Best Apple Pie Recipe

Slice of apple pie topped with a scoop of vanilla ice cream.

5 from 51 ratings

from kristineskitchenblog.com

This is my very favorite apple pie recipe! It has a delicious apple pie filling spiced with cinnamon and a flaky, all-butter pie crust. Easy to make, this apple pie is perfect for the holidays or a weekend dessert any time of year!

Prep Time45

Cook Time1

Chilling Time30

Total Time2 15

Servings: servings

Calories: 470kcal

Ingredients

For the Apple Filling

8 cups peeled apples, sliced ¼-inch thick 6-8 apples, 3.5 pounds
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ cup to ½ cup granulated sugar amount depending on how sweet you want your pie, see note
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

For the Pie Crust

2 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter (16 tablespoons), cut into small cubes
7 tablespoons ice-cold water

Remaining Ingredients

1 tablespoon milk
coarse turbinado sugar optional

Instructions

Make the Apple Filling

Place the peeled, sliced apples in a large bowl.
Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Pie Crust

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
Add the ice-cold water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan. (This is easily done by wrapping the dough round around your rolling pin to help move it.) Loosely fit the dough into the shape of the pie dish, but do not press it down firmly. (To keep it from sticking to the dish.)

Assemble the Pie

By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.
Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.
Refrigerate pie for 30 minutes before baking.
Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.
Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning (to tent with foil means to loosely cover the pie by laying a sheet of foil over the top).
Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 4-5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Video

Notes

I find that this pie is plenty sweet when made with 1/4 cup granulated sugar plus 1/4 cup brown sugar. Depending on the sweetness of your apples and how sweet you like your pie, you can adjust the amount of sugar.
This recipe makes enough filling for a deep dish apple pie. If your pie dish is small, consider reducing the number of apples.
Pie dough can be made ahead and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months (thaw overnight in the fridge before using). Wrap the dough disks tightly with plastic wrap before storing.

Nutrition

Nutrition information is only an estimate.