Apple Pie

The all-American favorite!


Here's a classic recipe for apple pie that's popular at Yardbird Southern Table and Bar. For best results, make sure that the butter for your dough is super cold and that the ice water for the dough is strained from a glass with ice.


For the pie crust

  • 2 1/3 Cups all-purpose flour
  • 1 Teaspoon salt
  • 2 Tablespoons sugar
  • 4 4/5 Cups unsalted butter, shredded
  • 4 Tablespoons ice water

For the pie

  • 1 egg
  • 1 Tablespoon heavy cream
  • 5 1/2 Granny Smith or Golden Delicious apples, seeded and chopped
  • 3/4 Cups sugar
  • 1 1/2 Tablespoon all-purpose flour, plus more for rolling the dough
  • Juice of 1 lemon
  • 3/4 Teaspoons cinnamon
  • 1 Tablespoon unsalted butter, shredded


Calories Per Serving1728

Folate equivalent (total)157µg39%

Riboflavin (B2)0.4mg23.3%

Homemade Apple Pie

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

This apple pie is my family's most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?

70 Best Apple Pie Recipes to Bake This Fall

"Bake a homemade pie" should be on your fall bucket list this year&mdashand with good reason! We've rounded up the best apple pie recipes so you can win Thanksgiving dinner, earn the trust of your most discerning guests, or just enjoy the fruits of a day spent apple picking. After all, you don't need a special occasion to enjoy a delectable dessert. Any weeknight meal can be upgraded with the addition of a warm slice of apple pie (topped with a cold scoop of vanilla ice cream, of course!). These easy apple pie recipes can be made by bakers at any experience level, and they're sure to satisfy every sweet tooth in your family. From classic, traditional recipes to more newfangled options (apple pie taquitos or gingerbread apple pie, anyone?), there really is something here for everyone. Bite-sized, miniature pies abound too, in case you're looking for an easily transportable option for a holiday party or outdoor picnic, but we've also made sure to include a ton of full-size options so that you can enjoy pie the way your grandma would've made it. And of course, as any apple pie recipe connoisseur knows, presentation is just as important as taste when it comes to these apple-packed stunners. Our picks are just as gorgeous as they are delicious!

Browned and crisp at the edges, luscious and creamy inside. yup, this just might be the easy apple pie recipe of our dreams.

Get the recipe at The Cookie Rookie.

The best pie lattices look as good as they taste. This one's a bona fide showstopper.

Get the recipe at Jo Cooks.

Never choose between your favorite foods again! Taquitos and apple pie come together in this winning combination&mdashand the sauce on top is to die for.


  • 2 cups all-purpose flour, plus more for work surface
  • 1 cup cold unsalted butter or cold vegetable shortening, cut into small pieces
  • 1 teaspoon kosher salt
  • 9-10 tart apples such as Granny Smith or McIntosh (about 4 lb. total), peeled and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash of kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces

Prepare the Crust: Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap chill at least 2 hours or up to overnight.

Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang around edges. Refrigerate until ready to use.

Prepare the Filling: Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust sprinkle mixture with butter.

Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour roll into a 12-inch circle. Cut into 12 (3/4-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.

Place assembled pie on a rimmed baking sheet. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (leaving pie in oven) continue baking 45 minutes. Cover loosely with aluminum foil to prevent excessive browning continue baking until juices are thick and bubbly, Crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.

Tart apples and sweet ones come together in this all-American favorite.

A thick layer of finely textured crumb topping crowns a tall mound of apple filling.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

  • 8 peeled & sliced, half Granny Smith, half Macintosh apples
  • 2 sticks cold and cubed, plus 2 tablespoons cold and sliced unsalted butter
  • 1 1/4 cups plus 1 teaspoon sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 1/2 cups plus 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 to 1/2 cup ice water
  • 1 lightly beaten, for egg wash egg
  • for dusting cinnamon sugar

In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don’t overwork the dough or it will make a tough crust.

Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)

In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.

Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.

Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.

Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.

Recipe Summary

  • 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1 recipe (2 disks) Basic Pie Dough for Apple Pie
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

Lightly flour a large piece of waxed paper place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet cover and refrigerate. Repeat with second disk of dough.

Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.

Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt toss to combine.

Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.

With floured fingers, fold overhang under itself to form a thick rim pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.

To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)

With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center place pie plate on a rimmed baking sheet. Bake 20 minutes reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Finest Fuji Apple Pie

At the gorge in George, the road heads north through miles of dry landscape: dark rock trimmed with sagebrush and sparse grasses. West of Quincy, however, is a completely different story. Here the land is sunglinted green in a wide swath that follows the glistening Columbia as far as the eye can see. Closer in the green becomes leaves, swaying lightly in the breeze. Among the leaves are apples. Hundreds and thousands of apples.

