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apple pie with slice taken out and sitting on table
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5 from 5 votes

Best Apple Pie Recipe From Scratch

This apple pie is sweet and flavorful, and it can be made just using 8 ingredients!
Prep Time45 mins
Cook Time45 mins
Chill2 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: apple pie recipe, best apple pie recipe from scratch, how to make apple pie
Servings: 12 servings
Calories: 327kcal

Ingredients

crust

  • 2 ⅓ cups all-purpose flour, spooned and leveled
  • ½ tsp salt
  • ½ tsp sugar
  • 1 cup unsalted cold butter, cut into a few pieces
  • 6-8 tbsp 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 tbsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 1 tsp cinnamon (optional)

brushing + sprinkling

  • 1 large egg
  • 2 tbsp water
  • 1 tbsp granulated white sugar

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.

Video

Notes

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. 

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. 

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 138mg | Fiber: 3g | Sugar: 19g | Vitamin A: 550IU | Vitamin C: 4.9mg | Calcium: 17mg | Iron: 1.4mg