Classic Apple Pie
A buttery, flaky crust cradling a bubbling, thick-cut fruit filling that holds its shape when sliced. This recipe uses a vodka-infused dough for tenderness and a precise thickening ratio so the bottom crust stays crisp.
Before You Start
- 1Keep all your dough ingredients cold. Warm butter melts into the flour instead of creating flaky layers.
Ingredients
Adds tenderness to the pastry.
For the crust.
Add gradually, you may not need all of it.
A splash relaxes the gluten for a tender crust.
About 6 to 7 medium apples. Use a mix of Granny Smith and Honeycrisp.
The dominant pie spice.
Freshly grated if possible.
Thickens the apple juices into a silky sauce.
Prevents apple browning and brightens flavor.
Beaten with 1 tbsp water for golden crust.
Turbinado or demerara for crunch.
Step-by-Step Instructions
Make the pie crust
In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture looks like coarse meal with pea-sized butter bits. Drizzle the ice water and vinegar over the top and pulse until the dough just holds together when pinched. Do not over-process. Take your time here.
The butter must stay in visible pieces. Those pea-sized bits create steam pockets in the oven, which become the flaky layers. Over-processed dough makes a tough, cracker-like crust.
Divide and chill
Turn the dough out onto a work surface, divide in half, and flatten each half into a disc. Wrap in plastic and refrigerate for at least 2 hours. Chilling relaxes the gluten and prevents shrinkage.
If the dough feels too soft or sticky, pop it back in the fridge for 10 minutes. Cold dough is cooperative dough.
Resting is active — carryover heat continues cooking the center.
Prepare the apple filling
Peel, core, and slice the apples into 1/4-inch thick slices. In a large bowl, toss the apples with the sugars, cinnamon, nutmeg, flour, and lemon juice. Let sit for 15 minutes to draw out the juices.
The apples will release a lot of liquid at first — that's good. That liquid becomes the silky sauce in the finished pie.
Skipping the maceration step. Letting the apples sit with sugar draws out liquid that would otherwise make the crust soggy.
Roll and assemble
Preheat the oven to 400°F (204°C). Roll one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, letting the edges overhang. Fill with the apple mixture and any accumulated juices. Dot the filling with 1 tablespoon of butter if desired.
Rolling the dough too thin. Aim for 1/8-inch thickness — thin enough to bake through, thick enough to hold the filling.
Top and crimp
Roll out the second dough disc into an 11-inch circle. Place it over the filling.
Forgetting to vent the top crust. Steam needs an escape route or your pie will bubble over.
Bake and cool
Place the pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake for 35 to 40 minutes more until the crust is deep golden brown and the filling is bubbling through the vents. Cool on a wire rack for at least 3 hours before slicing. Let the pie cool completely — at least 3 hours. The filling needs time to set into a sliceable consistency.
Cutting into the pie while it is still hot. The filling needs at least 3 hours to set or it'll flood the plate.
How to Know It's Done
- The filling is bubbling visibly through the vents or around the edges of a lattice crust.
- For custard pies, the center should jiggle slightly like gelatin, not slosh like liquid.
- The filling should bubble visibly through the vents and the crust should be deep golden brown. No bubbles means more time.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
Quick Facts
Need to scale or convert sizes?
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Try the Butter ConverterTechnique Notes
- If the crust edges are browning too fast, cover them with a pie shield or strips of foil halfway through baking.
- For a lattice top, cut the second dough disc into 1-inch strips and weave them over the filling instead of using a solid top crust.
- Leftover apple pie keeps at room temperature for 2 days or in the fridge for 5 days. Reheat slices in a 350°F oven for 10 minutes.
Common Mistakes to Avoid
- Skipping the blind bake for wet fillings. A soggy bottom crust is almost always caused by skipping this step.
Troubleshooting FAQ
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