If you’re itching to make a homey dessert that will seriously wow your friends and family, you’re in the right place. This Best Apple Pie We’ve Ever Made Recipe truly lives up to its name — with tender, juicy apples piled high in a flaky, buttery crust and just the right balance of warming spices. Trust me, this is one of those recipes you’ll want to come back to again and again because it has that perfect mix of cozy and classy.
Why You’ll Love This Recipe
- Ultimate Apple Flavor: We use a mix of baking apples to get just the right tartness and sweetness.
- Perfectly Flaky Crust: Homemade double crust that’s buttery, tender, and oh-so-flaky every time.
- No Precooking Needed: The apples soften with the sugar and spices before baking, which saves time and effort.
- Balanced Spices: A warm blend of cinnamon, ginger, cardamom, and more that adds depth but never overwhelms.
Ingredients You’ll Need
The magic of the Best Apple Pie We’ve Ever Made Recipe really starts with its ingredients. Choosing the right apples and balancing spices makes a huge difference — I always keep a few different baking apples on hand for this purpose.
- Homemade pie crust: Using your own crust is a game-changer—store-bought can work, but homemade really elevates the pie.
- Baking apples: Grab firm apples like Granny Smith, Honeycrisp, or Braeburn—they hold up well and offer great flavor.
- Brown sugar: Adds moisture and that lovely caramel undertone.
- Granulated sugar: Balances the tartness of the apples perfectly.
- Sea salt: Just a pinch to bring out all the flavors.
- Ground cinnamon, ginger, cardamom, allspice, freshly grated nutmeg: This spice combo creates that warm, nostalgic apple pie taste you crave.
- Cornstarch: Helps thicken the filling nicely without making it gummy.
- Butter: Dotting the filling with butter adds richness and depth.
- Egg: For the wash—the secret to a beautifully golden and glossy crust.
Variations
I love how flexible this pie recipe is — you can easily tailor it to your family’s tastes or whatever apples are in season. Don’t hesitate to play with a few tweaks to make it perfectly yours.
- Lattice top crust: I’ve made it with both a full top crust and a lattice design; both look stunning and let down a gorgeous oven aroma.
- Spice swap: For a more aromatic twist, try adding a touch of cloves or cardamom instead of allspice.
- Gluten-free crust: Swap in your favorite gluten-free pie dough for those who need it — the filling is universally delicious.
- Extra mix-ins: Toss in a handful of chopped toasted pecans or raisins if you want added texture and flavor.
How to Make Best Apple Pie We’ve Ever Made Recipe
Step 1: Prep the apples like a pro
First things first, peel, core, and slice your apples into about 1/4-inch thick slices. I find using a sharp paring knife helps speed things up, but a good apple slicer works too. Toss the slices into a very large bowl — you’ll want plenty of room because the filling gets nicely packed in later.
Step 2: Mix in sugar, salt, and spices and let those apples sit
Sprinkle your brown sugar, granulated sugar, sea salt, cinnamon, ginger, cardamom, allspice, and freshly grated nutmeg over the apples. Toss everything until evenly coated — you’ll notice the apples start to soften as they sit for an hour at room temperature. This step is my personal favorite because it unlocks the juiciness and infuses flavor without any precooking hassle.
Step 3: Roll out your pie crusts
While your apples are resting, roll out half of your pie dough on a floured surface to fit a 9-inch pie dish. Rolling from the center out and giving the dough a quarter turn as you go helps get an even thickness. My trick? Invert the pie dish over your dough to check size — it should be about 1 ½ to 2 inches larger than the dish’s circumference. Place the dough gently into your pie dish without stretching, trim the edges leaving a 1-inch overhang, and pop it in the fridge to firm up.
Step 4: Toss apples with cornstarch and layer the filling
Mix the cornstarch into the apple mixture, which will thicken the juices as the pie bakes. Then, pack most (or all) of the apples into the bottom crust by hand — this sturdy scooping and pressing method keeps the filling well distributed and prevents air pockets. Pile the apples slightly higher than the crust edge, and pour any juices at the bottom of the bowl over them—just don’t use too much liquid or the pie could turn soggy.
Step 5: Dot with butter and add the top crust
Dot the filling with small pieces of butter — these little pockets melt down and add richness and silkiness to the filling. Roll out the second pie dough the same way and either cover the pie entirely or cut it into strips for a lattice top. If you opt for a full top crust, don’t forget to cut slits for steam vents — this keeps the filling from making the crust soggy or bursting uncontrollably!
