Why This Apple Pie Recipe Is Truly the Best
Not all apple pies are created equal. Many turn out watery, overly sweet, or with soggy crusts. This recipe solves all those problems using tested techniques and the right apple blend.
What makes this apple pie special:
- Perfect apple-to-spice ratio
- Thick, flavorful filling (never watery)
- Extra-flaky, buttery crust
- Holds its shape when sliced
- Classic homemade taste
This is the kind of apple pie people remember and ask for again and again.
Choosing the Best Apples for Apple Pie
The apples you choose determine the final texture and flavor of your pie. The best apple pies use a mix of apples to balance sweetness and tartness.
Recommended Apple Combination
- 3 Granny Smith apples (tart, firm)
- 3 Honeycrisp apples (sweet, juicy)
This combination ensures:
- Apples don’t turn mushy
- Flavor is complex and balanced
- Filling thickens naturally
Avoid apples that break down too much, like Red Delicious.
Ingredients for the Best Ever Apple Pie
For the Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter (very cold, cubed)
- 6–8 tablespoons ice water
For the Apple Filling
- 6 large apples, peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Finishing
- 1 egg (for egg wash)
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Making the Perfect Flaky Pie Crust
A great apple pie starts with an excellent crust. This crust is buttery, tender, and flaky—never tough.
In a large bowl, mix flour, salt, and sugar. Add the cold butter cubes and cut them into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork the dough.
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is essential for flakiness.
Preparing the Apple Pie Filling
Peel, core, and slice the apples evenly. Uniform slices ensure even cooking.
Place the apples in a large bowl and add:
- Granulated sugar
- Brown sugar
- Flour
- Cornstarch
- Cinnamon
- Nutmeg
- Allspice
- Lemon juice
- Vanilla extract
Toss until all apple slices are evenly coated. Let the mixture rest for 15 minutes. This allows the apples to release some juices while the starches begin thickening.
Rolling Out the Pie Dough
Remove one dough disc from the refrigerator and let it sit for 5 minutes.
Roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough, leaving about 1 inch overhang.
Refrigerate the pie shell while rolling out the top crust.
Filling and Assembling the Apple Pie
Pour the apple filling into the prepared pie crust, including the juices. Arrange apples slightly domed in the center.
Roll out the second dough disc and place it over the filling. You can:
- Keep it solid with slits
- Make a lattice crust for a classic look
Trim excess dough, fold edges under, and crimp decoratively.
Cut small slits on top if using a full crust to allow steam to escape.
Egg Wash for a Golden Finish
Whisk together the egg and milk. Brush generously over the top crust.
Sprinkle with coarse sugar for sparkle and crunch. This step gives the pie that bakery-style golden finish.
Baking the Apple Pie Perfectly
Preheat your oven to 220°C (425°F).
Place the pie on the lower oven rack and bake for 20 minutes. This high heat sets the crust.
Reduce the temperature to 190°C (375°F) and continue baking for 35–45 minutes, until:
- Crust is deep golden brown
- Filling is bubbling through the vents
If the edges brown too quickly, cover them loosely with foil.
Cooling the Pie (Do Not Skip)
Once baked, remove the pie from the oven and let it cool for at least 3 hours.
This step is crucial. Cooling allows the filling to fully set, ensuring clean slices instead of runny pie.
How to Serve Apple Pie
Apple pie is delicious on its own, but even better with toppings.
Serving ideas:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Cheddar cheese (classic pairing)
Serve slightly warm or at room temperature for best flavor.
Expert Tips for Apple Pie Success
- Always use cold butter and cold dough
- Mix apple varieties for depth
- Let filling rest before baking
- Bake until bubbling—this ensures thick filling
- Cool completely before slicing
These tips separate a good apple pie from the best ever apple pie.
Apple Pie Variations
Classic Dutch Apple Pie
Top with a buttery crumb instead of crust.
Caramel Apple Pie
Drizzle caramel sauce over the apples before baking.
Spiced Apple Pie
Add ground cloves or cardamom for warmth.
Deep Dish Apple Pie
Increase filling by 25% and bake longer.
Storing and Freezing Apple Pie
Storage
Cover and store at room temperature for 2 days or refrigerate up to 4 days.
Freezing
Freeze unbaked or baked pie tightly wrapped for up to 3 months.
Reheat baked pie at 180°C (350°F) until warmed through.
Why This Recipe Works Every Time
This apple pie recipe balances:
- Firm apples that hold shape
- Proper thickening agents
- Controlled sweetness
- A flaky, tender crust
Every element works together to create a pie that looks stunning and tastes unforgettable.
Final Thoughts
This Best Ever Apple Pie Recipe is a timeless dessert that never disappoints. With its flaky crust, warmly spiced apple filling, and beautiful golden finish, it’s the kind of recipe that becomes a family tradition 🍎🥧