This simple recipe for the best apple pie is the only apple pie recipe you will ever need. You do not need to cook the apple filling first which makes this an easy pie to bake. An all-butter top and bottom crust with an apple filling that has cozy fall spices. The apples are tender not mushy, which makes not only the best tasting pie but also a beautiful pie.
The Best Apple Pie Recipe made with an all-butter pie crust and fresh apples
Every cook needs a special apple pie recipe and this is the absolute best apple pie recipe. A tried and true recipe enjoyed by my family for almost 30 years.
What you will need to make the best apple pie
For the Double Pie Crust:
- 1 cup or 2 sticks cold unsalted butter
- 2 & 1/2 cups of organic unbleached flour or whatever is available
- 1 teaspoon salt
- 1/2 cup ice water
For the Pie:
- 3 pounds of apples (I like Granny Smith or a tart variety)
- juice from a small lemon
- 1/2 cup sugar
- 1/4 cup flour
- 1 teaspoon apple pie spice or cinnamon with a dash of nutmeg
- salt-a pinch
- 2 tablespoons unsalted butter
Make the Pie Crust
I like to use a food processor but you certainly don’t have to.
- Add 2 &1/2 cups of flour to the food processor bowl
- Then 1 teaspoon salt
- Cut cold butter (1 cup or 2 sticks) in small pats then add to the processor bowl or if making by hand then grate the butter into the flour
- Process until the mixture looks like cornmeal
- Drizzle in 1/2 cup ice water
- Process until the dough comes together then put the dough on the counter and divide in half
- Roll each pie crust into a small disc, cover, then put in the refrigerator for about 20 minutes to chill. It is very important the pie crust is cold before you roll it out. You also can freeze the crust.
Peel Apples
- Peel apples and cut in slices
- Squeeze lemon juice over to keep apples from browning
- Mix 1/4 cup flour, 1/2 cup sugar, pinch of salt, 1 heaping teaspoon of apple pie spice- or cinnamon with a dash of nutmeg
- Mix apples and dry ingredients
How to assemble the Pie
- Roll out the bottom crust and place in a pie plate.
- Pour in the apple mixture
- Dot 2 tablespoons of butter over the top of the apples
- Roll out the top crust and cover the apple mixture.
- Press bottom and top crust together and crimp the edges
- Decorate with extra pie crust if you wish
- Cut 5 slits in the pie crust to vent
- Sprinkle sugar over pie crust to add crunch and sparkle
I like to chill the pie in the refrigerator for 10 minutes before baking if the crust is soft.
Bake the Pie
- Preheat the oven to 400 degrees
- I put a baking sheet under the pie in case it spills. I preheat the baking sheet.
- Put the pie into the oven and turn the temperature down to 375 degrees.
- Bake 45-55 minutes until bubbly and browned.
Let the pie cool so the juices will thicken.
Apple Pie filling that doesn’t fall apart when cutting the pie into pieces
Enjoy a slice of The Best Apple Pie topped with a scoop of vanilla ice cream. The BEST!
The Best Apple Pie
This recipe for the best apple pie is the only apple pie recipe you will ever need. The apple pie filling is not cooked before making the pie. An all butter top and bottom crust with an apple filling that has cozy fall spices. The apples are tender not mushy, which makes not only the best tasting pie but also a beautiful pie.
Ingredients
- For the Double Pie Crust:
- 1 cup or 2 sticks cold unsalted butter
- 2 & 1/2 cups of organic unbleached flour or whatever is available
- 1 teaspoon salt
- 1/2 cup ice water
- For the Pie:
- 3 pounds of apples (I like Granny Smith or a tart variety)
- juice from a small lemon
- 1/2 cup sugar
- 1/4 cup flour
- a pinch of salt for the filling
- 1 teaspoon (heaping) of apple pie spice or cinnamon with a pinch of nutmeg
- 2 tablespoons butter
Instructions
- Make the Pie Crust
I like to use a food processor but you certainly don't have to.
Add 2 & 1/2 cups of flour to the bowl of a food processor
Then 1 teaspoon salt
Cut cold butter (1 cup or 2 sticks) in small pats then add to the processor bowl or if making by hand then grate the butter into the flour
Process until the mixture looks like cornmeal
Drizzle in 1/2 cup ice water
When the pie crust comes together put the dough on the counter and divide in half
Roll each pie crust into a small disc, cover, then put in the refrigerator for about 20 minutes to chill. You also can freeze the crust. - Peel Apples
Peel apples and cut in slices
Squeeze lemon juice over to keep apples from browning
Mix 1/4 cup flour, 1/2 cup sugar, pinch of salt, 1 heaping teaspoon of apple pie spice- or cinnamon with a dash of nutmeg
Mix apples and dry ingredients - How to assemble the Pie
Roll out the bottom crust and place in a pie plate.
Pour in the apple mixture
Dot 2 tablespoons of butter over the top of the apples
Roll out the top crust and cover the apple mixture.
Press bottom and top crust together and crimp the edges
Decorate with extra pie crust if you wish
Cut 5 slits in the pie crust to vent
Sprinkle sugar over pie crust to add crunch and sparkle
I like to chill the pie in the refrigerator for 10 minutes before baking if the crust is soft.
- Bake the Pie
Preheat the oven to 400 degrees
I put a cookie sheet under the pie in case it spills
Put the pie into the oven and turn the temperature down to 375 degrees.
Bake 45-55 minutes until bubbly and browned. - Let the pie cool so the juices will thicken.
Notes
Enjoy a slice of The Best Apple Pie topped with a scoop of vanilla ice cream. The BEST!
