Go Back
+ servings

Best Apple Pie Recipe

This dreamy apple pie recipe dessert is a classic, served warm with a scoop of vanilla ice cream. Best flavors and incredibly easy to make.
Prep Time50 mins
Cook Time20 mins
Resting Time1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Best Apple Pie, Homemade Apple Pie, Make Ahead Apple Pie Filling
Servings: 8
Calories: 550kcal
Author: Karrie


Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1/2 Tbsp granulated sugar
  • 1/2 tsp sea salt
  • 1 cup cold unsalted butter 2 sticks diced into 1/4" pieces
  • 6 Tbsp ice water 6 to 7 Tbsp

Apple Pie Filling:

  • 3-4 pounds apples (6-8) such as Golden Delicious, Cosmic Crisp, or Granny Smith
  • 1 tbsp fresh lemon juice
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tbsp unsalted butter cut into small pieces
  • 1 tbsp water

Egg wash:

  • 1 egg beaten
  • 1 tbsp water


Pie Crust:

  • Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
  • Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
  • Add 6 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
  • Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before rolling out.

Make the Filling (or use 5-cups thawed apple pie filling)

  • Preheat oven to 450 degrees (F) with oven rack on lowest position.
  • Roll out your pie dough crust and place it in your pie dish, pressing it snuggly against the bottom and sides. This will be your bottom crust. Refrigerate it while you’re preparing the apple pie filling.
  • Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to bowl. Pour lemon juice on top of apples and a few cups of water (to keep them from turning brown) as you work. Then drain apples using colandar and return to bowl.
  • Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter.
  • Add top pie crust, pinching to seal top and bottom together. Add design or simply poke holes in top crust.
  • Brush top crust lightly with egg wash and sprinkle with a dusting of sugar for a beautiful crust.
  • Bake 20 minutes; reduce heat to 375 degrees (F) and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.


A silicone pie crust shield will protect the outer ring of your crust from burning. You can also use strips of aluminum foil. Remove foil or silicone ring for the last 15 minutes of baking.
Cutting a few small vents in your pie crust before baking keeps your pie from forming an empty air pocket between the top crust and the pie filling.
I’m obsessed with my apple corer peeler slicer. It’s been a game-changer and a timesaver, and one of my favorite kitchen gadgets.


Serving: 1g | Calories: 550kcal | Carbohydrates: 76g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 298mg | Potassium: 231mg | Fiber: 5g | Sugar: 37g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 2mg