Best Apple Pie Recipe

Ingredients

• 375 g (3 cups), plus extra for dustingplain flour
• 1/2 teaspoonkosher salt
• 397 g (1 3/4 cups), cut into 1.3 cm (1/2-inch) cubes and chilledunsalted butter
• 180 ml (3/4 cup), chilledice-cold water
• 40 g (5 tablespoons)plain flour
• 50 g (1/4 cup)granulated sugar
• 55 g (1/4 cup), packeddark brown sugar
• 1 teaspoonground cinnamon
• 1/4 teaspoonground nutmeg
• 1/4 teaspoonground cloves
• 1/8 teaspoonkosher salt
• 1/4 teaspoonlemon zest
• 680 g (1 1/2 lb)Granny Smith apples
• 680 g (1 1/2 lb), or Fuji applesHoneycrisp apples
• 1/2 teaspoonvanilla extract
• 7 g (1 1/2 teaspoons), softenedunsalted butter
• 12 g (1 tablespoon)granulated sugar
• 1/4 teaspoonground cinnamon
• 1 largeegg, beaten for the egg wash

Instructions

1. 1

   Prepare the ingredients

   Put ice cubes and water in a measuring cup, then chill it. Cut the butter into 1.3 cm (1/2-inch) cubes and refrigerate it until needed.

2. 2

   Mix in butter

   In a stand mixer bowl, combine the flour and salt with the paddle attachment on its lowest speed for about 10 seconds. Add the chilled butter, briefly switching the mixer on and off to coat the pieces in flour, then mix on low until the mixture resembles wet sand, with coarse crumbs and pea-sized pieces remaining, about 60–75 seconds. Break up any large pieces with your fingers, and do not overmix; the mixture should not come together yet.

3. 3

   Add the water

   Add ice-cold water gradually, 1 tablespoon at a time, mixing for 1–2 seconds after each addition. Use only enough for the dough to look hydrated and lumpy, with small crumbs at the bottom of the bowl; about 8–10 tablespoons is typical, and you may not need all the water. When pinched, the dough should hold together rather than feel dry or crumbly, but it should not be wet or sticky. Avoid overmixing.

4. 4

   Chill the dough

   Divide the dough into two equal portions, about 454 g (1 lb) each, and press each into a 2.5 cm (1-inch) thick disc. Wrap the discs separately, place them in a resealable bag, and refrigerate for at least 4 hours, overnight, or up to 2 days.

5. 5

   Roll the pastry

   Let both discs sit at room temperature for 5–10 minutes, until pliable, then dust the work surface and dough with flour as needed. Roll one disc into a 30–33 cm (12–13-inch) circle about 6 mm (1/4-inch) thick, fit it into a 23 cm (9-inch) pie dish, and press it gently against the base and sides. Trim the edge, leaving a 1.3 cm (1/2-inch) overhang, and refrigerate the dish. Roll the second disc into a 30 cm (12-inch) circle, set it on a parchment-lined baking tray and refrigerate it while you make the filling.

6. 6

   Make the filling

   Peel the apples, remove their cores and stems, and cut them into 1.3 cm (1/2-inch) thick half-moons. Put them in a large bowl. In a small bowl, whisk together the 40 g flour, 50 g granulated sugar, brown sugar, 1 teaspoon cinnamon, nutmeg, cloves, salt and lemon zest; scatter this over the apples and toss to coat. Add the vanilla and toss again, then leave the filling for about 2 minutes.

7. 7

   Heat the oven

   Position a rack in the centre of the oven and preheat it to 190°C (375°F). Line a half-sheet baking tray with foil.

8. 8

   Fill the pie dish

   Take the pastry from the fridge and put the apple mixture into the lined pie dish, arranging the slices flat and filling the gaps. Dot the apples with the softened butter.

9. 9

   Top and decorate

   Lay the second pastry round over the apples and trim it, leaving about 2 cm (3/4 inch) overhanging the pie plate. Press the top pastry against the apples, tuck its edge under the bottom crust, and crimp the edge by pinching it between your forefinger and thumb. Cut a roughly 2.5 cm (1-inch) vent in the top. Mix the remaining granulated sugar with the 1/4 teaspoon cinnamon, brush the pastry with beaten egg, and sprinkle on the cinnamon sugar.

10. 10

    Bake the pie

    Set the pie dish on the foil-lined baking tray and bake for about 60–70 minutes, until the crust is golden brown. The sides will continue to darken as the pie cools.

