Classic Apple Pie
Apple pie is a flaky golden crust filled with tender, cinnamon-spiced apples in a thick syrup. It is the classic dessert for good reason.
- 2 h 10 minTotal time
- 8Servings
- 430kcal / serving
- 4 gProtein
This version uses an all-butter crust and a mix of tart and sweet apples. A hot start in the oven and a long cool-down keep the bottom crisp and the filling sliceable.
The science: why this works
- Cold butter melts in the oven and leaves steam pockets, which puff the dough into flaky layers.
- Ice water keeps the butter solid and limits gluten, so the crust stays tender.
- A mix of Granny Smith and Honeycrisp apples gives tartness and sweetness, and they keep their shape.
- Flour in the filling thickens the juices as they bubble, so the pie does not turn runny.
- Baking on a hot sheet at 425°F (220°C) browns the bottom crust before the filling soaks it.
How flaky crust forms
Pieces of cold butter stay intact in the dough. In a hot oven, the water in the butter turns to steam and pushes the dough apart into thin layers. If the butter melts in before baking, you get a tough, dense crust instead.
Learn: Cold butter for flaky pastry →Why ice water, and not much of it
Water joins flour proteins into gluten. More water and more working make more gluten, which turns pastry chewy and shrinks it in the oven. Ice water also keeps the butter cold, so you add just enough to hold the dough together.
Learn: Pie crust: less water →Why apples need thickener
Apples release a lot of juice as they heat. Flour starch swells and thickens that juice once it boils, which is why you look for thick bubbling through the vents before taking the pie out.
Learn: How starch thickens sauce →Classic Apple Pie
2 h 10 min · 8 servings · American · Baking
Ingredients
Makes 8 servings
- 320 gall-purpose flour (2 1/2 cups), for crust
- 1 tbspgranulated sugar, for crust
- 1 tspfine salt, for crust
- 230 gcold unsalted butter, cubed
- 120 mlice water, plus more as needed
- 1.2 kgapples, a mix of Granny Smith and Honeycrisp (about 6 large)
- 150 ggranulated sugar (3/4 cup)
- 30 gall-purpose flour (1/4 cup), for filling
- 1½ tsp1/2 tsp ground cinnamon
- ¼ tspground nutmeg
- 1 tbsplemon juice
- 2 tbspcold unsalted butter, cubed, for dotting
- 1large egg beaten with 1 tbsp water, for egg wash
Method
Tips for the best result
- Chill the shaped pie for 15 minutes before baking so the crust holds its shape.
- Bake on a preheated sheet, which also catches drips.
- Wait 3 hours before slicing, because the filling thickens as it cools.
Mistakes to avoid
- Adding too much water makes a tough, shrinking crust, so add it a tablespoon at a time.
- Slicing the pie hot makes the filling run out, so let it cool completely.
- Skipping the vents traps steam and makes a soggy top crust, so cut at least 5 slits.
Variations and swaps
- Add a lattice top instead of a solid crust.
- Stir 60 g raisins or dried cranberries into the apples.
- Sprinkle coarse sugar over the egg wash for a sparkly top.
- Swap all-purpose flour in the filling for 2 tbsp cornstarch for a clearer, glossier filling.
- Swap half the butter in the crust for shortening for an even easier dough to handle.
- Swap Granny Smith apples for Braeburn or Golden Delicious for a milder pie.
Storing and reheating
Keep the pie covered at room temperature for 2 days, then refrigerate for up to 5 days. Reheat slices in a 350°F (175°C) oven for 10 minutes to re-crisp the crust.
Classic Apple Pie: questions
What are the best apples for apple pie?
Use a mix of firm tart apples, like Granny Smith, and sweeter apples, like Honeycrisp or Braeburn. They hold their shape when baked and give balanced flavor. Avoid soft apples like Red Delicious.
How do I keep apple pie from being runny?
Toss the apples with flour, bake until the juices bubble thickly through the vents, and cool at least 3 hours. The starch thickens only when it boils, then the filling sets as it cools.
How do I keep the bottom crust from being soggy?
Bake the pie on a preheated sheet in the lower third of the oven. A metal or glass plate works best. Start at 425°F (220°C) so the bottom crust sets quickly.
Can I make the pie dough ahead?
Yes. Wrap the dough disks tightly and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the fridge overnight before rolling.
How do I know when apple pie is done?
The crust should be deep golden brown and the filling should bubble thickly through the vents. The apples should feel tender when a knife slides through a vent.
