This best apple pie recipe from scratch is sweet and flavorful. All you need is 8 ingredients and I provide you with easy step-by-step photos and a video to make it even easier for you. You will also find alternatives to make this recipe gluten-free as well as dairy-free.
If you are loving all things apple, don't forget to try my scrumptious caramel apple cake.
Why this recipe pie works:
- It is the perfect addition to your holiday dessert table.
- This recipe is great for all occasions.
- The apple filling is sweet and delicious.
- You can't find a more flakey and buttery crust.
- All you need is 8-ingredients!
Instructions
Start by making the double crust. Use your food processor and place the flour, salt, sugar, and cold butter in the food processor. Pulse for 4-5 times until you see pea-sized flakes. Slowly add one tablespoon of water and pulse again. Continue doing this until it forms into a dough.
Note: A food processor isn't required. If you don't have one, you can always use a pastry cutter or by using 2 forks. If you choose this method, begin by adding the flour, sugar, and salt in a mixing bowl. Then you will need to add the butter. It should resemble a coarse texture with pea-sized flakes. You will need to add a little bit of water at a time until it has become clumpy.
Separate dough into two even halves and form each dough ball into a disc that is 1 - 1.5-inch thick without kneading. Cover each disc tightly with plastic wrap and place in the refrigerator. It can stay in the fridge for 2 hours all the way up to 2 days.
Preheated the oven to 375°F (190°C). Add diced apples, sugar, flour, and lemon juice to a bowl and give it a quick stir. Pour in vanilla and sprinkle with cinnamon. Allow the apple mixture to stand for 15 minutes.
Roll one dough disc out onto a lightly floured surface. You want it to end up a 12-inch circle. Carefully, transfer the crust to a 9-inch pie pan. It's normal and supposed to for the edges to hang over the pie dish.
Drain the apples and discard any excess liquid. Then transfer the drained filling to the crust.
Now it's time to roll out the second dough that will be used as your top crust. After it's rolled out, cut slits in the top crust because that will allow the steam to escape.
You can also cut the dough into strips as I did in the photo below. All the strips are between 0.5-2 inches wide. Form them into a grid going over and under until you have all the pieces in place.
You can use your imagination and decorate the crust to your preference. Then seal and flute the edges.
Mix together egg and water in a small bowl and brush on top of the crust. Then give a sprinkle of sugar and bake for 45 minutes. It's best to cover it for the last 10 minutes of baking, so it doesn't become too brown on top.
Remove from oven and let cool to room temperature. Place it in the refrigerator for 4 hours then serve.
Top tips
- Be sure to use very cold butter for the crust. This allows you to create the flakiest crust.
- Stop processing the dough when pea-sized butter flakes are still visible.
- Drain off excess liquid from apples, so the filling isn't too wet.
- If it browns too fast, cover it for the last 10 minutes of baking.
Substitutions
Egg wash
If you can't or don't want to consume eggs take replace with vegetable or canola oil or melted butter. Then you sprinkle with sugar, and it will still look and taste fabulous.
Gluten-free
You can replace the all-purpose flour with a gluten-free flour instead. Bob's Red Mill gluten-free flour works fine with this recipe.
Dairy-free
Thankfully, there are several different dairy-free alternatives if you can't or don't want to have butter. Keep in mind if you use a substitute, the texture and flavor may be slightly different than this recipe. The crust will be less flaky.
You can simply replace the butter with vegan butter, shortening, lard, or coconut oil. If you go with coconut oil, always choose refined, so it doesn't make the pie taste like coconut. Also, it's a good idea to refrigerate the coconut oil, so it doesn't get too warm too quickly when you are mixing it up.
FAQ's
Why is my crust soggy?
If your crust is soggy, it's probably because the juice that was with the apples ended up in the pie. The excess liquid makes the crust soggy. I recommend placing the apples in a mesh strainer to let any excess liquid drip off before putting it in the crust. Then discard the excess liquid.
What apples should I use?
