It's the holiday season and time to get together with family and friends, so when thinking about what to make, why not try a double-crust apple pie? It's a classic that is always a hit and perfect for this time of year. The best thing about this recipe is its simplicity and ease; plus, it only requires a few ingredients! For more Apple Inspired recipes, check this Apple Bread, Apple Cake, Spiced Apple Muffins, or Apple Pumpkin Spice Muffins.
Jump to:
- Our Apple Pie Method at a Glance
- What is Apple Pie?
- What's the Origin of Apple Pie?
- What’s the Difference between Apple Pie and Dutch Apple Pie?
- What Are The Best Apples for Making Apple Pie?
- Apple Pie Ingredients
- Tools you'll need
- How to Make Apple Pie
- How to Make Spiced Whipped Cream
- Substitutions
- Variations
- How to serve
- How to Store & Re-heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Pie Apple Pie
- FAQ
- More Amazing Pie Recipes:
- Recipe
Our Apple Pie Method at a Glance
We carefully line the pie dish with prepared dough, chilling the dough before and after lining. Next, we filled the pie with a delicious apple mixture and finished as necessary. Then we bake until golden and bubbling.
What is Apple Pie?
Apple Pie is the quintessential American dessert, consisting of an apple filling in a pastry crust. The filling can be prepared with a single or a variety of baking apples combined that hold their shape when baked. The crust is typically made with flour, butter, sugar, salt, and water. It can also be made with shortening for a more flaky crust. It is usually served with whipped cream, ice cream (known as à la mode), or, in some regions, with cheddar cheese. It usually has a decorative top crust but can also be made with a crumble topping.
What's the Origin of Apple Pie?
Apple pie as we know it began in England, where it grew out of culinary influences from France, the Netherlands, and even the Ottoman Empire. Apple trees were not even native to North America until Europeans arrived.
What’s the Difference between Apple Pie and Dutch Apple Pie?
The top layer is the main difference between a regular and Dutch apple pie recipe. Dutch apple pies have a crumbly top layer, while traditional apple pies have a top layer of pie crust. Also, unlike other apple pies, such as French apple pies, Dutch apple pies have a streusel topping that may require more preparation time and tools, such as a pastry blender.
What Are The Best Apples for Making Apple Pie?
The best apples for apple pie have a tart sweetness that is bright enough to shine through the richness of a pie crust, with a firm texture that can withstand baking without dissolving into a mushy, applesauce-like consistency. Among them are Granny Smith apples, Honeycrisp apples, Cripps Pink apples, Pink Lady apples, Braeburn apples, Fuji, and Pink Pearl apples.
Apple Pie Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Apple Pie Crusts:
- All-Purpose Flour: Forms the base of the pie crust, providing structure and texture.
- Kosher Salt: Enhances the flavor of the crust and balances sweetness.
- Powdered Sugar or Granulated Sugar: Adds a touch of sweetness to the crust.
- Cold Unsalted Butter: Provides richness and flakiness to the crust.
- Vegetable Shortening: Contributes to the flakiness and tenderness of the crust.
- Pure Vanilla Extract: Adds a subtle flavor to the crust.
- Ice-Cold Water: Binds the crust ingredients together.
- Apple Cider Vinegar or White Distilled Vinegar: Helps tenderize the crust and prevents gluten development.
For the Apple Pie Filling:
- Mixed Baking Apples: Are the main filling of the pie, providing a sweet-tart flavor and tender texture.
- Freshly Squeezed Lemon Juice: Adds acidity to balance the sweetness of the apples and prevent browning.
- Pure Vanilla Extract: Enhances the overall flavor of the filling.
- Light Brown Sugar: Sweetens and caramelizes the filling.
- Kosher Salt: Enhances the flavors in the filling.
- Ground Cinnamon: Provides warm and aromatic spice notes.
- Freshly Grated Nutmeg or Ground: Adds a nutty and slightly sweet flavor.
- Allspice (optional): Contributes additional spice complexity.
- Tapioca Starch: Acts as a thickening agent for the filling.
