Learn how to make the perfect apple pie with a flaky, crunchy pie crust and a warm, spiced apple filling. Perfect for fall and every other season!
Apple desserts are one of my absolute favorites; there’s something so delicious about the warmth and spices. And while there are many good apple desserts, nothing can beat a good Apple Pie.
You know, the kind with the perfectly flaky crust and a soft, spiced apple filling that’s perfectly set? Pair it with ice cream, and you’re in dessert heaven.
Now, if you’re like me and you’re also tired of soggy, boring apple pies from bakeries that have basically no flavor, then you’re at the right place because I’m gonna show you how to make the perfect apple pie with a super flaky, crunchy crust and a delicious apple filling.
Let’s get into the details.
Flaky Pie Crust
The foundation of any good pie is a really good, flaky pie crust. There’s no point in a pie if the crust is sad and soggy. You may be tempted to use a store-bought crust, but trust me, with just a little effort, you can make an amazing pie crust right at home.
This recipe is simple, uses basic ingredients, and comes together in 20 minutes. There are a few technical points to keep in mind, but once you know what to look out for, you’ll have no problems.
I have a full guide on how to make the flakiest pie dough. I highly recommend going through it before making it so that you have all the tips and tricks for making it.
Apple Pie Filling
The filling for apple pie is the easy part. The key is to use A LOT of apples, a lot. Trust me, you need more than you think you’ll need. A good apple pie should have a lot of filling so that the top pastry does not collapse down, and the balance of pastry to filling will be wrong.
Which Apples to use for Apple Pie
There are many different varieties of apples that can be used for making apple pie. But the best kind of apples are the ones that provide the right combination of texture and flavor. You want the apples to soften but still hold their shape.
Some apples, like Red Delicious and McIntosh, are sweet but soften quite a lot while baking, which means that the pie filling will have no texture.
Others, like Fuji, lack flavor, and your pie may end up bland and boring.
I like using a combination of apples that are both sweet and a little tart for balance, such as Granny Smiths (which are on the tart side), Braeburn (which are sweet and hold their shape well), or Golden Delicious (which has the perfect balance of sweet and tart flavors).
You can check out this guide from Serious Eats on choosing the right apple; there’s a lot to learn!
Here are the steps for making the apple pie filling.
- In a bowl, add the peeled, cored, and sliced apples with brown sugar, white sugar, flour, cinnamon powder, and lemon juice.
- Mix it well until the apples are coated well with the mixture.
PS, if you like apple pie, you have to check out my favorite fall recipes!
Tips & Tricks for making Apple Pie Filling
- Use a combination of apples that provide a good balance of sweet and tart flavor.
- Choose apples that don’t soften too much while baking; the filling should soften but be able to hold its shape.
- Slice the apples as evenly as possible. The even-sizing will allow the filling to bake more consistently.
- Place the sliced apples in a bowl of water until you’re ready to use them to avoid browning.
- When adding the filling to the pie crust, do not add the liquid from the mixture, or it may soften the crust while baking.
- Do not dump the filling into the pie dish; add it a spoonful at a time so that it’s properly filled.
Which Dish is best for making Pies?
Choosing the right dish for your pies is very important. You want to make sure that it’s deep enough so that the filling can be thick to provide the right balance of crust and filling.
I use a 6-inch pie pan that’s 5-6 inches deep.
Assembly
Here are the steps for assembling the pie.
- Remove the pastry dough from the fridge 20 minutes before rolling.
- Roll the dough on baking paper, making sure to flour the surface, the top of the dough, and the rolling pin to avoid any sticking.
- Roll it out to a 2mm thickness circle that is at least 4-5 inches larger than the base of your pie dish (to be able to cover the sides). If the dough starts to soften, chill it in the fridge for 5 minutes and continue rolling.
- Use the baking paper to transfer the rolled dough to the pie dish and gently peel off the paper, and push the dough to the base and sides of the pan. If there are any tears or cuts, don’t worry, you can easily patch them using extra dough.
- Cover the dough with cling film and chill in the fridge while you prepare the filling.
- Place the filling in the chilled dough, a spoonful at a time, then cover and chill as you roll out the dough for the top. Don’t add the excess liquid from the filling into the pie.
- Roll out the second half of the dough in the same way as the first, then cut it into strips for a lattice top, or keep it whole for a full covering top. If it softens too much, let it chill before using.
- Create the top however you prefer. If making a fully covered top, make sure to add a small hole in the center as a vent to release the steam, or the pie will be soggy.
- Cover and chill the pie in the fridge for 15 minutes. Meanwhile, preheat the oven to 200 degrees Celsius.
- Brush the pastry with an egg wash and add a sprinkle of sugar.
- Bake the pie at 200 degrees Celsius for 20 minutes to help the crust set. Reduce the temperature to 180 degrees Celsius and bake for another 40-60 minutes, until the crust is golden brown and the filling is bubbling to the top.
- If the crust starts to get too dark, cover it lightly with cling film as it finishes baking.
- Let the pie chill for 4-6 hours, ideally overnight, to set the filling completely. Serve warm with ice cream or custard on the side.
If you’re looking for an apple pie recipe that will have everyone coming back for seconds, this is exactly this recipe.
