With a mountain of gooey cinnamon apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
I originally published this recipe in 2018 and have since added new photos, a video tutorial, and several helpful success tips. I also added an optional pre-cook step for the apple filling. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
I’m a published cookbook author, and I bake as a profession. So you can imagine I’m often asked about my *favorite* dessert. And, without hesitation, my answer is ALWAYS homemade pie.
In particular, apple pie. Below you’ll find my favorite pie… and baking recipe… on the planet. It’s my #1 choice out of all the Thanksgiving pies, but I certainly don’t limit it to the fall season – it made the cut for my collection of delicious summer pies, too! I’ve been making this recipe for years, and after testing multiple different fillings, spices, apple varieties, and other little tweaks, I consider the recipe below to be my very best apple pie.
Here’s what a few more readers are saying:
Alexia commented: “WOW! The best apple pie I have ever had or made. As with all of the recipes I’ve tried from Sally, it’s a keeper for sure! ★★★★★“
Sofia commented: “Everyone I make this for says it’s the best apple pie they’ve ever had!! ★★★★★“
Caitlin commented: “My FAVORITE apple pie! I have tried a handful of other recipes and felt none of them got it quite ‘right.’ This one was a hit and I can’t wait to make it over and over again! ★★★★★“
Here’s Why You’ll Love This Apple Pie, Too
- Classic recipe, without any complicated ingredients
- Golden flaky double pie crust provides a crisp contrast to the soft and juicy filling
- Caramelized filling peeking through the lattice
- Deliciously sweet, cinnamon-spiced filling
- Tall slices with oodles of tender apples that aren’t overly mushy
- Comforting, nostalgia-filled flavor
- Completely out-of-this-world with a scoop of vanilla ice cream on top
This pie is deep-dish style, but you don’t need a super special pie dish to get started. Any 1.5- to 2-inch-deep pie dish works here. You’ll simply pile those apple slices nice and high!
Let’s get started.
Begin With Quality Pie Crust
You need a sturdy crust to hold in the mountain of apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There’s nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite, and I’ve been using it ever since I could lift a rolling pin.
This recipe uses both butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, I swear by using both shortening and butter. You can taste the difference.
Key Ingredients You Need
Once you have your pie dough ready, you can gather the rest of the ingredients. My apple pie recipe has a deliciously gooey, sweet, and spiced apple filling. The ingredients in the filling are my go-to choices for most apple pie recipes including my apple cheddar pie and salted caramel apple pie, too.
- Apples – It’s best to use a variety of apples in apple pie. Just like when we make apple cake or apple cobbler, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
- Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. I always add allspice to the filling for a little something extra. I use the same warm blend in baked apple cider French toast and apple zucchini bread, too.
- Lemon – A touch of lemon is crucial here. You don’t use enough to actually taste the lemon; add a splash to prevent the apples from browning and to keep the flavor bright. (Flavor is a bit flat without it, so do not skip this!)
- Sugar – Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine.
- Flour – Flour thickens the pie filling.
Do you crave extra flavor? You’ll love this apple cranberry pie or chai-spiced apple pie.
What Are the Best Apples to Use for Apple Pie?
Firmer apples are ideal for baking a pie. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. For apple pie, I usually use 4–5 tart and 4 sweet.
- Tart apples for baking: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose
- Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, SugarBee, SweeTango, and Fuji
For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
In Pictures: How to Make Perfect Apple Pie
Roll out the bottom pie dough. Tuck the dough into a deep-dish pie plate. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie-making.
Make the filling. Stir all of the filling ingredients together in a large bowl. An optional step, and something I’ve been doing more recently, is to pre-cook the filling on the stove for just a few minutes. This begins to soften the apple slices, and helps to meld the flavors together. I find it makes for a juicier, and even more flavorful filling!
Pile the filling into the pie dish. Don’t just pour in the apples. Instead, make sure the slices are compact inside. Tuck them in tightly so there’s hardly any air pockets. The filling is already so juicy:
Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I top the pictured pie. You’ll need a pastry wheel, pizza cutter, or sharp knife to make the lattice strips. A pair of kitchen shears is also handy for trimming any excess pie dough overhang.
Alternatively, you can make a double-crust pie by laying the second rolled-out pie crust on top. Slit some vents on top with a sharp knife.
Don’t want to mess with a top crust? Try my apple crumble pie, apple cranberry crumble pie, or make an apple galette.
Flute the edges. Here is my video for how to flute pie crust. You could also simply crimp the edges with a fork, a method I show in the same video.
Brush with egg wash. Egg wash is a combination of egg and milk, and it’s what gives the pie crust its golden sheen. Pie crust looks very dull without the egg wash. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too.
