Apple Pie Recipe
Few desserts carry the warmth and comfort of a great Apple Pie Recipe. The golden, flaky pastry. The tender, cinnamon spiced apple filling. The incredible aroma that fills your entire home as it bakes. Furthermore, this Apple Pie Recipe is genuinely approachable for home bakers of all skill levels. Moreover, it delivers a result that looks and tastes spectacular every single time.
Additionally, apple pie is the ultimate make ahead dessert. It tastes even better the next day. For more delicious dessert inspiration, explore our rich Cheesecake Recipe and our full Desserts collection.
Why This Apple Pie Recipe Works Every Time
This Apple Pie Recipe succeeds because of two key things. First, the pastry uses cold butter and ice cold water. This keeps the fat in separate layers. As a result, the crust bakes up incredibly flaky and tender rather than tough and dense.
Second, the filling uses a blend of two apple varieties. One is firm and tart. The other is softer and sweet. Consequently, the filling holds its shape while also developing a deep, complex flavor. Neither too sharp nor too sweet. Furthermore, a coating of flour and brown sugar thickens the filling beautifully during baking.
Best Apples for an Apple Pie Recipe
Choosing the right apples is one of the most important decisions in any Apple Pie Recipe. Therefore, it is worth selecting carefully. Here are the best options:
- Granny Smith — Firm, tart and holds its shape perfectly during baking. Moreover, it provides the classic sharp apple flavor that balances the sweetness beautifully.
- Honeycrisp — Sweet, juicy and crisp. Furthermore, it adds a natural sweetness and a slightly more complex flavor than purely tart apples.
- Braeburn — A great all round apple with a sweet tart balance. It holds up well in the oven and adds excellent flavor.
- Golden Delicious — Softer and sweeter. Best used in combination with a firmer tart apple rather than on its own.
The Perfect Shortcrust Pastry
The pastry is the foundation of any great Apple Pie Recipe. It uses just five ingredients. However, technique matters more than ingredients here.
The most important rule is to keep everything cold. Cold butter, cold water and cold hands. Additionally, work quickly. The more you handle the dough, the more gluten develops. Consequently, the pastry becomes tough rather than tender and flaky.
Furthermore, the dough must rest in the refrigerator for at least 30 minutes before rolling. This relaxes the gluten and prevents the pastry from shrinking dramatically in the oven. On the other hand, skipping this step leads to a pastry that pulls away from the tin and collapses during baking.
The Spiced Apple Filling
The apple filling is what makes this Apple Pie Recipe truly special. It uses a warm blend of cinnamon, nutmeg and a touch of allspice. These spices complement the natural sweetness and tartness of the apples perfectly.
Additionally, a mix of plain flour and brown sugar coats the apple slices before they go into the pastry. The flour absorbs the juices released during baking. As a result, the filling becomes thick, glossy and perfectly set rather than watery and runny when sliced.
How to Make This Apple Pie Recipe
The process has three stages. First, make and chill the pastry. Then, prepare the spiced apple filling. Finally, assemble and bake. The full step by step method is in the recipe card below. Furthermore, do not miss the tips section for expert advice on achieving a perfectly flaky crust and a filling that holds together beautifully every time.
What to Serve with Apple Pie
Apple pie is wonderful on its own. However, these classic accompaniments take it to another level entirely:
- Vanilla ice cream — The ultimate pairing. Cold, creamy vanilla against warm spiced apple pie is one of the greatest dessert combinations in existence.
- Thick double cream — Poured generously over a warm slice for a rich and indulgent British style serving.
- Creme anglaise — A silky vanilla custard sauce that pairs beautifully with the warm cinnamon notes of the apple filling.
- Whipped cream — A lighter option. A cloud of lightly sweetened whipped cream balances the richness of the buttery pastry perfectly.
- Pair with our stunning Cheesecake Recipe for an impressive two dessert spread at any gathering.
