Dessert • Holiday

Apple Pie

Name: Apple Pie
Prep time: 30 min
Cook time: 55 min
Total time: 90 min
Yield: 8 servings
Ingredients: 2.5 cups all-purpose flour; 1 cup cold unsalted butter cubed; 6 cups thinly sliced apples; 0.75 cup granulated sugar; 0.25 cup packed brown sugar; 2 tbsp lemon juice; 2 tbsp cornstarch; 1.5 tsp ground cinnamon; 0.25 tsp salt plus ice water

Double-crust apple pie with cinnamon filling, baked golden for holidays, potlucks, and Sunday supper.

Updated: Oct 6, 2026

⏱ 90 mintotal

8servings

380 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 90 min.
Serves 8 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Apple Pie recipe takes 90 min and makes 8 servings. Apple pie is a traditional USA holiday dessert, served at Thanksgiving, Fourth of July gatherings, and family dinners throughout fall apple season.

Helpful guides

Instructions

Step 1

Prepare crust by cutting cold butter into flour and 0.25 tsp salt until pea-sized crumbs form. Add ice water 1 tablespoon at a time until dough holds. Divide, flatten into disks, wrap, and chill 1 hour.

Cold butter creates flaky layers and prevents shrinking during baking in the oven.

Step 2

Toss sliced apples with lemon juice, both sugars, cornstarch, cinnamon, and remaining salt. Rest 15 minutes to release juices. Roll one dough disk on a floured surface to a 12-inch circle for a 9-inch pie plate.

Keep dough cool; return to refrigerator if it softens or tears.

Step 3

Fit bottom crust into the pie plate without stretching, letting excess hang over. Fill with apples and their juices, mounding slightly in the center. Roll the second disk, place over filling, trim to 1 inch, fold edges, and crimp.

Cut four vents to release steam during baking.

Step 4

Bake at 425°F for 20 minutes on a lower rack, then reduce to 375°F for 35 to 40 minutes until crust is deep golden and juices bubble through vents. Place a sheet underneath to catch drips. Cover edges with foil if browning too quickly before filling is tender.

Step 5

Test doneness by inserting a thin knife through a vent; apples should feel tender with little resistance. Juices should bubble thickly, not thin and watery. Remove to a wire rack.

Proper bubbling indicates cornstarch has activated and will thicken slices as the pie cools down.

Step 6

Cool the pie at least 3 hours before slicing so filling sets. Cutting warm pie causes runny slices. Serve warm or at room temperature.

Reheat individual slices briefly if desired. Full cooling allows starch to gel and keeps each wedge neat when transferred to plates.

Troubleshooting — fixes, not repeats

If the bottom crust is soggy, bake on the lower rack at the stated heat and avoid excess juice. Rest apples to release liquid, include cornstarch fully, and bake until juices bubble thickly. A metal pan browns bottoms better than glass at 375°F.
If filling is runny, apples were underbaked or cut too thick. Slice 0.25 inch thick, bake until bubbling through vents, and cool 3 hours. Different apples release varied juice; mix tart firm varieties for consistent thickening and slice stability.
If crust edges burn, shield with foil strips or a pie shield after the first 20 minutes at 425°F. Keep the pie centered after temperature reduction. Check every 10 minutes and cover only darkening edges, leaving the center exposed to brown evenly.
If dough cracks while rolling, it is too cold or too dry. Rest 5 minutes at room temperature, patch with scraps, and use light flour. Add ice water by teaspoons during mixing; dough should just hold without feeling sticky or crumbly.

Make it your way

Add 0.5 cup shredded cheddar to the crust flour for a savory note, or add 0.5 cup cranberries to the filling for a holiday pie.
Use lattice top for faster steam release.
For individual pies, divide dough and filling among 6 ramekins and bake at 375°F for 30 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze baked slices up to 3 months wrapped airtight.

Thaw overnight in the refrigerator.

FAQ

Which apples work desired?
Use a mix of firm tart and sweet apples, such as Granny Smith with Honeycrisp or Braeburn. They hold shape and balance sweetness. Avoid soft mealy apples, which break down to sauce. Slice evenly 0.25 inch thick for uniform tenderness.

Can I use store-bought crust?
Yes. Use two 9-inch refrigerated crusts. Fit one as the bottom, fill as directed, and top with the second. Crimp and vent the same way. Bake times at 425°F then 375°F remain unchanged, though homemade crust browns slightly more evenly.

Why is my filling watery?
Watery filling comes from underbaking, too little thickener, or cutting too soon. Include full cornstarch, bake until juices bubble visibly, and cool 3 hours. Serve with a slotted spoon if some juice remains, and refrigerate leftovers promptly.