- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 3/4 Cups sugar
- 2 Tablespoons all-purpose flour
- 3/4 Teaspoons ground cinnamon
- 1 Tablespoon lemon juice
- 1/4 Teaspoon salt
- 6 thinly sliced, peeled apples
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Calories Per Serving269
Folate equivalent (total)17µg4%
Apple Pie Recipe
This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It’s perfect for the holidays or a weekend dessert.
Homemade apple pie is a classic dessert that’s especially perfect for fall. But really, who wouldn’t love a slice of apple pie any time of year?
Making a pie from scratch can seem difficult, but it is actually really easy. If making pie dough from scratch intimidates you, don’t worry. I will walk you through the simple steps so that you can make your own scrumptious apple pie from scratch.
As I was testing this apple pie recipe, my whole family kept raving that it’s the best apple pie they’ve ever eaten. You’ll have to tell me which you like more, because I just can’t decide: the juicy cinnamon-spiced apple pie filling or the buttery, flaky pie crust.
For Thanksgiving and the holidays, this delicious pumpkin pie recipe is my other favorite (and it’s really easy, too!). You’ll also love my blackberry pie and cherry pie recipes. For an easy-to-make apple dessert try my Apple Crisp recipe.
- 5 cups peeled and sliced apples
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ¾ cup all-purpose flour
- ¾ cup quick-cooking oats
- ⅔ cup brown sugar
- 2 tablespoons brown sugar
- ⅓ cup butter, melted
- 1 (9 inch) deep-dish pie shell
Preheat oven to 400 degrees F (200 degrees C).
Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture stir until crumbly.
Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.
What apples are best for apple pie?
While you might think you want to get the sweetest apples you can find to make your apple pie, one of the secrets to a super flavorful apple pie filling is using Granny Smith, or green apples. I know, this may surprise you if you’ve never made pie before — but it’s true!
While sweeter varieties of apple are great raw, when cooked they become mushier in texture and they leak more water, leading to a runny filling. Use Granny Smith apples tossed in a bit of brown sugar and cornstarch. The brown sugar adds a maple-like flavor, keeping the filling lovely and sweet, and the cornstarch thickens the natural juice the apples release during baking.
Just a note that when I’m in Ireland, I use Bramley apples, which cook down really well.
Steps to make Perfect Apple Pie
Combine 2½ cups all-purpose flour with 1 teaspoon each of salt and sugar in the bowl of a food processor. Add 8 tablespoons butter and ½ a cup shortening. Pulse the mixture until it resembles small peas. Gradually pour in ⅓ cup of ice water and pulse until it comes together when squeezed in your hand. If it is too crumbly, add 1 tablespoon of ice water and pulse again.
Divide and refrigerate
Transfer the dough to a work surface and shape into a ball. Divide in two equal pieces and form into disks. Cover each disk with plastic wrap. Chill in the refrigerator for at least 30 minutes or for up to 48 hours.
Prepare the pastry
Lightly dusty a work surface with flour. Using a rolling pin, roll 1 disk into a 13-inch round ⅛-inch thick sheet. Fit the pastry into a 9-inch pie plate and trim the overhang to ½ an inch. Place the pie shell in the refrigerator and roll out the second disk into a 12-inch round ⅛-inch thick lid. Transfer the lid to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.
Prepare apple filling
Peel, halve and core the apples. Cut them into ¾-inch wedges and toss with the juice of a large lemon in a large bowl.
Melt the remaining 8 tablespoons of butter in a skillet over low heat. Stir in 1 cup of brown sugar. Add the apple wedges and turn to coat. Increase the heat to high and cook, while turning occasionally, until the apple is tender but not mushy.
Immediately transfer the apples and their juices to a rimmed baking sheet. Sprinkle the remaining 1½ tablespoons of flour and ¼ teaspoon of cinnamon over the mixture. Toss gently until the flour dissolves. Place the baking sheet on a wire rack and leave the apples cool to room temperature for about 40 minutes.
Preheat the oven to 450 °F.
Place the cooled apple wedges in the pie crust and drizzle any remaining juices over them. Moisten the pie rim with a wet pastry brush. Place the lid over the apples and press the rim to seal. Trim the lid to a ½ an inch overhang using scissors. Fold it under and crimp. Combine the remaining 1 teaspoon of sugar with 2 teaspoons of milk and lightly brush the top of the pie. Use a fork to pierce several holes in the top of the pie.
Bake in the oven for 25 minutes until the pastry is golden brown on top. If the pastry lid begins to brown too quickly, cover the edges with foil. Turn the heat down to 375 °F and bake for 20 minutes longer.
Leave to cool
Remove the pie from the oven and leave to cool for about 60 minutes until it reaches room temperature.
Cut into wedges and serve as it is, or with ice cream or whipped cream.
