The Perfect Apple Pie

This is my perfect apple pie in every way. A thick buttery crust filled with a high pile of apples. It’s perfectly sweet, melts in your mouth, and is ideal with a scoop of ice cream. My mom gave me a giant binder of recipes that came from my great-grandma, grandma, aunts, and generations of women in my family before me. This binder is straight up gold and so special to me! I got this pie crust from it and it’s perfection. It’s easy to work with and absolutely incredible. I hope this recipe makes it on your table and you love it as much as we do!

Image of the top view of apple pie on a wooden cutting board with yellow flowers, cinnamon sticks, and green linen in the background.

What you need to make this the perfect apple pie + substitutions:

All-purpose flour- For the dough, I used all-purpose flour. My favorite flour is King Arthur and I always either get it from Costco or Thrive Market!
Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still follow the recipe the same. Make sure your butter comes straight from the fridge.
Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor! Our favorite sea salt is from Redmond and we buy it in bulk. You can use the code daddioskitchen for 15% off!
Apples– My personal favorite apples for pie are honeycrisp, but you can also use varieties like braeburn, fuji, gala, granny smith or a mix!
Brown sugar- I love how the brown sugar gives a nice caramelization to this applie pie.
All-purpose flour- For the pie filling, I opted for flour to thicken the mixture. If you want it to be less runny, you can replace the flour with cornstarch to hold it together better.
Cinnamon- Cinnamon adds the perfect sweetness & spice!
Nutmeg- A little goes a long way, another great spice addition.
Allspice- Love the flavor that allspice gives to this apple pie. It just feels festive.
Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!

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The Perfect Apple Pie

This is my perfect apple pie in every way. A thick buttery crust filled with a high pile of apples. It's perfectly sweet, melts in your mouth, and is ideal with a scoop of ice cream. My mom gave me a giant binder of recipes that came from my great grandma, grandma, aunts, and generations of women in my family before me. This binder is straight up gold and so special to me! I got this pie crust from it and it's perfection. It's easy to work with and absolutely incredible. I hope this recipe makes it on your table and you love it as much as we do!

Course: Dessert

Keyword: apple, cinnamon, dessert, fall, fall baking, festive, pie, thanksgiving

Servings:

Ingredients

For the pie dough:

2 cups all-purpose flour spooned & leveled
1 cup unsalted butter cold
1 tbsp granulated sugar
½ tsp sea salt
⅓-½ cup ice cold water

For the Filling/Topping:

6 cups honeycrisp apples peeled and sliced
¾ cup brown sugar light or dark
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp nutmeg
¼ tsp allspice

For topping:

1 egg for wash
turbinado sugar for sprinkling

Instructions

Preheat your oven to 375F degrees.
Chop your butter into cubes. In a food processor. Add in the cold butter cubes, flour, sea salt, and sugar. Pulse until the butter is mixed in.
Slowly add in the ice cold water. Start with ⅓ cup and see if it feels soft enough and sticks together. If not, add 1 additional tbsp at a time, but I wouldn't go over ½ cup total.
Remove the dough from the processor, and form it into a ball. Cut it in half and wrap each half in plastic wrap. Store it in the fridge for 30 minutes- 1 hour to harden.
Meanwhile, peel all your apples and slice into slices. Pour them into a bowl. Add in the rest of the filling ingredients and mix together well.
Roll your pie dough out. Start with the bottom half and put it in your pie pan. Cut off any extra pie dough around the edges. Add your filling. Roll out your second dough and either create a lattice on top or just put the dough on top and add 4 slits in the top.
Whisk your egg and then brush the top of the pie with the egg wash. Sprinkle sugar all around.
Bake in the oven on a sheet pan (so nothing drips on the bottom on the oven) for 50 minutes to 1 hour until golden brown and bubbly.
Remove from oven and let cool for about an hour before slicing. It helps to let the pie set!
Top with vanilla ice cream and enjoy!