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Nothing is more satisfying or comforting than this apple pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious.
I have been working on this Apple Pie Recipe for almost a year and am thrilled to be sharing this with you today. It is such a classic American dessert that everyone should have a recipe for and this apple pie recipe will not disappoint. One that bakes perfectly with no air bubbles or gaps between the crust and filling. One that balances the buttery crust with the sweet and spicy filling. And one that will give you great results, regardless of how much baking finesse you have.
So, you’ve decided on this Apple Pie Recipe…
That is great! It is the perfect summery, all-time American dessert that *almost* everyone loves. I’m going to break the process down for you into very simple terms to help ensure success! I promise it’s easier than you think…you just need a little time.
What are the best apples for apple pie?
I prefer a tart granny smith apple for any baked apple dessert, including apple crumble, apple crisp and this apple pie recipe. It holds its shape well, doesn’t get mushy after baking, is always available and relatively inexpensive. Other great options would include Honeycrisp, Braeburn or Pink Lady.
How to Make Apple Pie
There are three main parts to making my apple pie recipe. This process includes making the all-butter crust, making the filling, then actually assembling the apple pie and finally baking. Ready to get started?
Butter Pie Crust
You’re basically going to be making this recipe for the crust. It’s super easy, super buttery and most importantly super delicious.
- In a large bowl, stir together flour and salt.
- Cut the cold butter into the dry ingredients until it’s the size of small peas.
- Slowly incorporate ice-cold water until a dough starts to form.
- Create a large ball of dough (without kneading), wrap in plastic wrap and refrigerate.
Apple Pie Filling
This is a simple cooked apple filling that significantly reduces the juices going into the pie. Typically too much moisture can cause an apple pie to come out runny or watery…not delicious.
- Peel, core and slice Granny Smith apples.
- Cook in a large skillet with a touch of butter and sugar to soften and release the juices. After about 7 minutes, the apples should be nearly tender.
- Pour into a strainer to drain and cool.
- Stir with remaining sugar, flour, and cinnamon to the apples.
Assembling the Pie
- Divide your dough into two pieces and roll one out on a floured board.
- Place into pie plate and fill with cooled apple filling.
- Roll out remaining dough, cut into strips and create a large lattice over top. Cut off any excess pie dough, crimp the edges and bake.
Baking Apple Pie
My apple pie bakes for 45 minutes at 375 degrees. Since the filling got a nice head start in the pan, you really just need to bake the crust. Super easy right?
Can I use store-bought crust?
Yes, you absolutely you can. I prefer an all-butter crust for this particular apple pie recipe, but for ease and simplicity, a refrigerated, pre-made crust can be a great option. This shortening-based pie crust is also a delicious option.
Basically, use what you feel most comfortable using.
Apple Pie Recipe Toppings
There are a couple of traditional toppings that people love to put on apple pie. One of which is simple and sweet vanilla ice cream (as pictured). But you can always go for whipped cream or eat it plain.
The creaminess of the ice cream or whipped cream really takes it over the edge though…
Storing Apple Pie
After this pie has baked completely, store covered either at room temperature or in the refrigerator for up to 2 days, though, good luck having it last that long 😉
More Apple Recipes to Try!
- Apple Turnover Recipe with Caramel Sauce
- Caramel Apple Cinnamon Rolls
- Apple Cinnamon Cream Cheese Danish
- Apple Streusel Cake with Cream Cheese Glaze
This Apple Pie Recipe is the perfect summertime or Thanksgiving pie to serve to family and friends. So save this recipe by printing it, pinning it or by bookmarking this page for later use. Printable recipe card is below, enjoy!
Buttery Apple Pie Recipe
For the Butter Pie Crust-
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup cold butter cut into chunks
- 1/2 cup cold water or more, if needed
For the Apple Pie Filling-
- 2 tablespoons butter
- 6 whole granny smith apples peeled, cored and sliced
- 1 cup granulated sugar divided
- 3 tablespoons lemon juice
- 2 teaspoons cinnamon
- 1/4 cup all purpose flour
For the Butter Pie Crust-
- In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.
For the Apple Pie Filling-
- In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.
- Stir remaining sugar, cinnamon and flour together with cooked apples.
- Remove pie crust from fridge, cut into two, roll one half on a floured board and place into 9-inch glass pie plate. Pour in apple filling and smooth the top. Roll out remaining pie crust and cut into strips. Create a lattice pattern over the top of the pie. Cutaway any excess dough over the sides and crimp edges.
- Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until edges and top of pie are golden brown.
- Cool at least 1 hour before enjoying. For pieces that cut perfectly and hold their shape, cool completely, reheat and then cut. Serve with vanilla ice cream.
Lauren what do you think about not pouring off the the excess liquid from the cooked apple filling. I’m a first time apple pie baker.
I made these apple pies mini for thanksgiving this year! They were so good and perfectly spiced.
This pie is so good, I’ve made A LOT of apple pies, but I have never cooked the apples first. It was a great idea, the filling was more solid and the crust on top sealed perfectly. This is a keeper. Thanks 😊
The pie was tasty, but next time I wouldn’t pour off the liquid with the butter and lemon juice. I don’t think it would have been too juicy had I used the liquid after cooking the apples and I wouldn’t have used so many pans, colanders, or bowls.
Does this make two pie crust?
It makes the top and bottom crusts for the pie.
Love the idea of this butter crust. Will be making it!!!
I’m wondering if this can be made ahead , refrigerated then baked the next day?
I would bake the pie and then reheat slightly to serve the next day.
Love this apple pie recipe.