I swear this is the apple pie that makes every other slice seem forgettable, with a flaky double crust and a filling that sets up beautifully. One bite and you’ll know why I call it the best ever.

Jump to Recipe

I’m obsessed with this apple pie because it tastes bold, buttery, and unapologetically full of fruit. I love the way Granny Smith and Honeycrisp apples hold their own under that flaky double crust, with enough bite to keep every forkful interesting.

And the cinnamon hits just right, not shy, not bossy, just there making the apples taste louder. But what gets me is the contrast: crisp edges, tender filling, glossy juices, and that first messy slice that never looks polished but always disappears fast.

No fuss, no fancy mood lighting. Just pie I crave long after the plate is scraped clean.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour gives the crust structure without making it feel heavy or fussy.
Salt keeps the crust from tasting flat.
Tiny thing, big difference.
Granulated sugar adds a light sweetness and helps the crust brown nicely.
Cold butter makes those flaky layers everyone secretly judges pie by.
Ice water pulls the dough together without turning it tough.
Mixed apples give you sweet, tart, soft, and crisp in every bite.
Brown sugar brings that cozy caramel vibe, basically fall in pie form.
Cinnamon makes the filling smell like someone’s been baking all day.
Nutmeg adds warmth, but it doesn’t shout over the apples.
Lemon juice keeps the apples bright, not dull or overly sweet.
Vanilla is optional, but it makes the filling taste rounder and softer.
Egg wash gives the top that shiny bakery-style finish you’ll love.
Plus, coarse sugar adds sparkle and a little crunch on top.

Ingredient Quantities

All purpose flour 2 1/2 cups for crust

Salt 1 teaspoon for crust

Granulated sugar 1 tablespoon for crust

Unsalted butter 1 cup cold cubed (2 sticks) for crust

Ice water 6 to 8 tablespoons for crust

Apples 6 to 8 medium (about 3 pounds), mix of tart and sweet like Granny Smith and Honeycrisp

Granulated sugar 3/4 cup for filling

Light brown sugar 1/4 cup packed for filling

All purpose flour 1/4 cup for filling (or 3 tablespoons cornstarch)

Ground cinnamon 1 teaspoon

Ground nutmeg 1/4 teaspoon

Salt 1/8 teaspoon for filling

Lemon juice 1 tablespoon

Unsalted butter 2 tablespoons, cut into small pieces to dot filling

Large egg 1 for egg wash

Milk 1 tablespoon to mix with egg for wash

Vanilla extract 1 teaspoon (optional)

Coarse sugar or sanding sugar about 1 tablespoon for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Make the crust: in a large bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Add 1 cup cold cubed unsalted butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea sized pieces.

2. Add 6 to 8 tablespoons ice water a tablespoon at a time, tossing gently until dough holds when squeezed but is not wet or sticky. Divide into two discs, wrap, and chill at least 1 hour.

3. Preheat oven to 425 F. Peel, core, and slice 6 to 8 medium apples (about 3 pounds). Use a mix of tart and sweet such as Granny Smith and Honeycrisp for best flavor.

4. In a large bowl toss the apple slices with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all purpose flour or 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract if using. Let sit 10 minutes to macerate.

5. Roll one chilled dough disc on a lightly floured surface to fit a 9 inch pie plate. Transfer dough to pie plate, trim excess leaving about a 1/2 inch overhang. Chill 15 minutes while filling is prepared.

6. Fill crust with the apple mixture, mounding slightly, and dot with 2 tablespoons unsalted butter cut into small pieces. Roll the second dough disc and place over the apples. Trim overhang, fold and crimp edges to seal, and cut vents in the top crust or create a lattice if desired.

7. Whisk 1 large egg with 1 tablespoon milk and brush evenly over the top crust. Sprinkle about 1 tablespoon coarse or sanding sugar over the egg wash.

