Best Apple Pie Recipe From Scratch

Ingredients

• 290 g (2⅓ cups)plain flour, spooned and levelled
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)sugar
• 227 g (1 cup)cold unsalted butter, cut into a few pieces
• 90–180 ml (6–8 tbsp)cold water
• 1.13 kg (2.5 lb; about 2.4–2.8 litres/10–12 cups)sweet baking apples, peeled, cored and cut into 6 mm (¼-inch) slices
• 100 g (½ cup)granulated white sugar
• 31 g (¼ cup)plain flour, spooned and levelled
• 15 ml (1 tbsp)lemon juice
• 5 ml (1 tsp), optionalvanilla extract
• 5 ml (1 tsp), optionalcinnamon
• 1 largeegg
• 30 ml (2 tbsp)water
• 15 ml (1 tbsp)granulated white sugar

Instructions

1. 1

   Pulse the pastry

   Put the flour, salt, sugar and butter in a food processor and pulse 4–5 times, leaving visible pea-sized pieces of butter. Add the cold water 15 ml (1 tbsp) at a time, pulsing once or twice after each addition. Stop when the dough begins to clump.

2. 2

   Mix by hand

   If you do not have a food processor, combine the flour, salt and sugar in a large bowl. Cut in the butter with a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces. Add the water gradually until the dough starts to clump.

3. 3

   Chill the dough

   Divide the dough in half and shape each piece into a disc about 2.5–4 cm (1–1½ inches) thick without kneading. Wrap tightly and refrigerate for at least 2 hours or for up to 2 days.

4. 4

   Heat the oven

   Preheat the oven to 190°C (375°F).

5. 5

   Mix the filling

   In a large bowl, stir together the apples, 100 g (½ cup) sugar, 31 g (¼ cup) flour and lemon juice. Add the vanilla and cinnamon if using, then leave the mixture to stand for 15 minutes.

6. 6

   Line the dish

   On a lightly floured surface, roll out one dough disc into a 30 cm (12-inch) circle and transfer it to a 23 cm (9-inch) pie dish, leaving the edges overhanging. Spoon in the apple filling without the excess liquid, and discard that liquid.

7. 7

   Top and seal

   Roll out the second dough disc and lay it over the filling, cutting slits for steam to escape. Alternatively, cut it into 2.5–5 cm (1–2-inch) strips and arrange them in a lattice, weaving the strips over and under one another. Decorate as you like, then seal and flute the edges.

8. 8

   Brush and bake

   Stir the egg and 30 ml (2 tbsp) water together in a small bowl, brush over the pastry and sprinkle with 15 ml (1 tbsp) sugar. Bake for 45 minutes, covering the pie with parchment paper for the final 10 minutes if it is browning too much. Cool to room temperature, then chill for at least 4 hours.

What is American apple pie?

Apple pie is a familiar American dessert built around fruit baked inside pastry, often served in slices once it has cooled and set. Versions vary by household, but a double crust is a classic choice.

This one pairs a crisp, buttery shell with sliced apples, sugar and a little flour to thicken their juices. Lemon juice brightens the filling, while optional cinnamon and vanilla bring extra warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 4g protein, 43g carbs, 16g fat.

The pastry and sugar contribute most of the carbohydrates and fat, while the apples add natural sugars and some fibre. The egg adds a little protein, but the pie is not a major protein source; pair a slice with plain yoghurt or serve it after a meal with a protein-rich main.

The pastry starts cold

Butter pieces: Keep them cold and visible in the flour mixture; those small pieces help give the baked crust its flaky texture.

Water: Add it gradually and stop when the dough just begins to clump. The dough should hold together without becoming wet or elastic.

Give the dough time

Chilling: Refrigerate the discs for at least 2 hours so the dough firms up before rolling. You can make it as far as 2 days ahead.

Rolling: Use a lightly floured surface and turn the dough as you work. If it becomes difficult to handle, chill it again rather than forcing it into shape.

Keep the filling balanced

Apples: Choose sweet baking apples that hold their shape in the oven, and cut them into evenly sized 6 mm (¼-inch) slices.

Juices: The filling rests for 15 minutes before it goes into the pastry. Spoon in the apples but leave behind the excess liquid, as directed, to avoid a soggy base.

Finish the top neatly

Steam vents: Cut slits in a full pastry lid so steam can escape, or arrange the pastry strips into a lattice. Either way, seal and flute the edges before brushing the top.

Egg wash: Brushing on the egg and water mixture helps the crust colour, while the final sprinkle of sugar adds a lightly crisp finish.

Bake, cool and serve

Baking: Bake at 190°C (375°F) for 45 minutes, watching the colour towards the end. Cover with parchment for the final 10 minutes if the crust is browning too much.

Setting: Let the pie cool to room temperature and chill it for at least 4 hours before cutting. Serve it on its own or with custard, cream or ice cream.

Recipe notes & tips

• Measure the flour by spooning it into the measuring cup and levelling the top, rather than packing it down.
• Keep the pastry cool while rolling and shaping so it is easier to handle.
• Use a slotted spoon to transfer the apple filling, leaving the excess liquid behind.
• Place the pie dish on a baking tray to make it easier to move in and out of the oven.
• Let the pie chill for the full 4 hours before slicing so the filling has time to set.

Variations

• Add cinnamon: Use the optional teaspoon for a warm, spiced filling.
• Add vanilla: Stir in the optional teaspoon for a gently fragrant note.
• Make a lattice: Cut the top pastry into 2.5–5 cm (1–2-inch) strips and weave them over the apples.
• Use a full top crust: Cover the filling with the second pastry disc and cut slits to let steam escape.
• Change the apple mix: Combine different sweet baking apples for a range of flavours and textures.

Common mistakes to avoid

• Overworking the pastry: Stop mixing as soon as it clumps so the dough does not become tough.
• Adding too much water: Add it a tablespoon at a time and stop when the dough begins to hold together.
• Skipping the chill: Refrigerate the discs for at least 2 hours before rolling.
• Pouring in excess filling liquid: Spoon in the apples and leave the collected liquid behind.
• Cutting too soon: Cool to room temperature and chill for at least 4 hours before slicing.

How to store

Keep leftover pie in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Thaw frozen pie in the fridge and reheat portions in the oven until warmed through.

Frequently asked questions