Homemade Apple Pie
Classic homemade apple pie with a flaky all-butter crust and a spiced filling that slices cleanly, not runny. Tips for store-bought crust too.
10% of it needs you at the counter
- Hands-on
- 45 min
- Cooking
- 1 hr 10 min
- Resting
- 5 hr 15 min
- Serves
- 8
- Calories
- 535
- Protein
- 6 g
- Per serving
- $1.42
Why this recipe works
Apple pie is the classic American dessert for good reason: flaky, buttery pastry around tender, cinnamon-spiced apples. It takes time rather than skill, and most of that time is the dough chilling and the pie cooling.
- A mix of firm tart and sweet apples holds its shape while giving a balanced flavor; soft apples like McIntosh turn to applesauce.
- Flour in the filling only thickens once the juices boil, so the pie bakes until you see thick juice bubbling through the vents. Pulling it early is the main cause of a runny pie.
- Starting hot at 425°F sets and browns the bottom crust, then 375°F lets the apples cook through without burning the top.
Ingredients
For the crust
For the filling
For the top
You will need
- 9-inch pie plate (glass or metal)
- Rolling pin
- Rimmed baking sheet
- Large mixing bowl
Method
Tap a step number to mark it done.
Make the dough
Whisk the flour, sugar and salt. Toss in the cold butter and press each cube into flat pieces with your fingertips until the largest are the size of peas. Drizzle in the ice water, tossing with a fork, until the dough holds together when squeezed. Divide in two, flatten into disks, wrap and refrigerate for at least 1 hour.
AI-generated illustration of this step. Prepare the filling
Peel, core and slice the apples ¼ inch thick. Toss them in a large bowl with the sugars, flour, lemon juice, cinnamon, nutmeg and salt.
AI-generated illustration of this step. Roll and fill
Heat the oven to 425°F with a rack in the lowest position. Roll one disk into a 12-inch circle and ease it into the pie plate. Pile in the apples, mounding them in the center, and leave any liquid in the bowl.
AI-generated illustration of this step. Top and seal
Roll the second disk into an 11-inch circle and lay it over the apples. Trim, fold the edges under and crimp. Brush with the egg wash, sprinkle with sugar and cut five slits in the top. Chill the pie for 15 minutes.
AI-generated illustration of this step. Bake
Bake on the baking sheet for 20 minutes, then lower the oven to 375°F and bake until the crust is deep golden and thick juice bubbles slowly through the slits, 45 to 55 minutes more. Cover the edges with foil if they darken too fast.
AI-generated illustration of this step. Cool completely
Cool the pie on a rack for at least 4 hours before slicing. The filling finishes thickening as it cools.
AI-generated illustration of this step.
Cook's notes
- Keep everything cold. Visible flecks of butter in the dough become the flaky layers; if the dough gets soft and sticky, chill it for 15 minutes.
- Glass pie plates let you check the bottom: it should be golden brown, not pale, before the pie comes out.
- Short on time? Two store-bought refrigerated crusts work fine. Skip step 1 and start at step 2.
- Warm a slice for 15 seconds in the microwave if you want it warm with ice cream; it holds its shape once it has fully cooled first.
Nutrition per serving
535 calories
$1.42 estimated cost per serving
Where the calories come from
| Protein | 4% of calories | 6 g |
|---|---|---|
| Carbs | 56% of calories | 77 g |
| Fat | 39% of calories | 24 g |
| Fiber | 3 g | |
| Sodium | 380 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my apple pie runny?
It was most likely underbaked or cut while warm. The flour thickens only after the juices bubble, so bake until you see thick juice bubbling through the vents, then cool for at least 4 hours.
What are the best apples for apple pie?
Firm apples that hold their shape: Granny Smith for tartness, mixed with Honeycrisp, Braeburn, Jonagold or Pink Lady for sweetness. Avoid McIntosh and Red Delicious, which turn mushy.
How long does apple pie last?
Up to 2 days covered at room temperature, or 4 days in the fridge. You can also freeze the unbaked pie and bake it from frozen at 425°F, adding about 20 minutes.
