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This classic apple pie recipe pairs a flaky, buttery crust with cinnamon-spiced apples and a rich, cider-like filling that’s never runny.
Over my 25 years of professional cooking, I’ve tested countless apple pie recipes and landed on a few simple techniques that make all the difference. This classic apple pie recipe has a flaky, buttery crust and tender, cinnamon-spiced apples in a rich, cider-like filling.
The secret is cooking the apples before assembling the pie, which concentrates their flavor, helps the filling set beautifully, and keeps the bottom crust crisp. I’ll walk you through the process step by step, from making and rolling the dough to assembling and baking the pie.
Serve this homemade apple pie on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. And if you’d like to get a head start, my apple pie filling can be made ahead of time.
“Apple is my husband’s favorite. He walked out the door this morning and said it was the best I’ve made!”
What You’ll Need To Make Apple Pie
- Pie crust: Made from all-purpose flour, sugar, salt, a touch of baking powder, cold butter, and ice water. The cold butter and water are key to creating a flaky, tender crust.
- Apples: Use firm baking apples that hold their shape when cooked. Granny Smith, Honeycrisp, Jonagold, Braeburn, and Golden Delicious are all good choices; a mix gives the filling more complex flavor.
- Dark brown sugar: Adds sweetness along with a rich, caramel-like flavor.Lemon juice: Brightens the filling and balances the sweetness of the apples.
- Cinnamon: Adds just enough warmth and spice without overpowering the apples.
- Flour & cornstarch: Work together to thicken the apple juices so the filling sets beautifully when sliced.
- Egg, cream, or milk: Brushed over the top crust to help it brown beautifully.
- Turbinado or granulated sugar: Adds a sweet, lightly crunchy finish to the crust.
- Jump to the printable recipe for precise measurements
How To Make Apple Pie
Make and chill the pie dough: Pulse the dry ingredients in a food processor, then add the cold butter and pulse until crumbly. Add the ice water and pulse just until the dough is evenly moistened—it should still look crumbly rather than forming a ball. Divide the dough, shape into discs, and refrigerate until firm.
Prepare the apple pie filling: Combine the apples with the lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch and cook over medium heat, stirring often. The apples are ready when they’ve softened slightly and their juices have thickened. Spread the filling on a baking sheet so it cools quickly and completely.
Assemble: Roll the larger dough disc into a 13-inch circle and fit it into a 9-inch pie pan. Add the cooled apple filling, then roll the top crust slightly larger than the pie and drape it over the apples. Seal and crimp the edges, brush with egg, cream, or milk, sprinkle with sugar, and cut a few slits in the top for steam to escape.
Bake: Bake the pie on a preheated baking sheet in the lower third of the oven—the blast of heat underneath helps crisp the bottom crust. The pie is done when the crust is deeply golden and the filling is bubbling through the vents.
Cool and serve: Let the pie cool completely before slicing, at least 4 hours. This resting time is important: as the filling cools, it thickens and sets so you get neat slices rather than a runny filling. The pie can be baked a day ahead or frozen (baked or unbaked) for longer storage.
Apple Pie Video Tutorial
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Apple Pie
Ingredients
For the Crust
- 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 18 tablespoons (2 sticks + 2 tablespoons) cold unsalted butter, sliced into 1-inch pieces
- 7 tablespoons ice cold water
For the Filling
- 4½ pounds baking apples (about 8 large apples; see note), peeled, cored, and sliced ¼-inch thick
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 cup (packed) dark brown sugar
- Heaping ¼ teaspoon salt
- Heaping ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
For Baking
- A beaten egg, heavy cream, or milk, for brushing over crust
- 2 tablespoons granulated or turbinado sugar, for topping the pie
Instructions
- Prepare the Crust: 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 pulse until the mixture is crumbly with lots of pea-size clumps of butter within.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. You can eyeball it, but if you have a kitchen scale, one pile should weigh 13 oz (368 g) and the other 11.5 oz (326 g). Shape into two balls of dough and pat each one into a 5-inch (13-cm) disc. Wrap the discs in plastic wrap and refrigerate for at least 45 minutes or up to 3 days to rest.
- Prepare the Filling: In a large heavy-bottomed pot or Dutch oven, mix the apples with lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch. Stir until thoroughly combined and both the flour and cornstarch are dissolved. Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes. Transfer the apples and their juices to a baking sheet, spreading them out evenly. Allow them to cool completely.
- Preheat the Oven: Preheat the oven to 425°F (220°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
- Assemble the Pie: Remove the larger disc of dough from the refrigerator. Lightly dust a clean work surface with flour and place the dough on it; sprinkle a bit of flour over the dough as well. Gently knead the dough with your hands just until it becomes soft and malleable (avoid overworking it—you want it just supple enough to roll out). Roll the dough out into a 13-inch (33-cm) circle, adding more flour as needed to prevent sticking. Carefully lift the dough by draping it over your rolling pin and transfer it to a 9-inch by 1½-inch (23-cm by 3.75-cm) deep pie pan, preferably metal (as metal conducts heat more effectively, helping the bottom crust crisp up) but ceramic or glass will work too. Gently press the dough into the pan, making sure to ease it into place without stretching. Trim the edges of the dough to extend about ½ inch (1.25 cm) beyond the pie pan's lip.Transfer the cooled apples and their juices into the crust; refrigerate while you prepare the top crust.Remove the second disc of dough from the refrigerator and roll it out into an 11-inch (28-cm) circle, following the same process described above. Retrieve the filled pie from the refrigerator and carefully drape the rolled dough over the top. Crimp the edges with a fork or flute them with your fingers to seal the top and bottom crusts together. Work quickly and dust your fingers with flour as needed to prevent the dough from becoming too warm. Brush the top crust with beaten egg, cream, or milk, and evenly sprinkle with 2 tablespoons of granulated or turbinado sugar. Cut four 3-inch (7.5-cm) slits in the top crust to allow steam to escape.
- Bake and Cool: Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45 minutes, or until the crust is golden brown. Let the pie cool completely on a wire rack before slicing, at least 4 hours. Resist the temptation to cut into the pie while it’s warm, or you may end up with apple soup!
Notes
- Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make-Ahead/Freezer-Friendly Instructions: The pie can be baked up to 1 day ahead of time and stored, loosely covered with foil, at room temperature. It can also 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 (the pie is likely to take 10 to 15 minutes longer to bake).
Nutrition Information
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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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.
I received the photos, Jane — your pie was lovely! I’m so happy you’re enjoying the recipes. 😊
I notice that you use unsalted butter. Would it be ok to use salted butter? Thanks.
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!
That indeed helps. Thanks.
Hi Jenn,
Love your recipes! Can you tell me which size food processor you are using in the apple pie recipe? Thank you
Hi Donna, so glad you like the recipes! I use a 14-cup food processor.
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?
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.
Do I use my fingers to cut in butter if small processor?
Yes, that works 🙂
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.
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!!!
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!
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!
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! 🙂
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?
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!
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!
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!
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!
Does the author have a link to the exact pie pan you use for this recipe?
Hi Ethan, I love that pie plate too; unfortunately, I don’t recall where I got it-sorry!
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.
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! 🙏🏼🙏🏼🙏🏼❤️
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!