Delicious recipe.

    The end of my crust burnt a bit. I have a gas oven and used a silicone cover for the ends which didn’t seem to help. Any recommendations?

    • — Lana on September 14, 2019
    • Reply
    • Glad the pie was a hit, Lana! If you make it again, I’d reduce the oven temp by 25°. As a result, it could take a few minutes longer so keep a close eye on it.

      • — Jenn on September 16, 2019
      • Reply
  • Do I use my fingers to cut in butter if small processor?

    • — Dorene Guida on August 24, 2019
    • Reply
    • Yes, that works 🙂

      • — Jenn on August 25, 2019
      • Reply
    • I made this with sundowner apples, didn’t bother with the blind baking or letting the apples sit as I made this after work for brunch the next morning. I chilled the crust then mixed the apple mix and assembled the pie, baked it at 180C for 75mins and it was perfect. Added 1/4tsp nutmeg and 1/2tsp more of cinnamon. The result was a flakey cooked crust (no soggy bottom) and a moist spicy filling. It was completely demolished and apparently the best Apple pie I’ve made so far.

      • — Nessa on September 1, 2019
      • Reply
  • Hi Jenn! My husband requested a homemade apple pie for his birthday tomorrow, and the one I made for his birthday a few years ago was a complete failure. It turned out so soggy (we threw away most of it)! I love your recipes, so thought I would try yours this time. I started making the crust in the food processor, and it did not come out with a crumbly texture like yours. I must have over-processed it, which happened pretty quickly! The two discs are wrapped in the fridge, but I was wondering if I should go ahead and make a new crust now. Will it not turn out right, since it wasn’t crumbly? THANKS!!!

    • — Karen on August 19, 2019
    • Reply
    • Hi Karen, I am so sorry I am just now seeing your question and it’s too late! I would have said to just go ahead and use the crust; it wouldn’t be quite as flaky but it will still be good. Hope your pie turned out well!

      • — Jenn on August 22, 2019
      • Reply
      • Hi Jenn,

        That’s ok! I went ahead and used the dough. The sides of the crust deflated a bit (slid down in the pie plate), but I don’t know if that was due to my over-processing error, or if I just put it in the pie plate the wrong way! I love to bake, but pies are just not my forte. Anyway, your pie turned out wonderful, despite all my mistakes! My husband liked it! It wasn’t as beautiful as yours, but live and learn, right? Thanks for your recipes! I just got your cookbook in the mail and am making 2 recipes from it for company tomorrow night. You’re the best!

        • — Karen on August 22, 2019
        • Reply
        • Glad the pie turned out well after all — thanks for the follow-up! And I hope you find lots of new favorites in the cookbook! 🙂

          • — Jenn on August 23, 2019
          • Reply
  • Peaches are in season and I want to make a pie with your wonderful crust recipe. Do you think I can just substitute peaches for apples for the filling, using your same ingredients and method? Maybe use all white sugar vs brown?

    • — Penny on August 16, 2019
    • Reply
    • Hi Penny, because all fruit reacts differently when baked and pies can be pretty finicky. Unless you’re a really experienced pie baker and can make changes on the fly I’d suggest sticking with the apples here. Sorry! I do have two recipes where fresh peaches can be used though: Peach Cake, Peach Crisp. Hope that helps and that you enjoy the cake or crisp if you try one!

      • — Jenn on August 16, 2019
      • Reply
      • I have some pre-made pie crusts in the freezer that I made with lard because all of my grandmas used lard and it’s so Delish! Should I plan to bake it ahead like you did for this pie? And I always seem to have trouble getting the apples nice and soft (I personally do not like a crunch in my apple pie). Is this tried and true for a soft apple when it’s all done? Thank you in advance! I also plan to use a crumb topping but that shouldn’t change anything either, correct? Thanks!

        • — Melodie on September 3, 2019
        • Reply
        • Hi Melodie, Yes, I’d still blind bake the crust. And regarding getting the apples to the soft texture you’re looking for, instead of microwaving the juice, after you collect it from the apple/cinnamon/sugar mixture, I’d saute the apples, the juice, and the flour and cornstarch for about 15 minutes or so. That will serve a dual purpose of softening the apples and reducing the juice. Hope that helps and that you enjoy the pie!

          • — Jenn on September 5, 2019
          • Reply
  • I had never made a pie before this and it ended up being the tastiest pie I’ve ever had!!! The only thing I did differently from the original instructions was using a pastry cutter instead of a food processor. It gave me a little more control to make sure I didn’t over mix the pie crust..other than that I followed the instructions to a “t” and it ended up PERFECT!!! 🙂 Thanks Jen!

    • — Rebecca on April 11, 2019
    • Reply
  • Does the author have a link to the exact pie pan you use for this recipe?

    • — Ethan Walker on March 19, 2019
    • Reply
    • Hi Ethan, I love that pie plate too; unfortunately, I don’t recall where I got it-sorry!

      • — Jenn on March 21, 2019
      • Reply
  • As a novice baker, this recipe has been very good for me to learn making pies. The first time I made it the result wasn’t very good. The bottom crust came out really hard and crunchy and the edges were burnt because the foil i folded around the edges was poorly implemented. By mistake, I added the flour and corn starch before I drained the juices. Although the filling was delicious in that pie, I used Granny Smith and Opal apples. I also used a smaller pie pan than the recipe called for. The second time I made this recipe I modified it based on the results of my first attempt. I made a couple of small adjustments, I cut the blind bake by about 10 minutes, and I used an aluminium disc to protect the edges of the pie. The result was much better. I used about 2.3 pounds of the same mix of Granny Smith and Opal apples cut into eighths and it required me to make a very tall dome out of the upper crust. The crust baked a big, tall, round dome which kept its form after cooking, but inside the apples had cooked down considerably. The crust was really fantastic, just a bit crisp and buttery. The apples were soft but still kept form and were flavorful but not overwhelmingly sweet. The combination of good crust and good filling is always a homerun for me. Even if I haven’t got the recipe perfect yet I’m really happy with how it came out. I served it to my family and everyone loved it. I think the next time I want to buy a deeper dish pie pan, or at least think more seriously about modifying the recipe for less apples in my smaller pan. I also want to try this crust with blueberrys, peaches, cherrys, and pears.

    • — Ethan Walker on January 12, 2019
    • Reply
  • Hi Jenn!
    Quick question here.. I want to make a marionberry pie and was wondering if this crust recipe would work? Also can I use frozen berries since they aren’t in season?
    Any special tips on working with frozen berries? Thank you!
    Luanne
    PS Love your book! I treated myself to it and can’t thank you enough! 🙏🏼🙏🏼🙏🏼❤️

    • — Luanne on January 11, 2019
    • Reply
    • Hi Luanne, so glad you’re enjoying the cookbook! 🙂 I’d be hesitant to suggest marionberries here. While I’ve never baked with them, all berries release a ton of juice and I’m concerned that it would make the pie soggy. Sorry!

