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!
Print
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
I love this recipe! I added blueberries!
If you are baking in a 10 inch 90 gauge tin would you keep the ratios the same?
If using a 10 inch pan, the recipe could stay the same. There’s quite a bit of filling, and enough crust.
As I cooked the apple mixture, a lot stuck/cooked onto the pan.I used a nonstick skillet, was this the issue? Because of this, the pie was not as sweet as I would have liked it. I would love your feedback or suggestion.
Hi Linda, it sounds like your burner may simply have been a bit too hot. We’d recommend turning down the heat a bit next time, even if it takes an additional minute or two to soften the apples. Hope this helps and thank you for giving this favorite pie recipe a try!
Hello, my husband is wanting me to make this pie as he has been having a serious apple pie craving. I do not have ground all spice on hand but I do have apple pie spice. If I were to use the apple pie spice in place of the spices listed as it has all 3 spices in it how much would I need to use? Thank you!
Hi Lisa, You certainly could, though without knowing the exact proportions of spices in your apple pie spice, you may find some flavor to be lacking. Let us know if you try it!
Hi Sally, me and my girls are a fan of your recipes. I need to ask about storing the cooked/baked pie. If we bake it in advance and freeze it. How to serve it warm again? After thawing can we put it back in the oven ? At what temp and for how long. Need to serve the guests with ice-cream.
Hi Fatema, you can definitely warm it up in the oven before serving. Enjoy!
Today I made your best apple pie—double crust also from your recipe. I donated it to our church’s bake sale and they are selling chances on it!! While baking it the pie ran over. Guess I didn’t seal it well enough in some places plus my pie plate wasn’t large enough. Will that affect how it tastes?
Hi Josie, it shouldn’t affect the taste. Thank you for giving this recipe a try!
This recipe is just like the pie I grew up with! Delicious. I used your recipe for the all butter crust (I grew up with crisco, but prefer butter now) and the top was so flaky and golden and perfect! However, I also got the dreaded soggy bottom. I’ve never blind-baked a crust, and neither recipe suggested it. The only thing I can think of is that maybe putting the pie on an aluminum baking pan didn’t allow it to get hot enough… Could this be the issue?
Hi Anny, it could be that the filling is sitting too long before you add it to the pie crust, giving it time to release moisture. For best results, roll out the bottom pie crust, shape into the pie dish and refrigerate. Then make the filling, and add it to the cold crust. Spoon the filling in with a slotted spoon instead of pouring it in. Then continue with your top crust. Hope this helps!
Oh yes, that must be it! I made the filling while the dough was chilling and it was good and juicy by the time I went to assemble. I’ll definitely try your tips next time, and I’m guessing it will solve my problem! Thanks!
Another idea is… go ahead and make the filling 2-3 hours before you need it. Place the filling into a strainer over the bowl you used to mix the filling. The juices will collect in the bowl and you can simmer this delicious liquid gold in a small pot until it reduces to a syrupy consistency. Cool it slightly and mix it back in with the apples before proceeding with the recipe. Doing this has helped me get a nicely cooked crust without sogginess and a nice gooey filling, all without overcooking the apples into applesauce pie (something that has happened to me in an effort to get a crispy bottom crust.)
I read you’re note that it can be baked and frozen Can this pie be frozen assembled and unbaked? Which method would produce the best results?
Thank you.
Hi Carmelynn, the best results would be to bake, cool, and freeze the pie. Then thaw in the refrigerator, then bring to room temperature. Freezing the unbaked pie introduces too much liquid in the pie dough and center.
Thank you, Sally. I’ll try your method of pre baking the pie and freezing it I enjoy learning the baking tips that you share. Your detailed explanations really help amateur bakers like me.
I have made hundreds of apple pies. I pre cooked the apples (used Corland apples) as suggested in the recipe and it turned out to be the best apple pie I have ever made. Thanks Sally for yet another fantastic recipe
Hi Sally, I am veering ready to try this recipe. My question: is 1/2 cup sugar enough for 10 cups of slices apples. Thanks
Hi Donna, yes. Especially if you’re using sweet apples, or a mix of sweet and tart apples.
Hi Sally!
I was going to make this recipe for my mom this fall, but I wanted to ask if I could omit the egg wash or substitute something else for the egg wash? My mom can’t eat eggs in any forms, so I wanted to ask. Thank you!
Hi Aditi, you could brush lightly with milk instead of the egg wash. Hope it’s a hit!
Hi sally! I baked it thanks to your detailed and perfect recipe it both looked and tasted incredible, i cant believe i did it, you are amazing.
As we love the taste of ginger can i add a tablespoon of ginger powder to the crust batter? Or it might not be a good idea!
Hi Nooshin, you could certainly try adding some ground ginger to the pie crust—we’d start small with just a 1/2 teaspoon or so, then feel free to adjust more/less for future batches. So glad you enjoyed the apple pie!
Hi Sally. I loved this recipe and I want to make this pie for a vegan friend which means no eggs or butter. Would you recommend using plant based margarine to replace the butter in the pie crust and, what would you recommend to replace the egg wash? Thanks.
Hi Tricia, we’re so glad you enjoyed this pie! We haven’t tested the pie crust with a plant based butter, so we’re unsure of the exact results. For the egg wash, you can brush the top of the pie with a non-dairy milk instead. If you’re interested, here are all of our naturally vegan recipes.