Optional step: Refrigerate the pie for 20–30 minutes before baking, to help set the lattice.
Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. I recommend placing a baking sheet on the rack below the pie, to catch any bubbling-over juices.
Start baking the pie at an initial high temperature to help set the crust. After 25 minutes, reduce the oven temperature as the recipe card instructs below.
When I lower the oven temperature, I also add a pie crust shield. You can buy one, or you can make a DIY pie crust shield out of aluminum foil. Tear off a large square of aluminum foil, fold it in half, and then cut a half-circle in the center of the folded edge. Unfold it and place it on the pie. This will protect the edges, to ensure the crust doesn’t burn.
How Do I Know When Apple Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling up through the lattice, the apple pie is done. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done.
Cool the pie: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
4 Apple Pie Success Tips
- Uniform-Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be tender, while retaining some texture. Aim for about 1/4-inch-thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll be on your way to making an applesauce pie. For best texture, make sure to peel your apples, too.
- Use a Ton of Apples: You will be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous. I’ve made this recipe hundreds of times, and I’m still shocked with how many I can squeeze in!
- Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but also perfect for regular (non-deep-dish style) pies as well. You want a pie dish that’s at least 1.5 to 2 inches deep.
- Flute or Crimp the Edges: To adhere the top and bottom crust together, and to seal in the juicy filling, be sure to flute or crimp the pie crust edges.
Top the slices with vanilla ice cream and, if desired, a drizzle of salted caramel… because we don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too!
If you’re looking for individual-portion desserts, you may love these apple turnovers, apple pie baked apples, individual apple crumbles, or my apple hand pies. No shortage of apples around here.
And if you have an abundance of apples on your hands, whip up a batch of my honeycrisp apple sangria!
You don’t have to pre-cook the filling before spooning it into the pie crust, but it’s a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle. I’ve never regretted taking this step, and it’s certainly catapulted my apple pies from good to great.
You don’t have to pre-bake the bottom pie crust for this pie. There’s simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough. See How Do I Know When Apple Pie Is Done above. Additionally, and this is important, I strongly recommend using a glass pie dish. Glass conducts heat slowly and evenly, and you can literally *see* if the bottom crust is done.
Skip traditional pie crust and make my salted caramel apple pie bars, caramel apple cheesecake pie, or my classic apple crisp recipe instead. You might also enjoy my baked apples!
Homemade apple pie—with its combination of sweet, juicy apples and warm, comforting spices all encased in a buttery, golden crust—is such a quintessential American dessert. Every delicious bite evokes a sense of home, nostalgia, and tradition, and I know you’ll love it as much as I do!
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My Best Apple Pie Recipe
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 5 minutes
- Total Time: 7 hours (includes cooling)
- Yield: serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to be refrigerated for at least 2 hours before using.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Place the pie shell in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Optional pre-cook: Pour the apple filling into a very large skillet or Dutch oven. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!
- Preheat oven to 400°F (204°C).
- Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Optional: Refrigerate the pie for 20–30 minutes to help set the lattice’s shape.
- Bake the pie on the middle oven rack for 25 minutes. I recommend placing a baking sheet on the bottom rack to catch any bubbling-over juices. After 25 minutes, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Add a pie crust shield (see Note for homemade shield) to prevent the edges from over-browning. Continue baking until the pie is golden brown and the filling is bubbling through the lattice, 35–45 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Apple Peeler | Glass Mixing Bowl | Rubber Spatula | Large Skillet or Dutch Oven (for optional pre-cook) | Rolling Pin | 9-inch Pie Dish | Pastry Wheel or Pizza Cutter | Kitchen Shears | Pastry Brush | Coarse Sugar | Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant Read Thermometer
- Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp apples.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Hand Pies: If you want to make smaller individual apple pies, try my apple hand pies recipe.
Reader Comments and Reviews
This is honestly a great recipe and my kitchen smelt heavenly while baking this. But i came across an issue, although i followed the recipe as close as i could, my apples turned out crunchy and my pie dough raw. Im not sure if its my oven because all the pies ive made on this site have not turned out thoroughly cooked. I have tried cooking it again but that didnt work out . would love some advice on this!
Hi Tara, it sounds like your oven may run a bit cooler, but you can add baking time as needed. Make sure to look for a bubbling filling with fruit pies. Using a glass dish can help you see if the bottom crust is cooked well.
Thank you for your reply! I’ll keep this in mind next time i attempt this recipe.
Can you send me the recipe for apple cake
Hi Gerri, here’s our apple cake recipe. We have a few! If this isn’t the one you’re thinking of, the search bar at the top of the page will help you find the one you’re looking for.
Can I bake this in an aluminium foil container?
