This classic Apple Pie recipe features layers of juicy apples laced with spices baked inside of the flakiest pie crust. It is the ultimate apple pie thanks to a few extra special techniques and ingredients.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!
The Ultimate Apple Pie
Looking for the best apple pie to serve at your celebration this year? The recipe that will have everyone begging to know how you did it? And hope the next time you show up you'll bring another one with you? This is The Apple Pie Recipe that will leave everyone in awe.
It's layered with super juicy and tender apples, lightly spiced and enrobed in a caramel-like apple cider reduction, and baked in the flakiest pie crust.
Good things take time, and this recipe is over a decade in the making! I'm so absolutely thrilled to share it with you this season.
So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.
Jump to:
- The Ultimate Apple Pie
- What Sets this Recipe Apart from other Apple Pie Recipes
- Ingredients Needed
- Best Baking Apples for Pie
- Let's Talk About that Flaky Pie Crust!
- Double Crust Vs. Lattice
- Why the Apples are Macerated
- Important Advice About Making the Apple "Caramel"
- How to Avoid a Shrinking Apple Pie
- How to Tell When It's Done
- Make-Ahead Tips
- How to Bake an Apple Pie From Frozen
- How to Serve and Store It
- Video
- More Apple Recipes
- Full Recipe
What Sets this Recipe Apart from other Apple Pie Recipes
Whenever I see a recipe labeled as being "the best" (especially on the internet) I always want to know...well, why? What makes this recipe the best? Because everyone's best is different. Let me get down to why this is at the very least, the ultimate Apple Pie recipe. I wanted this recipe to be a celebration of what an apple pie is supposed to be. Whether or not it is the best...I'll leave that up to you to decide!
To start, this recipe calls for the very best apple pie apples: Gala and Granny Smith. This sweet and tart combination has the perfect texture and flavor.
Next, the apples are macerated to release their juices and flavors. Those juices are then strained out, and combined with fresh apple cider, butter, and vanilla, and then boiled down to create a caramel-like syrup that is added to the pie.
Additionally, macerating the pies serves another purpose: by releasing the juices before the apple pie bakes, it allows for a precise and smaller amount of thickener (cornstarch) to be added to the pie. This not only allows for the perfect consistency but also allows for a more true apple flavor to shine through.
Finally, the pie is properly assembled (more on that below!) to prevent any excess gaps between the apple filling and then baked in the most unbelievable flaky pie crust.
Are there some extra steps in this recipe compared to a typical apple pie recipe? Yes! Are they worth it? Double yes.
So, now you know what you are getting into--you can either skip on down to the recipe or browse through all of the anecdotes, tips, and troubleshooting advice I have to give when it comes to The Apple Pie Recipe.
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- flaky pie crust (or classic butter pie crust)
- baking apples (see below for my recommendations)
- brown sugar + white sugar
- cinnamon + nutmeg
- fresh apple cider (definitely do not use apple cider vinegar here, it's not the same thing, see this article for more)
- lemon juice
- butter
- salt
- vanilla extract
Best Baking Apples for Pie
For a pie, you want to have an apple that can hold its shape, has a nuanced flavor and a slight tartness to break up the sweetness of the sugar. Using a combination of apples is helpful because it introduces a few different types of flavors and textures to the pie.
Gala and Granny Smith apples are both the best choices for apple pie because they don't get mushy after a long bake in the oven, they have a sweet and tart flavor to them, and they are readily available in nearly every grocery store. Here are some other suggestions:
- Cortland
- Yellow Delicious
- Braeburn
- Pink Lady
- Ginger Gold
- Jonagold
Let's Talk About that Flaky Pie Crust!
Part of what makes this apple pie recipe so fantastic is the flaky crust. I developed this flaky pie crust recipe just for this apple pie. After all, a good apple pie has to have an amazing buttery flaky crust.
While the ingredients of this pie crust recipe are very similar to traditional pie crust recipes, the technique in making it is what sets it apart from all the others.
This flaky crust recipe uses more butter, and leaves said butter in larger chunks. Because of this, more water is needed to bring it together. To keep it tender, a stand mixer is used to bring the dough together quickly. The dough is then folded to create a faux lamination effect, which results in an uber-flaky pie crust.
If you prefer a more traditional pie crust, there are plenty on this website. The butter pie pastry is more like a classic pie crust, with a nice balance of tenderness, flavor, and flakiness.
Because there is a lot of information to share when it comes to making this pie crust, I made a separate post and recipe dedicated to making it. The flaky pie crust recipe is also linked in the recipe card below.