- Cornstarch or All-Purpose Flour: Further thickens the filling.
- Unsalted Butter: Adds richness and helps bind the filling together.
For Brush & Topping:
- Beaten Egg, Cream, or Milk: Creates a golden and glossy finish on the crust.
- Turbinado Sugar or Light Brown Sugar combined with Ground Cinnamon: Adds sweetness and a crunchy texture to the pie's top crust.
For the Spiced Whipped Cream:
- Heavy Cream: Forms the base of the whipped cream, providing richness and volume.
- Confectioners' Sugar or Granulated Sugar: Sweetens the whipped cream.
- Ground Cinnamon: Infuses the cream with warm spice notes.
- Ground Nutmeg: Adds a hint of nutty flavor.
- Pure Vanilla Extract: Enhances the overall flavor and aroma of the whipped cream.
Tools you'll need
- (1) 9-inch deep pie pan
- Half-sheet pan
- Liquid Measuring Cups
- Dry Measuring Cups
- Silicone Spatula
- Mitten Oven
- Food Thermometer
- Wire rack
- Food Processor or Pastry blender
How to Make Apple Pie
Note: The full instruction is provided in the recipe card below.
Prepare the Pie Dough: Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses. In a small bowl, combine 5 tablespoons of ice water, 1 tablespoon of pure vanilla extract, and 1 tablespoon of apple vinegar.
With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine. Turn the pie dough onto a work surface, and bring the dough together by hand. Use a bench scraper to divide the dough into two equal pieces. Shape into flat disks and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. The dough can be refrigerated for up to 3 days or frozen for up to 6 weeks, tightly wrapped. (Thaw frozen dough in the refrigerator before rolling it out.)
Lightly dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and let the dough sit on the countertop for 5 to 10 minutes so it's malleable enough to roll. Reserve the other half, wrapped tightly, and refrigerated. Lightly dust the dough with additional flour. Roll half of the dough ⅛ inch / 3 mm thick using even strokes. Turn it occasionally to produce an even shape and to keep it from sticking to the work surface. Work from the center toward the edges, rolling in different directions. If the dough softens too fast, chill in the refrigerator until firm, 2–5 minutes.
Carefully transfer the rolled dough into the pie dish. Position the dough so that it completely covers the entire dish. Settle the dough into the dish, pressing the dough gently against the dish. Use a ball of scrap dough to gently press the pie dough into the pie dish and dock the bottom of the crust if necessary. Trim the excess dough from the rim, leaving enough to seal a top crust in place.
In a large bowl, toss the apples with the sugar, cinnamon, nutmeg, vanilla, salt, lemon juice, butter, cornstarch, and tapioca. Fill the pie shell with apple mixture. Roll out the top crust in the same manner as the bottom crust (⅛ inch / 3 mm thick) and carefully lay the top crust over the filling. Press the dough around the rim to seal the top and bottom crusts. Trim away excess overhang, seal and crimp the edges (lightly flour your fingers if the dough is sticking), and cut several vents atop the pie to allow steam to escape. Refrigerate for 1 hour.
Bake: Brush the crust lightly with egg wash, heavy cream, or milk, and sprinkle with coarse sugar. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Bake the pie on a baking sheet until the crust is golden, about 45 minutes to 1 hour, or until the internal temperature registers approximately 175 ºF. Cover the edges with a crust shield or foil if the pie crust edges are browning too quickly. The dough should appear dry.
If the dough has been rolled out unevenly, the thicker portion may appear moist, indicating that the dough is not fully baked. The Apple Pie Filling should be bubbling. Cool the pie on a wire rack for at least 2 to 3 hours before slicing it to serve. The Apple Pie keeps well at room temperature (covered) for 24 hours or refrigerated for up to 4 days. Serve warm or at room temperature with spiced whipped and vanilla ice cream or a hot cup of coffee.🥧☕
Camila's Tips: If you don't have tapioca starch, you can simply use 2 tablespoons of cornstarch and 2 tablespoons of all-purpose flour.
