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A freshly baked apple pie, showcasing the best apple pie recipe with a golden crust.

Best Ever Apple Pie

This classic apple pie features a perfectly flaky, buttery crust and a sweet, spiced apple filling. It's a comforting dessert that's perfect for holidays or a cozy treat.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • large bowl
  • pastry blender
  • small bowl
  • plastic wrap
  • rolling pin
  • 9-inch pie plate
  • baking sheet
  • wire rack

Ingredients
  

For the Flaky Pie Crust (enough for a double-crust 9-inch pie):

  • 2.5 cups all-purpose flour (300g)
  • 1 teaspoon salt
  • 1 cup unsalted butter (226g), very cold and cut into ½-inch cubes
  • 0.5 cup ice water (120ml), plus 1-2 tablespoons more if needed
  • 1 tablespoon apple cider vinegar

For the Apple Pie Filling:

  • 6-8 large baking apples (about 3 pounds, peeled, cored, and sliced ¼-inch thick), a mix of tart (Granny Smith) and sweet (Honeycrisp/Fuji)
  • 0.5 cup granulated sugar (100g) (adjust to apple sweetness)
  • 0.25 cup packed light brown sugar (50g)
  • 2 tablespoons all-purpose flour or 1 ½ tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves (optional)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter cut into small pieces

For the Egg Wash & Topping:

  • 1 large egg beaten with 1 tablespoon water
  • 1 tablespoon granulated sugar for sprinkling (optional)

Instructions
 

Prepare the Pie Crust (Keep everything COLD!):

  • Whisk flour and salt together in a large bowl, then cut in the very cold butter until it forms a coarse meal with some pea-sized pieces.
  • Combine ice water and apple cider vinegar, then gradually add to the flour mixture, mixing gently until the dough just comes together without overmixing.
  • Divide the dough into two discs, flatten, wrap in plastic, and refrigerate for at least an hour.

Prepare the Apple Filling:

  • In a large bowl, combine sliced apples, both sugars, flour or cornstarch, cinnamon, nutmeg, and optional cloves.
  • Add lemon juice and gently toss to coat the apples, then set aside for 30 minutes to macerate.

Assemble the Pie:

  • Roll one dough disc into a 12-inch circle on a lightly floured surface, transfer to a 9-inch pie plate, and trim the edges to a ½-inch overhang.
  • Pour the apple filling into the crust, mounding it slightly, and dot the top with small pieces of butter.
  • Roll out the second dough disc and either place it whole over the filling (cutting vents) or create a lattice top.
  • If using a solid top crust, make several small slits to allow steam to escape during baking.
  • Trim the top crust to a ½-inch overhang and crimp the edges of both crusts together to seal.

Bake the Pie:

  • Preheat your oven to 400°F (200°C) and place a baking sheet inside to preheat as well.
  • Brush the top crust with egg wash and, if desired, sprinkle with sugar.
  • Carefully place the pie on the hot baking sheet in the oven and bake for 20 minutes at 400°F (200°C).
  • Reduce oven temperature to 375°F (190°C) and continue baking for 40-50 minutes until golden brown and bubbly; cover edges with foil if browning too quickly.

Cooling is Key:

  • Transfer the baked pie to a wire rack and allow it to cool for at least 2-3 hours before slicing and serving.

Notes

For the best flaky crust, ensure all butter and water are very cold. A mix of tart and sweet apples creates a balanced flavor. Allow ample cooling time for the filling to set properly.