Step-by-Step Flaky Pie Crust Overview
Step 1: Cut the butter into the dry ingredients with the mixer, then add in the liquid.
Step 2: Wrap the dough and chill it.
Step 3: Roll out the pie dough.
Step 4: Fold it in half vertically.
Step 5: Fold up ⅓ of the bottom short side of the dough.
Step 6: Fold down ⅓ of the top short side.
Step 7: Roll out the laminated flaky pie crust, then divide in half.
Step 8: Shape into a rough circle, wrap and let it chill.
Double Crust Vs. Lattice
What type of top crust you choose is a personal preference!
If you want that classic Americana finish to your apple pie, a lattice will undoubtedly do the trick. Many people are intimidated by making a lattice pie crust, but it’s pretty simple to do if you follow a few easy tips and tricks. Here is a complete Guide to Making a Lattice Pie Crust if you are unfamiliar with the technique.
However, a full top crust is much easier to put on a pie. All you have to do is roll out pie dough into roughly a 10" to 11" circle and place it on top of the pie. Tuck the edges underneath the crust and crimp as desired. Do not forget to poke steam holes. Do this after you egg wash, so the steam holes don't get sealed.
Roll out one of the flaky pie dough disks.
Place it in the 9" pie pan.
Roll out the remaining dough into a rectangle.
Cut it into strips for the lattice.
Why the Apples are Macerated
Macerating the fruit prior to making the pie is important for a few reasons.
To macerate the apples means to add sugar and salt to them to draw out the moisture.
Apple juice is released from the apple and into the bowl, while the apple is at the same time taking in the sugar and the salt. This gives it flavor!
And, it also causes the fruit to soften and shrink. This happens naturally when the pie is baking. Doing it beforehand means that it will drastically reduce any gap between the crust and the filling with the fruit when the pie bakes (see more of that below).
Important Advice About Making the Apple "Caramel"
One of the distinct differences that set this apple pie recipe apart from others is the act of macerating the apples, draining them, and then reducing them alongside some apple cider.
Reducing the liquid ahead of time, means the apples will need less added cornstarch thickener in the filling. Adding cornstarch is necessary to any filling, but it takes away some of the clarity of the apple flavor.
However, this step only works if the apple juices are reduced properly. To that end, I find it incredibly useful to measure both the macerated liquid before reducing and the liquid after it has been reduced.
Different apples are going to produce different quantities of juice. For this recipe, I always use the same type of apples (gala and granny smith), but I can't guarantee that you will do the same in your kitchen.
You should have about ½ cup thickened apple cider reduction in the end. If you have any more than that, keep reducing. If you have less, simply add a bit more cider to make it to ½ cup.
How to Avoid a Shrinking Apple Pie
Apples have a ton of moisture. When the apples are cooked, they release their moisture and then shrink. When you bake an apple pie, naturally the apple filling will first puff up and then as it cools, it shrinks.
To avoid the filling from sinking too much there are a few tips to keep in mind.
First, you want to make sure your fruit is cut into semi-thin slices of apples, that are all similar in size. Aim to slice your apples no bigger than ½" thick. I use this apple peeler (affiliate link), and I highly recommend it. It's worth the money and space in the kitchen, even if you only use it a few times a year.
And finally, layer in your fruit. Instead of just pouring in apple slices haphazardly, you want to literally layer in the slices of apples and try to eliminate gaps between the slices of apple. If there are large gaps between the apples, once they cook and soften that space will be filled in with the juices and cooked fruit and the pie will sink further.
How to Tell When It's Done
It’s important to make sure that the apple pie is cooked long enough so that it reaches a high enough temperature to activate the thickening agent and to cook through the apples.
There are a few ways to tell when your apple pie is done. The first is by sight.
Visually look for the pastry to be golden and the pie to be puffed up nearly all the way through. It puffs up because the fruit has reached the temperature needed for it to "boil". As it cools, it will slightly deflate.
Ordinarily, I would suggest looking for the pie to be bubbling in the middle as a sign it is done. But that is not the case for this apple pie. Because the apples are macerated and the juices are boiled, there will not be quite the same boiling-off effect that you see with non-macerated fruit pies. You will likely see some bubbling on the edges of the pie though.
But the most fool-proof way to make sure your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of each and every pie that I bake. For an apple pie, you want the internal temperature to be above 200ºF.
Make-Ahead Tips
Pies are one of the easiest desserts to prepare ahead of time, especially apple pies!
Plus, a lot of these components can be broken down into steps and done days (or weeks) in advance.