      • — Jenn on January 13, 2019
      • Reply
  • Hi Jenn, I just want to say; Thank you!. I finally made a really nice pie. Great recipe and advise!
    Chantal

    • — Chantal Dubois on January 8, 2019
    • Reply
  • Hi, do you increase the oven to 425 during the second time you are baking the pie or after?

    Thanks!

    • — manu on December 31, 2018
    • Reply
    • Hi Manu, The crust cooks at 375, then you increase the heat to 425 for the whole pie, then reduce it back to 375 after 15 min in the oven. Hope that clarifies and sorry for the confusion!

      • — Jenn on January 2, 2019
      • Reply
  • Merry Christmas! I was trying to make pie crust in a food processor..a technique that I’ve never done. I think I processed the dough too long…it’s now a mass. Can it be saved or should I just throw it away and start new? Thanks for your time.

    • — Cindy Middleton on December 25, 2018
    • Reply
    • Hi Cindy, I think it’s probably fine – I’d use it. Just take care not to overwork it when rolling it out. Hope that helps!

      • — Jenn on December 25, 2018
      • Reply
  • This recipe guided me to the most gorgeous pie I believe I’ve ever baked! I would not, however, recommend this recipe to novices or anyone short of patience. Process: I had to rely on some prior skills and knowledge to navigate several detours from the recipe. For example, my food processor bucket was a bit to small and the fats weren’t pulsing evenly. So I carefully, but quickly, had to transfer the flour and break the fats by hand. I also over measured a bit so I realized I needed more ice water to work the dough. These great photos helped me judge the textures I needed at the right times so that was most helpful. I also opted not to bake the crust for the 2nd stint of 20 min because I liked the way the crust looked after the first par bake. Other stuff too but you get the picture.
    Taste: Buttery golden brown sweet flakiest crust of epic proportions! Life changing! I used all Granny Smith so the tart apples balanced the sweet crust quite nicely. I resisted the burning urge to add more butter to the sugar reduction and I’m glad I did. It was not necessary because all the flavors were there. I did add a little more cinnamon and some nutmeg for added flavor. Overall AMAZING! I’ve found my apple pie recipe for life!

    • — Althomasc on December 9, 2018
    • Reply
  • This review pertains only to the pie crust. I used it for a blueberry pie. The crust was so easy to make in the food processor and when I got it all together it could not have been easier to work with. It also rolled out perfectly and never fell apart. I will use this recipe again and again I’m sure! It also tastes great.

    • — Sarah O on November 26, 2018
    • Reply
    • I don’t have a big enough processor. Do I just cut in with fingers.? Thanks Chef

      • — Dorene Guida on August 24, 2019
      • Reply
      • Yes, that works!

        • — Jenn on August 25, 2019
        • Reply
  • After looking through many apple pie recipes, I chose this one for this year’s Thanksgiving for a few reasons. This was my first ever apple pie. It had a combo of shortening and butter in the crust and used blind baking, which ensures a not soggy crust. However, I did do some modifications. I used a 9.5 pie glass pan that is 1 inch deep. I used about 2.4 lbs of apples, because it was overflowing in the pie pan, and I skipped the method of draining the apples and cooking the syrup as they were too many steps as I was short on time and had already spent 3 hours on the pie. The result was a pie with amazing crust, but with a strong lemon flavor in the filling. I forgot to reduce the amount of lemon juice/zest. By skipping some of the steps, the filling was not too liquidy and thickened up well because of the flour and cornstarch. The filling was a great disappointment though. I believe this recipe is a deep dish apple pie as my pie was already very thick and big, despite the changes I made. If I had followed the recipe exactly, the results would definitely be very different and would have probably been an amazing and tasty pie.

    • — Alice Marie on November 26, 2018
    • Reply
  • I read through many recipes and decided to commit to this recipe. This was my first time baking anything, but it turned out really well! My food processor was too small, so I used a paster blender to mix it all. I tried not to over mix the dough. Because this recipe took a long time, I broke it up. I blind baked the crust the night before and stored in the fridge. And made the rest the next day. Was super nervous, but it ended up perfect. No soggy crust and apples baked perfectly! Thank you, Jenn! So glad I found this recipe. Will use again!

    • — Nancy on November 26, 2018
    • Reply
  • This is the worst apple pie crust ever! Took too long to bake and was shewy not soft or flaky what a waste of time. Don’t try this recipe!

    • — l Wilson on November 23, 2018
    • Reply
  • I’d decided to up my game for thanksgiving pie this year going with something a little different. Warning, if you are a novice at baking pies, run away from this recipe. I read all the reviews and I can only assume that there are a lot of talented people making this recipe. Dough was very difficult to work with and the apple mixture, once baked, was extremely dry. Should have stayed with the tried and true recipes, simple is better. The leftovers, which there was a lot, were thrown in the trash. Embarrassing end tona lovely meal☹️

    • — Chris O'Brien on November 23, 2018
    • Reply
  • This recipe from crust to filling is absolute perfection. It’s absolutely the best apple pie that I’ve ever made. The pie crust was so flaky and buttery and the filling was sweet with the right amount of tartness.

    • — Polly on November 22, 2018
    • Reply
  • Mine wasn’t quite as pretty as yours but it was delicious ❤️
    Happy Turkey Day, Jen! Love your recipes

    • — Judi Richardson on November 22, 2018
    • Reply
  • I cannot find how to blind bake a store bought crust.. what do you recommend?

    • — Margie on November 21, 2018
    • Reply
    • Hi Margie, If it’s one of those rolled refrigerator crusts, I would just follow the instructions in this recipe. Keep an eye on it though, to be sure it doesn’t get too brown.

      • — Jenn on November 22, 2018
      • Reply
  • Hi Jen,

    I don’t know if you’ll reply soon enough, but I just cooked your apple pie recipe for my Thanksgiving this year. I actually chose this recipe out of hundreds I researched before. This will be my first apple pie as well! I wanted to follow your recipe exactly, but accidentally added the flour and cornstarch early. So, I had to skip the apple liquid draining/heating liquid process. I just added the apple filling into the pie pan. Would this be fine? I have not tasted it yet. Also, I cooked it a day before Thanksgiving. Would that be fine as well?

