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Pies & Cheesecakes

Classic Apple Pie

Tender, cinnamon-spiced apples in a flaky, golden all-butter crust with a woven lattice top. A classic for holidays and Sunday dinners.

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A slice of lattice-topped apple pie on a white plate with a fork
Photo: Apple pie 24 by Shisma, CC BY 4.0, via Wikimedia Commons

A great apple pie has a crisp, flaky crust and a filling of tender, distinct apple slices in a thick, glossy, cinnamon-scented juice. This recipe uses an all-butter crust, a mix of tart and sweet apples, and a lattice top that lets steam escape so the filling thickens properly. It takes some time, but each step is straightforward.

Why this recipe works

  • Cold butter in visible pieces. Pea-size bits of butter in the dough melt in the oven and leave flaky layers.
  • A mix of apples. Tart apples such as Granny Smith keep their shape; sweeter apples such as Honeycrisp, Braeburn or Golden Delicious add flavor and break down a little to create a thick sauce.
  • A hot start. Baking at 425°F (220°C) sets and browns the crust; a lower temperature then cooks the filling through.
  • A long cool. The juices need about 3 to 4 hours to thicken. Cut it warm and the filling will run.

How to weave a lattice

Cut the top crust into 10 strips about 1 inch (2.5 cm) wide. Lay 5 strips across the pie. Fold back every other strip, lay one strip at a right angle, then unfold the folded strips over it. Fold back the alternate strips and repeat until the top is woven. Trim, then press and crimp the edges together.

FAQ

Can I use store-bought crust?

Yes. Use a box of two refrigerated pie crusts and follow the recipe from the filling.

Why is the bottom crust soggy?

Bake the pie on the lowest rack, ideally on a preheated baking sheet, and make sure the filling bubbles in the center before you take it out. For a no-pastry dessert, try our New York cheesecake.

Classic Apple Pie

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Prep time
Cook time
Additional time
Total time
Servings
8
Yield
One 9-inch pie
Difficulty
Medium
Course
Dessert
Cuisine
American

Ingredients

For the all-butter crust

For the filling

To finish

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the crust

  1. Whisk the flour, sugar and salt in a large bowl. Add the butter and rub it in with your fingertips or a pastry cutter until most pieces are the size of peas.

  2. Drizzle in 6 tablespoons of ice water and stir with a fork until the dough holds together when squeezed, adding more water a tablespoon at a time if needed.

  3. Divide the dough in two, shape each half into a disc, wrap and chill for at least 1 hour.

Make the filling

  1. Peel, core and slice the apples about ¼ inch (5 mm) thick. Toss with the sugars, flour, lemon juice, cinnamon, nutmeg and salt.

Assemble and bake

  1. Place a baking sheet on the lowest oven rack and heat the oven to 425°F (220°C, or 200°C (390°F) fan, gas mark 7).

  2. Roll one disc of dough into a 12-inch (30 cm) circle and line a 9-inch (23 cm) pie dish, leaving the overhang.

  3. Pile in the apples with their juices, mounding them in the center, and dot with the butter.

  4. Roll out the second disc and cut it into strips for a lattice, or leave it whole and cut a few steam vents. Cover the pie, trim the edges, fold the overhang under and crimp.

  5. Chill the pie for 15 minutes. Brush the crust with egg wash and sprinkle with coarse sugar.

  6. Bake on the hot baking sheet for 20 minutes. Reduce the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5) and bake for 40 to 50 minutes more, until the crust is deep golden and the filling bubbles thickly in the center. Cover the edges with foil if they brown too fast.

  7. Cool on a wire rack for at least 3 hours before slicing.

Notes

  • The filling should be bubbling slowly through the lattice in the center, not just at the edges, so you know the flour has thickened the juices.

Tips

  • Keep everything cold. If the dough softens while you work, return it to the fridge for 10 minutes.

Substitutions

  • Thickener: use 3 tbsp cornstarch instead of the flour for a clearer, glossier filling.
  • Crumble top: skip the top crust and cover the apples with a crumble topping of 1 cup (125 g) flour, ½ cup (100 g) brown sugar and ½ cup (113 g) cold butter.

Storage and reheating

  • Keep covered at room temperature for up to 2 days, or in the fridge for up to 5.
  • Freeze the baked, cooled pie for up to 3 months. Thaw at room temperature and warm at 350°F (180°C) for 20 minutes.
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