Absolutely.
Most excellent. I made it as a mock apple pie with zuchinni. We had a huge zuchinni to use up. It was huge, half the size of my 5 year old. I peeled it and scooped the seeds out. And put the pieces in boiling water for a few minutes to soften, then mixed it in with the other filling ingredients. I upped the sugar to a scant cup. And I used your all butter crust recipe, adding just a dash of cinnamon to the crust. So good! Thank you Sally!
Disappointed. I would not recommend precooking the apple mixture – ended up being too mushy after baking. Plus, it took too long to cool off when you want to finish preparing the pie and get it in the oven. Pie was not sweet enough either; 1/2 c isnt much for all those apples. Thought I had done well with the crust but it ended up tough. Sadly it was made for my husband’s birthday so not the triumph I hoped for. Definitely not the best apple pie recipe I’ve used. Sorry but truth.
Hi Reggie, I’m sorry to hear the recipe didn’t turn out as you’d hoped, and especially for such a special occasion. Precooking the apples is meant to help the filling bake evenly and prevent gaps between the crust and fruit, but I understand if the texture wasn’t to your liking. Sweetness can also vary quite a bit depending on the apple variety used, so some readers prefer to increase the sugar to suit their taste. Tough crust can be tricky. It often happens if the dough is overworked or if too much flour is added during rolling. Thank you for giving the recipe a try and for sharing your honest feedback.
I pre cooked apples 6 mins and pie came out great second time making this recipe
Thanks
This is the best apple pie recipe ever!! It came out perfect, thank you Sally for sharing, it is truly outstanding
This is the best apple pie recipe I have ever seen!! I usually just fake it, but since this was for a friend I decided to use a recipe. Never more shall I fake an apple pie. This was PERFECT!! And my friend absolutely LOVED it! Thank you Sally for all of your wonderful recipes!!!
I am an old hand at pie making but since I like your other recipes I gave this one with its mix of butter and shortening in the crust a whirl. The filling is not over sweet, the pre-cooking gives it more cohesiveness. It was my second attempt at a lattice and I made a silly mistake, but the bottom crust was marvellous, holding the juices in while being flaky and airy.
If stored in the fridge for a few days what is the best way to serve it? Do you warm it up in the oven for a few minutes so the ice cream can melt? Completely new to this so I have no clue
Hi Sam, you can definitely warm it in the oven if desired, or pop a slice in the microwave for a quick treat!
Finally! After hundreds (literally) of butter crust fails for various reasons, mostly too dry, this is the ONE! I have never ever used 1/2 c water as every recipe cautions of adding too much and voila! Pie and pie crust perfection. I love your recipes, Sally, thank you for this delicious apple pie go to!
We’re so glad this was a success for you, Suzanne!
I made this pie a couple of days ago and it was a huge hit with my family. Way better than my MIL’s family recipe 😛 . I did the extra step of cooking the filling for a little and it turned out so delicious ! This will be my go to recipe from now on for apple pie!
Pie had no sweetness at all, and the apples tasted tart.
Hi Patty, we’re so sorry to hear you were disappointed in this recipe. What type of apples did you use? Perhaps it was a bad batch? We recommend using a combination of tart and sweet apples for best taste. Did you reduce the sugar at all? The 1/2 cup should add plenty of sweetness to the apples. Let us know if we can help troubleshoot further.
This was my first time making an apple pie (let alone a lattice one) and it turned out fabulous. My family loved it! It had a golden brown crust and delicious gooey pie filling. I added a little extra cinnamon and allspice but I reckon it could’ve used a lot more for flavour like others have said. We didn’t wait for the pie to set and dug straight into it, but it held its shape really nicely! Thanks for this recipe 🙂
What is the nutritional information? Calories fat carbs protein
Hi Beena, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made this pie gluten free & it was delicious. Thanks for the recipe
I often have trouble rolling on my countertop like in the video. Here are a couple of things I’m doing to calm down my stress level with rolling in case others have similar problems. 🙂
1. When I put the dough into disks, I make sure there aren’t any butter clumps near the edges as they tend to start melting as I roll and then it sticks to the counter and my pin and forms cracks.
2. For some reason, despite turning on the AC to 62 before and putting flour down, I get spotty sticky spots even with turning and flipping as I go along. So,I read a tip on this to roll between two pieces of saranwrap. Huge help and makes transferring the dough to the pie plate easier. (Also, I tend to undermoisturize as I’m nervous about over moisturizing during the blending. I realize this might be part of the problem but the tip works for me if others have the same problem.)
