Apple Pie
A proper apple pie relies on two things: a crust you're not afraid of, and apples that hold their shape. The filling should taste like concentrated apples and sugar, not like dessert sauce. Let the pie cool completely before slicing, or the filling will run.
Cold butter and patience with crust make the difference
If you're making crust from scratch, keep your butter cold and work quickly. If using store-bought, that's honest and fine—focus your energy on the apples. Chill the filled pie for at least 30 minutes before baking; this keeps the crust from shrinking.
- 9-inch pie dish
- rolling pin
- bench scraper or knife
- large mixing bowl
- large skillet (optional, for par-cooking apples)
- instant-read thermometer (optional)
- parchment paper
- pie weights or dried beans (optional)
What goes in.
- 2.5 lbmixed apples (Granny Smith, Honeycrisp, or Pink Lady), peeled, cored, and sliced ¼ inch thick
- ¼ cupgranulated sugar
- 2 tbspbrown sugar
- 1 tbspall-purpose flour
- ½ tspkosher salt
- ¼ tspground cinnamon
- 1 pinchground nutmeg
- 1 tbspfresh lemon juice
- 1 tbspcornstarch
- 1 lball-purpose flour
- 10 tbspcold unsalted butter, cubed
- ½ tspkosher salt
- 6–8 tbspice water
- 1egg yolk mixed with 1 tbsp water (egg wash)
Toast the apples in a dry skillet first
Before filling, cook your sliced apples in a large skillet over medium-high heat for 3–4 minutes, stirring occasionally, until they release their liquid and the apples begin to soften. This concentrates their flavor and helps the filling set properly during baking. Drain off any excess liquid, then cool completely before filling.
The method.
Make the crust (or skip to step 3 if using store-bought)
Combine 1 lb flour and ½ tsp salt in a large bowl. Add 10 tbsp cold butter, cut into ½-inch cubes. Using your fingertips, pinch and rub the butter into the flour until the mixture resembles coarse sand—some pea-sized lumps of butter should remain visible. Add 6–8 tbsp ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Divide in half, shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Roll out the bottom crust
On a lightly floured surface, roll one disk to a 12-inch round about ⅛ inch thick. Transfer to your 9-inch pie dish, letting the excess hang over the edge. Refrigerate while you prepare the filling.
Prepare and toast the apples
Peel, core, and slice 2.5 lb apples into ¼-inch slices. In a large skillet over medium-high heat, add the apples (no fat needed) and cook for 3–4 minutes, stirring occasionally, until they release liquid and begin to soften. Drain any pooled liquid through a fine-mesh strainer, then spread the apples on a plate to cool completely.
Mix the filling
In a large bowl, combine ¼ cup granulated sugar, 2 tbsp brown sugar, 1 tbsp flour, ½ tsp salt, ¼ tsp cinnamon, 1 pinch nutmeg, 1 tbsp lemon juice, and 1 tbsp cornstarch. Add the cooled apples and toss gently until evenly coated. Let sit for 10 minutes.
Fill the pie
Remove the bottom crust from the refrigerator. Mound the apple filling into the crust, pressing gently to settle and removing any air pockets. Scatter any juice left in the bowl over the top.
Roll out and fit the top crust
Roll the second dough disk to an 11-inch round. Lay it over the filling. Trim the overhanging dough to 1 inch all around, then fold the edges under and crimp with your fingers or a fork to seal. Cut 4–5 vents in the top crust with a knife to allow steam to escape.
Chill the assembled pie
Refrigerate the filled pie for at least 30 minutes—this prevents the crust from shrinking during baking.
Brush and bake
Preheat your oven to 425°F. Place a baking sheet on the lowest rack. Brush the top crust with egg wash. Place the pie on the baking sheet and bake for 20 minutes at 425°F until the crust begins to brown. Reduce heat to 375°F, tent the pie loosely with foil if the crust is darkening too fast, and bake for another 35–45 minutes until the filling bubbles at the vents and the crust is deep golden brown.
Cool completely
Transfer the pie to a wire rack and let it cool for at least 3 hours before slicing. The filling will continue to thicken as it cools. Slice with a sharp knife, wiping between cuts.
Other turns to take.
Lattice-top pie
Cut the top crust into ½-inch strips using a knife or pastry wheel. Weave them in a crosshatch pattern over the filling, then trim and crimp the edges. Bake as directed.
All-butter crust
Use 12 tbsp unsalted butter instead of 10 tbsp for a richer, more tender crust. The pie will bake slightly faster, so check it at 35 minutes.
Spiced apple pie
Increase cinnamon to ½ tsp, nutmeg to ¼ tsp, and add ⅛ tsp ground cloves and ⅛ tsp ground ginger to the filling.
Caramel apple pie
After filling but before adding the top crust, drizzle ¼ cup warm caramel sauce over the apples. Proceed with crimping and baking as directed.
When it doesn't go to plan.
Use a mix of apple varieties—one sweet, one tart—for balanced flavor. Granny Smith and Honeycrisp work well together.
Don't skip cooling the apples after toasting. Warm apples will make the crust soggy.
If your crust is browning too fast, tent it loosely with foil after the first 25 minutes of baking.
A pie shield or crimped foil collar protects the edges from over-browning without covering the filling.
The filling will look like it's leaking or not set when you pull it from the oven. This is normal. It sets as it cools.
Slice the pie with a long, sharp knife, dipping it in hot water and wiping it clean between cuts for neat pieces.
The ones that keep coming up.
Can I make the crust ahead?
Yes. Make and chill the dough disks up to 2 days in advance, wrapped tightly in plastic. You can also assemble the whole pie, chill it, and bake it the next day.
Why is my crust shrinking?
The dough wasn't chilled long enough before baking, or the oven temperature was too high. Always chill for 30 minutes after assembly, and make sure your oven is properly preheated.
Can I use store-bought crust?
Absolutely. A thawed store-bought crust works fine. You'll save 30 minutes and can focus on getting the apples right.
How do I know the pie is done?
The crust should be deep golden brown, and the filling should bubble at the vents or edges. An instant-read thermometer inserted through a vent should read 195–205°F.
My filling is too runny after baking. What went wrong?
The apples likely weren't toasted enough to release and reduce their liquid, or the pie wasn't cooled long enough. Next time, drain the apples more thoroughly after toasting and wait the full 3 hours before slicing.
Can I freeze a whole pie?
Yes. Freeze the unbaked, assembled pie for up to 3 months, covered tightly. Bake from frozen, adding 15–20 minutes to the baking time.