Real Apple Pie Recipe with Flaky Homemade Crust

This real apple pie recipe pairs a buttery, flaky double crust with a generous filling of tart and sweet apples, cinnamon, and nutmeg. It is a classic American-style pie, with plenty of regional and family variations; chilling the dough and baking until the filling bubbles help deliver a crisp crust and tender, flavorful fruit.

Ingredients

2 1/2 cups (315 g) all-purpose flour, plus about 1 tablespoon (8 g) for rolling
1 teaspoon (6 g) fine salt
1 tablespoon (12 g) granulated sugar
1 cup (227 g) cold unsalted butter, cut into small cubes
1/4 cup (48 g) cold vegetable shortening
6 to 8 tablespoons (90 to 120 ml) ice water
3 pounds (1.36 kg) firm apples, about 8 medium, peeled, cored, and sliced about 1/4 inch (6 mm) thick
2/3 cup (133 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
1/4 cup (32 g) all-purpose flour
1 tablespoon (15 ml) lemon juice
1 1/2 teaspoons (4 g) ground cinnamon
1/4 teaspoon (0.5 g) ground nutmeg
1/4 teaspoon (1.5 g) fine salt
2 tablespoons (28 g) unsalted butter, cut into small pieces
1 tablespoon (15 ml) milk, for brushing the crust
1 tablespoon (12 g) coarse sugar, optional, for sprinkling

Instructions

Make the pastry. In a large bowl, whisk together the 2 1/2 cups flour, salt, and 1 tablespoon sugar. Add the cold butter and shortening. Using a pastry cutter or your fingertips, work them into the flour until you have a mixture with irregular pieces ranging from pea-size to small flakes. A few larger, flat pieces of butter are useful; avoid blending the mixture until it looks like fine sand. Drizzle in 6 tablespoons ice water and toss with a fork. Squeeze a handful gently: if it holds together, stop adding water. If it crumbles apart, add more water 1 tablespoon at a time. Divide the dough into two portions, one slightly larger for the bottom crust, press each into a flat disk, wrap, and refrigerate for 1 hour.
Prepare the filling while the dough chills. In a large bowl, combine the sliced apples, 2/3 cup granulated sugar, brown sugar, 1/4 cup flour, lemon juice, cinnamon, nutmeg, and salt. Toss thoroughly so the slices are evenly coated. Let the bowl stand while you roll out the pastry, tossing once or twice; the apples will release some juice, and the flour will help thicken it during baking. If you are using apples that brown quickly, the lemon juice helps keep their color bright.
Roll the bottom crust and fill the pie plate. Set a rack in the lower third of the oven and heat the oven to 425°F (220°C). Lightly flour the counter and rolling pin. Roll the larger dough disk into a circle about 12 inches (30 cm) wide, turning it occasionally so it does not stick. Ease it into a 9-inch (23 cm) pie plate without stretching it, leaving about an inch (2.5 cm) of overhang. Spoon in the apples, arranging them into a gently mounded layer. Pour any thickened juices remaining in the bowl over the fruit, then dot the top with the 2 tablespoons butter.
Add the top crust and seal. Roll the second disk into a 10- to 11-inch (25- to 28-cm) circle. Lay it over the filling. Trim the top and bottom pastry to leave about 1 inch (2.5 cm) beyond the rim, tuck the edges under together, and crimp with your fingers or a fork. Cut five or six small vents in the top so steam can escape. Brush the pastry lightly with milk and, if you like, sprinkle with coarse sugar. Place the pie on a rimmed baking sheet to catch any juices that bubble over.
Bake until the filling is bubbling. Bake at 425°F (220°C) for 20 minutes. Without opening the oven for long, reduce the temperature to 375°F (190°C) and bake for another 40 minutes, for 60 minutes total. Begin checking after about 50 minutes overall: the crust should be deep golden, and juices should bubble through the vents or around the edge. If the rim is browning faster than the center, loosely cover just the rim with foil. Bubbling is important because it shows that the thickened filling has become hot throughout.
Cool before slicing. Transfer the pie to a rack and let it cool for at least 2 hours. The filling will continue to settle and thicken as it cools; cutting too soon can make the slices slump and leave a runny pool in the plate. Serve at room temperature or gently warm individual slices.

