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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 scrumptious.

best apple pie recipe
This is by far the BEST Apple Pie we’ve ever tasted; the filling and crust are perfect.

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.

Watch Apple Pie in Action:

best apple pie recipe
All-butter crust makes a huge difference in flavor and texture. Always go with real butter!

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
This apple pie can be prepared the night before, so it has time to cool and set perfectly.

Apple Pie and Pie Dough Tips

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. Granny smith apples 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.

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.

best apple pie recipe
Apple pie is fabulous on its own or lightly warmed up with a scoop of vanilla ice cream.

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best apple pie recipe

Best Apple Pie with Flaky Butter Crust

4.91 from 84 ratings
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 mins
Cook Time: 1 hr
Servings: 8


For the filling:

  • ½ cup butter
  • 3 TB all purpose flour
  • 3 TB water, with 2 tsp cornstarch fully dissolved in it*
  • 1 TB vanilla extract
  • ½ cup white sugar
  • ½ 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 ½ cups all purpose flour
  • ½ tsp table salt
  • 1 cup butter, chilled and diced
  • ½ cup very cold ice water


  • 1 egg white, beaten
  • coarse sugar for garnish


  • 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.
  • Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic.  Refrigerate at least 1 hour (up to overnight.)
  • 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.
  • 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.
  • 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.
  • 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!


*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! 


Serving: 1slice | Calories: 495kcal | Carbohydrates: 41g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 853mg | Potassium: 27mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 2mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Bake

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Recipe Rating


    • Ellie Bissell
    • 5 stars

    *this review is just about the filling. I had a premade piecrust I had to use up.

    The filling is amazing! This will be our go-to apple pie recipe for sure. My mom couldn’t stop saying how good it is.

      • chewoutloud

      So happy to hear that, Ellie! Glad you liked it so much 🙂

    • Kara Guppy

    Wow, now that it a proper winter warmer. It looks and sounds delicious

    • LuciWest
    • 5 stars

    Mmmmm that apple pie looks absolutely picture-perfect. And based on your description and ingredients it sound like the pie for me – buttery, flaky, tart, yet sweet – and with all natural ingredients.

      • chewoutloud

      Thank you, Luci!

      • Sarah Doyle
      • 5 stars

      This apple pie did not disappoint one bit! You are right, completely worth the work! Absolutely delish

        • chewoutloud

        Yes, it’s worth EVERY bite! 🙂

    • Yeah Lifestyle
    • 5 stars

    Love eating pies in winter as they are so warming! The pastry looks so flaky and delicious. Would love to give this a try

      • chewoutloud

      It’s my favorite crust that we use on all the pies 🙂

    • Pauline P

    it looks tasty!!!
    i’ll try to make one! thanks for sharing your recipe!

      • chewoutloud

      Good recipes are meant to be shared 🙂 Thanks, Pauline!

    • tweenselmom
    • 5 stars

    I love apple pies and I wish to do one this Christmas. Thanks for sharing!

    • Catherine
    • 5 stars

    Your pie looks beautiful and perfect! One of my favorite holiday desserts…this looks delicious!

      • chewoutloud

      Thank you so much, Catherine 🙂

    • Myrah Duque
    • 5 stars

    I’ve never attempted to actually make an apple pie but this recipe seems easy. The apple filling I would chill until I’m ready to roll out the dough, at least this is what my daughter does.

      • chewoutloud

      Yes, you can certainly have the filling done ahead and chill until your dough is ready to go 🙂

    • Pati Robins

    oh my this is an ultimate comfort desert for me ! i am so making this

    • Karen
    • 5 stars

    I love applepie and your version looks so amazing. But i dont think i will ever be able to make it like your.

      • chewoutloud

      You’d be surprised at what you can bake up, Karen 🙂 Thank you!

    • Ching

    I have to admit, I’m not an apple pie lover either. It’s somewhat tart to me. I don’t hate it though!

      • chewoutloud

      Ahh, I totally thought I was a lonely island on that one. Though I’ve fully come to the other side 🙂

    • Sandra Roberts
    • 5 stars

    Ok I wasn’t hungry until this recipe came around! LOL I love apple pie and your recipe sounds delicious! I’m bookmarking it so I can fix it.

    • GiGi Eats
    • 5 stars

    Flaky, buttery crust?! I am so in on this one!

    • Chad

    I baked an apple pie last week and it was a huge fail lol…The taste was great but the crust was too thick. Will try your recipe.

      • chewoutloud

      Hope you love it, Chad!

    • Stephanie Stebbins
    • 5 stars

    I love fruit pies, especially apple pies! Yum, I’m going to have to try this. That crust looks perfect!

    • Natasha Romero Salas
    • 5 stars

    I have to say that the best kind of pie is apple pie and looking at these pictures is making my mouth water! I am making this for my families thanksgiving dinner.

      • chewoutloud

      Yay! So excited for you to taste this delicious pie! 🙂

    • Naomi

    Flavorless Crust. I also had to add a little more water by it would just not stay together, even after being refrigerated. Hard, flavorless crust. I would maybe add sugar and cinnamon to the dough. Maybe that would help. Idk, but I spent so much time on it…..I probably won’t eat the rest.

      • chewoutloud

      Oh, I’m so sorry the crust didn’t work out for you, Naomi : ( I know how frustrating it can be when something goes awry. We’ve used this dough many times and it should definitely be a soft and pliable texture. I’m wondering if measuring the flour with scoop/scrape method would make your flour/water ratio more precise? The sugar/cinna addition sounds like a delicious plan 🙂 Thanks for coming over!

    • Tracee

    Hello, help needed…. I prepared the dough as directed but it’s not like a usual dough… it’s chunky, for lack of a better term. How do I roll this out without it falling apart?

      • chewoutloud

      Tracee, if your dough is dry, add a TB of water at a time, until it’s malleable like play-doh. When ready to roll out, let it come to almost room temp to soften a bit, and then roll it out. Hope you love your pie!

    • Liz Wilson

    Simply said. THIS. IS. THE. BEST!!!!!!! So easy to follow and it’s delicious!!!!!

      • chewoutloud

      Yay!!! Awesome, Liz!

    • Janel Kutrieb

    I am planning on making 15 pies for the Fourth and was wanting to use your filling recipe but shortening for the crust. Have you tried that before?

      • chewoutloud

      I only use butter in my crust, but I know some people use half butter, half shortening with success. Enjoy, and Happy 4th!! 🙂

        • Janel Kutrieb

        Thank you, for the quick reply. I will give it a try. I prefer butter too but my shortening recipe is cost effective for this amount. Excited to try it. The recipe sounds fantastic

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