    Crossing my fingers and hoping my pie is still delicious enough for the family,
    Alice

    • — Alice Marie on November 21, 2018
    • Reply
    • It will be perfectly fine, Alice — the juices just won’t be quite as thick and syrupy and the bottom crust won’t be quite as crisp. These are nitpicky things…most people would never know the difference. Hope you enjoy it!

      • — Jenn on November 21, 2018
      • Reply
  • Hello again! Sorry for all the questions…my dough came out of the food processor really sticky instead of crumbly. Can I still work with it? I added everything right according to your metric measurements, I’m not sure why it turned out so sticky. 🙁

    • — Rebecca on November 20, 2018
    • Reply
    • It should be fine, Rebecca – just add a bit more flour as you work with if it’s too sticky.

      • — Jenn on November 21, 2018
      • Reply
  • If I want to make the crust a day ahead of time, can I do the blind baking and baking of crust and then refrigerate overnight? I’d like to have the crust fully baked and ready, so it’s quicker to put it all together and bake tomorrow.

    • — Rebecca on November 20, 2018
    • Reply
    • Sure, Rebecca – that’s fine. 🙂

      • — Jenn on November 20, 2018
      • Reply
    • Okay, great! Should I do anything (i.e. let thaw, put in freezer 15 mins) with the pre-baked crust once taking out of the fridge? I’m wondering if the crust should be a certain temp when I add the filling and bake.

      • — Rebecca on November 20, 2018
      • Reply
      • Nope – you can fill it and bake it straight from the fridge. It will actually be much easier to work with this way since you won’t have to worry about the warm pan softening the top crust.

        • — Jenn on November 20, 2018
        • Reply
  • Do you like the Trader Joe’s pie crust better than Pillsbury? Have never tried it and I’m making your recipe tomorrow. Should I just follow the directions on the package and bake bottom crust until done or under bake so that it won’t burn when baking the top crust? Thank you

    • — Margaret on November 20, 2018
    • Reply
    • Hi Margaret, you’d be fine with either brand of crust and definitely follow the blind baking instructions on the package because once you add the filling, the bottom crust won’t cook anymore. Hope you enjoy!

      • — Jenn on November 21, 2018
      • Reply
  • Hi!! I would really love to make the pie , but I’m wondering if using a store bought pie crust would still taste good with it? If so do you have any recommendations on what store bought pie crust to use?
    Thank you!!!

    • — Victoria on November 19, 2018
    • Reply
    • Hi Victoria, The homemade version is great, but it’s fine to use a store-bought crust if you prefer. Trader Joes has a good one. Just make sure you follow the instructions on the package for blind baking the bottom crust. Hope you enjoy!

      • — Jenn on November 20, 2018
      • Reply
  • Hi Jen!
    I’ve always wanted to make a homemade apple pie, so I’m planning to try out your recipe as my first time! What apples do you recommend for the pie? I’m not exactly familiar with “baking apples”. (I’m actually not a huge apple fan, but my husband absolutely loves them, so I figure I’ll try this out!)
    Thanks!

    • — Juby on November 19, 2018
    • Reply
    • Hi Juby, You could use any combination of the following: Honeycrisp, Fuji, Granny Smith, Golden Delicious, Jonagold, Jonathan. There are others but those are all easy to find. Hope that helps!

      • — Jenn on November 19, 2018
      • Reply
  • Hi Jenn, I live abroad and I’m not sure I can get shortening. Can I make your pie crust with only butter? If so, how much butter would you use in total and how might it change the outcome if at all? Thank you for your insight here! Betsy

    • — Betsy Elad on November 13, 2018
    • Reply
    • Hi Betsy, The shortening helps to make the crust a little more tender, but you can replace it with additional butter if you like. It will still turn out nicely. You’d need a total of 18 Tbsp/254 grams of butter. Please LMK how it turns out!

      • — Jenn on November 13, 2018
      • Reply
      • Thanks much…I’ll let you know!

        • — Betsy on November 16, 2018
        • Reply
      • If freezing unbaked apple pie do I go ahead and put eggwash and slit and sugar on top before freezing?

        • — Kayla on October 2, 2019
        • Reply
        • Hi Kayla, I’d wait until you’re ready to bake the pie before adding the egg wash, slits, and sugar. Hope you enjoy!

          • — Jenn on October 3, 2019
          • Reply
  • Can this pie be made early? Btw, I love your recipes and cookbook.

    • — Laurel Ely on November 10, 2018
    • Reply
    • Hi Laurel, You can make it a day ahead of time and store it at room temperature until ready to serve. You can also assemble the pie and freeze it before baking (although the bottom crust will still get pre-baked). If you go the freezing route, see the instructions at the end of the recipe. Hope that helps!

      • — Jenn on November 12, 2018
      • Reply
  • I made a practice pie for Thanksgiving and it was soooo delicious! My question is, would it be ok to let the apples and sugar mixture sit overnight as I need to get things done the night before? Can I tell you again how much I loved this pie? 🙂

    • — Caryn Skebelsky on November 10, 2018
    • Reply
    • Hi Caryn, The only thing I worry about is the apples browning but I think they will be okay with the sugar and lemon juice. You can also bake the whole pie a day ahead, if you like. Hope that helps!

      • — Jenn on November 12, 2018
      • Reply
  • I have made dozens of apple pies and this recipe is hands-down THE BEST! It takes longer to make than any other apple pie I’ve made. Reducing the juices really makes this pie – I hate cutting into a pie and finding it is ‘runny’. So if you want a foolproof recipe that truly delivers a spectacular dessert, you’ve found it here!

    • — Margaret on November 8, 2018
    • Reply
  • I have a gadget that you place over the rolled crust to make it into a lattice top. Would this work on this recipe? Would it change cooking time or results?

    • — Gayle on November 5, 2018
    • Reply
    • Hi Gayle, I’m not familiar with the tool, but I suspect it should work. The baking requirements will be the same. I’d love to hear how it turns out if you try it!

      • — Jenn on November 6, 2018
      • Reply
  • Could this pie be made with a crumb/crumble topping instead of a top crust? If so, which crumb recipe do you recommend?

    • — Jane on November 4, 2018
    • Reply
    • Yes, Jane, I think the topping that goes on my Apple Pecan Crisp would work very nicely here. I’d love to hear how it turns out if you try it this way!

      • — Jenn on November 4, 2018
      • Reply
  • I would like to make the filling without the pie crust. What would you recommend I do for stove top cooking?

    • — Karen on October 26, 2018
    • Reply
  • Whenever I use one of your recipes Jenn, I am confident that I will not be disappointed. This apple pie was well worth the extra effort it took to make it. As with anything, a little hard work results into something you can be proud of. You should be proud Jenn and thank you for all the research you do with each recipe you share with us. I followed your recipe exactly and was rewarded with the best apple pie my family has ever had!!!

