Skip to content

Best Apple Pie with Flaky Butter Crust

This is hands-down the Best Apple Pie recipe. The filling is loaded with just the right amount of apples and sweetness. The flaky butter crust is unbelievably delicious. You will not regret a single bite…

best apple pie recipe

The Best Apple Pie is a Game Changer

I have a little confession.  Despite my affection for all things sweet, cooked apples aren’t what my sweet teeth run to. Fresh ‘n crisp fall apples just off the tree – those, I adore.  I just don’t typically prefer them cooked.  That puts me in the tiny category of people who [used to] regularly pass up the apple pies on the dessert buffet.

Alas, I wasn’t destined to stay that way.  I gave this magical apple pie with flakiest butter crust a whirl, and new door opened up.  This best apple pie recipe was a game changer for me.  Now, there’s no turning back.

Hubby would never have imagined I’d eat, let alone bake, an apple pie. I’d happily devour this creamy banana cream pie and this luscious blueberry pie. But my better half has never seen me dart for the apple one. 

For reasons still mysterious, I began searching high and low for the best apple pie recipe maybe because I wanted to like apple pie.  After digging through countless variations, I settled on this tried and true version.  And now I’m forever done searching.

best apple pie recipe

Hello, flaky butter crust (no shortening)

What makes this apple pie extra memorable is the fabulous flaky butter crust.  We always prefer using butter rather than shortening  whenever possible. 

This is our go-to recipe for a flaky butter crust; perfect for any sweet or savory pies.  Technically, one could use store bought pie dough.  But it wouldn’t be right if I didn’t say this out loud:  store-bought pie dough won’t produce the buttery deliciousness of a homemade crust.  And I am a crust fiend.  Fiend, I tell ya.

So if anything, save this recipe for the crazy awesome all-butter crust that you’ll drape over all future pies from now and forever more.

best apple pie recipe

Time to chill and rest

The pie dough needs a bit of time to chill.  If you plan ahead for that, you’re good.  Try to stick with Granny Smith apples for best texture and balance of tart vs. sweet.  Grannies also hold up to baking well, unlike some varieties.

You’ll love that this apple pie can be totally prepared ahead of time.  In fact, it’s best after it’s had some time to sit and set. 

Bake it and let it set overnight or at least several hours, so the filling has time to cool and thicken.  The pie reheats beautifully, especially if you’re going for a la mode.  Vanilla bean ice cream and warm pie…mmm.

best apple pie recipe

Add this to your dessert list for the holidays… or really any day.  Ever heard of leftover apple pie for breakfast? Been there, done that.  Highly recommended.  Apple pie lovers in your life will go nuts over this one.

That non-apple-pie eater just might experience a conversion to the other side.

Enjoy!

Apple Pie in Action:


Print
best apple pie recipe

Best Apple Pie with Flaky Butter Crust

5 from 14 reviews

This is hands-down the Best Apple Pie ever. The filling is loaded with just the right amount of apples and sweetness. The flaky butter crust is unbelievably delicious. You will not regret this pie…

  • Prep Time: 45 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes

Yield: 8

Ingredients

Scale

For the filling:

  • 1/2 cup butter
  • 3 TB all purpose flour
  • 3 TB  water, with 2 tsp cornstarch fully dissolved in it*
  • 1 TB vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp cinnamon
  • dash nutmeg
  • 8 Granny Smith apples – peeled and sliced (not too thin)

For the dough (double crust):

  • 2 1/2 cups all purpose flour
  • 1/2 tsp table salt
  • 1 cup butter, chilled and diced
  • 1/2 cup very cold ice water

Other:

  • 1 egg white, beaten
  • coarse sugar for garnish

Instructions

  1. Prepare the dough (make ahead): 
    In a large bowl, combine flour and salt.  Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough.  Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together.  It should be pliable enough to stick together when pinched, but not sticky.  Work the dough sparingly, using either pastry cutter or cold fingers.  The key is not to overwork the dough (avoid using food processor.)  The little chunks of butter should still be visible.
  2. Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic.  Refrigerate at least 1 hour (up to overnight.)
  3. To make the pie:
    Preheat oven to 425F and place rack on lower middle position. Melt butter in a saucepan.  Stir in flour to form a roux.  Add water with dissolved cornstarch, white sugar, brown sugar, vanilla, cinnamon, and nutmeg.  Bring to a boil, and immediately reduce to barely simmer.  Keep sauce warm while you roll out the crust.

