Perfect Apple Pie

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Ready to bake the best apple pie ever? This step-by-step guide will help you create the ultimate pie with a buttery, flaky crust and a gooey, cider-flavored filling—an irresistible fall favorite!

slice of apple pie a la mode

As fall rolls in and apple season hits its peak, there’s no better time to bake a homemade apple pie—whether to use up your apples or as a special Thanksgiving dessert. I’ll be honest, all homemade fruit pies are a bit of a project (whoever coined the term “easy as pie” had clearly never made one from scratch!). But with a tried-and-true recipe like this one, you’ll have a perfect pie every time, and trust me, it’s totally worth it.

The key is starting with a foolproof all-butter pie crust and avoiding the usual apple pie pitfalls—a soupy filling and soggy crust—by cooking the apples before filling and baking the pie. This extra step thickens the juices, concentrating their flavor and ensuring a crisp, flaky crust with a gooey, cider-flavored filling. This, my friends, is the ultimate apple pie! Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra-special dessert.

“This pie turned out incredible! the crust is delicious and the filling juicy and full of flavor.”

Carolina

What You’ll Need To Make Apple Pie

apple pie ingredients
  • All-Purpose Flour: Provides the essential structure and stability needed for the crust. Additionally, it thickens the filling by absorbing the juices released during baking. Always measure flour by spooning it into the measuring cup and leveling off to ensure accuracy.
  • Sugar: Adds a touch of sweetness to the crust.
  • Baking Powder: Helps to slightly leaven the crust.
  • Butter: Creates flakiness and richness in the crust.
  • Ice Cold Water: Binds the dough together. The temperature of the water helps keep the butter cold. This ensures the crust will come out flaky and tender.
  • Baking Apples: For apple pie, use baking varietals such as Granny Smith apples, Honeycrisp apples, or Golden Delicious apples (or any combination); they hold their shape when cooked so you don’t end up with applesauce pie!
  • Lemon Juice: Prevents the apples from browning and adds a hint of tartness.
  • Dark Brown Sugar: Sweetens the filling and adds a rich, molasses-like flavor.
  • Ground Cinnamon: Adds warmth and spice to the filling.
  • Cornstarch: Works with the flour to thicken the filling, ensuring it isn’t runny.
  • Beaten Egg/Cream/Milk: Brushed over the crust to give it a golden, glossy finish. Any of these 3 options will work nicely.
  • Granulated or Turbinado Sugar: Sprinkled on top for added sweetness and a slight crunch.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Step 1: 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.

flour, sugar, salt, and baking powder in bowl of food processor

Add the pieces of butter and pulse until the mixture is crumbly with lots of pea-size clumps of butter within.

butter added to flour, sugar, salt, and baking powder in bowl of food processor

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

water combined with flour, sugar, salt, butter and baking powder in bowl of food processor

Dump the dough crumbles onto a work surface and divide into two piles.

apple pie dough crumbles in 2 piles on counter

Make 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).

2 dough piles, the left pile slightly bigger than the right pile

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.

2 dough balls shaped into 5-inch discs

Step 2: Prepare the Apple Pie 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.

sliced apples, lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch combined in large Dutch oven

Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes.

cooked sliced apples in Dutch oven

Transfer the apples and their juices to a baking sheet, spreading them out evenly. Allow them to cool completely.

sliced cooked apples spread on baking sheet to cool

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.)

Step 3: Prepare the Bottom Crust

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.

larger dough ball rolled into 13-inch circle

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 a ceramic or glass pie dish will work too.

13-inch circle of dough draped on top of 9-inch pie pan

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.

dough pressed into pie pan with edges trimmed

Transfer the cooled apples and their juices into the crust; refrigerate while you prepare the top crust.

Step 4: 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.

11-inch top crust draped over apple filling

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.

top crust crimped around the edges

Brush the top crust with egg wash, cream, or milk.

brushing top crust with beaten egg

Sprinkle with 2 tablespoons of granulated or turbinado sugar.

top crust sprinkled with turbinado sugar

Cut four 3-inch (7½-cm) slits in the top crust to allow steam to escape.

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.

top crust with four 3-inch slits cut

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!

baked apple pie cooling on wire rack

Video Tutorial

Frequently Asked Questions

What are the best apples for apple pie?

Anytime you’re baking with apples whether it’s apple strudel or applesauce, it’s a good idea to use a blend of tart and sweet baking apples for the best flavor. Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious are all good options—try different varietals and see what combinations you like best.

Can I make apple pie ahead?

Sure! The pie can be baked up to 1 day ahead of time and stored, loosely covered with foil, at room temperature. Do not reheat it before serving or it will get soupy!

Can I freeze apple pie?

Definitely, apple 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 (the pie is likely to take 10 to 15 minutes longer to bake).

slice of apple pie a la mode

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Print

Perfect Apple Pie

Ready to bake the best apple pie ever? This step-by-step guide will help you create the ultimate pie with a buttery, flaky crust and a gooey, cider-flavored filling—an irresistible fall favorite!
Servings: 8 slices
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes , plus 45 minutes to chill the crust and at least 4 hours to cool the pie

Ingredients 

For the Crust

  • 2 ¾ 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

  • 4 ½ pounds 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.

Cook the Apples

  • 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 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.)

Prepare the Bottom Crust

  • 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.

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.
  • 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, Fuji, 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

Calories: 640kcalCarbohydrates: 97gProtein: 6gFat: 27gSaturated Fat: 16gCholesterol: 89mgSodium: 396mgFiber: 7gSugar: 52g

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.

