Introduction

Apple pie is a timeless dessert that perfectly blends sweet, tart apples with warm spices and a flaky crust. This best apple pie recipe will guide you through making a delicious pie with a tender, spiced filling and a golden, crisp crust. It’s an all-time favorite for gatherings or a comforting treat at home.

A close-up of a slice of apple pie placed on a white plate with a silver fork beside it. The pie has three visible layers: the top layer is a golden-brown, flaky crust with a slightly rough texture that is folded over the edges; the middle layer is filled with shiny, thick apple slices coated in a sticky, amber-colored cinnamon sauce with specks of cinnamon visible throughout; the bottom layer is a light, crumbly pie crust base. In the background, there are blurred red apples, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade double pie crust (2 sheets of pie dough)
1/4 teaspoon lemon zest

Juice from half a lemon (2 tablespoons)
5 pounds apples (before peeling and coring, about 11 large apples)

3/4 cup packed brown sugar
3/4 cup granulated sugar

5 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
1 teaspoon vanilla

1 tablespoon milk (for brushing on pie)
1 tablespoon beaten egg (optional, for brushing on pie)
1 tablespoon raw sugar (for topping pie)

Instructions

Step 1: Choose your apples. Use about 5 pounds, roughly 11 large apples. Mixing varieties like Granny Smith, Gala, and Golden Delicious gives the best flavor.
Step 2: Zest 1/4 teaspoon lemon peel into a large, high-sided skillet.
Step 3: Add 2 tablespoons lemon juice (from half a lemon) to the skillet.

Step 4: Peel and slice the apples into 1/8 inch pieces, peeling and slicing one apple at a time and adding it to the lemon juice to prevent browning. Stir occasionally to coat the apples evenly.
Step 5: Place the skillet with apples over medium heat.
Step 6: Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to mix without breaking the apples.

Step 7: Cover the skillet with a lid and cook for 20 minutes, stirring every 3 minutes. Add a tablespoon of water sparingly if apples start to stick. The apples should be tender but hold their shape.
Step 8: Remove from heat and stir in 1 teaspoon vanilla.
Step 9: Transfer the filling to a pan with a lip and cool completely in the fridge or freezer for about 30 minutes.

Step 10: Roll out one pie crust and place it in a deep 9-inch pie dish with the edges hanging over.
Step 11: Scrape all the chilled apple filling into the pie dish, spreading evenly to the edges.
Step 12: Top with the second pie crust. You can make a lattice crust or cover whole. Crimp the edges and vent the top crust by poking holes with a knife if using a whole crust.

Step 13: Chill the whole pie in the fridge or freezer for 20-30 minutes to ensure a flaky crust.
Step 14: Preheat the oven to 425°F and place a baking sheet on the center rack to heat.
Step 15: Brush the pie crust with milk, beaten egg, or both for color and shine. Sprinkle with raw or regular sugar.

Step 16: Place the chilled pie on the hot baking sheet and bake for 15 minutes until the edges begin to brown lightly.
Step 17: Create a foil shield for the pie edges by cutting a circle from folded tin foil. Remove the pie, lower oven to 350°F, and place the foil over the crust edges to prevent burning.
Step 18: Bake the pie at 350°F for another 40-45 minutes until the crust is golden and the filling bubbles.

Step 19: Cool the pie on a wire rack for about 4 hours before slicing to allow the filling to set.
Step 20: Serve as is or with vanilla ice cream and caramel sauce for a decadent treat.

Tips & Variations

Mix different apple varieties for a balance of sweet and tart flavors.

Use cardamom to add a unique warmth, or omit for a more traditional spice blend.
Chill the pie before baking to create a flakier crust.
If you don’t have beaten egg, brushing with milk alone will brown the crust nicely.

Try a lattice crust for an attractive presentation and visible bubbling filling.
Cool the pie completely before slicing to avoid runny filling.

Storage

Store apple pie covered at room temperature for up to 2 days. After that, refrigerate it to keep it fresh for up to 5 days. Reheat slices gently in the microwave or oven if desired. The flavor often improves after resting overnight.

How to Serve

A close-up view of a slice of apple pie on a white plate showing three main layers: the top layer is a golden brown, flaky crust with a slightly rough and crumbly texture; underneath is a thick layer of glossy, cinnamon-spiced apple slices that are soft and coated in syrup, with a warm caramel color; the bottom crust is a pale, firm pastry holding the apple filling in place. The edges of the crust are slightly crimped, and a silver fork rests beside the slice on the white plate, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of homemade?

Yes, store-bought pie crust works well and can save time. Just follow the same steps for filling and baking.

What if my apples seem too soft or too firm after cooking?

Adjust the stovetop cooking time before baking to reach your preferred apple texture. Cooking longer will soften the apples more; less time will keep them firmer.