This Perfect Apple Pie is a delicious slice of comfort food. Please try this and if you do, come back and leave a comment to tell me what you think!
Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!
- 2 ¼ cups all-purpose flour
- ¾ teaspoon salt
- ⅔ cup shortening
- 6 &ndash 8 tablespoons cold water
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
Perfect Apple Pie Recipe
I am teaching Apple Pie in my Thanksgiving classes this month and I thought I really should share the recipe with you too, my dear readers. Perfect for Thanksgiving or if you’re hunkered down watching Election Day coverage tonight. What is more American, classic and delicious in the fall than a homemade apple pie? It just oozes love and hugs, don’t you think? My boyfriend in college was so smitten when I made him an apple pie, I think it’s one of the reasons he asked me to marry him! Still works!
In addition to pumpkin pie, apple has been on my Thanksgiving table every year since I’ve been married. I make it the way I like it, not too sweet and not overly spiced, so you really taste the apples. At this time of year, there are so many varieties of apples with different flavors and textures, and everyone has his or her favorite. But I think the secret to the best apple pie is using a few different types of apples. When I make apple pie, I like to choose a sweet, a tart and a soft variety. The flavors are more complex and texture is fabulous.
Do plan ahead when making any pie, especially if you are making the crust from scratch, which I definitely think you should! Pies take a good hour to bake and I think they benefit from cooling a bit out of the oven. The juices settle and thicken up and I think apple pie tastes better warm, rather than piping hot, but I know some of you will disagree.
If you are looking to do some of the work in advance, you can make your crust a few days ahead and refrigerate it or a few months ahead and freeze it. You can also combine your dry ingredients for the pie filling ahead and keep the mixture in a covered container in the pantry. Unfortunately, you will need to peel and slice your apples just before filling your pie, but it’s a fun activity to do at the kitchen table with your child or friends. I bake two apple pies on Thanksgiving morning, but I make sure they are out of the oven before the turkey needs to go in. When the girls were younger, they would always help peel and slice the apples while we watched the Macy’s parade on television. It’s a lovely memory of time together in the kitchen, but it’s just a memory since the girls haven’t woken up before 11:00 am on Thanksgiving in a few years. Although I’ll admit, the smiles on their sleepy faces as I pull those pies out of the oven is still just as precious.
PERFECT APPLE PIE
MAKES 1 9-INCH DOUBLE-CRUST PIE
3 Tablespoons all-purpose flour (this gets used in the filling) + more for dusting countertop
1 Tablespoon heavy cream, half-and-half, or whole milk
1 pound tart apples, such as Granny Smith
1 pound sweet apples, such as Fuji
1 pound soft apples, such as Golden Delicious
2 Tablespoons fresh lemon juice
¼ cup organic cane sugar + extra for optional sprinkling on crust
How to Make the Filling
The first thing to do to make the homemade filling is peel, core, and slice the apples. If you have an apple peeler and corer, that will save you some time. Place the sliced apples in a medium saucepan and pour in the water. Cook on medium-high heat for about 6 minutes. Then, add the butter.
Meanwhile, in a medium bowl, whisk together the sugar, cinnamon, cornstarch, and nutmeg. After the butter has melted, add the sugar mixture to the saucepan. Stir for 2 minutes, or until the sauce thickens. Remove the sauce from heat and let it stand for about 5 minutes.
Perfect Apple Pie Recipe - Recipes
8 to 12 hours (mostly inactive time)
Sharon Maasdam is a former Foodday home economist who is famous for her apple pie. The recipe takes some planning ahead because the apples are sugared and flavored at least 8 hours ahead so they become limp that way, more apples will fit into the pie shell. If the fruit exudes too much liquid to fit in the pie pan, you can pour it into a small saucepan and boil it until it's reduced.
9 cups sliced apples (about 9 see accompanying story)
1/2 cup granulated sugar, plus additional for sprinkling over top crust (divided)
1/2 cup firmly packed brown sugar
1 to 1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract
2 tablespoons lemon juice
Pastry for 9-inch, 2-crust pie
3 tablespoons all-purpose flour
1 tablespoon butter, cut up
Measure the apples and place in a bowl or 2-quart measuring cup with the granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, salt and lemon juice. Mix well and leave at room temperature, covered, at least 8 hours or up to 12 hours.
When ready to make the pie, preheat the oven to 425 degrees.
Roll out the pastry for the bottom crust and place in a 9-by-1 1/2-inch pie pan. Using a slotted spoon, place the apples in the pie shell level with the pie pan rim or slightly mounded. Add the flour to the juices remaining in the bowl and mix well. Pour the juice over the apples in the pie pan.
Dot the apples with butter and place the top crust over. Crimp the edge. Make slits in the top crust for air to escape. Sprinkle very lightly with granulated sugar.
