The Best Apple Pie Recipe (Fool-Proof!)

I only want this Apple Pie for the rest of my life. The apples are sliced thin, tender and perfectly spiced and sweetened. And the crust? Baby that crust is flaky and all kinds of buttery. I love a warm slice with a scoop of vanilla ice cream during the fall, a cozy weekend or even a holiday. Either way, it serves boos. Adapted from my boo Shauna Sever.

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How To Make Apple Pie

Make the Pie Crust

1. Pulse together the flour, sugar, salt, and baking powder a few times to blend. Add the butter to the mixture.
2. Process until the mixture resembles cornmeal. Add three-quarters of the water and vinegar mixture and pulse until the dough begins to form a few small clumps. 

PRO TIP: Check the dough by squeezing a small amount in the palm of your hand. If it easily holds together and your palm isn’t dusty with floury bits, it’s done.  If not, add an additional 1/2 tablespoon of vinegar and water and pulse 2 or 3 more times. Repeat this process as needed just until the dough holds together.

3. Shape the dough into a ball on the countertop, kneading a few times simply to shape it.
4. Divide the dough in half and shape into disks. Refrigerate for at least 2 hours before rolling.

Make the Apple Pie Filling

1. Mix together all the filling ingredients except the cornstarch and let it sit at room temperature for an hour.
2. Drain the filling, reserving the liquid in a saucepan. If necessary press down on the fruit gently to release more liquid. You want at least a 1/2 cup of liquid. 
3. Heat the liquid to reduce it to a ⅓ cup. You can swirl the pan occasionally, but avoid stirring. 
4. Add the cornstarch to the apples and toss to coat. Pour the cooled apple syrup over the fruit and stir gently to blend.

Assemble

1. Roll out one dough disk into a 12-inch circle. Place the dough in the prepared pie dish. 
2. Scatter the flour and sugar mixture evenly across the bottom of the dough. Add the filling to the crust. Roll out the second dough disk to a 12-inch circle and drape the dough over the filling. 
3. Use a thin, sharp knife to slice a few vents around the center of the pie. Press to seal the top and bottom crust edges together. 
4. Fold the overhanging dough under and crimp it decoratively. Freeze the pie until the top crust is firm, about 15 minutes.

Add the Finishing Touches

1. Brush the egg, water, and salt mixture lightly over the top crust.
2. Sprinkle the top of the pie with the remaining sugar. Now it’s time to bake the pie. 

After Baking the Pie

1. Allow the pie to cool completely at room temperature on a wire rack before slicing and serving. This will take at least 3 hours.

Recipe Tips

• Choose the Right Pie Dish. For best results, I suggest using either a Pyrex or ceramic pie dish so your pie evenly bakes. If your dish heats too quickly, your crust will burn before it’s done, and if it heats too slowly, it will lengthen the baking time, and your apples will release too much moisture.
• Don’t Skip the Secret Ingredient. Adding that vinegar to your pie crust helps stop gluten from forming and making the dough tough.
• Get That Golden Brown Crust. The egg white is what gives your pie its golden color. For more gold color, use the whole egg.
• Let Your Apples Sit. The longer, the better! Overnight gives the sugars more time to draw out extra moisture from the apples.

Recipe Help

More Delicious Pie Recipes

• Buttermilk Pie
• Pecan Pie
• Black Folks Sweet Potato Pie
• Sweet Potato Chess Pie
• Key Lime Pie

And if you love apple desserts, try these Apple Pie Bars, Apple Brown Betty, Apple Cobbler, Apple Fritters, Apple Cider Cake, Caramel Apple Cheesecake, Dutch Apple Pie, and Baked Apples.