Stacks of apple wood. Absolute heaven for a woodfired guy!

I found myself between two mature orchards, standing in a clearing in which stack after stack of apple wood marched into the distance. There was enough wood for my fire for a hundred years. I salivated at the sight. I breathed in its sweet flavor as I began packing my trusty wagon to the gills.

Mike came zipping up to me on his yellow ATV, one knee down on the seat like you’d ride a skidoo, and instantly started talking apples. On his hundred acres –long blocks of beautiful, sturdy trees in lines that rolled over the gentle hills– he was already picking Pink Lady, Gala, Honeycrisp, Braeburn. The newest buzz in cultivar circles at the moment was the SweeTango, so up-to-date that it had its own Facebook page and Twitter feed.

How cool is that? He’s looking into that one.

Driving the long journey back over the pass, I began to see the world through Mike’s eyes. To him, it was all part of the same cycle when an apple variety stops selling, you replace the trees. New apple varieties show up in the grocery store once the new trees mature and meanwhile the woodfired guys get the wood from the old trees. Sounds like a handy arrangement to me.

Mike’s apples are in the stores now, all fresh and bursting with flavor. We’ve been trying them out for weeks and I can tell you this: when it comes to apples, variety really does matter. Just now at Chez Bullhog, Jonagold is our choice for making the best apple butter, and we reach for slices of Honeycrisp when we want a sweet snack. Our favorite go-to apple, however, is the Fuji. They’re crisp and flavorful, and they make the best pies, hands down: just ask my wife’s book club.

Now next year, it might be a different story. Maybe SweeTango, the new kid on the block, will win us over. Stay tuned!

Finest Fuji Apple Pie

Makes one 9” pie

1 Tablespoon of lemon juice in a quart of water (optional)

1 teaspoon of ground cinnamon

½ teaspoon of ground cloves

Pastry for crust (see below)

Prepare the apples: Peel, core and slice 5 Fuji apples into pieces 1/8 inch thick. To keep the apple slices from turning brown, do the apples one at a time and drop the slices directly into a bowl of water suffused with 1 Tablespoon of lemon juice. Set aside while you make the pastry.

Make the Pastry: In a large bowl, mix 2 cups of flour with ½ teaspoon of salt. Add 1/3 cup of shortening (we use Spectrum, which is non-hydrogenated) and 1/3 cup of butter. Cut in the fats with two knives or a pastry cutter until no piece is larger than a pea. Mix in 5 Tablespoons of cold water. Roll half of the pastry out on a floured surface until it is larger than the pie dish, and then carefully set it into place. Trim the edges.

Fill the pie: Drain the apples well. In a separate bowl, mix the 1/3 cup flour, 1 cup of sugar, 1 teaspoon of cinnamon and ½ teaspoon of clove together and then toss in the drained apple slices. Slip the coated apple slices out into the pastry lined pie dish and settle them in to fit as tightly together as possible. Leaving a hump in the middle. The apples at the edges should be up to and slightly below the rim. Pour any remaining sugary mix from the bowl on top and dot with a few pieces of butter.

Top the pie: Roll out the other piece of dough, again slightly larger than the pie dish. Wet the edge of the bottom pie crust with a little water and then put the top in place. Cut off the excess and seal the edge with a fork, making a pattern if you wish. The edge should be tightly sealed. Using a small knife, cut 3 or 4 slits in the top of the pastry.

Bake the pie: Preheat oven to 425°. Bake for 50 minutes on the center rack until the juices begin to bubble out of the slits. To prevent excess browning on the crust, put a thin strip of foil around the edge for the first 25 minutes.

Let cool for an hour before serving. Enjoy!

For more information on apple varieties, see the Washington State Apple Commission’s website Here.


Preheat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.

Mix sugar, cornstarch and cinnamon in small bowl. Sprinkle over apples in large bowl toss to coat well. Spoon into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust. Mix egg white and water in small bowl. Brush crust with egg wash and sprinkle with additional sugar, if desired.

Bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Test Kitchen Tip: After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

Recipe Summary

  • 5 tablespoons unbleached all-purpose flour, plus more for dusting
  • Flaky Pate Brisee
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 4 pounds assorted cooking apples, peeled, cored, and cut into 1/4- to 1/2-inch-thick slices
  • 3 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup cold (1/2 stick) unsalted butter, cut into 1/2-inch pieces
  • Sanding sugar, for sprinkling

Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.

Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet refrigerate until firm, about 30 minutes.

Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash sprinkle with sanding sugar. Freeze 30 minutes.

Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.