How to Store Apple Pie
Apple pie stores beautifully at room temperature for up to 2 days. Cover it loosely with foil or plastic wrap. Moreover, it keeps in the refrigerator for up to 5 days. The flavors deepen and improve significantly after the first day. Therefore, it truly is the ideal make ahead dessert.
Can You Freeze Apple Pie
Yes. Apple pie freezes exceptionally well. You can freeze it baked or unbaked. For a baked pie, cool completely and wrap tightly. Freeze for up to 3 months. Additionally, for an unbaked pie, assemble it completely and freeze before the egg wash step. Bake directly from frozen at 190°C for 60 to 70 minutes. On the other hand, thaw a baked frozen pie overnight in the refrigerator and reheat at 180°C for 15 to 20 minutes.
Caramel Apple Pie — Drizzle 3 tablespoons of salted caramel sauce over the apple filling before adding the top crust. As a result, you get a deeply indulgent sweet and salty version.
Cheddar Crust — Add 50g of finely grated sharp cheddar to the pastry dough for a savory twist that pairs surprisingly beautifully with the sweet spiced apple filling.
Mixed Fruit Pie — Replace a third of the apples with pears or blackberries for a more complex and seasonal fruit filling.
Mini Apple Pies — Press the pastry into a muffin tin and fill each cup with the spiced apple mixture for individual portions. Moreover, they are perfect for parties and picnics.
Make This Apple Pie Recipe Your Own
In conclusion, this Apple Pie Recipe is a timeless classic that belongs in every home baker's repertoire. Therefore, whether you are baking it for a special celebration or a cozy weekend treat, it never fails to impress. Browse more of our beautiful dessert recipes and share your results in the comments below!
Apple Pie Recipe
A golden flaky pastry crust filled with tender cinnamon spiced apples. A timeless classic homemade dessert ready in just over an hour.
Ingredients
- The Shortcrust Pastry
- 300 gAll purpose flourPlus extra for dusting the work surface when rolling
- 150 gUnsalted butter, very cold and cubedKeep in the freezer for 15 minutes before using for the flakiest result
- 1 tbspCaster sugar
- PinchSalt
- 4 to 5 tbspIce cold waterAdd one tablespoon at a time until the dough just comes together
- 1 largeEgg, beaten with 1 tbsp milkFor the egg wash that gives the crust its beautiful golden color
- 1 tbspDemerara sugar for sprinklingSprinkled over the egg washed lid for a crunchy, sparkling finish
- The Spiced Apple Filling
- 900 gMixed apples (Granny Smith and Honeycrisp), peeled, cored and slicedSlice evenly to approximately 5mm thick for even cooking throughout
- 100 gBrown sugarLight brown sugar adds a deeper, more caramel like sweetness than white sugar
- 2 tbspPlain flourAbsorbs the apple juices during baking and thickens the filling
- 1.5 tspGround cinnamonThe defining spice of a classic apple pie filling
- ¼ tspGround nutmeg
- ¼ tspGround allspice
- 1 tbspFresh lemon juiceBrightens the flavor and prevents the apples from browning
- 1 tspVanilla extract
- 15 gUnsalted butter, cut into small piecesDotted over the filling before adding the top crust for extra richness
Equipment
Method for the Perfect Apple Pie Recipe
- 1 Make the pastry: Sift the flour, salt and sugar into a large bowl. Add the cold cubed butter. Rub the butter into the flour quickly with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice cold water one tablespoon at a time. Mix gently until the dough just comes together. Do not overwork it. Divide into two equal discs, wrap in cling film and refrigerate for 30 minutes.
- 2 Preheat the oven: Preheat your oven to 200°C (390°F). Place a baking tray in the oven to heat up at the same time. Baking the pie on a preheated tray ensures the base pastry cooks through properly and does not become soggy from the apple juices.
