Apple Pie

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Our absolute favorite Apple Pie has a thick, buttery crust and sweetly spiced apple filling.

Serve with a scoop of fresh whipped cream (how to make whipped cream tutorial here) or vanilla bean ice cream and a drizzle of caramel sauce for the ultimate dessert.

Slice of apple pie with ice cream and caramel sauce on top.

Why We Love This Apple Pie

  1. Apple Mix: Granny Smith and Honeycrisp apples balance tartness and sweetness.
  2. Diced Apples: Dicing instead of slicing (similar to this Apple Crumble) the apples ensures even cooking and texture.
  3. Flaky Crust: Keeping ingredients cold and minimal handling results in a flaky, buttery crust.
  4. Advanced Baking: Par-cooking apples and using an egg wash on the crust enhance texture and prevent sogginess.
  5. Aesthetics: Rustic look, crimped edges, sugar topping.

Peel apples, cut into small pieces; melt butter; add apples, sugar, seasonings and salt; cook to soften.

Ingredients

  • Pie Crusts: Form the base and top of the apple pie.
  • Apples: Main filling, balance of sweet and tart.
  • Unsalted Butter: Adds richness to the filling.
  • Lemon: Enhances flavor and freshness.
  • Brown Sugar & White Sugar: Sweetens the filling.
  • Spices: Spices for flavor depth.
  • Flour: Thickens the filling.
  • Vanilla Extract: Adds aroma and flavor.
  • Greek Yogurt or Sour Cream: Creaminess and tang to filling.
  • Egg Wash: For crust’s golden shine.

Combine the sugar and flour; mix into apples; cook to thicken; remove from heat and stir in vanilla and yogurt; roll out crust and fit into pan; add cooled apple filling; add crust to the top; crimp edges.

How To Make Apple Pie

  1. Chill crusts.
  2. Prepare apples: Peel, core, and dice.
  3. Cook apples: With butter, lemon, brown sugar, spices.
  4. Thicken filling: Add sugar-flour mix, vanilla, yogurt. Chill.
  5. Assemble pie: Fill bottom crust, add top crust, seal edges.
  6. Chill assembled pie.
  7. Bake: 400°F for 55-65 minutes.
  8. Cool before serving.

Brush the crust with egg wash; sprinkle on sugar; bake and cool; slice and serve.

Apple Pie Tips

  • Chill Everything: Keep crusts, filling, and assembled pie cold for even baking and a flakier crust.
  • Sugar Topping: Sprinkle Demerara Baking Sugar, Turbinado sugar, or white sparkling sugar before baking for crunch and aesthetics.
  • Cooling Time: Let pie cool to room temperature before slicing for a thicker, juicier filling.
  • Keep Cold: Use cold ingredients, minimize handling, and refrigerate quickly.
  • Egg Wash: Brush inside of crust before filling to prevent sogginess.

Uncut Apple Pie.

STORAGE

Leftovers

  • Room Temperature: Store apple pie covered for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 5 days.
  • Freezing: Wrap pie tightly; freeze for up to 3 months. Thaw in the fridge before serving.
  • Reheat: Warm in the oven at 350°F for best texture.

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Apple Pie

5 from 5 votes
Our absolute favorite Apple Pie with a thick, buttery crust and sweetly spiced apple filling.
Slice of apple pie with ice cream and caramel sauce on top.
Print Recipe

Apple Pie

Slice of apple pie with ice cream and caramel sauce on top.
5 from 5 votes
Our absolute favorite Apple Pie with a thick, buttery crust and sweetly spiced apple filling.
Course Dessert
Cuisine American, thanksgiving, Vegetarian
Keyword apple pie
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Chilling Time 5 hours
Total Time 7 hours 30 minutes
Servings 10 -12 slices
Chelsea Lords
Calories 434kcal
Cost $7.81

Ingredients

  • 2 pie crusts (See Note 1)
  • 7 cups peeled, cored, and diced apples (I recommend a mix; mostly Honeycrisp Apples and a couple of Granny Smith apples; about 7-8 apples)
  • 4 tablespoons unsalted butter
  • Zest and juice of 1 lemon (1 teaspoon zest and 2 tablespoons juice)
  • 1 cup dark brown sugar lightly packed (light brown sugar will work)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon EACH: ground allspice, ground cloves, and ground nutmeg
  • 3/4 teaspoon fine sea salt
  • 1/3 cup white, granulated sugar
  • 1/4 cup white, all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1/3 cup honey vanilla Greek yogurt (we love Greek Gods yogurt. Or use sour cream. don't use regular yogurt)
  • Egg wash: 1 large egg beaten and 1 tablespoon milk
  • Optional: Demerara Baking Sugar, Turbinado sugar, or white sparkling sugar for topping