8. Bake at 425 F for 20 minutes to set the crust, then reduce oven temperature to 375 F and bake an additional 35 to 45 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil.

9. Remove pie from oven and cool on a wire rack at least 2 hours so the filling sets.

10. Serve warm or at room temperature plain or with ice cream. Store leftovers covered in the refrigerator.

Equipment Needed

1. Oven (preheat to 425 F, then 375 F)
2. 9 inch pie plate
3. Large mixing bowls (one for crust, one for filling)
4. Whisk and measuring cups and spoons
5. Pastry cutter or fork (or clean fingers) for cutting in butter
6. Rolling pin and lightly floured surface (or silicone mat)
7. Sharp knife and vegetable peeler or apple corer/slicer
8. Pastry brush and small bowl for egg wash
9. Baking sheet and wire rack for cooling

FAQ

Q: Can I make the double pie crust ahead of time? A: Yes. Make the dough, shape into two discs, wrap tightly in plastic, and refrigerate up to 48 hours or freeze up to 3 months. Thaw in the refrigerator before rolling.

Q: What apples should I use if I do not have Granny Smith or Honeycrisp? A: Use a mix of firm tart apples and sweet apples for balance. Good substitutes include Fuji, Braeburn, Jonathan, Pink Lady, or Cortland. Avoid very soft varieties like McIntosh.

Q: How do I prevent a soggy bottom crust? A: Bake on a preheated lower oven rack, use a metal pie pan, and optionally blind bake the bottom crust for 10 minutes or sprinkle 1 to 2 tablespoons of breadcrumbs or crushed graham cracker crumbs on the bottom before adding the filling to absorb extra juices.

Q: Can I use cornstarch instead of flour to thicken the filling? A: Yes. Use 3 tablespoons cornstarch in place of 1/4 cup flour. Mix cornstarch with the sugar and spices so it distributes evenly. Cornstarch gives a clearer, slightly firmer filling.

Q: How do I know the pie is done baking? A: The filling should bubble through vents or the edges and the crust should be golden brown. If the edges brown too quickly, tent with foil and continue baking until bubbling confirms the filling is set.

Q: How long will leftovers keep and how should I store them? A: Store cooled pie loosely covered at room temperature for up to 2 days or refrigerated up to 4 days. Reheat slices in a 350 F oven for 10 to 15 minutes for a warm slice with a crisp crust.

Best Ever Apple Pie Recipe (and Recipe For A Double Pie Crust) Substitutions and Variations

All purpose flour for crust: substitute pastry flour for a more tender crust, or a 1-to-1 gluten free all purpose blend if gluten free; if using whole wheat pastry flour, use up to 25 percent whole wheat to avoid a dense crust.
Unsalted butter (crust): substitute cold solid coconut oil or chilled vegetable shortening, cut into cubes and used the same way; coconut oil will add a slight coconut note, shortening yields flakier but less flavored crust.
Apples (filling): substitute pears or a mix of apples and pears for a different texture and sweeter profile, or use all Granny Smith if you prefer a tarter finish; adjust sugar down slightly if using very sweet fruit.
Large egg for egg wash: substitute heavy cream or whole milk for a softer golden finish, or use just egg white for a lighter sheen; if vegan, brush with a little non dairy milk mixed with a tiny sugar for color.

Pro Tips

1. Keep everything cold when making the crust. Work quickly, use cold cubed butter and ice water, and chill the dough well. Cold butter creates those flaky pockets you want, so if the butter softens, pop the dough back in the fridge before rolling.

2. Let the filling macerate and then drain a little if it looks very wet. The 10 minute sit is to draw juices out and concentrate flavor. If the apples release a lot of liquid, spoon off a tablespoon or two before filling the crust or stir the liquid into a small saucepan with a bit more thickener to reduce and return it, so the pie does not become soupy.

3. Choose your thickener based on how you like the texture. All purpose flour gives a silkier, slightly cloudy filling while cornstarch yields a clearer, glossier, more jellylike set. Use the flour if you prefer a homey texture, cornstarch for a cleaner slice.