Step 6: Seal, egg wash, and bake to golden perfection
Trim the excess dough, fold the overhang under to create a thick edge, and crimp with your fingers or a fork. Make a simple egg wash by whisking one egg with a tablespoon of water, then brush it lightly over the top crust — this adds a gorgeous golden shine. Bake the pie on a lined baking sheet at 400°F (200°C) for about 75 minutes, turning it occasionally. If the crust is browning too fast, cover it loosely with a foil dome to protect it while the filling cooks through. The pie’s done when you see bubbling juices through the vents or when an internal thermometer reads 195°F. Let it cool at least two hours so the filling sets beautifully.
Pro Tips for Making Best Apple Pie We’ve Ever Made Recipe
- Choosing the Right Apples: A mix of tart and sweet apples gives your pie layers of flavor and the best texture.
- Resting the Apple Mixture: Letting the apples sit with sugar and spices softens them and intensifies the flavor without precooking.
- Keeping Crust Flaky: Chilling your crust before baking ensures it stays crisp and flaky instead of soggy.
- Watch the Browning: Use a foil dome if the top crust browns too quickly; it’s a simple way to prevent burning while the filling finishes cooking.
How to Serve Best Apple Pie We’ve Ever Made Recipe
Garnishes
I love a scoop of rich vanilla ice cream melted over the warm pie—that combo is unbeatable. A dollop of lightly whipped whipped cream with a pinch of cinnamon on top is my go-to when I want something lighter but still creamy. Also, a drizzle of caramel sauce takes it to the next level for special occasions.
Side Dishes
Pair this apple pie with a sharp cheddar cheese plate or serve alongside hot spiced cider for a cozy fall vibe. For brunch, I like setting out fresh coffee and warm apple cider doughnuts — it’s a real crowd-pleaser.
Creative Ways to Present
For holiday gatherings, I sometimes make mini apple pies in ramekins — they’re adorable and super easy to personalize with a mini lattice crust. Or try decorating the top crust edges with little apple or leaf-shaped dough cutouts for a festive touch that guests love noticing.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover pie tightly covered in the fridge. It keeps beautifully for up to 4 days, and I find the flavors deepen overnight. I usually slice off a piece, wrap it tightly, and enjoy it chilled or warmed up.
Freezing
I’ve had great success freezing whole unbaked pies wrapped tightly with plastic and foil. Defrost overnight in the fridge before baking for the same delicious results. Cooked leftover slices also freeze well — just thaw in the fridge and reheat gently.
Reheating
Reheat slices in a toaster oven or conventional oven at 325°F for about 15 minutes to restore flakiness without drying out the filling. Microwaves work, but the crust will get a bit soft—still tasty but not as crisp.
FAQs
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Can I use store-bought pie crust for the Best Apple Pie We’ve Ever Made Recipe?
Absolutely! While I always recommend homemade if you have the time, store-bought pie crust can work well in a pinch. Just make sure it’s thawed and rolled out properly to avoid tearing and to keep that flaky texture. Be mindful that flavor and flakiness may vary slightly.
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Why don’t you precook the apples before baking?
Great question! Precooking can sometimes lead to mushy filling. In this recipe, letting the apples sit with sugars and spices softens them just enough, and baking them raw preserves their lovely texture and fresh flavor in the pie. It’s a trick I discovered that saves time and gets the best results.
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How do I prevent the crust from burning while baking?
If you notice your crust is browning too quickly, cover the top loosely with a foil dome halfway through baking — this shields it from direct heat but allows the filling to cook fully. I’ve found this step crucial for perfectly baked crust without burnt spots.
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Can I substitute cornstarch with something else?
Yes! Tapioca starch or arrowroot powder are great alternatives that also thicken the filling nicely without cloudiness. Flour can work too but may make the filling slightly less clear. I prefer cornstarch for its smooth finish.
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How long is the Best Apple Pie We’ve Ever Made Recipe good to eat?
When stored in the refrigerator covered, this pie stays fresh and delicious for up to 4 days. For best texture, enjoy it within that timeframe. Beyond that, freezing is a good option to extend its life.