Easy as pie, literally – the lattice crust, that is, thanks to Sally’s tutorial. I have always struggled with this style of crust that made for less than desirable results (yes, we want our food to taste good, but it’s always nice if it looks good, too!!). This recipe “knocks it out of the park” for taste and appearance. We alter this recipe slightly for our dietary needs and personal tastes (omit sugar, increase cinnamon for extra flavor) and use a family-loved lard pie crust, but other than that, it’s Sally’s magic that makes the pie a stand-out. Thanks for including both the recipe and the suggestions. Anytime I want to bake something, I check Sally’s site to see if there is a version of whatever it is here so I can at least learn a technique or do as much as follow an exact recipe to create something our family enjoys. Thanks!
I am new to pie baking. I assembled this recipe as closely to the instructions as I could. The pie came out looking great, but it had just a couple of issues.
1. The filling tasted a little bit bland. It was sweet enough, but missing that traditional apple pie taste. I used Fuji apples, which are not the greatest for baking, but that is what I had. Perhaps some additional cinnamon would have helped.
2. The crust was flaky, but thin. I did use a 9.5 inch deep dish pan, which may have contributed to a thin crust in order to cover the pan and the filling. I am thinking about adding more flour and fat to the recipe to yield a thicker crust.
3. The filling was a little bit runny. I baked the pie for a couple of minutes longer than the recipe said, and the internal pie temp was 200 when I took it out of the oven. Perhaps a little more flour in the filling would have resolved this. My oven temperature runs true, so that was not the problem. I did not precook the filling before adding it to the pie.
4. The pie was very juicy, and about a quarter cup or so of juice ran out of the pie dish while baking. Fortunately, this time I remembered to put a cookie sheet under the pie, since I had just cleaned the oven.
It is not a bad pie by any means, but it just was not what I expected. I will try again with different apples and a thicker crust.
Any comments on what I can do to resolve these issues will be greatly appreciated.
I’m a beginner with pies. Would you please tell me how to make the egg wash?? Thank you!
Hi Bonnie, to make an egg wash, you simply whisk together an egg an a Tablespoon of milk or water. We always just use a fork to do it. Easy!
I’m 14 and love to bake I’ve used all of your recipes but love this the most. I give it to my family and neighbours and everyone loves it with a side of icecream
Hi, Sally! Can I incorporate caramel into this apple pie filling? or pecans? or both?
Hi Diana, you may love our salted caramel apple pie!
Hi. Can I use this recipe to make small pies in a cupcake tin?
We’re sure you could, though we haven’t tested it.
I have always been intimidated by lattice. Your video made it SOOOOO easy. I feel free now!!
The only problem is I made the salted caramel apple pie. You say in the recipe to pile the apples high. I went maybe an inch higher…. As it backed the apple settled down, but the lattice stay high, making it look like a jail cell..lol. What do nextime?? Thank you
Hi Jeannine! You want to pile the apples high, but keep them packed very tight, without any air pockets in there.
The 5″ hole really isn’t big enough for the makeshift pie shield, and keeping it on for the entire bake time is just too much. I’ve ended up with an undercooked outer ring on the lattice both times I used sally’s method for this recipe.
Hi E, we add the pie crust shield after the initial 25 minute bake, as instructed in step 8.
Hi! My sister has apple trees and at harvesting this year, I cored, peeled and sliced the apples then frozen them. I want make your apple pie recipe but didn’t know if I can use my frozen apples. Should I thaw in refrigerator then use? Please help. Thank you!
Hi Dianna, we haven’t actually tested this recipe with frozen apples, so are unsure. But if you decide to try it, maybe thaw the apples overnight in the refrigerator, and then drain off any extra liquid that may accumulate. If you try it, please let us know how it goes!
I gather my apples and take a half day or whatever I need to make pie fillings to keep in the freezer. That way if I need a quick pie I only need to drop it in the pie crust and bake. That has saved my bacon many times!!!
Thank you, Sally!
My family loved this pie. It was perfect with a side of ice cream, not sickly sweet.
I only used 5 honeycrisp apples for an 8-inch tart pan and it was just enough.
I precooked the filling, opted for a lattice top crust at the last minute, and with a dusting of sparkling sugar, it was beautiful.
I’ll be making this again for sure!
I just made this for Thanksgiving using this No Fail pie dough recipe and the pie was delicious. I took the extra step of pre-cooking, using brown sugar instead of white. Everyone loved it!
Delicious! I used lattice crust for the first time, and it came out beautiful! Thanks Sally
another note: pie’s been in for the suggested times/temps and the inside is only 150 degrees and the apples still aren’t soft. My oven temp is usually accurate, so I think the times and temperatures on this recipe could be better.
Hi Cathy! Did you use pie weights other to par bake your crust? They keeps it from shrinking. Here’s our guide to par-baking pie crust.