If you’ve been hunting for the ultimate comfort dessert, I have to share this gem with you — the Best Apple Pie We’ve Ever Made Recipe. Trust me, it’s not just a name I tossed around! When I first tried this recipe, I was blown away by how the apples melt into a spicy-sweet dream and the crust comes out perfectly flaky every time. Stick around, because I want to spill all my insider tips so you can make this pie a star in your kitchen, too.
Why You’ll Love This Recipe
- Unforgettable Flavor: The spice blend with cinnamon, cardamom, and nutmeg brings your grandma’s kitchen feel with a fresh, cozy twist.
- No Precooking Required: I used to stress about softening apples, but letting them rest with the sugars and spices does all the work for you.
- Perfectly Flaky Crust Every Time: Our homemade dough is a game-changer that’s both buttery and sturdy enough to hold all that juicy filling.
- Easy to Customize: Whether you want a classic double crust or a festive lattice top, this recipe plays well with your creative side.
Ingredients You’ll Need
The magic of the Best Apple Pie We’ve Ever Made Recipe really starts with picking the right apples and spices. Grab baking apples that hold shape but bake up tender, and don’t skip the warm cozy spices that make the filling sing.
- Homemade Pie Crust: If you’ve never made pie crust before, our recipe is super forgiving and yields flaky, buttery results.
- Baking Apples: I like a mix of tart and sweet apples like Granny Smith and Honeycrisp for balance and texture.
- Brown and Granulated Sugar: Brown sugar adds molasses depth, while granulated sugar brings sweetness without overwhelming.
- Warm Spices (Cinnamon, Ginger, Cardamom, Allspice, Nutmeg): These tiny measurements pack big flavor—don’t skip them!
- Cornstarch: It’s the secret to thick, luscious filling without it being gluey.
- Butter: A few dots on top melt into the filling, adding richness and gloss.
- Egg: For brushing the crust to give it that gorgeous golden shine.
Variations
One thing I love about the Best Apple Pie We’ve Ever Made Recipe is how well it adapts to your mood or occasion. Feel free to tweak the spices or crust style to make it your own.
- Lattice Top Crust: I always make a lattice crust for Thanksgiving because it looks stunning and lets the juicy apples peek through.
- Spice Adjustments: When I want an extra warming pie, I add a pinch more ginger and nutmeg for a cozy kick.
- Vegan Version: Try swapping butter for coconut oil and using an almond milk wash instead of egg for the crust.
- Smaller Mini Pies: For parties, this recipe scales well into individual pies – a fun way to impress friends without fuss.
How to Make Best Apple Pie We’ve Ever Made Recipe
Step 1: Prepare Your Apples
Start by peeling, quartering, and coring your apples, then slice them into about ¼-inch slices. I find it easiest to use a sharp knife and take your time—the apples should be fairly uniform so they cook evenly. Toss them in a large bowl while you prep the rest.
Step 2: Mix the Magic Filling
Sprinkle the brown and granulated sugars, sea salt, and all those cozy spices over the apples. Toss it all together really well—using your hands helps me feel like I’m giving the pie a little loving. Then, let it rest on your counter for an hour. This softens the apples naturally and lets those flavors really seep in.
Step 3: Roll Out Your Bottom Crust
Roll out half of your dough on a floured surface. Remember to roll from the center outward and rotate the dough a quarter turn often for even thickness. To check size, invert your pie dish on top—the dough should extend about 1 ½ to 2 inches beyond the dish edge. This is key to having a beautiful, crimpable edge later.
Step 4: Assemble the Bottom Crust in the Dish
Carefully transfer your rolled dough to the pie dish without stretching it, or the crust may shrink while baking. Trim excess dough to leave about 1 inch overhang, then pop it into the fridge while you get the top crust ready. Keeping the dough cold is super important for a flaky crust!
Step 5: Roll the Top Crust & Prepare Oven
Roll out the second half of your dough to a size similar to the bottom crust. I usually place this on a parchment-lined baking sheet for easy handling and chilling. Then preheat your oven to 400°F (200°C), positioning a rack in the center, and have a lined baking sheet ready to catch any drips.
Step 6: Add the Apples and Juices to the Pie
Toss the cornstarch directly with the apple mixture—this gives the filling that perfect thickened texture without being gummy. Now pack the apples into the bottom crust—don’t be shy about mounding them above the rim! If your bowl has too much liquid, leave some behind; you want juicy but not soupy.