How to Make Spiced Whipped Cream
Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, spices, and pure vanilla extract and beat medium-high until it forms soft peaks.
Substitutions
- Flour: You can use alternative flours such as whole wheat or gluten-free flour if you prefer or have dietary restrictions.
- Tapioca Starch & Cornstarch: If you don't have tapioca starch, you can use the same amount of cornstarch or arrowroot powder as a thickening agent for the filling.
- Sugar: Feel free to use brown or granulated sugar instead of light brown sugar if that's what you have. Adjust the amount to your desired sweetness level.
- Unsalted Butter and Shortening: If you prefer, you can use only butter or only shortening in the crust. Just remember that using only butter will give the crust more flavor, while only shortening will make it flakier. You can also use margarine as a substitute for butter.
- Apple Cider Vinegar or White Distilled Vinegar: If you don't have vinegar, you can omit it from the recipe. It helps to tenderize the dough and inhibit gluten development, but it's not crucial for the success of the pie.
- Apples: The recipe suggests combining Granny Smith and Honeycrisp apples, but you can use other firm and tart apples like Braeburn, Fuji, or Pink Lady. Adjust the sweetness of the filling by using sweeter or tarter apples based on your preference.
- Spices: If you don't have cinnamon or nutmeg, substitute them with other warm spices like allspice or apple pie spice. Adjust the amount according to your taste.
Variations
- Other Fresh Fruit: Peaches and Nectarines can be substituted for apples.
- Nuts: Mix in a cup of chopped walnuts, pecans, or almonds to add a crunchy texture to the filling.
- Raisins or Dried Cranberries: Include a half cup of raisins or dried cranberries for extra sweetness and a burst of flavor.
- Apple Pie Spice: Instead of just cinnamon and nutmeg, use apple pie spice, which typically includes a blend of cinnamon, nutmeg, allspice, and cloves.
- Cardamom or Ginger: Substitute or add a teaspoon of ground cardamom or ginger to give the pie a warm and aromatic flavor.
- Streusel Topping: Skip the top crust and opt for a crumble topping. Combine 1 cup of flour, ½ cup of brown sugar, ½ cup of rolled oats, and ½ cup of cold butter. Mix until crumbly and sprinkle it over the apple filling before baking.
- Caramel Sauce: Drizzle caramel sauce over the apple filling before adding the top crust or crumble topping. It will add a rich and gooey caramel flavor to the pie.
How to serve
- Warm or Room Temperature: Apple pie can be enjoyed warm or at room temperature. If you prefer warm pie, you can reheat individual slices in the microwave or place the whole pie in a preheated oven for a few minutes before serving.
- Plain: Serve slices of apple pie as-is, without any additional toppings or accompaniments. The delicious flavors of the apple filling and crust can shine independently.
- À la Mode: Serve apple pie with a scoop of vanilla ice cream on top. The warm pie and ice cream create a delightful contrast in temperature and texture. The ice cream melts slightly and adds a creamy element to each bite.
- Whipped Cream: Top individual slices of apple pie with a dollop of whipped cream. You can use plain whipped cream or add a hint of flavor by incorporating spices like cinnamon or nutmeg into the whipped cream.
- Caramel Sauce: Drizzle warm caramel sauce over each slice of apple pie for an extra touch of sweetness and decadence. The caramel pairs well with the flavors of the apples and adds a luscious texture.
How to Store & Re-heat
To store: Allow it to cool completely after baking. Once cooled, cover the pie tightly with plastic wrap or aluminum foil to prevent air exposure and keep it fresh. You can store it at room temperature for up to 24 hours. If you need to store it for a longer period, place it in the refrigerator, where it can stay fresh for up to 4 days. When refrigerating, it's best to loosely cover the pie with foil or place it in an airtight container to prevent it from drying out.
To reheat: If you prefer to enjoy it warm, heat individual slices in the microwave for 15-30 seconds until heated. Alternatively, you can reheat the whole pie by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed to your liking. If you choose to reheat the whole pie, it's a good idea to cover the edges with foil to prevent them from becoming overly browned. Let the pie cool for a few minutes after reheating before serving to avoid burning your mouth.