Final Thoughts
This recipe really means a lot to me because it’s the apple pie that wowed my entire family and had everyone asking for seconds. If you’ve been searching for that cozy, perfectly spiced, and flaky apple pie to call your own, I promise this Best Apple Pie We’ve Ever Made Recipe will not disappoint. So grab those apples, get your hands in the dough, and prepare for some seriously happy kitchen moments — I can’t wait to hear how much you love it!
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Best Apple Pie We’ve Ever Made Recipe
- Prep Time: 1 hr 30 min
- Cook Time: 1 hr 15 min
- Total Time: 2 hr 45 min
- Yield: Makes one (9-inch) apple pie, approximately 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic apple pie features a flaky double crust and a spiced apple filling that’s bursting with flavor. Using a blend of baking apples and aromatic spices, the filling is allowed to soften naturally before baking to perfection. The result is a golden, bubbling pie with tender apples and a perfectly crisp crust—undeniably the best apple pie you’ll ever make.
Ingredients
Pie Crust
- 1 (9-inch) double crust homemade pie crust (our recipe makes 2 crusts: one for top and one for bottom)
Filling
- 4 ¼ pounds (1925g) baking apples (about 8 large apples)
- ½ cup (100g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (14g) butter
- 1 large egg (for egg wash)
Instructions
- Prepare the apples: Peel, quarter, and core the apples. Then slice them into ¼-inch slices and place them into a very large bowl.
- Mix the pie filling: Scatter the brown sugar, granulated sugar, salt, cinnamon, ginger, cardamom, allspice, and nutmeg evenly over the apples. Toss well to combine all ingredients, then set the mixture aside on the counter for 1 hour to let the apples soften and flavors meld.
- Roll out the bottom crust: Using half of your pie dough, sprinkle flour on your work surface and rolling pin to prevent sticking. Roll the dough from the center outward, lifting and turning the dough by a quarter turn regularly, until it fits a 9-inch pie dish with an overhang of 1 ½ to 2 inches larger than the dish.
- Add the crust to the pie dish: Carefully place the rolled dough into the pie dish, avoiding stretching. Trim the edges to leave about a 1-inch overhang. Refrigerate this bottom crust until ready to fill.
- Roll out the top crust: Roll out the remaining dough to a similar size and transfer it to a large parchment-lined baking sheet. Keep it refrigerated until needed.
- Prepare the oven: Position a rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with foil or parchment paper to bake the pie on, catching any drips.
- Add the apples to the pie: Toss the cornstarch with the apples to help thicken the filling. Transfer most or all apples into the bottom crust, packing them tightly so the apples mound just to or slightly above the crust edge. Reserve any excess apples if necessary.
- Add the apple juices to the pie: Pour the accumulated juices from the bowl over the packed apples in the crust, leaving behind excess liquid if more than ¾ to 1 cup to prevent sogginess.
- Dot apples with butter: Cut the tablespoon of butter into about 8 small pieces and evenly dot them over the apple filling for added richness.
- Add the top crust: Place the second pie dough round over the filling, or cut into strips to create a lattice top. If using a single top crust, cut slits in the dough to vent steam during baking.
- Crimp the edges: Trim any excess dough, fold the overhang under itself to create a thick rim, and crimp it firmly with your fingers or a fork to seal the pie.
- Add the egg wash: Whisk the egg with a tablespoon of water and brush lightly over the top crust to enhance browning and add shine.
- Bake the apple pie: Place the pie on the prepared baking sheet and bake for about 75 minutes, rotating the pie occasionally for even browning. If the crust browns too quickly, cover the pie loosely with a foil dome to prevent burning.
- Check for doneness: The pie is done when juices bubble through the vents or a thermometer inserted in the center reads 195°F. If the apples still feel too crunchy after piercing the pie, bake longer as needed.
- Cool the baked pie: Let the pie cool completely for at least 2 hours before slicing to allow the filling to thicken and avoid soggy slices.
Notes
- This recipe skips precooking the apples, relying on a resting period with sugar, salt, and spices to soften the fruit before baking.
- Any style of pie crust can be used, but a flaky homemade crust yields the best results.
- Reserve extra apples if your filling is too full to prevent overflow during baking.
- If the liquid from the apples exceeds ¾ to 1 cup, leave some behind to avoid a watery filling.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 583
- Sugar: 50.4g
- Sodium: 226.4mg
- Fat: 25.2g
- Saturated Fat: 15.4g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 88.6g
- Fiber: 4.2g
- Protein: 5g
- Cholesterol: 64.8mg