You can make the flaky pie dough ahead of time. You can prepare the dough up to 2 days ahead, or up to 3 months in the freezer.
You can roll out the pastry up to 1 day ahead of time. Roll out the bottom crust and place it in a pie pan. Keep in the refrigerator, covered completely, until you are ready to make the pie.
Can this be made ahead of time and frozen?
Apple pies are great to prepare ahead of time in totality, up until the point of baking.
To freeze this pie: Place the whole pie on a sheet pan first, and place it in a freezer. Once frozen (at least 12 hours), wrap the whole pie in plastic wrap very tightly twice, and then cover with aluminum foil. Don’t forget to label it!
It is best to cook any frozen pie within 3 months, because the longer it is stored in the freezer, the less pronounced the flavor is. However, you can wait as long as about 1 year if frozen properly.
How to Bake an Apple Pie From Frozen
You can actually bake a fruit pie directly from the freezer. You can check out this How to Bake a Frozen Pie guide for more detailed information or see these quick instructions below!
- Unwrap the frozen pie and let sit at room temperature for 10-15 minutes, or until the dough is tacky. Preheat oven to 425ºF.
- Bake on the lower middle rack for 10 minutes.
- Lower the oven temperature to 400º for another 60-70 minutes, or until the pie filling is bubbling or has reached an internal temperature of above 200ºF. Cover the pie with aluminum foil if it is browning too quickly.
How to Serve and Store It
Serve the baked pie just slightly warm or at room temperature. It can be served as is or with ice cream, or whipped cream.
If you serve it while it is hot, it will be soupy and won't stay in a clean slice (you won't catch me saying don't do this--as it's truly delicious, but do know it will be messy).
A baked apple pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
Video
More Apple Recipes
I am so honored when you make a recipe from my site! If you make this Apple Pie recipe, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
PrintFull Recipe
The Apple Pie Recipe
This classic Apple Pie recipe features layers of juicy apples laced with spices baked inside of the flakiest pie crust. It is the ultimate apple pie thanks to a few extra special techniques and ingredients. Please be sure to read through the post for extra tips and best practices, and I definitely recommend reading through the entire recipe and the notes before you begin work on this recipe. This recipe is not your standard apple pie recipe and has a few extra steps and some precise notes if you want to get the best apple pie possible.
- Prep Time: 00:40
- Cook Time: 01:10
- Total Time: 1 hour 50 minutes
- Yield: 8-10 slices
- Category: Sweet Pie
- Method: Bake
Ingredients
For Crust:
- 1 batch of Super Flaky Pie Crust or Classic All Butter Pie Crust (see note)
For Apple Pie Filling:
- 3 pounds (about 7-9 apples) gala and granny smith apples, peeled, cored and sliced thinly
- 1 tablespoon lemon juice
- ½ cup (100 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- ½ cup (115 grams) fresh apple cider (see note)
- 1 teaspoon vanilla extract
- 2 tablespoons (25 grams) unsalted butter, cold
- 2 tablespoons (14 grams) cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse kosher salt (see note)
- ¼ teaspoon fresh grated nutmeg
Instructions
- Make the flaky pie crust, or the classic all butter pie crust as instructed.
- Roll out the pastry: Roll out one pie pastry to an 11″ circle. Fit the pastry in a 9” pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry and cut strips to make a lattice, if desired. Or just roll out the top for a full crust. Place in the refrigerator until ready to use.
- Combine the sliced apples and lemon juice in a large mixing bowl. Add in the brown sugar, granulated sugar, salt, mix together. Let sit until the apples have released some of their juices, at least 20 minutes.
- Preheat oven to 425ºF and place an oven rack in the lower part of the oven.
- Drain apples in a strainer. You should have about ½ cup of extracted juices (you can measure it if you are worried it is significantly more or less) and pour the juice into a small pot. Add the apple cider to the pot and boil, until reduced by about half. This typically takes about 5 minutes one it reaches a full boil. The mixture should by slightly thickened and be about ½ cup of liquid. Whisk in the cold butter and vanilla extract. (See section in notes for more details if desired).
- Meanwhile, return the drained apples back to the empty bowl and add in the cornstarch, cinnamon, and nutmeg. Toss to coat.
- Place the spiced apple pieces inside of the pie, taking care to layer them together, leaving very little space in between the apple pieces.
- Pour the boiled apple juices on top of the apples.
- Top the pie with the remaining pastry.
- Brush with an eggwash and sprinkle with coarse sugar, if desired.
