This is seriously the Best Apple Pie recipe! It's sweet, tangy, cinnamony, and loaded with Honeycrisp apples. It's wrapped in a delicious flaky crust made with soured milk and shortening. If you need a classic apple pie that gives you all of the warm cozy feelings of the holidays, this is the recipe for you.
I started working on the perfect apple pie recipe last fall during the apple season and then put my recipe up to retest this fall and share. My husband is what you would call a real connoisseur of apple pies so I had quite the job ahead of me in making the best apple pie recipe.
I'm apple to announce that it has finally happened. I remade the recipe this year and again got the thumbs up, so it's ready to share with everyone.
Are you like me and start picking all of the beautiful apples at the apple orchard and end up with way too many apples? Don't worry. I have some more apple recipes that will soon be your new favorites like this Apple Cinnamon Bread or these Caramel Apple Slices.
What apple pie ingredients does this recipe call for? Well stick around and I'll fill you in.
See the recipe card for quantities.
- pie crusts- You'll need two crusts for this recipe. It can be store-bought or homemade pie crust. I used my mom's recipe that uses soured milk.
- apples - use your preferred baking apples, I used Honeycrisp.
- butter - I used salted butter for this recipe, but you can use unsalted and just add in a pinch of salt.
- water - This helps thin out the roux to help prevent it from clumping.
- flour - I used King Arthur all-purpose flour, but any all-purpose flour will work.
- cornstarch - Cornstarch and flour both help thicken the cinnamon sugar mixture.
- granulated sugar - Also called white sugar.
- brown sugar - I used light brown sugar but I would think dark brown sugar will work as well but will provide a little more molasses flavor.
- cinnamon - any ground cinnamon works.
- vanilla - this adds a great flavor to the pie that people usually don't add. Use your favorite store-bought vanilla extract or homemade vanilla extract.
- egg - this is for the egg wash. I use large eggs, but for this recipe, you can use whatever size you have.
How to Make The Best Apple Pie
I'll be showing you step-by-step how to make this apple pie recipe.
Step 1: Add the butter into a large saucepan over medium heat and let it melt completely.
Step 2: Add the water, flour, and then the cornstarch directly on top of the flour. Whisk constantly and let the roux cook for 2 minutes.
Step 3: Add the granulated sugar, brown sugar, vanilla extract, and cinnamon. Whisk until combined and the sugar begins melted.
Step 4: Let the mixture cook until it becomes thinned out because of the sugar melting.
Step 5: Add the apple slices and stir until the cinnamon sugar mixture has coated all of the slices.
Step 6: Let the apples cook on medium heat for 15 to 20 minutes until they are fork tender.
Step 7: Place the bottom pie crust in a 9-inch pie pan. Work out the wrinkles and coat with a layer of egg wash.
Step 8: Pour the warm apple pie filling into the pie crust. Spread the apples out. Brush some egg wash on the edges of the bottom pie crust.
Step 9: Add the top pie crust, press the two edges of the crust together, trim the edges, crimp the edges with your fingers, and brush with egg wash. Bake in a 425 degrees F oven for 15 minutes then reduce the heat to 350 degrees F for another 50 minutes.
TIP: If the crust gets too dark on the edges, you can either use a pie shield or make your own with aluminum foil to prevent it from getting any darker.
I have some substitutions that I'm certain will work and thought I would share them.
- Pie Crust - Store-bought pie crust is easier to manage, but a homemade pie crust or even a cinnamon roll pie crust is tastier. Use your favorite pie crust recipe.
- Honeycrisp Apples - I've also used Gala apples for this recipe. I think they're slightly sweeter.
- Cooking Apple Pie Filling - For firmer apples in your pie, you can skip cooking the apple pie filling.
- Cinnamon - The ground cinnamon can be reduced, increased, or substituted with apple pie spice. I really love cinnamon, so I tend to be pretty generous with it.
This is what I use to whip up the best apple pie recipe ever.
- large glass bowl - I linked to my favorite ones.
- apple peeler - I love a basic apple peeler that's sharp.
- pie pan - The USA pans pie plates are my absolute favorite. They bake evenly and give the bottom pie crust a golden color.
- large saucepan - I used a 5 quart dutch oven and it held the sauce and apples nicely.
- rolling pin - My handy dandy rolling pin is from a craft event, but I do love this French rolling pin as well.
