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This recipe makes the best apple pie ever, with a flaky all-butter crust overstuffed with sweet autumn apples.

Best Apple Pie

With a flaky all-butter crust that's studded with crisp crystalized sugar holding a mountain of sweet autumn apples, this is the last apple pie recipe you'll ever need.
Course Dessert
Cuisine American, Best
Keyword butter, Christmas, crust, flaky, holidays, pie, Thanksgiving
Level Intermediate
Main Ingredient Fruit
Diet Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 606 kcal

Ingredients

Pie Crust

  • 340 grams all-purpose flour (~2 1/2 cups, stored in freezer)
  • 255 grams cultured unsalted butter (18 tablespoons cold butter)
  • 1/2 teaspoon flaky salt
  • 1/2 cup ice water (you probably won't need all of it)

Apple Pie Filling

  • 175 grams sugar (~3/4 cup + 2 tablespoons)
  • 3 tablespoons potato starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoons ground nutmeg
  • 1.7 kilograms fuji apples (~6-8 apples)
  • 3 tablespoons lemon juice

Egg Wash

  • 1 egg yolk
  • 1 teaspoon cream
  • pinch salt
  • 1 tablespoon raw sugar (the type with large crystals)
Metric - US Imperial

Instructions

  1. To make the dough, add the flour, butter, and salt to a bowl and use a fork to smash the butter. The goal is to force the butter through the tines of the fork to make small flakes of butter. Once you don't have any big clumps of butter left, move onto the next step.
    Flaking cold butter into frozen flour for the flakiest pie dough.
  2. Now pour two tablespoons of the ice water into your flour and butter mixture and use the fork to integrate the water into the mixture. Continue adding the water a little at a time until the dough can be pressed together with your hand. Do not overwork the dough, or it will get tough.
    Making a flaky all-butter pie dough. Mixing in ice water.
  3. Divide the dough in half between two sheets of plastic wrap, and use the wrap to shape the dough into two discs. Refrigerate for at least one hour. While you wait for your dough to chill, prepare the filling.
    Wrapping flaky butter crust in plastic wrap to chill.
  4. Add the sugar, potato starch, cinnamon, and nutmeg to a bowl and stir to combine evenly.
    Mixing sugar, spice and starch mixture for apple pie filling.
  5. Peel the apples and then quarter them, removing the core. Slice each quarter into 3 wedges and add the apples to a large bowl. Sprinkle the apples with a bit of lemon juice to keep them from oxidizing.
    Slicing Fuji Apples for apple pie.
  6. When you're done cutting the apples, pour any remaining lemon juice on top and add the sugar mixture. Stir to make sure the apples are evenly coated.
    Mixing sliced Fuji apples with sugar and spice mixture for apple pie.
  7. To prepare the egg wash, add the egg yolk, cream and a pinch of salt to a bowl and stir together.
    Mixing egg yolk wash for the top crust of apple pie.
  8. Put the oven rack in the middle position and preheat to 375 degrees F (190 C).
  9. Take the dough out of the refrigerator, dust it with flour and place it on a well-floured surface. Use a rolling pin to slowly roll the dough out into a circle that's slightly larger than your pie plate. Be sure to dust both the top and bottom surface of the crust regularly to keep the dough from sticking to your rolling pin or surface.
    Rolling out flaky all-butter pie crust for apple pie.
  10. Roll the dough onto the rolling pin and then unroll it onto your pie plate. Fix any gaps or tears.
    Transferring the bottom crust to a glass pie plate.
  11. Arrange the apples in the pie plate, so there are no sharp edges sticking up.
    Filling the bottom pie crust with apples.
  12. Roll out the top crust using the same method as in Step 9, then roll the dough onto the rolling pin and unroll it on top of the apples.
    Covering the apple pie with a top crust.
  13. Patch any holes or gaps using excess dough that's hanging off the edges, then fold the top crust under the bottom crust.
    Folding the top crust under the bottom crust of the apple pie.
  14. Use your fingers, a fork or a spoon to seal the edges. In the photo, I'm using my finger to flute the edges.
    Fluting the edges of the apple pie with fingers.
  15. Use a pastry brush to brush the egg wash onto the top crust evenly. Try not to leave any puddles of wash around the edges, or they will get darker than other areas.
    Brushing on an egg wash onto the top crust of a pie.
  16. Sprinkle the crust with 1 tablespoon of coarse raw sugar.
    Sprinkling raw sugar onto the top crust of an egg washed apple pie.
  17. Use a paring knife to cut vents in the top of the pie.
    Cutting holes into the top of an apple pie to allow steam to vent.
  18. Bake your apple pie for 45 minutes to 1 hour. If you notice your crust is browning too quickly, you can turn down the heat of your oven. The pie is done when you can insert a skewer through one of the vent holes in the top crust without hitting much resistance from the apples.
    Apple pie baking in a convection oven.
  19. When the apple pie is done, let it cool completely on a wire rack before slicing.

Recipe Video

Nutrition Facts
Best Apple Pie
Amount Per Serving
Calories 606 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Cholesterol 93mg31%
Sodium 155mg6%
Potassium 316mg9%
Carbohydrates 88g29%
Fiber 6g24%
Sugar 45g50%
Protein 5g10%
Vitamin A 955IU19%
Vitamin C 12mg15%
Calcium 32mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.