Tear 2-inch-wide strips of aluminum foil, fold over once lengthwise and place over the crimped edge, pinching lightly to hold. This prevents the crust edge from browning too much.
Place the pie on a rack in the lower third of the oven. Bake 15 minutes. Reduce heat to 350 degrees and bake another 45 to 60 minutes, or until the apples are tender when the pie is pierced with a fork in the center. Place on a rack to cool.
Even more perfect apple pie
I did not intend to go on an apple pie making bender. I merely did what we always do in October: go apple picking, balk at the price of a bag, insist upon filling it way past the brim (because: economics) and then we ate some apples on the way home home and the bag was still overflowing. So I made an apple pie with 4.25 pounds of apples in it and the bag looked exactly as full as it had been at the orchard. Might they still be growing in there? It’s the only explanation.
I started with the apple pie recipe that’s been on this site for 12 years, but over the years I’ve tweaked it a little at home in small ways (different spice levels, some brown sugar worked in, thinner slices). This time, with some help from the genius Bravetart book, I tweaked it a lot, and it was the best apple pie I’ve ever made. So I did the only rational thing and brought slices of my pie-brag to everyone I saw for a couple days and then I ran out of pie and made another one using the same tweaks and it, too, was the best apple pie I’d ever made, so I did the only rational thing and made a third one and now I think it’s time for us to talk about what I think has made it so much better.
Out of loyalty to the old pie recipe, I wanted to do talk about in a new post because I know there are people who make it yearly and I don’t want to change the way it’s written. But that pie is 12 years old — that pie recipe would be IN MIDDLE SCHOOL right now — it’s okay if it’s not the same person it was in its toddler years and no I’m not projecting, you’re projecting, this is about pie, okay? [WAAAH.]
Here’s what I do a little differently these days (and do skip right to the recipe if you’re not into the Inside Baseball of all it):
Time and temperature changes: Previously, I used the baking instructions from America’s Test Kitchen, which at the time were to heat the oven to 500°F, lower it to 425 after the pie was in, and then, 30 minutes later, reduce it to 375 for the remaining baking time, for about 60 minutes baking time total, which was also rarely enough. I bet you can guess what would actually happen every time I made this: I’d remember to reduce the temperature the first time, never the second, and it also looked overbaked before it was done. Stella Parks recommends baking the pie at a single temperature (400) for a longer period of time (75 minutes), and even gives you a suggested internal temperature if you’re nervous about doneness, and lo, it was perfect, with a crisp bottom crust (despite having no parbaking step) and with caramel-y juices. I haven’t looked back since.
I use more apples and I cut them thinner: One of the most frustrating things that happens when you make a pie is that you put in what seems like a massive amount of fresh fruit but after it slumps, shrinks, and nestles in as it bakes, you’re left with a very flat, if not concave, pie. Parks has a fantastic tip of having you mix your filling and let it macerate for a while so that the apples soften, allowing you to put a lot more in the filling and leading to pie slices stacked to the brim with apples. My original recipe calls for 3.5 pounds of apples I’m now using between 4.25 and 4.5 pounds. Better to have too much filling (and bake it separately in a dish for the oatmeal or yogurt topping of champions in the coming days) than too little. I also cut the apples more thinly, a scant .25″ thick, which also allows them to nestle in more tightly so they don’t fall as much when baking.
Order of operations: Because we’re going to let the apples macerate a bit, I now prepare them first, and the pie dough second. They don’t mind waiting.
I like a mix of apples — usually: Most apple pie recipes, including my original one, want you to use hyper-specific amounts of hyper-specific kinds of apples, which is rarely what anyone has. I feel strongly that a mix of apples, ideally ones that won’t fall apart when baking, see this awesome page if you want more guidance as to which ones to choose, is the way to get the most nuanced and dynamic apple flavor in a pie. Nobody wants a one-note pie. That said, the orchard we were in had a ton of massive mutsu apples ready, and I made my last few pies with them only. Turns out they’re fantastic baking apples. “Uh, Deb, you just contradicted yourself.” Yes, and I want you, too, to go with the flow.
Flavor changes: Although I started skipping the lemon because we were out of lemons, when I didn’t miss the flavor at all, I never bothered putting it back in. Ditto with the lemon zest, which I found distracting. I also increased the cinnamon and added a little ground ginger (which won’t make it gingery, promise it just seems to wake the pie up a little). Finally, I started swapping half, then more, of the sugar with brown sugar and I really don’t know why I wasn’t doing this all along. It’s lovely here.
Thickener changes: Over the last few years, as tapioca flour/starch (they’re the same thing) became more easily available (Bob’s Red Mill makes some, so check any store that stocks the brand, or here or here or here), I started using it as a pie thickener and never looked back. It’s clear and unchalky once baked, and doesn’t muffle the filling flavor the way I find some commercial thickening blends do. You’d never really know it’s there, which is basically the dream.