How to Store/Freeze Apple Pie
To store this apple pie, cover it with plastic wrap and store it in the fridge for up to 4 to 5 days. You can also use this pie container which I really like since you don't have to worry about the top pie crust getting smashed.
It can also be left out at room temperature for 1 to 2 days. Any longer and it will quickly mold.
To freeze an Unbaked Apple Pie - Once you have the pie all together including the top crust and steam holes, place the pie on a sheet pan and place it in the freezer just until the crust is firm. Remove from the freezer and wrap the pie tightly in 2 layers of plastic wrap. I like to add an additional layer of heavy-duty aluminum foil over the plastic wrap. Then add the wrapped pie in a large freezer bag. Place in the freezer for up to 3 months.
When you are ready to bake the pie, remove it from the freezer and unwrap it. While the pie is still frozen, brush the crust with egg wash and pop it in the preheated 425-degree F oven to bake for 15 minutes before reducing the heat to 350 degrees F and baking for 50 to 60 minutes until the filling is bubbly and the crust is golden brown.
To Freeze a Baked Apple Pie- Once the pie is baked, let it cool completely. Place the pie on a baking sheet in the freezer until frozen. Remove from the freezer and wrap the cooled pie tightly in 2 layers of plastic wrap around the entire pie, pan and all. Repeat with a layer of heavy-duty aluminum foil and place in a large freezer bag. Freeze the pie for up to three months.
Place it in the fridge overnight to thaw. Before you serve the pie, place it in a 350-degree F oven for 15 minutes to refresh and re-crisp the crust.
If the crust begins to brown too much while baking, cover the top with foil. Continue to bake until the apples are tender.
Frequently Asked Questions
It can stay out on the counter covered for 1 to 2 days but after that, it should be refrigerated. If it stays out longer at room temperature it will mold pretty quickly.
Cooking the apple pie filling before placing it in the crust will help prevent undercooked apples and watery pie filling.
It also softens the apples so they're more pliable and won't shrink or settle more once the top crust is added. This prevents the big empty space that forms between your filling and the crust.
Great question! You can add whipped cream, vanilla ice cream, caramel sauce, etc.
Looking for other apple recipes? Try these:
The Best Apple Pie
- 2 pie crusts store-bought or homemade
- 7 ¾ - 8 cups Honeycrisp apples about 8 apples (peeled, cored, and thinly sliced
- ½ cup butter
- 3 tablespoons water
- 3 tablespoons all-purpose flour
- 2 teaspoon cornstarch
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 ½ teaspoons ground cinnamon
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 425 degrees F.
- Place the first crust on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- In a large saucepan, add in the butter. Place over medium heat until the butter is completely melted.
- Add in the water, flour, and then the cornstarch on top of the flour. Adding the cornstarch on top of the flour prevents it from clumping so much. Whisk and let cook for 1 to 2 minutes while stirring constantly.
- Add in the vanilla extract, granulated sugar, brown sugar, and cinnamon. Whisk until combined. Reduce heat to low and whisk until combined.
- Add in the sliced apples and stir until the slices are coated with the mixture. Let the apples cook for 15 to 20 minutes until fork tender if you like your apples softer in your pie. (I do this) Be sure to stir often.
- While your apples are cooking, make the egg wash.
- In a small bowl, add in the egg and water. Using a fork or small whisk, mix until thoroughly combined.
- Using a pastry brush or silicone brush, add the egg wash to the bottom pie crust. This will help prevent the filling from sinking into the pie crust and making it soggy.
Assemble the best Apple Pie
- Pour the apple mixture into the pie crust. If your apples created too much juice for the crust to hold, scoop out the apple slices and save the juice.
- Roll out the top pie crust on a lightly floured surface to be about 10 to 11 inches.
- Once the apple mixture is cooled, add it into your egg wash. Using a pastry brush, brush the egg wash onto the bottom edge of the pie crust.
- Fold the top layer of pie crust in half and lay it on top, lining it up so the crust crease is in the center. Unfold and gently press the top and bottom dough together around the edges. Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all round and tiny.
- Cut a few slits in the top of the crust for the steam to escape.
- With your forefinger and thumb, crimp the pie crust together. I form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside.
- With the pastry brush, brush the top layer with the egg wash.
- Place in the preheated oven and bake for 15 minutes at 425 degrees F and reduce heat to 350 degrees F and continue baking for 50 minutes or until the crust is golden and the filling is bubbling out of the steam holes.
- Let cool and serve!
- Store in an airtight container in the refrigerator for up to 4 to 5 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)