Comments

  • Ack, I added the cornstarch and flour to the apples while they sat. Is that okay? Seems to still be making juice. I’ve made this before and it’s so awesome, really hope I didn’t just scupper the whole thing.

    • — Melinda on November 23, 2023
    • Reply
    • It should be fine, Melinda. The syrup might look thicker than mine after microwaving but it should all turn out in the end. 🙂

      • — Jenn on November 23, 2023
      • Reply
      • Thank you! It did 🙂

        • — Melinda on November 24, 2023
        • Reply
  • 5 stars
    This pie turned out incredible! the crust is delicious and the filling juicy and full of flavor.
    I followed the instructions exactly. I will absolutely make this pie again.
    Thanks Jenn

    • — Carolina on November 22, 2023
    • Reply
  • 5 stars
    Hi Jenn! Will baking times change at all if I do an all butter crust since I don’t have shortening? Thanks!

    • — Becca on November 22, 2023
    • Reply
    • Hi Becca, Baking time should be the same. Enjoy!

      • — Jenn on November 22, 2023
      • Reply
  • My pie is baking as I write this Si many interesting steps and I am sure this will solve my search for an apple pie with a great crust .The recipe read bake for 15 then lower to 375 and bake 45 more However the oven was already at 375 with no instructions to raise temp. What temp should the first 15 min be .Thanks in advance Diane

    • — Diane Bertram on November 20, 2023
    • Reply
    • Hi Diane, It sounds like you missed it, but after removing the crust from the oven, the recipe indicates that the temperature should be increased to 425°F and then reduced to 375°F, after 15 minutes of the full pie baking. How did it come out?

      • — Jenn on November 21, 2023
      • Reply
  • Hi Jenn,
    How long will this pie last after making, and should I store in the refrigerator?
    THank you so much

    • — Melissa Pickard on November 20, 2023
    • Reply
    • Hi Melissa, The pie can be made up to a day ahead and it doesn’t need to be stored in the fridge. Hope you enjoy!

      • — Jenn on November 21, 2023
      • Reply
  • Hi Jenn
    Love all of your recipes, you’re my go to resource for delicious cooking.
    My question: can I use the crust you use for the apple pie to also make a blueberry pie? Are frozen blueberries ok or fresh better? I need two pies for 12 people.

    Thanks
    Walter

    • — Walter Tauber on November 20, 2023
    • Reply
    • Hi Walter, thanks for your nice words about the recipes – so glad you like them! I don’t see any reason why you couldn’t use this crust for a blueberry pie. And while I’ve never made a blueberry pie, I’m assuming that both fresh and frozen blueberries would work just fine. Hope you have a great Thanksgiving!

      • — Jenn on November 20, 2023
      • Reply
  • 5 stars
    Hi Jenn,
    I was curious if you had a substitute for the vegetable shortening in the crust? Would Lard or Ghee work? And would it still produce the flaky crust. I’ve made this once before and it is very delicious! Thank you for all your wonderful recipes. I’ve made dozens of them and have all your books…you are my “GO TO Chef” when I need a recipe!

    • — Sarah on November 15, 2023
    • Reply
    • Hi Sarah, Lard should work beautifully. So glad you enjoy the recipes!

      • — Jenn on November 15, 2023
      • Reply
    • Hi Sarah, I’d go with the lard and, yes, it will still produce a flaky crust. Also, thanks for the nice words about the recipes; so glad you like them! 😊

      • — Jenn on November 15, 2023
      • Reply
  • 5 stars
    I am curious. Do you have any suggestions on how to make the filling with the juice reduction into hand pies? I have made pies plenty of times and I actually have started to reduce apple cider for sweetener but I would like to try this recipe. But I am planning to give away hand pies as gifts and I am curious if you have any suggestions. That being said I realize if you had tested hand pies you would have stated that so I am looking for thoughts and suggestions not facts😊

    • — CJ on October 21, 2023
    • Reply
    • Hi CJ, I think it would definitely work, but don’t have a recipe with specific guidance. Sorry!

      • — Jenn on October 25, 2023
      • Reply
  • Hi Jenn,
    I would like to freeze this pie unbaked. Do I still need to parbake the bottom crust as described in the recipe first? And then freeze it after adding the filling and top crust but before baking anymore? Thank you!

    • — Shannon on October 2, 2023
    • Reply
    • Hi Shannon, If you’re freezing it, I would still partake the bottom crust, but hold off on brushing the top crust with the beaten egg and sprinkling it with sugar; you can do that right before baking.

      • — Jenn on October 2, 2023
      • Reply
      • Hi Jenn! I just finished assembling my pie and popped it in the freezer to bake later this week for Thanksgiving. Should I still start out at 425 for 15 min, then 375 until it’s done? Or just start at 375?

        • — Karla on November 19, 2023
        • Reply
        • Hi Karla, I’d stick with the recipe (so reducing the oven temp after 15 minutes). Enjoy!

          • — Jenn on November 20, 2023
          • Reply
    • Hi Jenn,
      I have never attempted homemade crust because my son has a dairy allergy. Can I use non dairy margarine in place of the butter? Or is there a better substitute?
      Thanks,
      AC

      • — AC on November 8, 2023
      • Reply
      • Hi AC, A few readers have commented that they’ve used dairy-free “butter” and have been happy with the results. Hope you enjoy if you make it!

        • — Jenn on November 8, 2023
        • Reply
  • I know it’s cheating but could I just use a frozen pie crust from a grocery store to save time?

    • — Alison Ryan on September 20, 2023
    • Reply
    • Sure Alison, that will work. You’ll still need to blind bake it (according to the instructions on the package).

      • — Jenn on September 21, 2023
      • Reply

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