Apple Pie

The pinnacle of classic American desserts, apple pie is a must-have on our Thanksgiving menus. Since this staple pie is a classic, it's disappointing to get a lackluster one on your holiday table. If you’ve been searching for one that delivers a flaky, buttery crust and a perfectly sweet-tart apple filling, we’re here to tell you—this is it. Our classic apple pie not only delivers on that iconic presentation and signature flavor, but is surprisingly easy to make homemade (even that crust!). Follow our top tips down below to make this iconic recipe your new holiday go-to:

How to Make Apple Pie

INGREDIENTS

• Pie Crust: A great pie crust is (literally!) the foundation to a great pie, so to guarantee mine turns out the best, I like to stick with Makinze’s perfect pie dough. I have been on occasion known to rely on store-bought, and it works okay, but Makinze’s never fails, so I highly recommend it. Don’t forget to make two batches—one for the top and one for the bottom.
• Apples: Anyone who’s ever had a Red Delicious knows that not all apples are created equal. My favorite apples for apple pie are Granny Smith, Honeycrisp, and Gala, but feel free to mix it up!
• Granulated Sugar: This is a baking staple, and for good reason. It's going to add a touch of sweetness to both the pie crust and filling without overpowering or changing the texture of either.
• Flour: I like to include this as a sort of safety measure against a soggy pie bottom or too-oozy pie filling. Just a few tablespoons will help it thicken into that perfect jammy consistency.
• Lemon Juice: This will help keep your apples from browning while you assemble your pie, and will help highlight the sweet-tart flavors of your apples as well.
• Cinnamon: This is classic, but feel free to add more spices if you like. A little ginger or nutmeg would be welcome here too.
• Vanilla: This isn’t strictly necessary, but it does add that little bit of oomph to your filling that will help make it taste like pie, and not just apples.
• Salt: Salt helps keep this filling from being too cloyingly sweet, without adding any salty flavor. Don’t skip it!
• Unsalted Butter: The thing about “salted” butter is that there’s no standards between brands, so unless you’re using one you know you love, I find it’s best to stick to unsalted and add your own salt. If you bake a lot and are confident in a salted butter, feel free to use it and adjust the kosher salt above. Because this butter is just for dotting your filling with before baking, you can technically skip it, but I don't recommend it. It really adds that extra lush depth of flavor that makes apples taste more like pie, and less like applesauce.
• Egg & Water: A little egg wash is what helps pie get that nice golden brown sheen as it’s baking. It also has the bonus effect of helping a sprinkling of coarse sugar stick to your pie.
• Coarse Sugar: This adds a little sparkle, extra sweetness, and nice crunch to the top of your pie, and I highly recommend it. Hot tip for if you don’t bake a lot and don’t want to buy a whole box of turbinado: snag a packet or two next time you’re at your local coffee shop!

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 425, and place a sheet pan on the middle rack. Then you’ll start by rolling out the dough for the bottom of your pie. Lightly flour your counter, and roll your piece of dough into a 12” circle (this is a great time to use a ruler, don’t just estimate!).

Once it’s a circle, you can either wrap your dough around your rolling pin or fold it in half, then unroll/-fold it into your pie dish. Gently push your pie dough into your pan, making sure all the corners are flush. If there are any rips or tears, simply pinch them back together. Then put it into the fridge for 30 minutes or the freezer for 10.

While it’s chilling, you’ll make your apple filling. This part’s easy! Just toss your peeled and sliced apples into a bowl with your other filling ingredients, and mix everything together.

Once your chilling time is up, pour your apple mixture into your prepared pie dough, add your butter on tip (if using), and set aside.

Roll out your second pie dough the same way as the first, and then trim about an inch off of the overhang using scissors (or a knife if you’ve got a steady hand). Then you’ll fold that overhang over and under the edge of the dough underneath. Once the entire edge of the bottom crust is tucked into the top crust, you can crimp your edges. The best way to do this is to use the thumb (or index finger) of one hand to push into the side of the crust at the same time as you use the thumb AND index finger of your other hand to pinch the dough around your finger. Move this whole operation over about an inch, and repeat, making your way around your pie until you get back to where you started. Practice makes perfect here, so if this is your first time, don’t sweat it too much! How even your crimps are won’t affect your final pie being delicious. Want even more help? Check out my best tips for how to crimp pie crust here!

Next you’ll make your egg wash by combining your egg and water in a bowl. Brush your top crust all over with the egg wash, really making an effort to get into all the nooks and crannies. Then sprinkle your sugar over top, cut a few slits (to help steam escape), and get your pie onto that preheated sheet pan in the oven.

Start by baking your pie for 20 minutes at 425º , then reduce the heat to 375º and bake for another 40 minutes. Check it at about 20 minutes to make sure it’s not browning too quickly. If it is, cover the edges with foil or a pie shield. Your pie is done when the crust is golden brown and the filling is bubbling around the edges. Let cool on a wire rack for ~2 hours, then cut a slice and enjoy!

Full list of ingredients and directions can be found in the recipe below

What To Serve With Apple Pie

• Vanilla ice cream: You really can’t go wrong with a classic, and a little melty sweet ice cream against a steaming hot slice of pie is the pinnacle of Americana.

• Homemade whipped cream: If you’re not in the mood for ice cream, we recommend serving your apple pie with a little dollop of whipped cream on top. You’ll still get that melty, creamy flavor, but it’s a lot less work.

• Caramel sauce: Take a note from our caramel apple pie, and make (or buy! No judgement here) a little caramel to drizzle over top of each slice.

A slice of cheese: New Englanders swear by this combo, saying the sweet and salty flavor is a must. We say, don’t knock it till you try it!

Recipe Tips

The best apples for apple pie (& how to avoid a watery pie):
We like using a mix of apples for the ultimate apple pie—pick a few to find your ultimate combo. A mix will not only taste deliver on that ideal sweet & tart flavor, but will likely have a high amount of pectin. We add a little flour to help thicken our pie mixture, but choosing high-pectin apples (like the ones suggested in the ingredients and below) also aids in creating that perfect jammy consistency.

How to make the perfect homemade pie crust (& how to avoid a soggy bottom):
Our basic pie crust in this recipe is just the right amount of flaky and—most importantly—easy to work with. It holds up beautifully when baking with our filling, but if you’re worried about a soggy bottom, you can blind bake for peace of mind. Simply lay down some parchment, pile with pie weights or dry beans, and bake until the crust is just lightly golden. Fill your pie and follow the rest of the recipe as written.

Another tip to guarantee the perfect bottom for your apple pie—don’t skip heating your sheet pan in the oven before you put your pie on it in the oven! The hot surface right beneath your pie crust will help jumpstart it cooking just slightly faster than the rest of your pie, which will further help you avoid that soggy bottom.

Storage & Make-Ahead

While pie doesn’t last long in the Delish kitchens, we understand leftovers happen. Opt for storing the pie at room temperature (wrapped tightly in plastic wrap or in an airtight container) for around 3 days. If you need to store for any longer, wrap tightly in plastic wrap or in an airtight container and keep in the fridge for up to 5 days. Looking to freeze? Wrap tightly in plastic or place in an airtight freezer safe container and freeze for up to 3 months. Thaw completely at room temperature for 1 to 2 hours before reheating and serving.

You can also make your dough ahead of time! Pie dough keeps well in the refrigerator for up to 2 days and in the freezer for a couple of months. Just make sure to wrap it well with plastic wrap.