Hi, Sally, I don’t like using flour in fruit pies. I prefer using cornstarch as a thickener. Can you tell me, please, how much cornstarch I should use for this apple pie filling? Thank you.
Hi Tanya, you can try using half of the amount, so 2 Tablespoons.
Can I freeze the filling only and would you cook it first before you freeze it?
Hi Carrie, prepared and pre-cooked fillings can be frozen up to 3 months. Thaw overnight in the refrigerator before using.
Hi! I wanted to confirm something. I made this pie over the weekend and I used your weight measurements. I used all the apples I had which came up to a little over 1300g (I weighed them AFTER peeling, coring and slicing. However, I ended up with enough apples to make 2 pies!
So my question, is your weight measurement for the apples BEFORE peeling, coring or slicing? Or is it after they have been sliced? I put as many apples as I could into the pie without it being ridiculously domed. I used a 9″ x 2″ pie dish. And my scale is working fine, I only bake by weight, so no issues there.
The pie was wonderful, by the way! I just had way too many sliced apples for 1 pie.
Hi Gee, thanks so much for your comments! We’ve updated the recipe to make it a clearer. Our weight measurement for 1 cup of peeled 1/4-inch-thick apple slices (packed in tight) is 125g, so 10 cups in the pie should be about 1250g. We do pack the apple filling in really tightly, and also do pile it ridiculously high! I’m so glad you loved the pie, and I hope you found another use for your extra apples!
Hi Sally and team! Question: can I make the filling a day ahead and store in the fridge? I’m making this to take to a friend and trying to make the best of the time I have available. I’ve made many of your pies and all are wonderful! Yours is the only baking site I use. Thanks!
Hi Rose, yes, that should work just fine! You can also store the assembled pie (before baking) in the refrigerator for a day or 2.
Just made today & was delicious! I want to freeze and prep just the filling (lots of apples left over) to use later. Would you reco freezing after cooking the filling or before?
Hi Megan, we’re so glad you enjoyed the pie! You can do the optional apple cooking step and then freeze the pie filling.
Perfect. A little harder if you don’t have a pastry cutter(I used forks) but otherwise an amazing recipe. Do you have any other recommendations without using food processor or pastry cutter? thank you so much
A blender could work, but I would choose 2 forks over that because it’s very easy to over-mix the dough. I’m glad you enjoyed this recipe!
Can you use this filling. put crust on top for a cobbler?
Absolutely. I would still pre-cook it, to ensure it softens and thickens enough.
I still make your Apple pie with salted caramel sauce. Absolutely nothing can top it.
At Thanksgiving it’s a show stopper.
Love that salted caramel apple pie!
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!
Really enjoyed making the deep dish apple pie using your easy to follow and highly effective (delicious) recipe. I think my only mistep was the rack positioning. I kept on the lower part of the oven for the entire bake (pie shield after 25 minutes and lowered to 375). Thinking next time to raise the rack a notch for last 35 to make a more uniform finish on the top crust. Thoughts. Don’t get me wrong it’s a lovely pie but the holidays are coming and I want perfection
Hi Ralph! All ovens are a little different, but we usually recommend baking in the lower third to around the middle of your oven.
Dear Sally. I’ve recently started baking fruit pies and after extensive online research of many cooking blogs and websites, I’ve found your recipes to be the most straightforward and logical. I especially love the notes on the recipes where you share the tips.
I have a very important question about the oven temperatures listed in the recipes specifically this apple pie (and other fruit pie recipes). Please can you tell me where you say 204 or 190 celsius; is that for normal convection oven or fan oven? I have a true fan oven but I’m not sure if your recipe temperatures are for fan/fan assisted or regular convection (fan-less) oven.
Would greatly appreciate some clarification.
Zeb
Hi Zeb, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps!
Hi Sally! Could I turn this into mini apple pies, like you’ve done with your pumpkin and pecan pies? If so, how do you suggest adapting the recipe?
Hi Daphne, that’s an excellent question! I think the issue with that is the size of the apple slices is larger than a mini muffin cup (especially when it’s lined with crust). You could try making them in a standard-size muffin pan, and cutting the apples into small pieces, but we haven’t tested this ourselves so aren’t sure of the results. If you try it, please report back! We do have a recipe for apple hand pies that you might enjoy instead.
Can this pie be made with a combination of pears and apples?
Hi Amena, that should work just fine! Swap some of the apples with pear slices, about the same thickness as the apples. Let us know how it goes!
I have my pie baking in the oven as I write this. Lovely aroma coming from the stove. I bake my pies on a pizza stone which allows the bottom crust to crisp. I also place the bottom crust in the frig for 15 minutes, before baking, having brushed the dough with egg white. Prevents a soggy lower crust. Note: I covered the entire pie with foil for the last 15 minutes as it was golden color and I didn’t want it to burn. Perfect pie. Wish I could include a photo here to show you how beautiful it is! Your proportions for filling are right on point. Thank you
Everyone I make this for says it’s the best apple pie they’ve ever had!!
Hands down, the best apple pie I’ve ever made or ever eaten. I made the blueberry too using the same pie dough and I had to hide it from my wife. Seriously had to ditch the two extra pies in the freezer in the garage so she couldn’t pound them down. Add the vanilla ice cream and it’s heaven on a plate.
Regarding the previous answer about oven rack position: when you say “ you can bake this pie on the middle rack” does this mean it is the recommended rack position? The recipe does not specify.
Hi Donna! All ovens are different, but usually the lower third to middle of your oven is the best spot.