  4. Roll the larger dough ball out to fit bottom/sides of  9-inch pie pan, with bit extra for edges.  If dough is firm, you may need to roll it out twice.  Place crust in bottom of pie pan.  Press evenly into the bottom and up sides of the pan.  Press down the edges.  Roll the smaller dough ball to fit over top of 9-inch pie pan.  Set aside.

  5. In a large bowl, combine apple slices with the warm sugar sauce, reserving about 1/4 cup (or enough for brushing over top crust.)  Brush bottom crust with beaten egg white.  Fill with apple mixture, mounding.  Place top crust over filling, crimping very tightly at edges to ensure good seal (I use a fork to “crimp” tightly down until edges are fully sealed.)  Cut several slits in top crust.  Brush remaining warm sugar sauce over entire top crust.  Sprinkle with coarse sugar and light dusting of cinnamon, if desired.

  6. Place pie on a baking sheet and bake 15 minutes.  Reduce temp to 350F and bake another 35-45 minutes, until top crust is golden brown and apples are soft.  Use thin strips of foil to cover pie edges, if they start browning too quickly. Cool completely before serving. Letting it cool at room temp overnight is best.  Enjoy…it is totally worth your work!

     

Notes

*It’s very important when cooking with cornstarch that the cornstarch is always fully dissolved in room-temperature water or cool water first. It’s easiest to use clean finger to mix cornstarch/water in a small bowl so you can actually feel that the cornstarch has fully dissolved. It will look like cloudy water – no dry powder should still be intact (Otherwise, it will clump up when cooking and no amount of stirring will undo it.)

If you enjoyed this recipe, please come back and give it a review. Thank you and happy continued baking! 

Nutrition

  • Serving Size: 1
  • Calories: 503
  • Sugar: 33.2 g
  • Sodium: 125.6 mg
  • Fat: 28.1 g
  • Carbohydrates: 61.7 g
  • Protein: 3.9 g
  • Cholesterol: 72.9 mg
  • Author: Chew Out Loud
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Apple Pie Recipe, Butter Crust

Adapted from Grandma Ople’s Apple Pie

Good as pie:

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Add a comment

Recipe rating

88 comments

    • Haya Sleiman

    Made this for Ramadan and my kids loved it!

    • AK

    The only apple pie I will actually eat and I can’t get enough of it.

    • Peg Herlihy

    I followed the instructions to the letter. The crust came out crunchy, like a cookie.

    • Sana Mills

    I’m planning on making this for Thanksgiving!! It looks so good. I really love lattice pie crusts and I was wondering if it would work with this recipe as you made a point to mention creating a seal with the crust.

      • chewoutloud

      Yes, that will work, Sana!

    • Laura

    My sister made this and it was amazing!! How many days ahead of Thanksgiving can I make this? I was hoping to make it the weekend before to save me time to make everything else. Also, does it need to be refrigerated once baked?

      • chewoutloud

      I’ve made this pie one day early with great results. If you decide to bake it several days ahead, I would let it cool completely to room temperature, cover, and chill in fridge. I’d reheat it in the oven (try 325F for 20-30 minutes, and cover loosely with foil if top browns too quickly.)

    • ashok

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

      • chewoutloud

      So happy you liked the pie!

    • LAURA ZIOGAITE

    10 out of 10 ! LOVED IT ! THANKS FOR A GREAT RECIPE !!!

      • chewoutloud

      Yahoo!! 🙂 🙂

    • Nir

    Thank you.
    I made it this morning for the first time ever, my wife’s birthday. Forgot the egg but it is great.

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week