The Best Apple Pie

Tried and true, this recipe for the best Apple Pie is ready in just one hour. All you need is your favorite apples and a few basic ingredients. Store-bought pie dough makes it even easier

A slice of apple pie on a plate.

Raise your hand if your brother is an apple aficionado who has an orchard and grafts his own apple species!

…Just me, then?

My brother Matt, aforementioned apple genius (not THAT kind), always makes an Apple Pie at Thanksgiving. He uses a variety of apples, more species than the rest of us could name collectively, and that pie puts all other apple pies to shame.

Luckily, you can get the same fantastic results with just a few good baking apples and this easy recipe.

I’ve included a homemade pie crust recipe here, in case you feel up to the task. But a good quality store-bought crust tastes excellent, too, because this pie is all about the apples.

Ingredient notes:

  • Sugar and brown sugar: Equal parts granulated sugar and brown sugar add richness.
  • Cinnamon, ginger, nutmeg: This combination of powdered spices makes the pie taste delicious, and the whole house smell amazing.
  • Tart apples: Personally, I think Granny Smith apples are the best choice for pie. They soften when baked but still stay quite firm and hold their shape. The tartness also balances the sugar in the pie filling. BUT: if you have access to Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples, don’t hold back. Buy them and bake them up.
  • Pie crust: You will need two 9-inch pie crusts, for the bottom and top of the pie. You can make your own homemade crust, which is surprisingly easy, or go the store-bought route, with zero judgement. (When pie beckons, we must answer.)
  • Butter: One little tablespoon of butter under the top pie crust, which melts into the apple mixture and tastes fantastic.

Step-by-step instructions:

  1. Before you begin, preheat the oven to 375 degrees. If you’re using frozen pie crust, make sure the crust is thawed and pliable. Prepare the apples by peeling, coring, and slicing them into 1/4- to 1/2-inch slices.
  2. Next, mix together the brown sugar, granulated sugar, spices, and flour in a small bowl. In a large bowl, combine the apple slices and lemon juice; toss until coated. Then sprinkle the sugar/spice mixture over the apples and toss again.
  3. Place one rolled out pie crust in the bottom of a 9-inch pie pan, and gently press it into the corners of the pan. If needed, trim the edge of the crust even with the outer edge of the pie pan.
  4. Spoon the apples into the pie crust, juice and all; then place the butter on top of the apples.
  5. Next, cover the apples with the second rolled-out pie crust. If needed, trim the edges of the top crust to fit the edge of the pie pan. Then seal the two crusts together with your fingertips, fluting the edges to make a pretty, finished edge. With the tip of a sharp knife, cut some slits in the top of the pie to allow steam to escape while the pie bakes.
  6. Before baking, make the egg wash. Beat the egg white until foamy, then brush over the top of the pastry. Sprinkle with granulated sugar while still shiny. Then cover the edges of the pie with a few strips of foil folded loosely over the crust.
  7. Bake the apple pie at 375 degrees for 25 minutes, then take off the foil and continue to bake the pie for another 20 minutes, until the pie filling is bubbling and the crust is golden brown. Remove the pie from the oven and cool on a wire rack before serving.

A whole uncut apple pie in a green pie plate.

Recipe tips and variations:

  • Preventing drips: Some apples are juicier than others, and fruit pies can leak sugary juices onto the floor of the oven as they bake. To avoid this, place a parchment- or foil-lined baking sheet under the pie as it bakes.
  • Browning apples: To keep sliced apples fresh before baking, add the slices to a bowl of cold water with the juice of half a lemon. The acidity will prevent the apples from oxidizing (and turning them brown.)
  • Sparkling sugar: Maybe you have a jar of the fancy, coarse style sugar that professional bakeries use to add glitz to baked goods. If so, sprinkle some on the top instead of extra granulated.
  • Cornstarch: Some people use cornstarch as a thickener for fruit pies, instead of flour. It gives a glossy, shiny finish to pie filling. If you want to try it, use half as much–it’s twice as strong as all-purpose flour.
  • Serve apple pie with: A scoop of vanilla bean ice cream, a dollop of whipped cream or crème fraîche, or a slice of cheddar cheese.
  • Storing: Apple pie should be fine out at room temp for up to 2 days, lightly covered. Any longer, and you should store the pie in the refrigerator.
  • Freezing: Let the baked pie cool completely, then pop it into the freezer (unwrapped) until frozen solid. Then wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw the pie out overnight in the refrigerator, then reheat in a 350-degree oven until warm.

More fruit dessert recipes to try:

A slice of apple pie on a plate.