    • — Lisa T on October 21, 2018
    • Reply
  • Too time consuming. Followed recipe and pie crust still cracked and was destroyed after putti g ot un the oven…
    Maybe it’s just me but after spending so much time and effort and dirtying all the dishes it is a little defeating for the whole thing to not work out.
    Maybe baking just isnt for me.

    • — Anonymous on October 14, 2018
    • Reply
  • First time I tried to make an apple pie and I was amazed at the results. Sweet, cripsy, and smells amazing. And not too difficult either. I used one large honey crisp, two medium NY snowsweet, and four small macoumb.

    • — Joshua on October 9, 2018
    • Reply
  • I made this pie with Granny Smith apples and easily three times the cinnamon and it was absolutely THE best apple pie I’ve ever made.
    We had a few kids from Rocky Mountain college football team coming over and I wanted them to have some real home cooked food.
    I blinked and it was gone!
    Seriously, the most delicious and perfect from crust to crust. Thank you for elevating my game!

    • — Rita Giebink on October 9, 2018
    • Reply
  • I love this recipe. Pie crust made easy. Thank you!!

    • — TMO on October 4, 2018
    • Reply
  • Hi! I’m making the pie and it’s my first time!!! What do you mean by “in 4 pieces” when you add the shortening?

    • — Colleen Holub on September 30, 2018
    • Reply
    • Hi Colleen, Sorry for the confusion – just spoon it out or cut it into chunks so you’re not adding it all in one piece.

      • — Jenn on October 1, 2018
      • Reply
  • I jenn
    Question If i want to make this pie can i make just Blueberries if is yes how much ?
    Thanks again

    • — Fanny on August 2, 2018
    • Reply
    • Hi Fanny, I’d be hesitant to suggest blueberries here; all berries release a ton of juice and I’m concerned that it would make the pie soggy. Sorry!

      • — Jenn on August 3, 2018
      • Reply
      • I made it with blueberries it turned out perfect.

        • — Fanny on August 4, 2018
        • Reply
  • I’m exhausted! 4 hours to make a pie! I will come back after I serve it tonight and let you know the results. It’s currently in the oven completing the last step. It looks pretty good, but I do have a couple of burned fingers trying to add the top crust. We will see!

    • — Marilyn on March 10, 2018
    • Reply
    • Update: Guests were very happy with the pie. One problem I had is the juice seeped under the bottom crust. Don’t know why, I saw no holes in the baked crust. It was difficult to remove, even after soaking the dish. My fault, there must have been a hole in the crust and I missed it.

      • — Marilyn on March 11, 2018
      • Reply
    • I made this today. It’s the first apple pie I’ve ever made – actually, it’s also the first time I’ve made a pie crust. I used my LeCreuset pie bird funnel – it was a beautiful presentation. I also made homemade ice cream with my Cuisinart ice cream maker- yes, I cooked all day! 😉 My husband loved the dessert! The crust is flaky and delicious! This will be my go-to apple pie recipe. I reserved a few apples and pie dough – fried 2 apple tarts – DELISH!!! Thanks for sharing.

      • — Shelia Dowd on April 8, 2018
      • Reply
  • I served this pie for a family birthday dinner. My son said no cake this year, I want pie! I have used your website before, and your recipes are great. The apple pie got 6 stars! A little more labor, but worth it!

    • — Pat Smythe on March 9, 2018
    • Reply
  • This is a great pie, I had previously been frustrated with runny pie filling and have taken to cooking the fillings prior to loading the crust. Your recommendation of cooking the crust has also made a big difference, thank you.

    • — Carl Robey on March 6, 2018
    • Reply
  • This is a great recipe. The instructions and pictures are helpful to have the perfect apple pie. The basics (chilling dough) to the capturing juices are the helpful hints that Grndma used but never got into the “ apple pie recipe” Every recipe has been successful and this is my go to place to find instructions or what to make that is a never fail success..no need for cookbooks

    • — Sharon on March 3, 2018
    • Reply
  • Dear Jenn,
    Thank you so much! You have inspired me to become a baker. You’re completely correct in that whomever said “easy as pie” was clearly smoking something whack!

    I have been using a packaged pie cust crust. Not pre-made but the mix already done. I have been pleased with the results. Being a glutton for punishment, I decided to give your crust a try. Wow! It’s awesome, but, and it’s a big but, I spent the entire day preparing and making this. I didn’t finish until 10pm so I couldn’t taste it until today. I shared it with my parents and we were all drooling with joy!
    I have now made 4 of your desserts and all have been outstanding. Lemon pound cake, lemon tarts, warm lemon pudding cakes, and this apple pie! Today I will be attempting your Bourbon Brown Butter Pecan pie. I think I’ll use my ready to make pie crust mix this time as I just don’t have the time!
    Thanks, Merry Christmas and Happy Hanukah!

    • — Eric Dawson on December 20, 2017
    • Reply
    • So glad you’re having success with the recipes, Eric! Happy Holidays 🙂

      • — Jenn on December 20, 2017
      • Reply
      • Hi Jenn
        Love all your recipes! Could you tell me the food processor you use pictured in your Apple pie recipe?
        I need to get one and that looks like a good one. Thank you. Donna

        • — Donna on September 24, 2019
        • Reply
        • Hi Donna, So glad you are enjoying the recipes! I use a 14-cup Cuisinart food processor and am very happy with it. Hope that helps! 🙂

          • — Jenn on September 25, 2019
          • Reply
  • I generally don’t like fruit pies and am totally intimidated by pie crust recipes. However I had too many apples in my fridge, was itching to try something new and somewhat challenging, and figured Jenn’s recipe for apple pie with her ever so clear instructions was my best chance to get over my pie making fear. The result was so perfect, taste and looks wise, that one of my friends commented that she never saw anything like this in real life, just in cook books. It made me look so good.

    This did take me a lot of time to make, even though I used this little gadget that peels, cores and cuts apples. It also caused quite a mess in my kitchen. But the result was nothing short of spectacular and the crust was superb.

    I let the apples drain for over an hour. Then I weighed the syrup (240 g) and boiled it on the stove top (don’t have a microwave) it til it reached 120 g (I find it easier to weigh things than to use measuring cups). Kept a very close eye on the syrup as it reduced, especially towards the end.

    Thanks Jenn for helping conquer my longstanding pie making fear 🙂

    • — Malak on December 16, 2017
    • Reply
  • Hi Jenn, does the 1.6 kg of apples refer to the net weight after the coring and peeling or before ? I have an excess of apples in my fridge and would like to give this recipe a try !