11. 11

    Cool before serving

    Leave the pie on the baking tray for 5 minutes, then transfer it to a wire rack. Let it cool until warm or at room temperature, for at least 3 hours before serving. Serve with whipped cream or vanilla ice cream.

What is American apple pie?

American apple pie is a baked dessert of sweetened apples enclosed in pastry, often served warm with cream or ice cream. This version uses two kinds of apples and a double crust, with a long rest for the pastry and a generous cooling period after baking.

Granny Smith apples bring tartness, while Honeycrisp apples add a sweeter note. A mix of cinnamon, nutmeg and cloves gives the filling its familiar warm spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 4g protein, 51g carbs, 27g fat.

The pastry butter contributes much of the fat, while the crust flour and sugars supply much of the carbohydrate; the apples add fruit sugars and some fibre. The egg contributes a little protein, but the recipe’s main protein source is the flour. Pair a slice with plain yoghurt or serve it after a meal with fruit for a more balanced plate.

The pastry depends on cold butter

Butter pieces: Chilled cubes are worked into the flour until there are coarse crumbs and pea-sized pieces. Keeping some distinct pieces in the mixture is key to the pastry’s flaky texture.

Water: Add it a tablespoon at a time and stop when a pinch of dough holds together. The dough should look crumbly rather than wet or sticky before it is pressed into discs.

Give the dough time to rest

Chilling: The dough needs at least 4 hours in the fridge, or it can rest overnight or for up to 2 days. This recipe’s total time includes that rest as well as the pie’s cooling time.

Rolling: If the dough is too firm to roll, leave it out for 5–10 minutes until pliable. Keep both the lined dish and top pastry cold while preparing the filling.

Balance tart and sweet apples

Apple mix: Granny Smith and Honeycrisp are used together so the filling has both tang and sweetness. Fuji apples can replace the Honeycrisp.

Spiced coating: Tossing the fruit with flour, sugars, spices, salt and lemon zest coats the slices before they go into the pie. Add the vanilla after the dry mixture, then let the filling stand for about 2 minutes.

Seal and vent the top crust

Crimped edge: Leave an overhang on both pastry layers, tuck the top edge under the bottom crust, and pinch to seal. This brings the edges together around the filling.

Steam vent: Cut a hole in the top crust before baking. The recipe also brushes the surface with beaten egg and finishes it with cinnamon sugar.

Check the bake and cool

Colour: Bake at 190°C for about 60–70 minutes, until the crust is golden brown. The pie sides may continue to darken as it cools.

Cooling: Leave the pie on its tray for 5 minutes, then move it to a wire rack for at least 3 hours. This gives the pie time to cool before it is cut and served.

Choose a simple accompaniment

Cream: Whipped cream offers a light, soft contrast to the spiced fruit and crisp pastry. Serve it alongside the pie rather than spreading it over the crust.

Ice cream: Vanilla ice cream is another suggested pairing, especially if you serve the pie while it is still warm. Allow the pie to cool for at least 3 hours first, as directed.

Recipe notes & tips

• Chill the butter and water before mixing the pastry.
• Add water gradually and stop as soon as the dough holds together when pinched.
• Dust the counter and pastry with flour while rolling to help prevent sticking.
• Keep the lined pie dish and rolled top crust refrigerated while preparing the filling.
• Use the vent in the top crust to let steam escape during baking.
• Allow at least 3 hours of cooling before serving.

Variations

• Use Fuji apples: Swap them for the Honeycrisp apples as suggested in the recipe.
• Adjust the spice: Use the listed cinnamon, nutmeg and cloves in different proportions to suit your preference.
• Serve with cream: Add whipped cream alongside each slice.
• Serve with ice cream: Pair a slice with vanilla ice cream.
• Skip the top vent cutter: Cut a small opening in the pastry with a knife to let steam escape.

Common mistakes to avoid

• Overworking the pastry: Stop mixing while butter pieces and small crumbs are still visible.
• Adding too much water: Add it one tablespoon at a time and stop when pinched dough holds together.
• Rolling cold, stiff dough: Let it sit for 5–10 minutes until it becomes pliable.
• Leaving the crust unvented: Cut a hole in the top pastry so steam can escape.
• Slicing too soon: Cool the pie on a rack for at least 3 hours before serving.

How to store

Keep leftover pie covered in the refrigerator and eat within 3–4 days. Reheat individual slices in a 175°C oven until warmed through.

Frequently asked questions