The Best Apple Pie

Tried and true, this recipe for the best Apple Pie is ready in just one hour. All you need is your favorite apples and a few basic ingredients. Store-bought pie dough makes it even easier or use my easy homemade pie crust recipe! 
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 404kcal
Author: Meggan Hill

Ingredients

  • 1/2 cup granulated sugar plus more for the top crust (see note 1)
  • 1/2 cup brown sugar packed
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon (see note 2)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups tart apples peeled and thinly sliced (see note 3)
  • 1 tablespoon lemon juice
  • 2 9-inch pie crusts thawed (homemade or from 1 box store-bought, see note 4)
  • 1 tablespoon butter (see note 5)
  • 1 egg white

Instructions

  • Preheat oven to 375 degrees. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg. Set aside.
  • In a large mixing bowl, toss apples with lemon juice. Sprinkle in sugar mixture and toss to evenly coat.
  • Lay one pie crust in bottom of 9-inch pie pan, trimming the pastry even with the edge of the pan. Spoon in the apple mixture into the pie and place butter piece on top. 
  • Roll the remaining crust out. Set crust over the filling and trim as necessary to fit the top of the pie. Seal, flute the edges, and cut slits in the pastry.
  • Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. 
  • Bake for 25 minutes. Remove foil and bake until crust is golden brown and pie filling is bubbling, about 20 minutes more. Cool on wire rack.

Video

Notes

  1. Sugar and brown sugar: Equal parts granulated sugar and brown sugar add richness.
  2. Cinnamon, ginger, nutmeg: This combination of powdered spices makes the pie taste delicious, and the whole house smell amazing.
  3. Tart apples: Personally, I think Granny Smith apples are the best choice for pie. They soften when baked but still stay quite firm and hold their shape. The tartness also balances the sugar in the pie filling. BUT: if you have access to Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples, don't hold back. Buy them and bake them up.
  4. Pie crust: You will need two 9-inch pie crusts, for the bottom and top of the pie. You can make your own homemade crust, which is surprisingly easy, or go the store-bought route, with zero judgement. (When pie beckons, we must answer.)
  5. Butter: One little tablespoon of butter under the top pie crust, which melts into the apple mixture and tastes fantastic.
  6. Preventing drips: Some apples are juicier than others, and fruit pies can leak sugary juices onto the floor of the oven as they bake. To avoid this, place a parchment- or foil-lined baking sheet under the pie as it bakes.
  7. Browning apples: To keep sliced apples fresh before baking, add the slices to a bowl of cold water with the juice of half a lemon. The acidity will prevent the apples from oxidizing (and turning them brown.)
  8. Sparkling sugar: Maybe you have a jar of the fancy, coarse style sugar that professional bakeries use to add glitz to baked goods. If so, sprinkle some on the top instead of extra granulated.
  9. Cornstarch: Some people use cornstarch as a thickener for fruit pies, instead of flour. It gives a glossy, shiny finish to pie filling. If you want to try it, use half as much--it's twice as strong as all-purpose flour.
  10. Serve apple pie with: A scoop of vanilla bean ice cream, a dollop of whipped cream or crème fraîche, or a slice of cheddar cheese.
  11. Storing: Apple pie should be fine out at room temp for up to 2 days, lightly covered. Any longer, and you should store the pie in the refrigerator.
  12. Freezing: Let the baked pie cool completely, then pop it into the freezer (unwrapped) until frozen solid. Then wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw the pie out overnight in the refrigerator, then reheat in a 350-degree oven until warm.

Nutrition

Serving: 1slice | Calories: 404kcal | Carbohydrates: 66g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 232mg | Potassium: 173mg | Fiber: 4g | Sugar: 36g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
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  1. Al

    Great recipe, on my second try I left out the ginger and added 4 tsp of flower. The first time I made it it was a little runny. The extra flower cured the issue. It was perfect the second time and everyone loved it. Used Honeycrisp apples, they are expensive but worth it.5 stars

  2. Marie

    Definitely a keeper….Delicious, just the right combination of spices!5 stars

  3. Beverly Merchant

    I made it and didn’t even get to try it! My husband and grandson ate it alll! They said it was the best apple pie they ever tasted!

  4. Tammy

    Absolutely delicious! It really is the best I’ve ever had!5 stars

  5. Steph

    So good! Thank you for this recipe! I will be making it again soon! 5 stars

    1. meggan

      Yes, the link you provided was already in the recipe notes. I linked to it as my source and rewrote the instructions. It’s a great apple pie recipe!

  6. Dave

    This looks really good and the crust looks amazing. My recipe calls for both granny smith and golden delicious apples. Except for par-cooking the apples first, and being gluten free, this is both identical and super delicious. Don’t forget the vanilla ice cream!5 stars

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