For this recipe, I prefer to use sweet apples because they give such a lovely flavor. The sweetest apples are Fuji, Gala, and Honeycrisp. You can go for an apple that is more sour than sweet like Granny Smith if you would rather, it's totally up to you.
Do I eat it warm or cold?
You can actually eat it warm or cold depending on how you like it. When you eat it warm, it tastes amazing with some ice cream on top or a little bit of whipped cream. It's delicious both ways so just go with your favorite.
Storage
Store it in an airtight container in the fridge for up to 3 days.
Freezing
For freezing, wrap it with plastic wrap or tin foil tightly. Then put it inside of an airtight container and freeze it for up to 3 months. To defrost, place it in the refrigerator overnight and serve when thawed.
Related recipes
If you are on the hunt for more apple recipes, you will love these recipes as well:
Recipe and Video
Best Apple Pie Recipe From Scratch
Ingredients
crust
- 2 ⅓ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup unsalted cold butter, cut into a few pieces
- 6-8 tablespoon cold water
filling
- 2.5 lbs sweet baking apples, peeled, cored, and sliced into ¼ inch slices (about 10-12 cups)
- ½ cup granulated white sugar
- ¼ cup all-purpose flour, spooned and leveled
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon cinnamon (optional)
brushing + sprinkling
- 1 large egg
- 2 tablespoon water
- 1 tablespoon granulated white sugar
Video
Instructions
- Make the crust with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
- If you don't have a food processor, then make the crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Divide the crust in half and form 1- 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- Preheat oven to 375°F (190°C).
- In a large bowl stir apple, sugar, flour, and lemon juice to combine. Also, add vanilla and cinnamon if using. Let stand 15 minutes.
- Meanwhile, on a lightly floured surface, roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the crust should hang out of the baking form. Spoon the filling into the crust without any excess liquid. Discard any excess liquid.
- Roll out second dough disc and place on top of the filling. Cut slits on top that the steam can escape, or cut the second dough disc into 1-2 inch strips and arrange in a grid on top of your filling by laying over and under one another carefully. Decorate pie crust to your preference. Seal and flute the edges.
- In a small bowl stir together egg and water and brush on top of the crust and sprinkle with sugar. Bake for 45 minutes. Cover the last 10 minutes with parchment paper to prevent it from browning too much if necessary. Let cool to room temperature and chill for at least 4 hours in the fridge. Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.
Notes
- Be sure to use very cold butter for the crust. This allows you to create the flakiest crust.
- Stop processing the dough when pea-sized butter flakes are still visible.
- Drain off excess liquid from apples, so the filling isn't too wet.
- If it browns too fast, cover it for the last 10 minutes of baking.
Egg wash If you can't or don't want to consume eggs take replace with vegetable or canola oil or melted butter. Then you sprinkle with sugar, and it will still look and taste fabulous.
Gluten-free You can replace the all-purpose flour with a gluten-free flour instead. Bob's Red Mill gluten-free flour works fine with this recipe.
Dairy-free Thankfully, there are several different dairy-free alternatives if you can't or don't want to have butter. Keep in mind if you use a substitute, the texture and flavor may be slightly different than this recipe. The crust will be less flaky. You can simply replace the butter with vegan butter, shortening, lard, or coconut oil. If you go with coconut oil, always choose refined, so it doesn't make the pie taste like coconut. Also, it's a good idea to refrigerate the coconut oil, so it doesn't get too warm too quickly when you are mixing it up.
Kimberly Stevens
Absolutely amazing turnout!
Karina ilya
Hi! Just wanted to know the measurements if I were to swap out the butter and use coconut oil or shortening instead ? First time making pie and found your recipe! Looks and sounds delicious!
Sabine
You can substitute the butter for coconut oil or shortening 1:1. That shouldn't be a problem. Just make sure either of these subs are solid and cold when you add them to the flour and do not overblend.
Jennifer
I added vanilla extract and used brown instead of white sugar and it was so good. It's a delicious recipe.
Sabine
That sounds super delicious! Will try your changes the next time.