Ready to get started? Let’s go.
Apple Pie
Equipment
- 6" pie dish
- Rolling Pin
- Baking paper
Ingredients
Flaky Pie Crust
- 485 grams all-purpose flour
- 1 tsp salt
- 100 ml ice-cold water
- 100 ml apple cider vinegar
- 340 grans unsalted butter frozen and cut into squares
- 30 grams white granulated sugar
Apple Pie Filling
- 850 grams Apples, peeled and cored I used a mix of Granny Smith and Braeburn
- 35 grams brown sugar
- 35 grams granulated white sugar
- 20 grams flour
- 1 tsp cinnamon powder
- 10 ml lemon juice
- 1 egg for egg wash
Instructions
Flaky Pie Crust
- In a mixing bowl, whisk together the flour, sugar, and salt until fully combined.
- Add the chilled butter cubes. Using your fingertips, work the butter into the flour until the mixture looks crumbly with small chunks of butter still visible. Be careful not to melt or overmix the butter.
- Mix the ice-cold water with apple cider vinegar. Slowly add this liquid to the dry mixture, one spoonful at a time, gently tossing it together with your fingers after each addition. The dough should start coming together, but still feel slightly dry and crumbly. It should hold when squeezed but not feel sticky.
- Place the dough onto a sheet of parchment paper and use the paper to gently press and shape it into a rough rectangle without using too much direct hand contact.
- Cut the dough into three sections, stack them on top of each other, and flatten again. This step helps create thin, flaky layers. Repeat once more for extra flakiness.
- Divide the dough into two equal pieces, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour before rolling it out.
Filling
- In a large bowl, combine the sliced apples with both sugars, flour, cinnamon, and lemon juice.
- Mix until the apples are evenly coated and glossy.
Assembly
- Take the chilled dough out of the fridge about 20 minutes before rolling.
- Roll the dough out on a lightly floured piece of baking paper, dusting both the dough and the rolling pin to prevent sticking. Roll it into a large circle about 2mm thick and 4-5 inches wider than your pie dish so it covers the sides easily. If the dough softens, pop it back into the fridge for a few minutes before continuing.
- Using the baking paper, lift and transfer the rolled dough into the pie dish. Gently press it down into the base and sides, peeling off the paper. Patch up any small cracks or gaps with leftover dough.
- Cover the pie base with cling film and keep it refrigerated while you get the filling ready.
- Spoon the prepared apple filling into the chilled crust, avoiding excess liquid from the bowl. Then, roll out the remaining dough for the top crust. You can either cut it into strips for a lattice or keep it whole for a full top layer. If it becomes too soft, chill it briefly before using.
- If using a solid top, remember to make a small vent in the center so the steam can escape. Chill the assembled pie for about 15 minutes before baking.
- Preheat the oven to 200°C. Brush the top of the pie with an egg wash and sprinkle some sugar for a golden, crisp finish.
- Bake at 200°C for 20 minutes, then reduce the heat to 180°C and continue baking for another 40–60 minutes, or until the crust turns golden and the filling bubbles through the vents. If the crust darkens too quickly, cover it loosely with foil near the end of baking.
- Let the pie cool for at least 4–6 hours, or overnight, to allow the filling to set before slicing. Serve warm with a scoop of vanilla ice cream or a drizzle of custard.
Notes
- Keep everything cold: Cold ingredients are the secret to a flaky crust. Use frozen butter and ice-cold water so the butter doesn’t melt while mixing; those tiny butter bits are what create the layers.
- Add apple cider vinegar: A small splash of vinegar helps control gluten formation, keeping the dough tender and easier to roll out.
- Mix minimally: The less you handle the dough, the better. Stop mixing as soon as the mixture looks crumbly and holds when pressed – this prevents toughness and keeps the butter from softening.
- Rub, don’t whip: When incorporating the butter, rub it gently into the flour with your fingertips rather than stirring or creaming. You should still see small chunks of butter throughout the dough.
- Add water slowly: You may not need all the liquid. Add it a spoonful at a time until the dough just starts to come together – it should feel slightly dry, not sticky.
- Work with baking paper: Instead of kneading directly with your hands, use parchment paper to help press and fold the dough. This keeps the butter from melting too quickly.
- Laminate for extra flakiness: Stack and flatten the dough a couple of times before chilling. This simple step creates layers that puff beautifully when baked.
- Always chill before rolling: Let the dough rest in the fridge for at least an hour. A well-chilled dough is easier to roll, holds its shape better, and bakes up beautifully crisp.
- Mix apple varieties: Use a blend of sweet and tart apples for the best balance of flavor.
- Pick apples that hold their shape: Choose firmer apples that won’t turn mushy while baking – you want the filling to soften slightly but still have texture.
- Slice evenly: Uniform apple slices bake more evenly, giving you a consistent filling.
- Prevent browning: If you’re prepping the apples ahead of time, keep them in a bowl of water until ready to use.
- Avoid soggy crusts: Don’t pour in the extra liquid from the apple-sugar mixture, it can make the bottom crust wet.
- Layer carefully: Add the filling spoonful by spoonful rather than dumping it all in. This helps distribute the apples evenly for a perfectly baked pie.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
