There’s something undeniably nostalgic about the scent of freshly baked apple pie, wafting through your kitchen. It’s the kind of dessert that brings warmth, comfort, and pure joy.
After years of tweaking and perfecting, I’m excited to share my ultimate apple pie recipe with you—juicy, flavorful, and with just the right balance of sweetness and spice.
Ready to make the best apple pie you’ve ever tasted?
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold, cut into cubes)
- 1 tsp salt
- 1 tsp sugar
- 6-8 tbsp ice water
For the Filling:
- 6 large tart apples (Granny Smith or Honeycrisp work best)
- ¾ cup sugar (adjust to taste)
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice (for a bit of tang)
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour (to thicken the filling)
- 2 tbsp unsalted butter (for dotting over the filling)
- 1 egg (for egg wash)
- 1 tbsp sugar (for sprinkling on top)
Instructions:
For the Crust:
- Mix Dry Ingredients: In a large bowl, combine flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter (or your fingers) to blend it into the flour mixture until it resembles coarse crumbs. A few pea-sized butter pieces are okay!
- Add Water Gradually: Add ice water one tablespoon at a time, mixing gently with a fork. The dough should start to come together, but don’t overwork it. When it holds together when pressed, it’s ready. Split the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
For the Filling:
- Prepare the Apples: Peel, core, and slice the apples into ¼-inch thick slices. The thinner they are, the better they will absorb the flavors. Toss them in a large bowl with lemon juice, sugar, cinnamon, nutmeg, vanilla, and flour. Let them sit for 15-20 minutes to release their juices. The longer, the juicier!
Assembling the Pie:
- Roll Out the Dough: Roll out one disc of dough on a floured surface to fit your 9-inch pie dish, leaving about ½ inch of overhang. Gently press it into the dish.
- Add the Filling: Arrange your apple slices evenly in the crust. Don’t be afraid to pile them high—apples cook down as they bake! Dot with small bits of butter to enhance the richness of the filling.
- Top Crust: Roll out the second disc of dough for the top crust. You can either lay it whole over the pie or create a lattice pattern for a classic, rustic look. Trim excess dough and crimp the edges together.
- Egg Wash and Sprinkle: Brush the top with a light egg wash (beat the egg with a tablespoon of water) and sprinkle with a bit of sugar for extra shine and crunch.
Baking:
- Preheat & Bake: Preheat your oven to 425°F (220°C). Bake the pie for 20 minutes, then lower the temperature to 375°F (190°C) and bake for an additional 40-50 minutes, until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set and become extra juicy, while still holding its shape.
Pro Tips for a Perfect Pie:
- The Apples Matter: Use a mix of apples! Granny Smiths are tart and firm, while Honeycrisps bring a natural sweetness. The combination gives a perfect balance.
- Don’t Skip the Resting Time: Letting your dough rest in the fridge ensures a flaky crust. The cool butter creates steam pockets as it bakes, making every bite tender yet crisp.
- Taste as You Go: Apples vary in sweetness, so feel free to adjust the sugar and spices based on your preference. Some prefer a more tart pie, while others love it on the sweeter side.
Serving Suggestions:
Serve this beauty warm, with a scoop of vanilla bean ice cream or a dollop of whipped cream for a divine dessert experience. This apple pie is perfect for fall gatherings, holiday dinners, or simply to enjoy with a cup of coffee on a cozy afternoon.