- 3 Make the filling: Peel, core and slice the apples to approximately 5mm thickness. Place in a large bowl. Add the brown sugar, flour, cinnamon, nutmeg, allspice, lemon juice and vanilla. Toss until every apple slice is evenly coated. The mixture will smell incredible at this stage.
- 4 Line the pie dish: On a lightly floured surface, roll the first pastry disc into a circle approximately 3mm thick and 5cm larger than your pie dish. Carefully drape it over the rolling pin and lay it into the dish. Gently press it into the base and up the sides. Trim any excess overhang to about 1cm. Refrigerate while you roll the top.
- 5 Fill the pie: Spoon the spiced apple filling into the pastry lined dish. Pile it high — it will shrink during baking. Dot the small butter pieces evenly over the top of the filling. Roll the second pastry disc into the top crust and drape it over the filling. Press the edges together firmly and crimp or fork to seal well.
- 6 Glaze and vent: Brush the entire top crust evenly with the egg wash. Sprinkle the demerara sugar generously over the top. Use a sharp knife to cut 4 to 5 small slits in the center of the lid. This allows steam to escape during baking and prevents the top from puffing and cracking dramatically.
- 7 Bake: Place the pie on the preheated baking tray in the oven. Bake at 200°C for 20 minutes. Then reduce the temperature to 180°C (350°F) and bake for a further 25 minutes until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, cover loosely with foil.
- 8 Cool and serve: Remove from the oven and allow to cool for at least 20 minutes before slicing. This resting time is important. It allows the filling to set slightly. As a result, the slices hold their shape rather than collapsing into a runny mess. Serve warm with vanilla ice cream, double cream or custard.
Nutrition (Per Serving — 1 of 8 slices, without accompaniments)
* Nutritional values are estimates per slice based on 8 portions without accompaniments. Adding ice cream or cream will increase calories. Values vary slightly depending on the apple varieties used.
Notes
- Keep all pastry ingredients as cold as possible throughout preparation. Cold butter is what creates the flaky layers. Warm butter melts into the flour and produces a crumbly, dense pastry rather than a light, flaky one.
- The 30 minute refrigerator rest for the pastry is not optional. It relaxes the gluten developed during mixing. Consequently, the pastry does not shrink back dramatically when rolled and is far easier to work with.
- Pile the apple filling high above the rim of the pie dish. The apples shrink significantly during baking. Therefore, what looks like too much filling before baking will produce a perfectly filled pie after.
- This Apple Pie Recipe serves 8 slices. It keeps at room temperature for 2 days or in the refrigerator for up to 5 days. Additionally, it freezes beautifully for up to 3 months.
- If the pastry edges start to over brown before the filling is cooked through, cover them loosely with strips of foil and return to the oven for the remaining baking time.
Tips for the Perfect Apple Pie Recipe Every Time
- Use a blend of tart and sweet apple varieties. Granny Smith alone can make the filling too sharp. Honeycrisp alone can make it too sweet. Furthermore, a blend gives the most balanced, complex and delicious flavor.
- Never stretch the pastry when lining the tin. Instead, lift and drape it gently. Stretched pastry springs back during baking and pulls away from the sides of the dish. This leaves gaps that the filling seeps through.
- Always bake the pie on a preheated tray. The instant heat from the tray starts cooking the base pastry immediately. Consequently, it crisps up properly and does not become soggy from the apple juices above it.
- Let the pie rest for at least 20 minutes before cutting. The filling continues to thicken as it cools. Moreover, slicing too soon results in a runny filling that pours out rather than holding its shape cleanly.
- For the most beautiful golden crust, brush on the egg wash in two thin coats rather than one thick coat. The first coat sets slightly. Additionally, the second coat applied just before baking gives a rich, even, deeply golden finish.
- Use a sharp knife or apple corer for slicing the apples. Evenly sliced pieces cook at the same rate. On the other hand, thick chunks remain undercooked while thin slices turn to mush before the pastry is done.