Make-Ahead
To make apple pie ahead of time, you can prepare it up until the point of baking and store it in the refrigerator or freezer. After assembling the pie with the crust and filling, cover it tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours before baking. If you want to store it for longer, place it in the freezer for 2-3 months. When ready to bake, follow the baking instructions in the recipe, adjusting the baking time as needed. Making the pie ahead of time allows you to have a freshly baked apple pie ready for serving with minimal effort on the day you plan to enjoy it.
How to Freeze
Assemble and bake the apple pie as directed in the recipe. Cool completely, and wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator or reheat in a 350 F preheated oven until heated, about 20 to 30 minutes, or the desired temperature.
Tips for Making The Best Pie Apple Pie
- Choose the Right Apples: Select apples that are suitable for baking and have a balance of tartness and sweetness. Popular choices include Granny Smith, Honeycrisp, Cripps Pink, Pink Lady, Braeburn, Fuji, and Pink Pearl. Mixing different apple varieties can also add complexity to the flavor.
- Make a Flaky Crust: Use cold butter and shortening when making the pie crust. Keep the ingredients and utensils cold throughout the process to ensure a flaky texture. Don't overwork the dough, which can lead to a tougher crust.
- Thicken the Filling: To prevent a runny filling, combine tapioca starch or cornstarch. These ingredients help absorb excess moisture and create a thick, cohesive filling.
- Precook the Filling (Optional): For extra assurance that the filling will be fully cooked and the crust won't be soggy, consider precooking the apple filling on the stovetop for a few minutes until it slightly thickens before pouring into the pie shell.
- Add Flavorful Spices: Enhance the flavor of the apple pie by adding spices such as cinnamon, nutmeg, or a blend of warm spices like apple pie spice. Adjust the amount to your taste preferences.
- Protect the Crust: Cover the edges of the pie crust with foil or a pie crust shield to prevent them from over-browning during baking. This allows the crust to bake evenly without becoming too dark.
- Let It Cool: Allow the baked pie to cool for at least 2 to 3 hours before slicing. This will allow the filling to set and make it easier to slice without falling apart.
FAQ
Can I use store-bought pie crust instead of making it from scratch?
Absolutely! If you're short on time or prefer convenience, you can use store-bought pie crust. Look for pre-made crusts in the refrigerated or frozen section of your grocery store. Just follow the instructions on the package for the best results.
Can I freeze the unbaked apple pie?
You can freeze an unbaked apple pie for later use. After assembling the pie, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label it with the date and store it in the freezer for 2-3 months. When ready to bake, thaw the pie in the refrigerator overnight before following the baking instructions.
How do I prevent a soggy bottom crust?
To prevent a soggy bottom crust, you can try a few techniques. First, pre-baking the bottom crust for a few minutes before adding the filling can help create a barrier and keep it crisp. Another method is to sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust before adding the filling. These absorb excess moisture and provide a crisp texture.
How do I get a golden, crisp crust?
To achieve a golden, crisp crust, brush the top crust with an egg wash (a beaten egg mixed with a little water or milk) before baking. This will give the crust a shiny appearance and help it brown nicely. You can also sprinkle some granulated sugar for added sweetness and crunch.
Can I make apple pie in advance for a special occasion?
Yes, apple pie can be made in advance for special occasions. You can make the pie and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the pie (unbaked) for 2-3 months and then thaw and bake it when needed. Just be sure to follow proper storage and reheating instructions.
How do I store leftover apple pie?
If you have leftover apple pie, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. It can be stored for up to 4 days. When ready to eat, you can enjoy it cold or reheat individual slices in the microwave or oven.
