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Apple Pie

Pie-making takes a little patience -- but watching your friends and family enjoy the results makes it all worthwhile.

  • Prep:
  • Total Time:
  • Servings: 8
Apple Pie

Photography: Con Poulos

Source: Everyday Food, November 2006


  • 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1 recipe (2 disks) Basic Pie Dough for Apple Pie
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.

  2. Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.

  3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.

  4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.

  5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.

  6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)

  7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Reviews (5)

  • amymhs 25 Nov, 2014

    I should've read the reviews (esp the latest one) before bothering with this. Don't waste your time. Turns out a sloppy mess of flattened pie-like object. I was expecting to have a delicious homemade pie for Thanksgiving on Thursday. Whole Foods, here I come.

    Worst pie recipe I have ever tried. Very frustrating to put all the time into.

  • Morrigan1 13 Mar, 2014

    OK, I'm done. This is the 4th or 5th time I've made this and I end up with an inch-deep, ugly gray mess of stewed-to-mush apples in a pastry shell. At first I thought the apples were dry, so I shopped around. Nope. Everything else bakes just fine, so it's not the oven.

    Very frustrating to put all the time and work into it, and end up giving it to the birds.

  • Sofi Brenes 9 Nov, 2012

    Amazing taste, and basic pie dough fully recommended.

  • ljo84 10 Oct, 2011

    Delicious! I highly recommend, especially with the basic dough recipe!

  • JulietteCeku 21 Jul, 2011

    Everyone in my family loved this pie including myself! It was very easy to make and remember. The most time consuming part was simply peeling and coring the apples. I definitely recommend this recipe to anyone who wants to make a quick and delicious apple pie; especially to those who are making one for the first time!

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