Instructions

  • Number 1 tip for success: Keep everything as cold as possible! Chill the pie dough, chill the apple pie filling, and chill the pie before baking.
  • PIE CRUSTS: If making homemade pie crusts, start here. Follow Note 1 and chill the pie crusts (wrapped tightly in plastic wrap) for at least 30 minutes before rolling them out.
  • APPLES: Peel and core the apples. Dice into 1/2-inch cubes and set aside.
  • FILLING: Add the 4 tablespoons butter to a large pot over medium heat. Once the butter is melted, add in all the diced apples. Pour the lemon juice and zest on top. Add in the dark brown sugar, cinnamon, allspice, cloves, nutmeg, and salt. Cook, stirring occasionally, for 6-8 minutes or until juices have thickened and apples are starting to soften.
  • FILLING CONT.: In a separate small bowl, stir together the white sugar and white flour. Sprinkle this over the apple filling on the stovetop and stir to combine. Cook for another 4-5 minutes, stirring frequently until apple filling is thickened. Remove from heat and let stand for 5 minutes. Add in the vanilla extract and Greek yogurt (or sour cream); stir to combine. Refrigerate this apple filling mixture until chilled through, about 45 minutes.
  • EGG WASH: In a small bowl, whisk together the egg and milk with a fork until smooth. Set aside.
  • PIE: Add a bottom pie crust to a 9.5-inch pie pan. Brush very lightly with the egg wash. Add the completely cooled apple and press into one even layer with the back of a spoon. Add the top pie crust (See Note 2). Press all around the edges to seal the two pie doughs together (trim excess dough if needed). Tuck the excess dough under itself so it is flush with the rim of the pan. If desired, crimp the edges (See Note 3). Place the assembled pie in the fridge and chill for 30 minutes up to an hour. Preheat the oven to 400 degrees F.
  • BAKE: Remove the pie and brush all of the top pie crust with egg wash EXCEPT for the crimped edges (they already get plenty of browning!) Sprinkle pie evenly with optional sparkling sugar. Place pie on a sheet pan lined with parchment paper and bake for 55-65 minutes or until crust is a deep golden brown. If the crust is browning too quickly, add a pie shield (or tent those sections with a piece of foil). (See Note 4)
  • SERVE: Cool completely, at room temperature, before cutting into the pie and serving. If the pie is cut straight out of the oven it'll be runny and wet; it needs time for the filling to become juicy and thick. I typically wait 3-5 hours before cutting into the pie. If desired, serve with fresh whipped cream or vanilla bean ice cream.

Recipe Notes

Note 1: Use 2 store-bought pie crusts, or make them homemade. Here is my recipe for a homemade pie crust (this makes 1 crust, so prepare it twice for this apple pie recipe (I like to make one crust at a time since it requires less handling and more precision):
  • 1 and 1/3 cups (158g) all-purpose white flour
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon powdered sugar
  • 7 tablespoons (100g) unsalted butter, cubed and chilled
  • 1 large egg yolk
  • 2-3 tablespoons (28g) ice water
  • In a large bowl, combine the flour, salt, and powdered sugar. Stir. Add in the butter and using a pastry cutter, cut it into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolk and water until smooth. Pour egg yolk mixture into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible. Gently knead with your hands to form a crust (add an extra tablespoon of water if needed). Handle the dough as little as possible and once it's formed into a dough, wrap it in plastic wrap and gently flatten into a small disc. Refrigerate for (at least) 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1-5 days.
Note 2: Elise from Simply Recipes.com has step-by-step process shots of creating a lattice crust. If you don't want to do a lattice crust, simply add the entire top crust on top of the apple filling. Make sure to cut some vents in the top of the crust with a sharp knife. 
Note 3: Here's a picture tutorial for crimping pie edges
Note 4: You also might want a pie shield to keep the edges from getting too dark. You can make your own pie shield by following this tutorial.
Nutritional information is calculated using two refrigerated crusts from the grocery store. 

Nutrition Facts

Serving: 1serving | Calories: 434kcal | Carbohydrates: 76g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 326mg | Potassium: 259mg | Fiber: 5g | Sugar: 48g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




4 Comments

  1. 5 stars
    This is by far the BEST Apple pie recipe I’ve ever made! The pastry is perfect, and the filling is lusciously sweet, spiced and caramel-like. Five stars!!

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