Try This Best Apple Pie Recipe With Fresh Apples
This best apple pie recipe starts with a rich, homemade pie crust that’s both flaky and sturdy. The filling features a mix of tart and sweet apples, seasoned with a blend of cinnamon, nutmeg, and a hint of lemon to brighten the flavors. We pre-cook the filling slightly to enhance its taste and texture, giving you a pie that’s juicy without being soggy. The final touch is a simple, golden-brown lattice crust, but you can also opt for a classic double-crust or even a crumb topping if you prefer.
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cut into small cubes)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg (beaten)
- 2 tablespoons cold water (as needed)
- 6 cups mixed apples, peeled, cored, and thinly sliced (e.g., 3 Granny Smith, 2 Honeycrisp, 1 Fuji)
- 3/4 cups granulated sugar
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ¼ teaspoons ground allspice
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 tablespoon milk (for brushing the crust)
- Coarse sugar (optional, for sprinkling on top)
- Mix the Dry Ingredients
In a large bowl, combine flour, granulated sugar, and salt. Mix well.
- Cut in the Butter
Add cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Form the Dough
Gradually add cold water, a little at a time, mixing until the dough begins to come together. Be careful not to overwork it.
- Chill the Dough
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This step helps make the dough easier to roll out and less likely to shrink during baking.
- Prepare the Apples
Peel, core, and slice mixed apples.
- Mix the Filling
In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and allspice. Stir until the apples are evenly coated.
- Preheat the Oven
Preheat your oven to 425°F (220°C).
- Roll Out the Dough
On a lightly floured surface, roll out one disk of chilled dough to fit your pie dish. Place it in the dish and trim any excess.
- Add the Filling
Spoon the apple mixture into the prepared pie crust, mounding it slightly in the center. Dot the filling with 1 tablespoon of small butter pieces.
- Prepare the Top Crust
Roll out the second disk of dough and place it over the filled pie. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Alternatively, you can create a lattice top for a classic look.
- Brush and Sprinkle
Brush the top crust with a mixture of milk and beaten egg. If desired, sprinkle with coarse sugar for added texture and shine.
- Bake the Pie
Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool
Let the pie cool on a wire rack for at least 3 hours before slicing. This cooling period helps the filling set and makes for easier slicing.
- Use a mix of tart and sweet apples for the best flavor and texture. Tart apples like Granny Smith provide a nice balance to the sweetness of varieties like Honeycrisp.
- To avoid a soggy bottom crust, sprinkle a thin layer of flour or cornmeal on the bottom of the pie crust before adding the filling.
- Use a fork or knife to check if the filling is tender. If the apples are still firm, continue baking until they are soft.
- If the crust edges start to brown too quickly, cover them with aluminum foil or a pie crust shield to prevent burning.
Have Fun Baking!