Step 7: Dot with Butter and Top with Crust
Cut your butter into small pieces and dot evenly over the apple filling—this adds richness and a bit of golden gloss. Place your top crust on now—whether it’s the full round or a lattice—then trim the edges and crimp them by folding the overhang under. If you’re going with a whole top crust, slice several slits to let steam escape during baking.
Step 8: Egg Wash and Bake
Whisk the egg with a tablespoon of water to make your egg wash, then gently brush the top crust. This step gives your pie that irresistible golden shine and helps it brown evenly. Place the pie on your prepared baking sheet, bake for about 75 minutes, and rotate every 20 minutes or so for even color. If the crust starts browning too fast, tent it with foil — I’ve learned that trick the hard way!
Step 9: Check Doneness and Cool
Look for bubbling juices through the vents or use an instant-read thermometer (aim for 195°F in the center). This tells you the apples are perfectly tender. Resist the urge to dive in right away—cool your pie at least 2 hours so the filling sets; you’ll avoid a runny slice and enjoy every bite just as it should be.
Pro Tips for Making Best Apple Pie We’ve Ever Made Recipe
- Let the Apples Rest: I discovered resting the sliced apples with sugars and spices for an hour softens them nicely so no precooking is needed.
- Keep Your Dough Cold: Cold dough rolls easier and fluffs up better into a flaky crust — chill frequently during prep!
- Use a Baking Sheet Underneath: Baking the pie on a lined sheet catches spills and makes clean-up a breeze.
- Foil Dome for Browning: If your crust browns too fast, creating a foil tent protects it without sacrificing bake time or texture.
How to Serve Best Apple Pie We’ve Ever Made Recipe
Garnishes
Whenever I serve this pie, I love topping it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream—the cold creaminess is the perfect contrast to warm spiced apples. A little sprinkle of cinnamon or a drizzle of caramel sauce on top adds an extra wow factor that my family adores.
Side Dishes
This apple pie pairs beautifully with a simple cup of strong coffee or a chilled glass of hard cider if you want to keep with the autumn vibe. For an extra special occasion, I serve it alongside a sharp cheddar cheese plate—the salty tang balances the sweet pie so well.
Creative Ways to Present
For holidays, I like to create smaller individual pies or hand pies using this recipe, perfect for placing on a dessert buffet. You can also use festive cookie cutters on the top crust for cut-out shapes to add charm and personality. It’s a fun way to personalize the Best Apple Pie We’ve Ever Made Recipe for your guests.
Make Ahead and Storage
Storing Leftovers
After your pie has cooled completely, cover it loosely with foil or plastic wrap and store it in the fridge. I’ve found that letting it sit overnight actually improves the flavor as the spices keep melding. Leftovers taste great chilled or at room temp for a day or two.
Freezing
If you make this pie ahead of time, it freezes beautifully — wrap tightly in plastic wrap and foil to prevent freezer burn. I usually freeze it unbaked and bake it straight from frozen, adding an extra 15-20 minutes to the baking time. It still turns out wonderfully flaky and flavorful.
Reheating
To reheat slices, cover them with foil and warm in a 350°F oven for about 15 minutes. This helps restore that fresh-baked flakiness and warms the filling without drying it out. A quick microwave zap works in a pinch, but the oven method really brings back the magic.
FAQs
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Can I use store-bought pie crust for this recipe?
Absolutely! While I encourage making your own for the best flaky texture, store-bought crusts can be substituted in a pinch. Just choose a high-quality one and keep it cold until you’re ready to work with it to prevent shrinking.
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Do I really need to let the apples rest for an hour?
Letting the apples rest with sugars and spices helps them release some juice and soften slightly, which means your filling will be perfectly tender after baking—without precooking. It’s a simple trick that makes a big difference, so I definitely recommend it.
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How can I tell when my apple pie is done baking?
Look for bubbling juices through the slits or vents in the top crust—it’s a good sign the filling is cooked through. Using an instant-read thermometer aiming for 195°F in the center is also a great way to ensure the apples are tender and the filling has set.
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Can I make this pie ahead of time?
Yes! You can prepare and assemble your pie the day before, then cover and refrigerate it. Bake it fresh the next day, adding a few extra minutes to the bake time. This flexibility helps fit pie-making into a busy schedule without stress.
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What apples work best for this recipe?
I love a blend of Granny Smith for tartness and Honeycrisp or Fuji for sweetness and texture. Using a mix helps the filling stay balanced and avoid being too mushy or too firm after baking.