    Thanks 🙂

    • — Malak on December 14, 2017
    • Reply
    • Hi Malak, the 1.6 kg refers to the amount of apples before they are peeled and cored. Hope you enjoy!

      • — Jenn on December 15, 2017
      • Reply
  • Apple pie is by far my favorite dessert, but I’ve never made one from scratch! I’ve been looking at so many recipes but I believe yours is the best I’ve seen yet! Thank you for all the wonderful tips, I can’t wait to make this recipe for Christmas!

    • — Desiree on December 10, 2017
    • Reply
  • This is the best apple pie recipe! Your other recipes have encouraged me to try my hat at baking. You apple pie recipe did not fail to amaze my family – “Mom, you can bake now?!?!” Your new cookbook is on my Christmas list and I share your blog with all of my friends/family. Merry Christmas and best wishes for the New Year!!!!
    Kimberly

    • — Kimberly colvin on December 9, 2017
    • Reply
    • Glad everyone enjoyed the pie and thanks so much for spreading the word about the blog!

      • — Jenn on December 10, 2017
      • Reply
  • This truly is the most perfect pie you’ll ever make. It’s also the most beautiful pie I’ve ever made too!. Conquering the problem of hollow crusted pies, collapsed pie crusts, over or under cooked crusts and apple pies that are too sweet has always been the benchmark of perfecting an Apple Pie. This recipe finally meets all the criteria and allows me to present my family and friends with the most perfect pie they could ever want. Thanks Jenn!!

    • — Cheryle Stevens on November 30, 2017
    • Reply
  • This was was first thanksgiving since my Mother passed. I made this pie and everyone said it was the best pie even as good as hers

    • — Kimberly on November 30, 2017
    • Reply
  • Can I use this recipe for mini apple pies? I would be baking them in a muffin pan.

    • — Gladys on November 25, 2017
    • Reply
    • Sure!

      • — Jenn on November 26, 2017
      • Reply
  • By far the best Apple pie recipe I’ve ever made!!!

    • — Nancy on November 25, 2017
    • Reply
  • Tasted as good as it looked! This recipe is a keeper!

  • I made this for Thanksgiving, and everyone thought it was the best apple pie! Thank you so much for the yummy recipe, I will be using it as my go to apple pie recipe!

    • — Heather on November 24, 2017
    • Reply
  • You are the reason I got through Thanksgiving! I find myself turning to your blog over and over for techniques advice etc! I so grateful for all the experience and knowledge you share with us home cooks ! Followed the apple pie recipe and it turned out delicious!

    • — Stacy on November 24, 2017
    • Reply
    • 😊

      • — Jenn on November 24, 2017
      • Reply
  • Jen,

    3.5 lbs of cut apple is appearing to be a lot. Were you measuring apples prior to coring and peeling?

    • — Jen on November 23, 2017
    • Reply
    • Hi Jen, Yes, that’s correct.

      • — Jenn on November 23, 2017
      • Reply
  • Just made the perfect apple pie for tomorrow’s Thanksgiving feast! It is really beautiful and I baked a little piece of the crust separately, it was flaky and nice. Thank you so much for sharing this recipe!

  • Hi!!
    I want to make this for dessert for tomorrow and I saw i can prepare it the night before and just leave it out . Do you suggest wrapping it up tight? Can i reheat it when we are ready to eat it tomorrow ? Also i have the frozen crust trays do i have to adjust anything ?
    Thank you !
    K

    • — Kara on November 22, 2017
    • Reply
    • Hi Kara, Are frozen crust trays ready-made pie crusts? If so, I would follow the instructions on the package for blind baking the bottom crust. And if you make it ahead, no need to wrap tightly; I’d just cover loosely with foil. It keeps well for a few days.

      • — Jenn on November 22, 2017
      • Reply
      • Yes it is pie crusts deep dish ready to fill in 9″ pans . So i want to make it now and it will be served tomorrow after dinner

        • — Kara on November 22, 2017
        • Reply
        • Got it. You can make it now and warm it briefly in the oven tomorrow. Pre-heat your oven to 350 degrees. Cover the pie lightly with foil and heat for about 15 minutes. You don’t want it to get too warm or the pie will be soupy and hard to serve. Enjoy!

          • — Jenn on November 22, 2017
          • Reply
  • Hi Jennifer! I am making this pie now. I put slits in the top but how can I tell if it is bubbling? I guess my slits are less like windows. Also, I pre-cooked my apples for 5-10 minutes and now I am worried that I cooked all the moisture out. Can I make a bit of extra syrup with an apple I have on hand and pour a bit in the slits?

    The pie looks amazing in the oven….I’m just worried about it not being gooey enough. I guess I can always cover it up with a scoop of ice cream. I just preordered your cookbook- your recipes are the best!

    • — Chithra on November 22, 2017
    • Reply
    • Hi Chithra, First, don’t worry! So long as you followed the directions, and added the warm apples along with the thickened juices to the bottom crust, your pie will be gooey and delicious! Plus, you don’t want too much liquid or it will ooze out and make the crust soggy. You should be able to see the bubbling a bit, and maybe even hear it. Good luck and please lmk how it turns out! 🙂

      • — Jenn on November 22, 2017
      • Reply
      • I was worried for no reason. It was great! Rave reviews from my family 😊. Thank you for yet another solid gold recipe!

        • — Chithra on November 24, 2017
        • Reply
        • Yay!

          • — Jenn on November 24, 2017
          • Reply
  • If you cook the apples on the stove top, do you add the cornstarch and flour into the apples before you cook them?

    • — Karen Cohen Wilk on November 22, 2017
    • Reply
    • Hi Karen, You would add them after.

      • — Jenn on November 22, 2017
      • Reply
  • Hi, Jenn!
    Half of the apples I bought are Granny Smith, 1/4 are Fuji and 1/4 are Golden Delicious. I was wondering whether these varietals will keep their shape if I cook the apple/sugar mixture for 10 minutes, as suggested in a few of your reviews. Also, should I bother draining them first or just cook the apples once I’ve coated them with sugar? Lastly, do I still add in the cornstarch and flour to the apple mixture after cooking it? Thanks in advance!

    • — Kim Flowers on November 21, 2017
    • Reply
    • Hi Kim, Yes, those are the perfect apples to use. If you’d like to cook them a bit before filling the pie, you don’t need to drain them. To save yourself from dirtying a bowl, I would combine the apples, sugar, etc. right in the pan, and then add the flour and cornstarch after cooking it. Just be sure to let the apples cool as the pie crust will be difficult to work with if the apples are warm. Hope that clarifies!

