Apple Pie

Apple Pie is a classic for a reason! This pie has a tender flaky crust, is filled with sweet, spiced apples, and goes perfectly with a scoop of vanilla ice cream. Follow the tips and tricks outlined below to create your own delicious apple pie!

Tips for Making the Best Apple Pie

Making the Pie Crust

My favorite way to make this pie crust is in the food processor, but it’s easy to make with just a bowl and your hands, too. To make in a food processor, add the flour, sugar, and salt to the food processor and pulse to mix. Next, add the cold, cubed butter and pulse until evenly distributed – the mixture will look like coarse sand. Once the butter is incorporated, transfer the mixture into a large mixing bowl and begin adding the water, starting with 2 tbsp. I like to use my hands to mix because I can really tell when the pie crust begins to form into a dough. Add more water, 1 tbsp at a time, until the dough begins to clump together and will form into balls when pressed. Form into two disks, wrap in plastic wrap, and chill while making the pie filling.

To make by hand, mix together flour, sugar, and salt in a large mixing bowl. Add the cold, cubed butter and rub into the flour mixture with your hands until butter is fully incorporated. The mixture should form coarse crumbs with the butter. Next, add the water, starting with 2 tbsp. Add more water, 1 tbsp at a time, until the dough begins to clump together and form into balls when pressed. Form into two disks, wrap in plastic wrap, and chill while making the pie filling.

For an extra flaky and tender pie crust, replace 2 tbsp of water with vodka. It’s important to use as little water as possible when making pie, as adding water to pie crust makes the dough tougher. Using vodka instead of water allows you to incorporate more liquid into the dough while keeping the dough light and flaky. The alcohol will evaporate while baking in the oven, and the vodka does not affect the flavor of the crust.

Making the Apple Filling

To make the filling, start by slicing your apples thinly. Use a baking apple, like Honeycrisp, Jonagold, or Granny Smith. For me, the perfect pie consists of half Honeycrisp apples and half Granny Smith. I don’t peel my apples for pie because the peel doesn’t bother me in the final product, but if you prefer to peel your apples, you can.

While slicing, toss the apples with lemon juice in a large bowl. This will prevent the apples from browning, and the tart flavor will contrast nicely with the sweetness of the apples and brown sugar. Once all apples have been sliced, add the brown sugar, cornstarch, vanilla, salt, and spices (cinnamon, nutmeg, cloves). Stir to distribute evenly.

I like to cook my apple pie filling before baking it in the oven. This gives the juices from the fruit time to thicken and helps prevent the bottom crust of the pie from becoming soggy. Cook the fruit mixture in a large saucepan over medium heat until the juices from the apples start to bubble and thicken, about 10 minutes. Turn off the heat and set aside until it’s time to fill the pie.

Assembling the Apple Pie

Take one of the wrapped disks of dough from the fridge and roll out on a floured surface into a 12″ disk. Line the bottom of your 9″ pie pan with the dough, leaving any overhang. If your dough tears or rips, use the excess to fill the holes. No one will know! Place in the fridge to chill while you roll out the top of the pie.

Roll out the other half of the pie dough and cut into whatever design you will be using – fully covered, latticed, cutout shapes, ect. Remove the base of the pie from the fridge and fill with the apple pie filling. One filled with the warm apple filling, work quickly. Top with the top crust of the pie. Fold the overhang of the bottom crust up over the top crust and pinch or crimp with a fork to seal. Make sure to cut a vent into the top crust if there isn’t already one – this will allow steam to escape and prevent the pie crust from becoming soggy. Brush with beaten egg and sprinkle with turbinado sugar before baking.

Baking the Apple Pie

Once assembled, bake the pie at 400° F for 40 minutes. There are two things that I like to do while baking a pie to keep the bottom crust from becoming soggy – baking the pie at a higher temperature, and baking on the bottom rack of the oven. Using a higher heat will help the crust cook more quickly and prevent the juices from the filling from making it soggy. Placing the pie on the bottom rack of the oven helps to concentrate the heat onto the base of the pie, cooking the bottom crust more thoroughly.

Personally, I like apple pie best warm and topped with a scoop of vanilla ice cream, but I’ve also eaten it cold and straight out of the pan for breakfast. Serve this pie as dessert at a picnic, dinner, gathering, or party and it will be an instant favorite! Let me know how you liked the recipe in the comments below, and enjoy!

Looking for a different recipe? Check out these other Sugar Dusted Sweets favorites!
Blueberry Crumble Bars
Apple Pie Oatmeal Bars
Pumpkin Shortbread Bars