Apple Pie Recipe
This recipe for the best apple pie delivers a beautifully golden crust, rich with buttery layers, and a juicy, spiced apple filling that doesn’t require precooking.
By letting the apples macerate with sugar and spices, their natural juices develop into a flavorful syrup that enhances every bite of this classic dessert.
Key Ingredients for the Best Apple Pie
Apples – The Star of the Pie
Use a mix of baking apples like Honeycrisp and Granny Smith for a balanced sweet-tart flavor and a firm texture that holds up during baking.
Brown Sugar – Adds Rich Caramel Notes
Light or dark brown sugar brings depth and a hint of molasses that complements the warm spices and apple sweetness.
Granulated Sugar – Classic Sweetness
It balances the brown sugar and helps draw moisture from the apples for a juicy, tender filling.
Ground Spices – A Warm, Aromatic Blend
Cinnamon, ginger, cardamom, allspice, and nutmeg come together to create a fragrant spice profile typical of traditional apple pie.
Cornstarch – Ensures a Luscious Filling
This thickens the apple juices into a silky, sliceable consistency once the pie cools, avoiding a watery interior.
Flaky Pie Crust – The Essential Base
A homemade double crust provides a buttery, crisp contrast to the soft apple filling and adds irresistible texture.
Step-by-Step Guide to Making the Best Apple Pie
Crafting the Perfect Apple Pie: A Process Overview
First, apples are sliced and left to macerate in sugars and spices to draw out their juices and soften naturally.
Then, the crusts are rolled and chilled while the apples are packed tightly into the bottom crust. A top crust or lattice is added, vented, and brushed with egg wash.
The pie is baked until bubbling and golden, then cooled completely to allow the filling to set—revealing perfectly tender, spiced apples encased in a crisp, flaky crust.
Tips to Master This Best Apple Pie Recipe
To prevent soggy crusts, always bake on a foil-lined sheet pan and cool the pie fully before slicing. Venting the top crust ensures steam escapes, aiding in thickening the filling. Use an oven thermometer if needed—the pie is done at 195°F internally. Try combining tart Granny Smiths with sweeter varieties like Honeycrisp for nuanced flavor and texture.
Storing and Reheating the Best Apple Pie
Leftover apple pie stays fresh at room temperature for 2 to 3 days, or refrigerated for up to a week. To reheat, place slices in a 350°F oven for 5 to 10 minutes until warmed through. For freezing, wrap cooled slices or whole pies tightly and store for up to 2 months. Thaw overnight in the refrigerator and reheat before serving for best results.
Frequently Asked Questions
Can I use store-bought pie crust instead of homemade?
Yes, while homemade crust enhances the flavor and texture, high-quality store-bought crusts work in a pinch.
Why don’t you precook the apples?
Allowing apples to macerate with sugar softens them naturally while preserving their structure, preventing a mushy texture.
What if my apples release too much liquid?
Drain off excess liquid beyond 1 cup to avoid a soggy bottom crust. You want enough juice to thicken, but not pool.
Is it better to use a lattice or full top crust?
Both work! A lattice helps steam escape and visually showcases the filling, while a full crust creates a sealed, golden top. Just be sure to vent if not latticed.
Best Apple Pie We’ve Ever Made
Ingredients
- 1/4 teaspoon ground cardamom
- 1/2 cup 100g granulated sugar
- 1 tablespoon 14g butter
- 1/4 teaspoon ground allspice
- 2 tablespoons 16g cornstarch
- 1 9-inch double crust homemade pie crust (top and bottom)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 4 ¼ pounds 1925g baking apples, approximately 8 large
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 cup 100g light or dark brown sugar
- 1/4 teaspoon fine sea salt
Instructions
- Peel, core, and quarter the apples, then cut them into 1/4-inch slices. Transfer to a large bowl. Sprinkle with both sugars, sea salt, cinnamon, ginger, cardamom, allspice, and nutmeg. Toss thoroughly and let rest at room temperature for 1 hour.
- Dust your work surface and rolling pin with flour. Roll out half the dough to fit a 9-inch pie dish, rolling from the center out. Check size by flipping the dish over the dough—it should extend 1½ to 2 inches beyond the rim. Lay the dough into the dish gently and trim excess, leaving about an inch overhang.
- Roll out the remaining dough in the same manner. Lay it on parchment and refrigerate both doughs until needed.
- Adjust your oven rack to the center and preheat to 400°F (200°C). Prepare a foil- or parchment-lined baking sheet.
- Toss the cornstarch with the marinated apples. Transfer the apples into the prepared pie crust, pressing firmly to compact. Mound the fruit above the rim if necessary. Drizzle up to ¾ cup of the extracted juices over the filling. Dot the surface with small bits of butter.
- Place the second dough round over the pie or cut into strips for a lattice. If using a full top crust, create steam vents with a sharp knife. Trim excess, fold the edge underneath, and crimp to seal.
- Whisk the egg with a tablespoon of water and brush the mixture over the crust for a glossy finish.
- Bake on the prepared sheet for approximately 75 minutes, rotating for uniform browning. If browning occurs too quickly, shield with a foil dome.
- The pie is done when juices visibly bubble through the top crust. Alternatively, test internal temperature—it should reach 195°F. The apples should feel tender when pierced.
- Cool the pie for a minimum of 2 hours before slicing to allow the filling to set properly.
