The Story
A properly made apple pie is one of the great achievements of home baking. The crust should be flaky and golden, shattering at the first bite. The filling should be tender but not mushy, spiced but not overwhelming, sweet but not cloying. This is the kind of pie you make from scratch, with real butter in the crust and a mix of apple varieties for complexity. I use a combination of Granny Smith for tartness and Honeycrisp for sweetness, but the best apples are whatever looks good at your local orchard in the fall. The key to great apple pie is pre-cooking the filling briefly on the stovetop, which prevents the dreaded gap between the top crust and the shrunken apples that plagues so many homemade pies. It also concentrates the juices and ensures the filling sets properly. Serve warm with a scoop of vanilla ice cream or a slice of sharp cheddar cheese, depending on whether you are from the North or the Midwest.
Ingredients
- 01For the crust:
- 022 1/2 cups all-purpose flour
- 031 teaspoon salt
- 041 tablespoon sugar
- 051 cup (2 sticks) cold unsalted butter, cubed
- 061/2 cup ice water
- 07For the filling:
- 083 lbs apples (mix of Granny Smith and Honeycrisp), peeled and sliced
- 093/4 cup granulated sugar
- 102 tablespoons all-purpose flour
- 111 teaspoon ground cinnamon
- 121/4 teaspoon ground nutmeg
- 131/4 teaspoon ground allspice
- 141 tablespoon lemon juice
- 152 tablespoons butter, for dotting
- 16Egg wash (1 egg beaten with 1 tablespoon water)
- 17Coarse sugar, for sprinkling
Method
- 1
For the crust: Whisk flour, salt, and sugar in a large bowl. Add cold butter and cut in with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add ice water a tablespoon at a time, mixing with a fork until the dough just comes together.
- 3
Divide dough in half and shape into two discs. Wrap in plastic and refrigerate for at least 1 hour.
- 4
For the filling: Combine sliced apples, sugar, flour, spices, and lemon juice in a large pot over medium heat.
- 5
Cook, stirring occasionally, for 10 minutes until the apples release their juices and soften slightly. Let cool.
- 6
Preheat the oven to 425°F (220°C).
- 7
Roll one dough disc into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish and trim the edges to a 1-inch overhang.
- 8
Pour the cooled apple filling into the crust, mounding it slightly in the center. Dot with butter pieces.
- 9
Roll the second dough disc into a 12-inch circle. Place over the filling, trim to a 1-inch overhang, and crimp the edges decoratively.
- 10
Cut several slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle with coarse sugar.
- 11
Place the pie on a baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake for 35 to 40 minutes more until the crust is golden and the filling bubbles.
- 12
Cool for at least 2 hours before slicing to allow the filling to set.
From Emma's Kitchen
Pro tips & little secrets
- Keep everything cold — cold butter and ice water are essential for a flaky crust.
- Pre-cooking the filling prevents the gap between crust and apples that happens when raw apples shrink.
- Mix apple varieties for the best flavor — tart and sweet together create complexity.
- Let the pie cool completely before cutting for clean slices and set filling.
Written & tested by
Emma Bennett
Emma started SavoryNest from her home kitchen in 2021. She tests every recipe at least three times before it goes live and personally responds to every reader email.
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