      • — Jenn on November 22, 2017
      • Reply
  • Are there any different baking requirements if I want to do a lattice crust?

    • — Stacey on November 21, 2017
    • Reply
    • The only issue with a lattice crust is that you need to add the top crust quickly so that it doesn’t get too warm from the heat of the bottom crust. I’d keep the strips pretty wide so you can move fast. Otherwise, baking requirements would be the same. Hope it turns out well!

      • — Jenn on November 21, 2017
      • Reply
  • Could I make the filling a day or two ahead of time? I’m thinking I could have the filling all ready to go in the fridge and then assemble and bake on Thanksgiving morning, so that I have the freshness of fresh baked, but a little less food prep stress…

    • — Casey on November 20, 2017
    • Reply
    • Hi Casey, Unfortunately, I don’t think the apples will hold up well. You can, however, bake the whole pie a day ahead of time. It will still be delicious and fresh the next day.

      • — Jenn on November 21, 2017
      • Reply
  • Can I make the dough for the crust of the apple pie the day and refrigerate it unbaked overnight (to bake it the next day?)?

    • — Mardi Tanzer on November 19, 2017
    • Reply
    • Sure Mardi – pie crust actually benefits from a “rest” in the fridge.

      • — Jenn on November 19, 2017
      • Reply
  • Hi Jenn,
    If I were to make this pie one day ahead is it best to cook all the way through and leave on the counter, or in fridge? Or make days ahead and freeze it unbaked and pull out and bake it the same day we want to eat it? If you think freezing it unbaked is best, do I still prebake the bottom crust first? Thank you

    • — Cheryl Q on November 19, 2017
    • Reply
    • Hi Cheryl, I’d make it a day ahead and leave it on the counter. Hope you enjoy it!

      • — Jenn on November 19, 2017
      • Reply
  • Can I use butter in place of the shortening without changing the recipe?

    • — Bette Hanauer on November 9, 2017
    • Reply
    • Sure, Bette. Please come back and lmk how it turns out!

      • — Jenn on November 9, 2017
      • Reply
  • So I’ve never cooked the pie crust before adding the filling before and I’m nervous, it doesn’t overcook?? And how are you supposed to seal and flute the edges when the bottom half is already cooked?? I’m going to try this for Friendsgiving next weekend, I’d love your advice, looks like a fab recipe!

    • — Erica on November 3, 2017
    • Reply
    • Hi Erica, Blind baking the crust is the only way to ensure that it’s not soggy – and I promise it doesn’t overcook :). You want to press the top crust against the bottom crust (the heat will help it seal) and then crimp the top crust only. Just work quickly as you don’t want the dough to get too warm.

      • — Jenn on November 5, 2017
      • Reply
  • I am not much of a dessert cook, but wanted to make an apple pie for my d-i-l’s birthday (her favorite). So the detailed instructions & pictures were a tremendous help! I followed the recipe exactly. On reducing the juices, I microwaved on high for one minute at a time. It only took two minutes. The juices were not much reduced in volume, but were a thick syrup (almost too thick, but worked just right) — so thanks for the tip on that. The verdict: they said, “This pie is perfection”,which I thought was pretty funny considering the name of the recipe. I have never made a successful pie before. Thank you!

    • — Sarah Bee on October 19, 2017
    • Reply
  • I made this perfect apple pie today and my family loved it. They said it is the best apple pie they have ever had. Made no changes to the recipe and it was perfect.
    Thank you for all your great recipes

  • Haven’t made this yet, but the recipe sounds great. I have an apple tree bursting with apples so would like to make a couple of apple pies and freeze them for Thanksgiving. Wondering if you think it would be better to freeze uncooked and cook still frozen or let the pie thaw for a couple of hours before baking. Will the quality hold up if frozen?

    • How nice to have apple trees! I would think it’s fine to freeze them unbaked. I’d let them defrost for at least several hours before taking them. Enjoy!

      • Unbaked pies freeze well! I’ve egg washed them and cooked them right out of the freezer and they always came out great.

        • — Robin on October 19, 2017
        • Reply
  • What do I do with the apples while peeling them all so they’ve don’t turn brown?

    • While it’s not totally necessary as the apples will be “hidden” under the crust, you could toss the peeled, sliced apples with a little lemon juice to prevent browning.

  • I made this and it was great.I made it again but added 1/4 cup of pink pickled ginger like that used in sushi bars. and it was better to me. I’d like to hear your opinion, should you try it.
    You’re are a peach.

  • I love this apple pie recipe! I made it on the Fourth of July for a barbecue party and it was a great! Instead of making one big pie, I used this recipe to make mini pies in a cupcake tray. It turned out way better than I expected- so cute and delicious~!

    When making the crust, I did find the dough a bit crumbly, so I just added 1/2 tbsp more water to accommodate. Also, the apple filling was slightly too sweet for me, so I reduced the sugar by a bit and added a pinch of nutmeg.

  • Hi Jen, thank you so much for your detailed recipes. Your site is the first place i go! For this pie, can i also make with peaches? Would everything else be the same? Thank you.

    • Hi Wendy, every fruit reacts differently when baked and pies can be quite finicky. Unless you’re a really experienced pie baker and can make changes “on the fly” I’d suggest sticking with the apples here. Sorry!

  • Hi, can’t find the Apple Crumble Pie I made, which was delicious. Can you send it to me?
    Thank you very much. BTW, I am the person who used a graham cracker crust and it was fabulous.
    Libby

    • Hi Libby, Are you sure the Apple Crumble Pie is my recipe? I don’t think I have anything like that on the site.

  • I made this pie and served it to my family. Everyone went crazy for it!! My dad said it was the best apple pie he had ever had. Thanks for making a delicious, simple apple pie recipe! I’ll definitely be making this again

    • — Amanda Hernandez
    • Reply
  • Can the apple filling be prepared ahead of time and refrigerated for a day or two?

    • Sure Denise, that would be fine. Hope you enjoy the pie!

  • Hi Jenn!
    I made this glorious pie for Christmas Eve this year. First of all, let me just say that I had the best time of my life baking this even though it did take me a total of 5 hours from start to finish! (I made such a mess in my kitchen!) I took pictures of the pie as I was so proud of it! I loved every bite! My husband is diabetic and I am on a diet so we were limited to how much we could eat, but we just had to taste it. The crust was absolutely the best I have ever made in my life. I will always use this recipe for all of my crusts from now on. My sweet mother-in-law felt that it needed more sugar, but I totally disagreed. It was just right. Thank you so much for sharing your knowledge with all of us out here who don’t have the opportunities to get the education. I am 62 and about to retire in about 3 1/2 years. Heaven help us both! I love to be in the kitchen! Again, thank you for a wonderful recipe! Five stars all the way!!!