More Amazing Pie Recipes:
Recipe
Easy Apple Pie
Tools
Ingredients
For the Apple Pie Crusts:
- 3 cups all-purpose flour , spooned, leveled, and sifted
- ¾ teaspoon kosher salt
- 3 Tablespoons powdered sugar or granulated sugar
- 12 tablespoons (1-½ sticks) cold unsalted butter, cut into pieces
- ⅓ cup very cold vegetables shortening , such as Crisco
- 1 Tablespoon pure vanilla extract or clear vanilla
- 5 Tablespoons ice-cold water
- 1 tablespoon apple cider vinegar or white distilled vinegar
For the Apple Pie Filling:
- 3-½ lbs. mixed baking apples (about 5-6), use tart/sweet combo (e.g., Granny Smith & Golden Delicious, or Honey Crisp & Empire) peeled, seeded, and sliced ¼-inch thick
- 1 tablespoon ( 15 ml) freshly squeezed lemon juice
- 1 tablespoon pure vanilla extract or clear vanilla
- ¾ cup light brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg , optional
- 14 g tapioca starch
- 21 g cornstarch
- 30 g unsalted butter , melted and cooled off
For Brush & Topping:
- A beaten egg, cream, or milk
- 2 tablespoons turbinado sugar or light brown sugar combined with ⅛ teaspoon ground cinnamon , for finishing
For the Spiced Whipped Cream :
- 1 cup heavy cream , cold
- ¼ cup confections sugar or granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the Pie Dough: Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses. In a small bowl, combine 5 tablespoons of ice water, 1 tablespoon of pure vanilla extract, and 1 tablespoon of apple vinegar.
- With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine. Turn the pie dough onto a work surface, and bring the dough together by hand. Use a bench scraper to divide the dough into two equal pieces. Shape into flat disks and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. The dough can be refrigerated for up to 3 days or frozen for up to 6 weeks, tightly wrapped. (Thaw frozen dough in the refrigerator before rolling it out.)
- Lightly dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and let the dough sit on the countertop for 5 to 10 minutes so it's malleable enough to roll. Reserve the other half, wrapped tightly, and refrigerated. Lightly dust the dough with additional flour. Roll half of the dough ⅛ inch / 3 mm thick using even strokes. Turn it occasionally to produce an even shape and to keep it from sticking to the work surface. Work from the center toward the edges, rolling in different directions. If the dough softens too fast, chill in the refrigerator until firm, 2–5 minutes.
- Carefully transfer the rolled dough into the pie dish. Position the dough so that it completely covers the entire dish. Settle the dough into the dish, pressing the dough gently against the dish. Use a ball of scrap dough to gently press the pie dough into the pie dish and dock the bottom of the crust if necessary. Trim the excess dough from the rim, leaving enough to seal a top crust in place.
- In a large bowl, toss the apples with the sugar, cinnamon, nutmeg, vanilla, salt, lemon juice, butter, cornstarch, and tapioca. Fill the pie shell with apple mixture. Roll out the top crust in the same manner as the bottom crust (⅛ inch / 3 mm thick) and carefully lay the top crust over the filling. Press the dough around the rim to seal the top and bottom crusts. Trim away excess overhang, seal and crimp the edges (lightly flour your fingers if the dough is sticking), and cut several vents atop the pie to allow steam to escape. Refrigerate for 1 hour.
- Bake: Brush the crust lightly with egg wash, heavy cream, or milk, and sprinkle with coarse sugar. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Bake the pie on a baking sheet until the crust is golden, about 45 minutes to 1 hour, or until the internal temperature registers approximately 175 ºF. Cover the edges with a crust shield or foil if the pie crust edges are browning too quickly. The dough should appear dry.
- If the dough has been rolled out unevenly, the thicker portion may appear moist, indicating that the dough is not fully baked. The Apple Pie Filling should be bubbling. Cool the pie on a wire rack for at least 2 to 3 hours before slicing it to serve. The Apple Pie keeps well at room temperature (covered) for 24 hours or refrigerated for up to 4 days. Serve warm or at room temperature with spiced whipped and vanilla ice cream or a hot cup of coffee.🥧☕
- Camila's Tips: If you don't have tapioca starch, you can simply use 2 tablespoons of cornstarch and 2 tablespoons of all-purpose flour.
- How to Make Spiced Whipped Cream
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, spices, and pure vanilla extract and beat medium-high until it forms soft peaks.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.