- Bake the pie on a rimmed baking sheet in the preheated 425º on the lowest rack for 20 minutes. Lower the oven temperature to 375ºF and bake for an additional 50-60 minutes, or until pie has browned, puffed up all over and is bubbly. You can be sure it’s done by checking the middle of the pie with an instant-read thermometer–it is done when it has reached an internal temperature of above 200ºF. If the crust is browning too quickly, loosely cover with aluminum foil.
- Let pie cool for at least 4 hours. Serve at room temperature.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Apple Pie was developed with lots of love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
One of the distinct differences that set this apple pie recipe apart from others is the act of macerating the apples, draining them, and then reducing them alongside some apple cider. You should have about ½ cup thickened apple cider reduction in the end. If you have any more than that, keep reducing. For more information about this, please see the paragraph titled: Important Advice About Making the Apple "Caramel"
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Do not, I repeat: do not use apple cider vinegar in this filling recipe. This recipe calls for fresh apple cider, as in the juice you find often in the fresh produce section. If you can't find apple cider, you can use apple juice. If you can't find apple juice, use water. But please, oh please, don't use apple cider vinegar. Just to make this extra confusing there is apple cider vinegar in the flaky pie crust, but do not use that in place of the fresh apple cider in the filling recipe.
Gala and Granny Smith apples are both the best choices for apple pie because they don't get mushy after a long bake in the oven, they have a sweet and tart flavor to them, and they are readily available in nearly every grocery store. Those apples are my recommendation for this pie. See above for additional recommendations.
A baked apple pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Kelly
okay but this really is THE apple pie recipe! I have religiously been making Kelli's apple pie filling and butter crust since I found them in like 2019/20 and was probably an OG ACV mix up girly (to this day my family still double checks the recipe and my ingredients before I start 😂). Once I got my ish together it quickly became the favorite and is requested year round. I decided to switch things up this year and try this recipe with her flaky crust AND LET ME TELL YOU... I died. This was the best pie I've ever made. I usually bake with granny smith and pink lady (because those are what I always have) but I used gala in place of the pink lady and the flavor and texture was perfect. I was worried because I pre made the filling and let it sit in the fridge over night (out of habit) with my dough and wasn't sure if I let it reduce too much but everything came together perfectly! I also measured my ingredients because I don't currently have a kitchen scale but didn't run into any issues there either. Make sure you let it reach an internal temp of 200+ degrees or else you'll end up with a soggy, under cooked bottom. We managed to wait almost 2 hours before digging in, which ended up being perfect for us. The filling was still warm but set enough that the filling didn't ooze out. This recipe is one hundred percent worth the time it takes to prep!
Reanna
I have made this apple pie recipe so many times and everyone always loves it! If you read the entire recipe + notes, you’ll see there’s a huge difference between fresh apple cider and apple cider vinegar. People who use the vinegar shouldn’t blame the recipe author, she made it clear what to use. It’s a baker error on your part for not reading the entire recipe. Now that I’m leaving this review I’m craving the pie again lol it’s good year round so I’m excited I’ll make it sometime this week again.
Kelli Avila
So happy you enjoyed it, Reanna! -Kelli
Anika
Love this recipe!!! My absolute favourite apple pie, especially with the super flaky pie crust. It was so easy to make and the video was so helpful for a beginner baker. Will be continuing to make this pie for all holidays and celebrations 😊
Paul C
Great website, lots of valuable information. Making my 1st apple pie for Christmas Dinner, with your help of course. I'll let you know how it goes.
Reanna Woodard
I’ve been making this apple pie for 2 years now for my husband, and he absolutely loves it. He says it’s the best pie he’s ever had. Anytime someone asks for an apple pie recipe, this is the link I give them. I leave out the nutmeg because I’m not a nutmeg or full apple pie spice person, and it still tastes amazing. Super easy recipe and by far the tastiest on the internet.
Kelli Avila
Hi Reanna! Thanks for sharing! So happy you enjoyed! -Kelli
Mariceli Ramírez
I made this pie for Thanksgiving and I have to say that this is The Best ! All my family was amazed by the taste amd that lattice flaky crust. Amazing Kelli!
Marisol Guzman
I've made this apple pie for Thanksgicing for 2yrs in a row and it's a big hit with my family. Has come out delicious both times!
Summer
Fantastic!! I made this apple pie with the flaky crust recipe and I was blown away with the flavor!! First time making a homemade crust, LOVE LOVE LOVE the step by step instructions. Got a ton of compliments on the apple flavor and the flakinest of the pie.
