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My Best-Ever Apple Pie Recipe

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This Best-Ever Apple Pie recipe features a buttery, flaky double crust paired with a rich, spiced apple filling that balances sweet and tart flavors perfectly. Using Granny Smith apples and aromatic spices, the filling is cooked gently on the stovetop before being encased in a lattice pie crust and baked to golden perfection. The result is a classic homemade apple pie that is sure to impress with its tender fruit, flaky crust, and delightful aroma.

Ingredients

Pie Crust

  • 1 double pie crust recipe – can be made up to 3 days ahead of time

Apple Filling

  • 8 large Granny Smith apples – peeled, cored and thinly sliced (just under ¼ inch slices)
  • ½ cup (100 g) soft light brown sugar
  • ¼ cup (50 g) white granulated sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice – freshly squeezed
  • 5 tbsp (38 g) all purpose flour
  • 1½ tsp ground cinnamon
  • ¼ tsp ground ginger powder
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • ½ tsp vanilla extract/essence
  • 2 tbsp (28 g) unsalted butter – cold and cubed (small cubes)

Extra

  • 1 large egg – lightly beaten (for brushing crust)
  • 1 tbsp white granulated sugar or coarse sugar (optional) – for sprinkling on top of the crust

Instructions

  1. Prepare the apples: Peel, core, and thinly slice the Granny Smith apples to just under ¼ inch thick. Place these slices into a large pot.
  2. Mix sugars with apples: Add both soft light brown sugar and white granulated sugar to the sliced apples and mix well. Let this mixture sit for 15 minutes; this will release juices and create a liquid base.
  3. Add spices and thickeners: Into the pot with the apples, add lemon zest, lemon juice, all purpose flour, ground cinnamon, ginger powder, nutmeg, allspice, salt, and vanilla extract. Stir thoroughly to combine.
  4. Cook apple filling: Place the pot over medium heat. Once the liquid starts bubbling gently, cook the apples for about 10 minutes while stirring frequently until apples soften slightly and the liquid thickens and reduces. Take care not to overcook to avoid mushiness.
  5. Cool the apple filling: Transfer the cooked apple mixture to a shallow dish and allow it to cool completely at room temperature before assembling the pie.
  6. Prepare the pie crusts: Roll out one pie crust on a lightly floured surface to a 12-inch circle, while keeping the second crust chilled in the fridge. Wrap the rolled dough around your rolling pin and gently transfer it into a 9-inch pie dish, pressing it evenly without stretching, leaving some overhang.
  7. Add filling to crust: If the apple filling has cooled completely, add it gradually into the pie crust, spreading evenly and forming a slight mound in the center. Be sure to include all the thickened juices. Dot the top with small cubes of cold unsalted butter.
  8. Prepare lattice crust top: Roll out the second pie crust into an 11-inch circle and cut into 1-inch strips. Create a lattice pattern over the filled pie and flute the edges as desired.
  9. Glaze and sugar topping: Lightly beat the egg and brush the pie crust top with it, being careful not to add too much. Optionally, sprinkle white granulated or coarse sugar evenly over the crust for extra texture and sweetness.
  10. Chill pie before baking: Place the pie in the fridge for 20-30 minutes to firm up the crust. Meanwhile, preheat the oven to 220°C (425°F) and position an oven tray in the lower third of the oven.
  11. Bake the pie: Place the chilled pie on the hot oven tray and bake at 220°C (425°F) for 15 minutes. Then reduce the oven temperature to 180°C (350°F) and continue baking for 50 minutes to 1 hour, until the filling bubbles slightly and the crust turns golden brown. Cover loosely with foil if the crust browns too quickly.
  12. Cool before serving: Remove the pie from the oven and allow it to cool completely for 3 hours before slicing and serving to let the filling set properly.

Notes

  • Keep the pie dough chilled and firm while working to prevent the butter from softening, which helps create a flaky crust texture.
  • Chilling the assembled pie before baking allows the butter in the dough to resolidify, resulting in a firmer crust that bakes more evenly.

Find it online: https://lauracooks.com/my-best-ever-apple-pie-recipe/