Apple Pie

There's something about a homemade apple pie that makes a kitchen feel like home. This version uses a mix of red delicious and gala apples, which hold their shape during baking, and a spice blend of cinnamon, nutmeg, and cloves that smells incredible while it bakes. The crust is made with shortening, which gives it that flaky, buttery texture without being tough. The secret is to keep everything cold and not overwork the dough.

Three Reasons This Apple Pie Recipe Stands Out

• The crust is tender and flaky because you handle the dough just enough to bring it together, then roll it out gently.
• The filling is well-spiced with cinnamon, nutmeg, and cloves, and the lemon juice brightens the apple flavor.
• The cinnamon-sugar topping on the top crust adds a sweet crunch that contrasts with the soft apples.

Key Ingredients for a Classic Apple Pie

• Apples: Red delicious and gala are called for, but you can use any firm, tart apple. They hold their shape and provide a nice balance of sweet and tart. Look for apples that are crisp and not mealy.
• Shortening: Shortening gives the crust its flaky texture because it has a higher melting point than butter. You can substitute cold butter, but the crust will be a bit less tender.
• Cinnamon: Cinnamon is the main spice here, and it pairs beautifully with the apples. Use ground cinnamon that's fresh for the best flavor.

Kitchen Tools for Making Apple Pie

• A 9-inch pie plate
• A rolling pin
• A pastry blender or two forks to cut the shortening into the flour without warming it with your hands
• A pastry brush for the milk and cinnamon-sugar topping
• A sharp knife for venting the top crust

Apple Pie Tips for a Flaky Crust and Spiced Filling

• Use ice-cold water when making the dough. Cold ingredients keep the shortening solid, which creates steam pockets in the oven and gives you a flaky crust.
• Don't skip the lemon juice. It keeps the apples from browning and adds a subtle tang that balances the sweetness.
• Let the pie cool for at least 2 hours before slicing. The filling needs time to set, otherwise it will run all over the plate.
• If the edges of the crust brown too quickly, cover them with foil halfway through baking.

Expert Tips for a Perfect Apple Pie from Scratch

• For an extra-flaky crust, chill the dough for 30 minutes before rolling. This relaxes the gluten and keeps the shortening cold.
• When sealing the edges, press with a fork or crimp with your fingers to make sure the top and bottom crusts stick together. This prevents the filling from leaking out.
• If you're using a glass pie plate, you can check the bottom crust for doneness by lifting the pie and looking at the color. It should be golden brown.

How to Prevent a Soggy Apple Pie Crust

A soggy bottom crust is a common problem with apple pie. The moisture from the apples can seep into the crust and make it soft. To prevent this, you can brush the bottom crust with a beaten egg white before adding the filling. This creates a barrier that keeps the crust crisp. Another trick is to bake the pie on a preheated baking sheet, which helps the bottom cook faster. You can also sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess moisture.

Apple Pie Variations to Try

• Add a cup of fresh cranberries to the filling for a tart twist.
• Swap the top crust for a crumb topping made with flour, butter, and brown sugar.
• Make mini hand pies by cutting the dough into circles and folding them over the filling.

What to Serve with Apple Pie

Best Toppings for Apple Pie

• A scoop of vanilla ice cream
• A dollop of whipped cream
• A drizzle of caramel sauce

Side Dishes to Serve with Apple Pie

• A slice of sharp cheddar cheese
• A cup of hot coffee or cold milk

How to Store Leftover Apple Pie

Store leftover apple pie in the refrigerator, loosely covered with foil or plastic wrap, for up to 4 days. The filling will thicken as it cools, and the crust will soften slightly. To keep the crust crisp, you can reheat slices in a 350°F oven for 10 minutes before serving.

How to Freeze Apple Pie

You can freeze the unbaked pie for up to 3 months. Assemble the pie, but don't brush with milk or sprinkle with cinnamon sugar. Wrap it tightly in plastic wrap and then foil. When ready to bake, place it in the oven directly from the freezer, adding 15 to 20 minutes to the baking time. You can also freeze a baked pie. Let it cool completely, then wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Best Ways to Reheat Apple Pie

To reheat a slice of apple pie, place it on a baking sheet and warm it in a 350°F oven for 10 to 15 minutes. This revives the flaky crust and warms the filling without making it soggy. If you're in a hurry, you can microwave a slice for 30 seconds, but the crust will be softer. For a crisp crust, the oven is the way to go.

Source recipe: Apple Pie (SnapChef ID a82ba1cb-cd32-4c6c-bf40-996f6f870027). Nutrition is estimated per serving.

★ Tested Recipe

Apple Pie

★★★★★ ★★★★★ 5/5 (3 reviews)

Save Print Share Pin ↓ Nutrition

Prep Time

20 min

Cook Time

50 min

Total Time

1 h 10 min

Servings

8 servings

Calories

445 kcal

Scale: 1x2x3x · − 8 servings +

US Metric

Cook Mode

Ingredients

Copy list

• 6 cups peeled, cored, and sliced apples (red delicious or gala)
• 1 tablespoon lemon juice
• ¾ cup sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cups all-purpose flour (sifted)
• 1 teaspoon salt
• ⅔ cup shortening
• 4 tablespoons water (cold)
• 1 tablespoon milk
• ¼ teaspoon cinnamon
• 1 teaspoon granulated sugar

Directions

1. 1
   Preheat oven to 400°F.
2. 2
   Place apple slices into a large bowl and stir in lemon juice.
3. 3
   Blend 2 cups of flour, 1 teaspoon salt, and shortening until it feels like small peas.
4. 4
   Add COLD water and blend until the dough starts sticking together.
5. 5
   Divide the dough in half and place half on a floured surface
6. 6
   Roll out the dough for the bottom crust. Take care and do not overwork the dough or it will get tough and will not be tender.
7. 7
   Place the rolled out pie crust in the bottom of a pie plate.
8. 8
   To the sliced apples, add sugar, brown sugar, cinnamon, nutmeg, ground cloves, salt, and 2 tablespoons flour. Stir to coat apples.
9. 9
   Place the apples in the bottom pie crust.
10. 10
    Top apples with sliced butter.
11. 11
    Roll out the remainder of the dough and place it on top of the apples. Seal the edges.
12. 12
    Brush the top of the crust lightly with milk and sprinkle with cinnamon and granulated sugar.
13. 13
    Cut a few 1-inch slices in the top crust to vent it while baking.
14. 14
    Bake for 50 minutes or until done.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 445 kcal 22% DV

Protein 3 g 6% DV

Total Fat 20 g 26% DV

Total Carb. 64 g 23% DV

Fiber 3 g 11% DV

Sugars 35 g

Sodium 356 mg 15% DV

% Daily Values are based on a 2,000-calorie diet (FDA).