Tips

Choose apples that hold their shape. Granny Smith apples add tartness and stay fairly firm, while varieties such as Braeburn, Pink Lady, or Golden Delicious bring a sweeter, rounder flavor. A mix gives the filling more depth. Very soft eating apples can turn mushy, so use them only as part of the mix.
Keep the pastry cold, not stiff. Cold butter makes pockets in the dough that help create a flaky crust. If the dough cracks because it is too cold, give it a few minutes on the counter; if it becomes sticky or soft while rolling, return it to the refrigerator for 10 to 15 minutes.
Measure flour lightly. Spoon flour into the measuring cup and level it rather than packing it in. Too much flour can make both the pastry and filling heavy. For a slightly more tender crust, you can replace the shortening with an equal weight of butter, though the crust may be a little less crisp and easy to shape.
Use a baking sheet and wait for bubbles. A sheet under the pie catches sticky drips and makes the pie easier to move. A golden top alone is not enough to judge doneness: look for filling bubbling in the center vents, then allow the full cooling time so the juices can set.

Serving Suggestions

Apple pie is especially good slightly warm, when the crust is crisp and the filling is fragrant. Serve a slice plain, or add a scoop of vanilla ice cream, a spoonful of softly whipped cream, or a little cold heavy cream. For a less sweet pairing, serve it with sharp cheddar cheese, a familiar choice in some American regions. If warming the whole pie, warm it in a low oven rather than microwaving it; the oven helps the pastry stay crisp. Individual slices also work well with coffee or black tea.

Variations

For a deeper spice flavor, add 1/4 teaspoon ground ginger or allspice to the filling. Use a little less cinnamon if you want the apples to be the main flavor. You can also replace up to half of the Granny Smith apples with a sweeter variety, keeping the total weight the same; this makes the filling milder without changing the method.

To make a lattice top, cut the rolled top dough into strips and weave them over the filling, then trim and crimp the edges. A lattice lets more steam escape and shows off the apples, but it takes a little longer to assemble. For a crumb topping instead of a top crust, omit the second dough disk and scatter a mixture of 3/4 cup (95 g) flour, 1/3 cup (67 g) sugar, and 5 tablespoons (70 g) cold butter rubbed together until crumbly over the apples. The result is sweeter and more crisp-topped than a traditional double-crust pie.

Storage and Reheating

Cool the pie on a rack, and refrigerate it within 2 hours of baking. Cover leftovers loosely or place them in a covered container; they keep for 3 to 4 days in the refrigerator. The crust softens somewhat during storage, but the filling remains easy to serve. For the best texture, avoid sealing a still-warm pie tightly, since trapped steam can make the pastry soggy.

To reheat a whole pie, place it in a 300°F (150°C) oven for about 15 to 20 minutes, checking that the center is warm. Warm individual slices on a baking sheet for about 8 to 12 minutes. A microwave is quicker for a single serving, but it softens the crust; heat in short intervals until just warm. To freeze, wrap a completely cooled pie well and freeze for up to 2 months for best quality. Thaw it overnight in the refrigerator, then reheat in the oven. Do not leave the pie at room temperature for more than 2 hours.

Frequently Asked Questions

What are the best apples for apple pie?

Firm apples with a balance of tartness and sweetness are a dependable choice. Granny Smith is a useful tart base, while Braeburn, Pink Lady, and Golden Delicious add sweetness and aroma. Mixing two or three types gives the pie a more layered flavor. Whichever variety you choose, avoid using only very soft apples if you want distinct slices of fruit in the filling.

How do I keep apple pie from getting watery?

Use the flour listed in the filling, slice the apples evenly, and bake until the juices bubble rather than stopping as soon as the crust browns. Some apple varieties release more liquid than others, so the bubbling stage matters. Cooling for at least 2 hours gives the thickened juices time to settle. If you cut the pie while hot, even a properly baked filling may seem loose.

Can I make the pie dough ahead?

Yes. Wrapped dough disks can be refrigerated for up to 2 days. If they become very firm, let them stand at room temperature for several minutes until they are flexible enough to roll without cracking. You can also freeze the wrapped disks for up to 2 months; thaw them overnight in the refrigerator before rolling. Keep the filling separate until you are ready to assemble and bake the pie.

Can I assemble apple pie in advance?

For the best bottom crust, assemble and bake the pie the same day. A filled, unbaked pie can sit as the apples release juice, which may soften the pastry. If you need to get ahead, make and chill the dough, and measure the dry filling ingredients in advance; peel and slice the apples closer to baking time. You can also bake the pie a day ahead and rewarm it before serving.

How can I tell when apple pie is done?

The top and edges should be a rich golden brown, and thick juices should bubble through the vents or around the rim. If the crust is browning too quickly before the center bubbles, shield the rim with foil and continue baking. The filling can look a little loose while hot, so cooling is part of the recipe rather than an optional finishing touch.

Why did my pie crust turn out tough?

A tough crust is often caused by adding too much water, working the dough until it becomes elastic, or using excess flour while rolling. Add water only until the dough holds together when pressed, and handle it just enough to bring it into a disk. Chilling also helps the dough relax and makes it easier to roll without stretching.

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