4. Protect the edges and manage oven heat. Start hot to set the crust, then lower the temperature so the filling cooks without burning the top. If the rim browns too fast, tent foil around the edge after the first 20 to 30 minutes to keep it golden without charring.

5. Be patient about cooling. Let the pie rest at least two hours before slicing so the filling firms up. If you are serving warm, a short rest still makes a big difference in clean slices and avoids a runny plate.

Best Ever Apple Pie Recipe (and Recipe For A Double Pie Crust)

Recipe by Jot Punji

0.0 from 0 votes

I swear this is the apple pie that makes every other slice seem forgettable, with a flaky double crust and a filling that sets up beautifully. One bite and you’ll know why I call it the best ever.

Servings

servings

Calories

657

kcal

Equipment: 1. Oven (preheat to 425 F, then 375 F)
2. 9 inch pie plate
3. Large mixing bowls (one for crust, one for filling)
4. Whisk and measuring cups and spoons
5. Pastry cutter or fork (or clean fingers) for cutting in butter
6. Rolling pin and lightly floured surface (or silicone mat)
7. Sharp knife and vegetable peeler or apple corer/slicer
8. Pastry brush and small bowl for egg wash
9. Baking sheet and wire rack for cooling

Ingredients

All purpose flour 2 1/2 cups for crust
Salt 1 teaspoon for crust
Granulated sugar 1 tablespoon for crust
Unsalted butter 1 cup cold cubed (2 sticks) for crust
Ice water 6 to 8 tablespoons for crust
Apples 6 to 8 medium (about 3 pounds), mix of tart and sweet like Granny Smith and Honeycrisp
Granulated sugar 3/4 cup for filling
Light brown sugar 1/4 cup packed for filling
All purpose flour 1/4 cup for filling (or 3 tablespoons cornstarch)
Ground cinnamon 1 teaspoon
Ground nutmeg 1/4 teaspoon
Salt 1/8 teaspoon for filling
Lemon juice 1 tablespoon
Unsalted butter 2 tablespoons, cut into small pieces to dot filling
Large egg 1 for egg wash
Milk 1 tablespoon to mix with egg for wash
Vanilla extract 1 teaspoon (optional)
Coarse sugar or sanding sugar about 1 tablespoon for sprinkling

Directions

Make the crust: in a large bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Add 1 cup cold cubed unsalted butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea sized pieces.
Add 6 to 8 tablespoons ice water a tablespoon at a time, tossing gently until dough holds when squeezed but is not wet or sticky. Divide into two discs, wrap, and chill at least 1 hour.
Preheat oven to 425 F. Peel, core, and slice 6 to 8 medium apples (about 3 pounds). Use a mix of tart and sweet such as Granny Smith and Honeycrisp for best flavor.
In a large bowl toss the apple slices with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all purpose flour or 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract if using. Let sit 10 minutes to macerate.
Roll one chilled dough disc on a lightly floured surface to fit a 9 inch pie plate. Transfer dough to pie plate, trim excess leaving about a 1/2 inch overhang. Chill 15 minutes while filling is prepared.
Fill crust with the apple mixture, mounding slightly, and dot with 2 tablespoons unsalted butter cut into small pieces. Roll the second dough disc and place over the apples. Trim overhang, fold and crimp edges to seal, and cut vents in the top crust or create a lattice if desired.
Whisk 1 large egg with 1 tablespoon milk and brush evenly over the top crust. Sprinkle about 1 tablespoon coarse or sanding sugar over the egg wash.
Bake at 425 F for 20 minutes to set the crust, then reduce oven temperature to 375 F and bake an additional 35 to 45 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil.
Remove pie from oven and cool on a wire rack at least 2 hours so the filling sets.
Serve warm or at room temperature plain or with ice cream. Store leftovers covered in the refrigerator.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.