The scent of a warm apple pie brings me right back to those cozy evenings when life felt simpler. This foolproof apple pie recipe became my go-to comfort food, perfect for busy nights when I want something homemade without the stress. With about an hour and a half total for prep and baking, you’ll have a flaky crust filled with tender, cinnamon-spiced apples ready to brighten your day.
Table of Contents
Why This Foolproof Apple Pie Recipe Works
- The cooked-sauce filling prevents watery pies by thickening the sugar and flour mixture before adding to the apples.
- A double pie crust recipe yields a flaky and tender crust every time, making slicing and serving a breeze.
- Detailed instructions, including how to weave a beautiful lattice crust, boost your confidence no matter your skill level. This emphasis on simplicity extends to other delightful baked goods, such as our Ultimate Foolproof Chocolate Chip Cookies.
- Baking temperatures are carefully timed to create a golden crust without burning, while ensuring fully cooked, bubbling filling.
Ingredients for the Perfect Apple Pie
Here’s exactly what you’ll need to make this classic apple pie:
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples (peeled, cored; about 6-7 apples or 7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp vegetable shortening
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg (+ 1 Tbsp water, for egg wash)
The Science Behind the Key Ingredients
Granny Smith apples are ideal for pie thanks to their firm texture and tart flavor, which balance beautifully with sugar and spices. Though lemon juice isn’t listed here, it’s often used to prevent browning and brighten flavors. The vegetable shortening in the crust helps maintain flakiness by creating tiny pockets of fat that steam during baking. Meanwhile, the cooked sugar and flour mixture forms a smooth syrupy sauce that coats the apples, preventing sogginess.
What are the Best Apples for Pie?
Choosing the right apple is key to a perfect pie. Whether you’re making a classic fruit pie or an Easy Pumpkin Pie Recipe, selecting the right ingredients makes all the difference. Here’s a simple comparison of popular baking apples:
| Apple Variety | Tartness | Sweetness | Holds Shape When Baked |
|---|---|---|---|
| Granny Smith | High | Low | Excellent |
| Honeycrisp | Medium | High | Good |
| Braeburn | Medium | Medium | Very Good |
| Golden Delicious | Low | High | Fair |
Granny Smith stands out for that perfect balance of tartness and firmness, making it my favorite for pies.
How to Make Apple Pie From Scratch (Step-by-Step)
Here’s the step-by-step process to create this iconic dessert:
Make the Cooked Pie Filling
- Prepare your pie crust recipe and chill according to instructions while you get started on the filling. Preheat your oven to 425°F.
- Melt vegetable shortening in a medium saucepan over medium heat. Whisk in 3 tablespoons flour and simmer for 1 minute, whisking constantly.
- Stir in 1/4 cup water and 1 cup sugar, bringing the mixture to a boil. Reduce heat and simmer for 3 minutes, whisking frequently, then remove from heat.
- Peel, core, and thinly slice 7 cups of apples. Place them in a large bowl and sprinkle 1 1/2 teaspoons cinnamon over the top. Toss to combine.
- Pour the cooked sauce over the apples and stir gently to coat all slices evenly.
Assemble the Pie
- Flour your work surface and roll out the bottom pie crust to a 12-inch diameter circle. Transfer it carefully to a 9-inch pie plate.
- Add the apple mixture, mounding slightly in the center. Avoid getting filling on the edges to ensure a good seal.
- Roll out the second crust to an 11-inch round and cut into 10 even-thickness strips with a pizza cutter. Arrange strips in a woven lattice pattern on top (see below).
- Beat together 1 egg and 1 tablespoon water and brush this mixture over the lattice top for a beautiful golden finish.
Bake to Perfection
- Bake at 425°F in the center of the oven for 15 minutes.
- Reduce heat to 350°F and continue baking for another 45 minutes, or until the apples are soft and the filling bubbles visibly for at least 5 minutes through the lattice vents.
- Let the pie rest at room temperature for 1 hour before serving to allow the filling to set.
How to Create a Beautiful Lattice Top
Weaving a lattice crust might seem tricky, but it’s easier than it looks:
- Lay out 5 strips of dough evenly spaced across the pie filling, parallel to each other.
- Fold back every other strip halfway, then lay a strip of dough perpendicular to the first set across the center.
- Unfold the folded strips over this new strip.
- Now, fold back the opposite strips that weren’t folded the first time.