  • This really is the perfect apple pie. It was more work than I would normally do but it was worth it. I have made many apple pies in the past. All really good, but this is the best.

  • I made this and it was beautiful and very impressive and delicious. I had trouble with the crust as it was very crumbly and hard to roll out. I had used the food processor and poured the water through the hole at the top, and found that after i dumped out the dough, the corners/crevices of the bowl were very wet and I think a lot of the water got caught there without making it into the dough, leading to the dryness of the dough. If I did this again, I would probably take off the top of the machine to pour the water directly on the dry ingredients, or maybe even mix the dough by hand. I also read other reviewers comments about the pocket of air, so instead of straining and microwaving the liquid, i cooked the apples and liquid down for 10 minutes on the stove top…I also felt like that led to fewer dirty dishes which was a plus. Overall, delicious pie and very pretty. Would make it again.

  • Dear Jenn,

    I have never baked an apple pie before and I decided to try your recipe first because everything always comes so perfect so. . . It was a beautiful pie with amazing crust and I just had to really follow every step carefully. I messed up the first crust because I did not use cold butter but a bit towards room temperature and it really needs to be cold, once I started the second batch following the instructions it came out exactly like your pictures.

    I did get confused a bit with the ratio of apples because once you cut the core off you end up with less than 3.5 lb but I made my apple pie in a deep dish from William Sonoma so all the extra apples fit well there! Just fixed the cinnamon ration and sugar but it was pefect perfect perfect.

    One thing I added was some bourbon to the syrup reduction but that was it. I used fuji apples because that is all I get here and the filling was amazing.

    I will make another one for Christmas!!!

    Thank you for a great recipe, no need to keep looking.

    Sara

    • Love the idea to add bourbon, Sara…I’ll try that next time. So glad it turned out well!

  • The filling was wonderful–the apples cooked perfectly. I used a mixture of granny smith and fuji apples. I had a lot of trouble with the crust and I am not a novice with pie crust. It was very crumbly, even when it seemed to hold together. I have had consistent success with Rose Levy Berenbaum’s crust recipes, so in the future, I’d use her basic flaky pie crust.

  • When I made this, I made the rookie mistake of not reading the recipe carefully enough. This resulted in me using 3.5 lbs chopped apples, not 3.5 lbs of apples, chopped. I didn’t realize this until I added the top crust, so I couldn’t fix it. With the higher apple to sugar/flour/etc ratio, it was still very good although more cinnamon would have been better. I used the extra apples to make a second apple crumble because I had so many extra after already tossing them with the other ingredients. The 4/5 starts comes from that I think the pie should bake for 5-10 more minutes because the apples (I used honeycrisp) were just a little too crunchy for my family’s preference. However, I cut them in about 1/2-3/4 in cubes so that may have affected how they softened in the oven.

  • Excellent recipe! I made this for Thanksgiving for GF and DF people. I used King Arthur Measure for Measure GF flour,
    Earth Balance dairy free butter, and Palm Shortening for the crust. Huge hit!!! My only problem came when I did not have a baking sheet under the pie and the juices boiled over making a big mess on the bottom of my oven. Lesson learned.

    • I was wondering if using the earth balance dairy free butter would affect it. I use it for cooking all the time, but haven’t used it for baking. Looks like I’ll give this recipe a try! Thank you

  • Hi Jenn, I want to make this apple pie, but do I have to add vegetable shortening? Can I replace it with anything else?

    • Hi Serena, The shortening helps to make the crust a little more tender, but you can replace the shortening with additional butter if you like.

  • Hi Jenn,
    I’m making this recipe for Thanksgiving (with my own all-butter pâte brisée), but I have two questions. Does using a prebaked crust complicate doing a ruffled border? It seems it would be harder to seal the crust. Also, if I wanted to add homemade salted caramel to the filling, would it have any adverse effects on the texture/consistency etc?

    • Hi Jeremy! It does complicate it a little but it’s still possible to make a pretty edge — it will just be a little more rustic, as you can see from the photo. When I seal the top crust to the bottom crust, I crimp it along the lip of the pie pan and it works fine — although with an all butter pate brisee, it won’t hold its shape as nicely as it would with a little shortening. As for the salted caramel, the only concern would be that it would sweeten the filling even more, so the pie could be a little on the sweet side. But the salt might balance that out. I would say just don’t add too much. Please let me know how it turns out!

  • Hi Jen, I would like to make this pie for thanksgiving but was wondering if you can make the dough in advance and freeze it before use. If so, would you recommend moving it to the refrigerator a day before using to soften?

    Thanks, Stefani

    • Hi Stefani, Yes and yes :).

  • the best apple pie ever

  • Hi Jen,
    I am making this apple pie for Thanksgiving and I was wondering if I can use a prepared crust instead of making it from scratch (saves some time!).
    Thanks,
    Cathy

    • Sure Cathy, that would work. (And most prepared crusts have instructions for blind baking, so I’d follow those on the package.)

  • Hi Jen,

    This really looks good. I’d like to try and make it for Thanksgiving. But I have a question. Can I make this a day before? If so, do I keep it in the fridge? And how would I warm it up for my guests? Reheat it in the oven? Please advise.

    Thanks.
    Lucy

    • Hi Lucy, You can definitely make it a day ahead and store it at room temperature. I don’t recommend serving apple pie too warm, as it tends to get soupy when hot. But you could pop it in a 300°F oven for 15-20 minutes to warm it up just a bit.

  • Hi Jenn,
    Would you be able to offer a streusel/crumb topping variation on this to make it into a Dutch apple pie?
    Thanks!

    • Hi Lauren, The topping that goes on my apple pecan crisp would work well here. I’d love to hear how it turns out!

      • I made the Dutch apple pie for Thanksgiving, using the streusel topping from Sarabeth’s Bakery cookbook (it’s a small batch, so I tripled it), only because we had pecans on our sweet potatoes. The pie came out fantastic! Probably the best apple pie I’ve ever made, and I’ve made a bunch over the years. I loved your apple recommendations: used a mix of granny smith, golden delicious and jonagold. It probably helped that I bought them from a local orchard, as opposed to the grocery store. And I went a bit heavier on the cinnamon than what you call for because we are cinna-fanatics. Blind-baking the crust really made a huge difference as far as avoiding a soggy bottom. Love this recipe, would definitely make it again, and highly recommend it with a crumb topping.

      • Hi Jenn and Lauren,

        If I decide to go with the streusel topping, how and where do I place it on the pie? When do i add it? before, during or after baking?

