Apple pie… a dessert that’s ALWAYS good. It wouldn’t be Thanksgiving without it, right? So I thought after 9 years it was finally time to update my classic apple pie recipe.
So here it is: a tender, gooey, warm, spicy, tart, and sweet fresh apple filling wrapped in a beautiful buttery and flaky homemade crust.
This is a traditional double crust apple pie. Nothing crazy or fancy but I’ve listed a bunch of pie baking tips in the pink box below to guarantee your success.
Although apple pie is pretty straightforward, it’s easy for things to come out not quite right. Whether your crust gets soggy, the filling is too sweet or kinda of bland,
How to Make Perfect Apple Pie
Apple Pie Crust
For this recipe you’ll need a double batch of pie crust. You can use my Best Ever Pie Crust, or whichever crust recipe you know and love. When making pie I typically will prepare the dough in advance to save time. You can refrigerate your two disks of dough for up to 3 days before assembling the pie.
I have a ton of pie tips in my recipe post, and also in my free Pie Crust Troubleshooting Guide.
Don’t forget to cut vents in your pie crust before baking to allow steam to escape! This will prevent mini pie filling explosions or the crust from ballooning up. Be sure to cut the vents after brushing on the egg wash.
How to prevent soggy crust:
There’s nothing worse than soggy bottoms in apple pie. It’s all too easy for this to happen since the filling has so much moisture. Here are two tips:
Bake your pie 30 minutes after filling and assembling. In the below recipe you’ll see after you fill and assemble the pie you refrigerate it for 30 minutes to relax the gluten. This prevents the crust from shrinking and ensures the butter is nice and cold for a flaky texture. If you keep it in the fridge for longer, the moisture from the filling will start to seep into the crust and create a soggy bottom.
If soggy bottoms are a common problem, bake your pie on the lower rack of your oven. Even better, bake it on a rimmed sheet pan (to prevent spillage) on top of a baking stone to ensure the bottoms are well browned.
Tips for Apple Pie Filling
Peel, core, and slice the apples into 1/4-inch to 1/2-inch slices and place in a large bowl. I usually prefer thicker pieces of apple so they don’t get mushy or mealy, but this does make for a “looser” filling texture. So feel free to slice thinner to your preference.
Toss the apples immediately with the sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally. Macerating the apples will intensify their flavor and prevent the filling from being watery and the crust from getting soggy. However, this step can also be skipped if you don’t have the time.
The pie filling isn’t cooked before baking. I wanted the apples to shine in this recipe and maintain some tartness and texture. The filling is thickened with just a tablespoon of cornstarch. This prevents the filling from turning syrupy and mushy. However, if you prefer a thick filling feel free to add another tablespoon of cornstarch.
Best apples for apple pie?
I love Granny Smith apples in this recipe because they won’t get mushy or mealy during baking and their tartness cuts the sugar in the filling perfectly.
You can also use Braeburn, Pink Lady, Mcintosh, or Honeycrisp or some mixture of your favorites.
How to Tell when Apple Pie is Done Baking
Bake until the crust is golden brown and the filling has an internal temperature of 195°F measured with a digital instant read thermometer. This will take about 1 hour and 15 minutes, but will depend on your pie pan and oven. Metal pans tend to cook faster than glass or ceramic.
How to Store & Make Apple Pie Ahead of Time
As I mentioned, the disk of pie dough can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to 2 months. The rolled out crusts can also be covered and refrigerated overnight.
The baked cooled pie can be wrapped in foil for up to 3 days at room temperature. Reheat in a 350°F for 5 to 10 minutes to refresh if desired.
Can apple pie be frozen?
Yes! Apple pie freezes better unbaked. . Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.