Apple Pie

If you’re looking for an apple pie recipe that will make everyone at your table gasp with delight, this is it! The filling is effortless and ridiculously tasty. Seriously, I’ve baked this pie more times than I can keep track of, and it’s the only recipe I always come back to when I want a cozy dessert that really wows. Pair it with my buttery homemade pie crust, and you’ll never go back to store-bought apple pie again. #forserious

“I’ve been making this pie once or twice a year since the recipe came out, and it’s been a hit each and every time! Compliments have included “smells like childhood,” “the best pie I’ve ever had,” and “better than my grandma’s,” so you KNOW it’s something special! Generally I use a mix of Honeycrisp and Golden Delicious Apples, with maybe a Granny Smith or two.”

Rose

From-Scratch Homemade Apple Pie

A good apple pie is all about balance, and that begins with the crust. I use my 3 ingredient pie crust recipe, which is a hybrid between a mealy and flaky crust. It stays firm enough to stand up to the juicy apple filling (no soggy bottom!) while still baking into buttery, flaky layers.

The filling in this recipe gets an upgrade from your regular store-bought pie, too, since I don’t just toss the apples with sugar and spices and call it a day. I reduce the apple juices into a quick caramel, then stir the apple slices back in until they’re glossy and just softened. It’s one of those small steps that make this homemade apple pie taste truly unforgettable.

How to Make Apple Pie Step-by-Step Photos

Gather all of your ingredients.

Make the pie crust: If you’re making my homemade pie crust, start by sifting the flour to remove any clumps.

If you’re using a store-bought double crust, skip to step 10 (preheating the oven and rolling out the top and bottom crusts).

After sifting, spoon 2¾ cups (350 grams) into measuring cups and then level off the top with a knife to avoid accidentally using too much flour, which can make the crust dry. Pop the measured flour into a bowl and place the bowl in the freezer to chill while you prep the butter.

Grate the butter: Grate 2 sticks frozen salted butter using the large holes on a box grater. Once you’ve grated most of the butter and it becomes difficult to handle, I just chop the remaining pieces into a small dice.

Remove the bowl of flour from the freezer and add the grated butter. Use a spoon (not your hands to avoid warming the butter) to toss the butter and flour together. Be sure to work quickly until the butter is covered in flour and resembles a shaggy, coarse cornmeal.

Add 4 Tbsp of chilled, icy water to the butter and flour mixture. Mix quickly with a fork, scraping up the flour that has gathered at the bottom of the bowl.

Keep adding 1 Tbsp of water at a time, mixing between each addition, until you can lightly pinch the flour-butter mix together and it holds in a dough.

Quickly form the shaggy dough into a ball, working in any leftover flour in the bowl. On a lightly floured surface, shape the dough ball into a rough 6-inch disc (3-4 inches thick). Don’t be tempted to overmix! It’s supposed to be a craggy dough at this point. A smooth dough means it’s been overworked.

Wrap the dough disc tightly in plastic wrap and store it in the fridge for at least 2 hours, or ideally overnight.

When you’re ready to bake your pie, slice the chilled dough an inch above the center line and shape both halves into a disc.

Prep the crusts: Place a rack in the center of your oven, and top it with two stacked sheet trays (or a pizza stone or large cast iron pan). Preheat the oven to 375°F. Roll out your bottom and top pie crusts to 1/4 inch thickness (you might need to let the pie dough sit for 5 minutes at room temperature if it’s too stiff to roll out straight from the fridge). Place the rolled out top crust into the fridge for now.

Brush the pie crust: Separate the egg yolk and white from 1 large egg, and line your pie pan with the rolled-out bottom crust. Puncture the bottom crust with a fork 9-10 times. Place the egg yolk to one side.

Beat the egg white and brush the bottom crust with a very thin layer of egg white. Place the bottom-crust-lined pan in the fridge while you make the filling.

Slice the apples: Peel 3 Granny Smith apples and 3 Honey Crisp apples. Then slice them into 1/4-inch-thick slices until you have 6 cups total.

Place a colander over a large saucepan. Add the 6 cups of sliced apples to the colander and toss them with 2 Tbsp lemon juice.

Marinate the apples: Mix the ½ cup granulated sugar, 1 tsp cinnamon, ¼ tsp salt, 3 Tbsp flour, and ⅛ tsp nutmeg together in a small bowl. Sprinkle the apples with the sugar mixture and incorporate thoroughly.

Let the apples marinate in the sugar and spices for half an hour. They will release their juices into the saucepan under the colander.

Make the apple caramel sauce: After the apples have released their juices into the pan, remove the colander and the apples and place the pan with the juices over medium heat. Cook down the apple juices until a caramel forms, about 5 minutes.

Make the filling: Add the sliced apples to the pan and cook with the caramel until slightly softened, about 5 more minutes. Remove the pans from the heat and let the apples cool for about 10 minutes.

Assemble the pie: When the apples have cooled for 10 minutes, remove the pie pan and the top crust from the refrigerator. Pour the softened apple slices into the crust-lined pie pan.

Place the rolled-out top crust over the apples. Use your fingers to fold the top crust under the edges of the bottom crust. Pinch the edges together to create a seal.

Now press around the edges with your fingers to flute the crusts. It doesn’t have to be perfect or fancy!

Use a knife to slice four steam vents into the top crust (carefully, avoid slicing too far down into the pie!)

Add 1 Tbsp heavy cream to your separated egg yolk and beat them together. Brush the yolk-cream mixture over the top crust. This will help create a nice, shiny, golden finish once baked.

Bake the pie: Place the pie pan on top of your sheet trays in the preheated oven and bake for 45 minutes, or until the top crust is golden brown and the apple juices are bubbling.

Let your homemade apple pie cool for at least 30 minutes before slicing, but preferably an hour to allow the filling to solidify. Enjoy!