Flaky, buttery crust with a tender, spiced apple filling.
This classic apple pie is a nostalgic favorite, featuring a flaky, buttery crust filled with tender, spiced apples. It's the perfect dessert for family gatherings or holiday celebrations.
Why you'll want it now — The warm, spiced apple filling and flaky crust make this pie irresistible.
Why this recipe works
The combination of tart and sweet apples creates a balanced filling, while the use of both butter and shortening in the crust ensures flakiness and richness. A touch of cinnamon and nutmeg enhances the natural sweetness of the apples.
Equipment
Large mixing bowl
Pastry cutter or food processor
Rolling pin
9-inch (23 cm) pie pan
Paring knife
Peeler
Measuring cups and spoons
Baking sheet
Foil or pie shield
How to make it
In a large mixing bowl, combine flour, salt, and sugar for the crust.
Cut in butter and shortening using a pastry cutter or food processor until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours.
Preheat the oven to 425°F (220°C).
Peel, core, and slice the apples, then place them in a large bowl.
Add granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, and flour to the apples. Toss to combine.
Roll out one disc of dough on a floured surface to fit the pie pan, leaving an overhang.
Transfer the rolled dough to the pie pan and fill with the apple mixture.
Dot the filling with butter pieces.
Roll out the second disc of dough and place over the filling. Trim excess dough and crimp edges to seal.
Cut slits in the top crust for steam to escape.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and bake for 40 more minutes until the crust is golden and the filling is bubbly.
Cool on a wire rack for at least 2 hours before serving.
Enjoy a slice of this classic apple pie with a scoop of vanilla ice cream for the ultimate dessert experience.
How you'll know it's ready
You'll know it's ready when the crust is golden brown and the filling is bubbly through the slits.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature by 25°F and start checking 5 minutes earlier.
That soft, gooey texture up close.
Troubleshooting
If the crust is browning too quickly, cover the edges with foil or a pie shield.
Ensure the filling is bubbly before removing from the oven to prevent a runny pie.
If the crust is too crumbly, add a bit more water, one teaspoon at a time.
Let the pie cool completely to allow the filling to set properly.
Storage
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Make ahead
Prepare the dough and filling a day in advance and refrigerate separately. Assemble and bake the day of serving.
Variations
Add 1/2 cup of raisins or cranberries to the filling for extra flavor.
Use a mix of sweet and tart apples for a more complex taste.
Add a crumble topping made of oats, brown sugar, and butter instead of a top crust.
Frequently asked questions
What are the best apples for apple pie?
Tart apples like Granny Smith are ideal, but a mix of tart and sweet apples can also work well.
How do I prevent a soggy bottom crust?
Pre-baking the crust for a few minutes or brushing it with beaten egg white can help prevent sogginess.
Can I freeze apple pie?
Yes, you can freeze the unbaked pie for up to 3 months. Bake directly from frozen, adding extra time.
Why is my apple pie filling runny?
Ensure the pie bakes long enough for the filling to thicken, and cool completely before slicing.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
