Perfect Apple Pie
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With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect 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
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.
Add the pieces of butter and shortening.
Pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within.
Add the water and pulse until the mixture is evenly moistened and very crumbly.
Dump the crumbly dough out onto a clean work surface and divide into two piles, with one pile about 15% bigger than the other.
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.
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).
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.
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 refrigerator for at least 30 minutes while you heat the oven to 375°F.
Remove the pie crust from the refrigerator and cover with a piece of parchment paper. Fill the crust with dried beans or pie weights.
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 15 to 20 minutes, until the dough is dry and golden. Let the crust cool to room temperature. Increase the oven temperature to 425°F.
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.
Drain the apples, collecting the syrupy juice in another bowl.
Pour the juice into a 2-cup microwave-safe measuring cup.
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.
Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
Add the apple filling to the baked pie shell.
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.
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.
Ingredients
For the Crust
- 2¾ 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
- 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.
- 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.
- 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).
- 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 1½ in deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to ½ 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 refrigerator for 30 minutes while you heat the oven.
- Preheat the oven to 375°F. Set an oven rack in the middle position.
- Remove the pie crust from the refrigerator 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 15 to 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. Let the crust cool to room temperature.
- Increase the oven temperature to 425°F.
For the Filling & Baking
- 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.
- 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.)
- Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
- 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, so the dough doesn't get too warm.
- 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.
- 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.
- 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.
- 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.
- 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
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- 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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Hi Jenn, I just want to say; Thank you!. I finally made a really nice pie. Great recipe and advise!
Chantal
Hi, do you increase the oven to 425 during the second time you are baking the pie or after?
Thanks!
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!
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.
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!
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!
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.
I don’t have a big enough processor. Do I just cut in with fingers.? Thanks Chef
Yes, that works!
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.
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!
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!
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☹️
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.
Mine wasn’t quite as pretty as yours but it was delicious ❤️
Happy Turkey Day, Jen! Love your recipes
I cannot find how to blind bake a store bought crust.. what do you recommend?
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.
Would you please give instructions on how to reheat the pie if you have frozen it already baked?
Thank you so much.
Your recipes have all been a huge hit in my home.
Glad you like the recipes! To reheat a frozen pie, put in the oven (on a baking sheet) directly from the freezer and bake it at 300 degrees oven until the center is warm (I’m guesstimating it will take about 35 to 45 minutes.) Tent the pie with foil if the crust starts to get too brown.
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
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!
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. 🙁
It should be fine, Rebecca – just add a bit more flour as you work with if it’s too sticky.
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.
Sure, Rebecca – that’s fine. 🙂
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.
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.
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
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!
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!!!
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!
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!
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!
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
Hi Betsy, Shortening helps the crust hold its shape and makes it a little easier to work with but you can use all butter here. It will still turn out nicely. You’d need a total of 18 Tbsp/254 grams of butter. Please LMK how it turns out!
Thanks much…I’ll let you know!
If freezing unbaked apple pie do I go ahead and put eggwash and slit and sugar on top before freezing?
Hi Kayla, I’d wait until you’re ready to bake the pie before adding the egg wash, slits, and sugar. Hope you enjoy!
Can this pie be made early? Btw, I love your recipes and cookbook.
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!
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? 🙂
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!
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!
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?
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!
Could this pie be made with a crumb/crumble topping instead of a top crust? If so, which crumb recipe do you recommend?
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!
I would like to make the filling without the pie crust. What would you recommend I do for stove top cooking?
Hi Karen, I’d follow the instructions from this apple french toast recipe for sauteeing the apples. 🙂
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!!!
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.
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.
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!
I love this recipe. Pie crust made easy. Thank you!!
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?
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.
I jenn
Question If i want to make this pie can i make just Blueberries if is yes how much ?
Thanks again
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!
I made it with blueberries it turned out perfect.
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!
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.
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.
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!
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.
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
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!
So glad you’re having success with the recipes, Eric! Happy Holidays 🙂
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
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! 🙂
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 🙂
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 🙂
Hi Malak, the 1.6 kg refers to the amount of apples before they are peeled and cored. Hope you enjoy!
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!
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
Glad everyone enjoyed the pie and thanks so much for spreading the word about the blog!
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!!
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
Can I use this recipe for mini apple pies? I would be baking them in a muffin pan.
Sure!
By far the best Apple pie recipe I’ve ever made!!!
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!
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!
😊
Jen,
3.5 lbs of cut apple is appearing to be a lot. Were you measuring apples prior to coring and peeling?
Hi Jen, Yes, that’s correct.
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!