Final Thoughts
This truly is the Best Apple Pie We’ve Ever Made Recipe, and I mean that from experience. From the first bite, you’ll notice how perfectly the spices complement the tender apples and flaky crust without overwhelming them. Every time I bake it, family and friends beg for seconds — it’s that good. So go ahead, give it a whirl. Bake this pie, share it with people you love, and enjoy the warm, cozy feelings that only a homemade apple pie can bring.
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Best Apple Pie We’ve Ever Made Recipe
- Prep Time: 1 hr 30 min
- Cook Time: 1 hr 15 min
- Total Time: 2 hr 45 min
- Yield: Makes one (9-inch) pie, serves 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic apple pie recipe delivers a perfectly flaky double crust filled with a spiced, tender apple filling. The apples are not precooked but instead softened by resting in sugar, spices, and salt, creating a deeply flavorful pie with a golden brown, shiny crust from the egg wash. An ideal dessert to impress with traditional homemade flavor and texture.
Ingredients
Pie Crust
- 1 (9-inch) double crust homemade pie crust, our recipe makes 2 crusts (one for the top and one for the bottom)
Filling
- 4 ¼ pounds (1925g) baking apples, about 8 large apples
- 1/2 cup (100g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (14g) butter
For Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the apples: Peel, quarter, and core the apples, then slice them into 1/4-inch slices. Place these slices into a very large bowl to start the filling process.
- Mix the pie filling: Sprinkle the brown sugar, granulated sugar, salt, cinnamon, ginger, cardamom, allspice, and freshly grated nutmeg evenly over the sliced apples. Toss everything thoroughly to combine and let the mixture sit on the counter for 1 hour to allow the apples to soften and absorb the flavors.
- Roll out the bottom crust: On a floured work surface, roll out half of the pie dough to fit a 9-inch pie dish. Roll from the center outward, lifting and turning the dough frequently to maintain even thickness. The dough should be about 1 ½ to 2 inches larger than the pie dish diameter.
- Add the crust to the pie dish: Carefully transfer the rolled-out dough into the pie dish, taking care not to stretch it. Trim the excess dough, leaving about 1 inch overhang. Place the dish with dough into the refrigerator until it’s time to assemble the pie.
- Roll out the top crust: Roll out the remaining dough to the same size as the bottom crust and place it on a parchment-lined baking sheet. Keep it refrigerated until you’re ready to cover the pie.
- Prepare the oven: Position a rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with foil or parchment paper to bake the pie on.
- Add the apples to the pie: Toss the cornstarch with the apple filling to thicken the juices. Pack the apples densely into the prepared bottom crust, mounding them slightly above the crust’s edge. Save any excess apples for another use.
- Add the apple juices: Pour the liquid collected at the bottom of the apple mixture over the apples in the pie, but leave behind any excess if it exceeds 3/4 to 1 cup to avoid overly runny filling.
- Dot apples with butter: Cut the butter into small pieces and evenly dot them over the apple filling.
- Add the top crust: Place the second dough circle over the filling, or create a lattice pattern if desired. Cut slits in the crust if using a full top crust to allow steam to escape during baking.
- Crimp the edges: Trim excess dough and fold the edges under to form a thick rim, then crimp or pinch the edges to seal the pie.
- Add the egg wash: Whisk the egg with 1 tablespoon water and brush this mixture over the top crust to achieve a glossy, golden finish.
- Bake the apple pie: Place the pie on the prepared baking sheet and bake for about 75 minutes, rotating it periodically for even browning. If the crust browns too fast, cover it loosely with a foil dome to prevent burning.
- Check for doneness: The pie is finished when juices bubble through the vents or when an internal thermometer reads 195°F. The apples should feel soft when pierced with a knife.
- Cool the baked pie: Allow the pie to cool completely for at least 2 hours before slicing to let the filling thicken fully and prevent soggy slices.
Notes
- This recipe does not require precooking the apples, relying instead on resting to soften them.
- For best results, use a flaky homemade pie crust as suggested in the recipe.
- Reserve excess apples or juice to avoid an overly wet filling.
- Egg wash adds a beautiful shine and promotes browning of the pie crust.
- Cooling the pie completely is essential for the filling to set properly before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 583
- Sugar: 50.4g
- Sodium: 226.4mg
- Fat: 25.2g
- Saturated Fat: 15.4g
- Unsaturated Fat: approx. 9.2g
- Trans Fat: 0g
- Carbohydrates: 88.6g
- Fiber: 4.2g
- Protein: 5g
- Cholesterol: 64.8mg
