Baking
Apple Pie (Classic Double-Crust Recipe)
Classic double-crust apple pie with a flaky butter crust and a juicy, spiced filling that slices cleanly. Baked at 425°F then 375°F. Step-by-step.
By the Forkful editorial team · Published
Quick answer
Make a dough from 2½ cups flour, ¾ tsp salt, ⅓ cup shortening, 8 tbsp cold butter and about 8 tbsp ice water, and chill it 30 minutes. Toss about 8 cups sliced apples with lemon juice, ¾ cup sugar, flour, cornstarch and spices, fill the crust, cover with the top crust and bake at 425°F (220°C) for 20 minutes, then at 375°F (190°C) for 40 minutes, until the filling bubbles. Cool at least 2 hours before slicing.
- Prep
- 45 min
- Cook
- 1 h
- Total
- 4 h 15 min
- Makes
- 8 slices
Total time includes 2 h 30 min of hands-off waiting (resting, rising, chilling or cooling).
Apple pie is the classic autumn dessert, and searches for it climb every year as the weather cools and apple season arrives. It looks like a big project, but it breaks down into three easy parts: a cold, flaky dough, a seasoned apple filling and a patient bake.
The details that matter are simple. Cold butter and shortening give a flaky crust, a mix of firm tart and sweeter apples gives a filling with flavour and texture, and a little flour and cornstarch thickens the juices. Starting hot at 425°F sets the crust and lowering to 375°F cooks the apples through. The last step is the hardest: let the pie cool for a couple of hours so the filling sets and the slices hold together.
Ingredients
Change the number and every amount updates automatically.
- For the crust
- 2 ½ cups all-purpose flour (300 g)
- ¾ tsp salt
- ⅓ cup vegetable shortening, cold
- 8 tbsp unsalted butter, cold and cut into pieces
- 8 tbsp ice water, plus more if needed
- For the filling
- 3 ¼ lb firm apples (such as Granny Smith, Honeycrisp or Braeburn), about 8 cups peeled and sliced ⅛ inch thick
- 2 tbsp lemon juice
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp unsalted butter, diced
- To finish
- 1 egg white beaten with 1 tbsp water, or milk, for brushing
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the dough: whisk the flour and salt. Rub in the shortening, then the butter, until the largest pieces are about the size of a dime. Add the ice water 2 tablespoons at a time, mixing with a fork until the dough holds together when squeezed.
- Divide the dough in half, pat each into a 3/4-inch disk, wrap and chill at least 30 minutes.
- Heat the oven to 425°F (220°C) and set a rack in the lower third. Grease a 9-inch pie pan at least 1½ inches deep.
- Toss the apple slices with the lemon juice. Whisk the sugar, flour, cornstarch, salt, cinnamon and nutmeg, sprinkle over the apples and toss until coated.
- Roll one disk to a 12-inch round and fit it into the pan, leaving about 1 inch of overhang. Pile in the apples and dot with the diced butter.
- Roll the second disk to a 12-inch round and lay it over the filling, or cut it into strips for a lattice. Fold the bottom edge over the top, pinch to seal and crimp. If using a full top crust, cut several vents. Chill the pie for 10 minutes.
- Set the pie on a parchment-lined baking sheet. Brush the top with the egg white mixture and sprinkle with sugar. Bake at 425°F (220°C) for 20 minutes.
- Reduce the oven to 375°F (190°C) and bake 40 minutes more, until the crust is deep golden and the filling bubbles through the vents. Cover the edges with foil if they brown too fast.
- Cool on a rack for at least 2 hours before slicing, so the filling can set.
Tips for the best result
- 1Keep everything cold. If the dough softens while you roll it, slide it into the fridge for 10 minutes.
- 2Slice the apples evenly, about ⅛ inch thick, so they all soften at the same rate.
- 3Look for bubbling in the center of the pie as well as the edges. That is the sign the thickener has activated.
- 4Baking on a parchment-lined sheet catches any juices that bubble over and makes cleanup easy.
Storage
Cover loosely and keep at room temperature for up to 2 days, then refrigerate for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes.
Frequently asked questions
What are the best apples for apple pie?
Use firm apples that hold their shape when baked, such as Granny Smith, Honeycrisp or Braeburn. A mix of tart and sweet apples gives the best flavour.
Why is my apple pie runny?
It was most likely sliced too soon or underbaked. Bake until the filling bubbles in the center and cool the pie for at least 2 hours so the thickener can set.
Can I make apple pie ahead of time?
Yes. Make the dough up to 2 days ahead and keep it wrapped in the fridge, or bake the whole pie a day early and store it covered at room temperature.