        Thanks

        • — eric on December 19, 2017
        • Reply
        • Hi Eric, you’d put the streusel on top before baking. Hope you enjoy!

          • — Jenn on December 20, 2017
          • Reply
  • This recipe is perfect!! Follow the directions carefully and you won’t be disapointed! I let my apples sit for close to an 1 and 1/2 hours….while I was preparing the crust. The person it was made for said “This is the best homemade apple pie I’ve ever had.”

  • This pie was beyond outstanding! Thank you for this terrific recipe. There were alot of steps and it took some time but the results, WOW, so worth it! We are big fans of cinnamon, so I increased the cinnamon to 1.5 teaspoons. I used “Granny Smith” cut as directed and “Macs” cut into chunks. This combo had a really great flavour.

  • The tips for prevailing the bottom crust and reducing the syrup really help make a great crust which isn’t soggy at all! Thank you my husband loved it ?

  • This pie was fantastic! Everyone I served it to loved it and it held up very well the next day too! The pictures for the crust really helped. I didn’t have any issues with a gap between the crust and apples, but will watch for it next time I make it. Thanks for another great recipe Jen!

  • This pie was absolutely delicious and the technique details/photos, combined with the weight measurements for the flour, made a huge difference in the quality of the crust. The only issue I had was with the crust doming – when I cut into the pie there was a large air pocket between the crust and the apples. Any suggestions on how to alleviate this problem? I weighed the apples, but compared to your photos, it seemed like maybe I had more than your pie (the pan is exactly the same size).

    • Hi Katie, So glad you enjoyed the pie! This is a common issue with apple pie because the crust sets before the apples soften and sink a bit. Compacting the apples tightly in the crust to eliminate air pockets helps a lot (I’ve updated the instructions to emphasize this) but the only way to alleviate the issue completely is to cook the apples before filling the pie. If you want to try it, instead of straining and reducing the syrup, you can cook the apple and sugar mixture on the stovetop for about 10 minutes, until the apples are softened and the syrup is reduced. Then you’ll need to let the mixture cool before using — if the apples are warm, the dough for the top crust will be impossible to work with. Hope that helps!

      • Yes, it does! Thank you so much, Jenn!

  • Hi, I made this pie the other day and it was (still is!) delicious. Like the other reviewer, I had the same problem with the apples cooking down and leaving at least a 2″ gap between the pastry and the apples. Could you provide the extra instructions for pre-cooking the apples? Also, I used only about 2 lbs of apples and the pie was huge! Love all the recipes I’ve tried on your site. Thanks!

    • Hi Jane, I’m so happy you enjoyed the pie. The gap seems to be a common theme – see my response to Katie above for instructions. It’s a bit more work, but it will do the trick. If you go this route, I would definitely use the full amount of apples or the pie will be sunken in.

  • Hi Jenn,
    Love your website! I made your Perfect Apple Pie and all the components were perfect. Great crust and yummy apple filling that didn’t run. I made mine in an Emile Henry dish as well. But the top crust had a one to two-inch gap where the crust rose and the apples fell. That’s happened to me before with that dish. I think it’s more related to a deep-dish pie vs the actual Emile Henry dish. Any ideas what causes that and more importantly, how to avoid that issue altogether? Thanks again for a great website with reliably delicious meals!

    • Hi Vanessa, So glad you enjoyed the pie! That happens to me occasionally as well, although typically the crust sinks down the level of the apples after the pie cools. The only surefire way to avoid a gap between the apples and the crust is to cook the apples on the stovetop first until they soften. I thought it would be one step too many for this recipe (it’s already a project and a half!) but it definitely works. It’s also helpful to really pack the apples in compactly.

      • Thanks very much. A must for Thanksgiving!

  • Can I omit the 3 tbsps. of sugar from the pastry recipe? If so, do I need to increase the flour to 3 cups? I want to use the pastry for Christmas Eve Revellion Tortiere.

    • Yes Mary, you can omit the sugar (but no need to increase the flour).

  • Hi Jennifer,
    I’ve never made pie before but I think I will give this a try. I have always disliked soggy pie crust so this appeals to me. I also don’t like the filling that is dry and the apple slices kind of crunchy. I love the gooey, pectiny type filling. How did this recipe turn out?
    Thanks!

    • Hi Lisa, The apples hold their shape and are slightly syrupy. If you’d like a softer, juicier filling, mix in some McIntosh apples. I hope you enjoy it as much as my family does!

  • Hi Jenn, this recipe looks great but I was wondering if there was a way to eliminate/sub something for the cornstarch? By husband’s family had a processed corn allergy and they get allergic reactions to things with cornstarch. Thank you!

    • Sure, Pam. You can easily replace the cornstarch with more flour. Hope you enjoy it and please let me know how it turns out!

  • How do you crimp raw dough to a crust that is already cooked? The cooked crust is stiff and would break with the slightest manipulation ( I would think). Using milk instead of water in your crust will give it a nice golden color even without the egg wash (for the vegans).

    • Hi Joyce, I try to just press the raw dough against the edge of the pie plate, which effectively seals the bottom and top crust together. And the bottom crust is actually pretty sturdy so I don’t have any issues with breakage.

  • Good morning
    Can I substitute something for shortening or leave it out?
    Thanks
    Chantal

    • Hi Chantal, You can replace the shortening with butter if you like. It just makes the crust a bit more tender.

  • I will be making this pie. I love the idea of the syrup. This is not the first time I’ve used our recipes. They’ve all been delicious.

    • — Virginia Murrell
    • Reply
  • Jennifer, I compared your recipe/ instructions to my apple pie recipes which have plenty of my personal notes & changes. From reading my notes, I think you covered everything I’ve gleaned over the years to come up with a great….I mean…Perfect great Apple Pie. My mother made the best apple pies (which I took for granted as a kid). I’m still trying to duplicate the quantity of syrup that would slightly run onto my plate once a portion of pie is cut.
    Your pictures are detailed and clear.
    This is a wonderful blog.
    Thank you so much.
    You have a real winner here.

  • This looks great but very time consuming so would love to do it well ahead of time. How does it freeze? Loved the baking powder in the crust… genius! Thanks, ga

    • Hi Gretchen, I haven’t frozen this pie, but I think it would work. Enjoy!

  • Looks scrummy. If you are in a hurry and don’t want to blind bake the base (and I rather like the bottom to be a bit soft and juicy – I know that makes me weird), scattering a couple of tablespoons of ground almonds over the base before you add the fruit helps to stop it going soggy. If you don’t want to add any almond flavour, semolina does the same job – both help to thicken the juice slightly so that it doesn’t sink into the pastry as much.

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