- Lay another perpendicular strip one inch away from the first, toward the edge of the pie.
- Repeat folding back and laying down strips until you have woven a neat basket weave lattice.
- Trim excess dough and crimp the edges to seal.
This technique creates a beautiful, classic pie look and lets steam escape during baking. Making a lattice is a wonderful way to add flair—even beginners can master it with a little practice.
Pro Tips for Perfect Apple Pie Every Time
- To avoid a soggy bottom crust, the cooked sauce filling method is key. Alternatively, bake the pie on a preheated baking sheet.
- Protect crust edges from over-browning by using a pie shield or foil strips halfway through baking.
- Allow the pie to cool completely before cutting; this rest time lets the filling thicken and slice neatly.
- Use room temperature eggs for the egg wash to improve browning and smooth finish.
- Roll dough evenly to avoid thin spots that can burn.
Variations and Substitutions
| Variation | Instructions |
|---|---|
| Gluten-Free Apple Pie | Use a 1:1 gluten-free flour blend in the pie crust and flour for the filling thickener. |
| Lower-Sugar Apple Pie | Reduce sugar by 1/3 when using naturally sweeter apples like Golden Delicious or Honeycrisp. |
Storing, Freezing, and Make-Ahead Instructions
- Storing: Keep apple pie at room temperature for up to 2 days covered loosely. Refrigerate leftover pie to extend freshness for 5 days.
- Freezing: Freeze unbaked assembled pies double-wrapped for up to 3 months. Bake directly from frozen, adding 10–15 minutes to baking time. Baked pies can be wrapped and frozen similarly; thaw overnight in the fridge before serving. This technique is also suitable for pies like The Ultimate Praline Pumpkin Pie.
- Make-Ahead: Prepare pie crusts and apple filling in advance. Store chilled dough wrapped tightly and filling in an airtight container for up to 2 days before assembling and baking.
Apple Pie Recipe
Ingredients
Equipment
Method
- Make the double pie crust and chill as directed by your recipe. Preheat the oven to 425°F (220°C).
- In a medium saucepan over medium heat, melt the shortening. Whisk in flour and cook 1 minute, then whisk in water and sugar; bring to a boil, reduce heat, and simmer 3 minutes, whisking, then remove from heat.
- Peel, core, and thinly slice apples into a large bowl. Toss with cinnamon, then pour the warm sauce over and stir to evenly coat.
- On a floured surface, roll the bottom crust to a 12-inch circle and fit it into a 9-inch pie plate. Add the apple mixture, mounding slightly in the center and keeping the rim clean.
- Roll the top crust to an 11-inch round and cut 10 even strips; weave into a lattice over the filling. Beat the egg with 1 Tbsp water and brush over the crust.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake 45 minutes more, until apples are tender and filling bubbles through the vents for at least 5 minutes. Cool 1 hour before slicing.
Notes
Frequently Asked Questions (Apple Pie Troubleshooting)
Why is my apple pie filling watery or runny?
This usually happens if the filling hasn’t cooked enough to thicken or if the apples release too much juice. Using the cooked sauce method with flour and sugar helps prevent watery filling by creating a syrupy coating that thickens during baking.
Why is my bottom crust soggy?
A soggy bottom can result from too much juice in the filling or insufficient baking. Placing the pie on a preheated baking sheet and ensuring the filling is partially cooked before assembly helps keep the crust crisp.
How do I prevent a large gap between the crust and the filling?
Avoid overfilling the pie. Mound the apples gently but not too high, and make sure the filling is evenly coated with the thickened sauce, which helps it set without shrinking away from the crust.
Why did my pie crust shrink?
Pie crust shrinks if it’s overworked, rolled too thin, or if it wasn’t chilled properly before baking. Chill dough well and handle gently to maintain the perfect shape.
Can I use cornstarch instead of flour as a thickener?
Yes, cornstarch can be a substitute, but it needs to be mixed with cold water before adding to the hot filling mixture to avoid clumps. Adjust amounts as cornstarch thickens more efficiently than flour.
Conclusion
This foolproof apple pie recipe has everything you need to bake a classic, comforting dessert with confidence. From the flaky crust to the perfectly spiced apples, it’s a recipe that turns busy nights into cozy celebrations. I can’t wait for you to try this apple pie! When you do, please leave a comment and a rating below to let me know how it turned out. I love seeing your creations!