Thanks Kelli!!
Liz
I made this for Thanksgiving along with the recipe for the Flaky Pie Crust and it's extraordinary. It was the darling of the pies I made this year. It's easy to follow and sets up beautifully after baking. One of the best apple pie recipes I've made -- previously I was Frankenstein-ing a bunch of different recipes to make my apple pie, and now I find that this recipe has all the elements necessary for making the best apple pie. Maybe next year, I'll try the latice top...
Kelli Avila
Liz! So glad you had such success with your pies! Well done! And appreciate you taking the time to comment / leave a review, thank you! -Kelli
Gretchen Dunoyer
Holy moly!! This really IS "the apple pie" recipe! I've been making apple pies for over 30 years. In the past few years I've needed to freeze my pies in advance, since I don't have the energy to do the desserts and the Thanksgiving meal just the few days leading up to the holiday. I've found that my apple pies have come out running and yucky if frozen and then baked off a day before. So.....enter this PERFECT recipe! The secret is in the draining off of the soaked apples and reducing the nectar! SPECTACULAR! Thank you so much, Kelli, for solving my apple pie woes! Can't wait to try more of your recipes!
Lydia
I already made the apple pie filling(your recipe). How long do I cook the pie for since I am not waiting on the apples to cook down? Thanks!
Mimi
Hi—just wanted to double check—I don’t need to parbake the crust for it to stay crisp? Thank you 🙂
Kelli Avila
Correct!
Gisele
I really appreciate all the detailed guidance! I don't make pies very often, so I never quite grew comfortable with the process. This is now my go-to apple pie recipe. My latest pie was 195F and browned everywhere except the center 5" of the bottom crust ( 9" glass pie plate ) - should I have left it in the oven longer? It wasn't raw but just softer than I thought it would be.
Kelli Avila
Hi Gisele! Yes, I recommend leaving the pie in longer next time. And bake it on the lower rack the whole time.
George Milliken
One other thing. Thank you for including the weights of the ingredients. I use weights whenever I can in a recipe because it is precise. Everyone measures a cup differently, even if you follow the suggestion of putting ingredients in the cup instead of scooping. It makes so much sense to weigh. BTW, 18 tbs of butter is 255g for anyone who would rather weigh.
Donna Oliphint
Ok, I made the pie, and it did take a LOT of time. Even though I thought the crust dough was too wet, by the time it had stayed in the fridge overnight, it seemed to be fine and easy to roll out. I froze the pie for a couple of days before I baked it. After baking, it seemed to be puffy and crispy. I let it sit for 6 hours before cutting, and that's when the crust seemed meh. Sitting that let the crust, especially the bottom crust become a bit soggy, and I thought the crust was a bit tough. The filling tasted great, though--very apple-y and not overly cinnamon. I think Southerners like their appe pie warm (to melt the ice cream), and I think it would have been much better an hour or so after baking. Thanks for the reciipe, though!
Donna
Wanting to make the apple pie forThanksgiving. In your flakey pie pastry recipe you said yo use high quality butter and flour. Which brands of flour do you consider to be high quality?
Kelli Avila
I use king arthur flour and I like to use a European style butter (Kerrygold is my go-to) but a better quality brand like Kate's or Cabot! Store-brand can be hit or miss, I've had good success with Whole Foods brand, Trader Joe's and Costco.
Kelsey
I am new to the pie making world. I used store bought crust, as I was not ready to try my hand at crust and pie all in one. This filling was amazing! I'm not a huge apple pie fan, but I couldn't get enough of it. The kids and husband were also very pleased. These recipes are amazing. I already went and bought everything to make the pumpkin pie and also apple turnovers. I may just try the chicken pot pie while I'm at it.
You will definitely be my go-to for pie, 100%. I can cook but certain stuff scares me and you have taken those fears away.
Thank you!!!
Holly
Absolutely awesome apple pie! We all enjoyed it. I had extra apple slices so I baked them to super soft and used them as filling in cinnamon rolls. ☺️
Ej
Great pie!!! Love the apple cider caramel addition! Froze one for thanksgiving, can’t wait to eat it😃
Carmy
Tried the filling only of this pie for my gluten free crust and it was delicious!
Kelsey
Super delicious and easy! I’ll be making this again. Also I do not have a pie dish so I made this into a galette!
Amber
Hi Keli! My family insists on a crumble top. Do you think this recipe would work with that substitution?
Kelli Avila
Absolutely! Bake as instructed, but tent the crumble top towards the end if it starts to brown too quickly.