Best Ever Apple Pie Recipe (and recipe for a double pie crust)

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Apple pie.

Every fall, we love heading out to an apple orchard in Indiana to pick fresh apples to make an incredible apple pie. This year, though, with everything going on with David’s health, a long trip wasn’t possible.

So, we made the best of it and took a quick trip to my favorite grocery store, Mariano’s, to grab some fresh apples that turned out perfect for our pie. Mariano’s has a fantastic variety of apples, so picking the right ones for my apple pie recipe was super easy. I grabbed the apples I needed along with a few other groceries, fished out my Mariano’s rewards card from my purse, and headed to the checkout.

I truly enjoy shopping at Mariano’s because it feels more like an experience than just a run-of-the-mill grocery trip. Honestly, if you’re looking for fresh apples and can’t get to an orchard, Mariano’s is hands down the next best place. 🙂

Double Pie Crust
No apple pie is complete without a fantastic crust. The double pie crust recipe I’ve included here makes both the top and bottom crust that’s just right: crisp and flaky on the edges, tender underneath, and the perfect touch of sweetness to complement the apple filling.

This is my reliable, go-to pie crust every time.

Here’s the recipe:

Double Pie Crust

Ingredients

• 2-1/2 cups flour
• 2-1/2 tablespoons sugar
• 1 teaspoon fine sea salt
• 8 tablespoons vegetable shortening, well chilled (I like to chill the shortening in the freezer for 15 to 20 minutes before using to keep it super cold.)
• 12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces (I put the butter into the freezer for 15 to 20 minutes too, so it stays cold for flaky layers.)
• 5 to 6 tablespoons ice water

Instructions

1. In a large bowl, whisk together the flour, sugar, and sea salt until well combined.
2. Sprinkle the vegetable shortening over the mixture. Use two knives or your hands to work the shortening into the flour until the texture looks like coarse sand.
3. Next, sprinkle the cold butter pieces over the mixture and mix in the same way, leaving pea-sized bits of butter visible (I like mixing with a combo of knives and my fingers here).
4. Add ice water, one tablespoon at a time, sprinkling it over the dough. After each addition, press the dough together with a spatula. Stop adding water as soon as the dough holds together.
5. Divide the dough into two equal parts and flatten each into a disk shape. Wrap each disk tightly in plastic wrap and chill in the fridge for 1 hour.
6. When you’re ready, take the dough out and let it sit for about 10 minutes. This softens it up so it rolls out easily without cracking.

Best Ever Apple Pie
Alright, I won’t keep you waiting any longer!

Here’s the recipe for the best ever apple pie:

Best Ever Apple Pie

Ingredients

• 6 large Honeycrisp apples – peeled, cored, and sliced thin
• 3/4 cup plus 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 egg white, lightly beaten (for brushing the crust)
• 1 Double Pie Crust (see recipe above)

Instructions

1. Move your oven rack to the lowest position and place a rimmed baking sheet on it. Preheat the oven to 500°F.
2. Toss the sliced apples in a large bowl with 3/4 cup granulated sugar, brown sugar, flour, lemon juice, salt, nutmeg, and cinnamon. Set aside while you roll out the dough.
3. Roll out the first dough disk on a floured surface and lay it in your pie pan as the bottom crust.
4. Pile the apple mixture onto the unbaked bottom crust, shaping it into a nice mound in the center.
5. Roll out the second dough disk and place it gently over the apples. Trim any excess dough, then seal and crimp the edges using your fingers or a fork.
6. Cut 4 to 5 vents in the top crust to let steam escape during baking.
7. Brush the top crust with the beaten egg white and sprinkle the remaining tablespoon of sugar all over.
8. Carefully place the pie on the preheated baking sheet in the oven and immediately reduce temperature to 425°F. Bake for 20–25 minutes until the crust starts turning golden brown. I like to set a timer for 20 minutes and peek at that point.
9. Rotate the baking sheet, lower the oven temp to 375°F, and bake another 30–35 minutes until the crust is a deep golden brown and you can see bubbling apple juices around the vents.
10. Take the pie out and let it cool at least a little before slicing to let the filling set up. Serve warm with vanilla ice cream or whipped cream, if you like.

Ideal for Holidays or Everyday Treats
This apple pie goes beautifully with a scoop of vanilla ice cream or light whipped cream. It’s perfect for Thanksgiving, fall gatherings, or whenever you want a little slice of comfort. 🙂

UPDATE: I recently made a YouTube video showing this exact recipe in action. It’s a fun way to watch me walk through making the best ever apple pie and pick up some handy tips along the way.

Now, I’m curious — what’s your favorite apple recipe? And what’s one of your family’s favorite recipes for fall?

Each fall, I look forward to that special time when we pick apples from an Indiana orchard and turn them into warm, cozy apple pie. This year, with David’s health, traveling wasn’t on the table, so we stopped by my go-to grocery store, Mariano’s, to pick out apples that were perfect for pie. Whether your apples come from a local orchard or the grocery store produce aisle, this article walks you through exactly how to make an apple pie recipe that’s classic, comforting, and crowd-pleasing.

Inside, you’ll find two fuss-free, tested recipes: one for the trusty double pie crust you need (top and bottom) and one for the Best Ever Apple Pie filling using crisp Honeycrisp apples. You’ll get detailed steps, photos, tips for flaky crusts and avoiding soggy bottoms, important baking timing and temperatures, variations, advice on make-ahead and storage, and answers to common questions. Oh—and a quick video update if you prefer to watch!

• A foolproof Double Pie Crust recipe, including how to handle the chilled fats and dough.
• The Best Ever Apple Pie filling recipe, with precise measurements, baking schedule, and brushing tips for the perfect crust glaze.
• Helpful advice on choosing apples, slicing uniformly, and baking on a preheated rimmed baking sheet to keep the crust crisp.
• Suggestions for variations, serving ideas like ice cream or whipped cream, plus storage and make-ahead tips.
• Answers to frequently asked questions so you’ll feel confident about when your pie is done and how to keep that bottom crust crisp.

Keep scrolling to find the recipes and get started. The instructions are simple, and I’ve sprinkled in little tricks that really make the difference. Happy baking!

Why You’ll Love This Pie

This apple pie recipe delivers the kind of old-school, homey apple pie we all love—a flaky, buttery double crust surrounds a tender, warmly spiced apple filling. It uses simple pantry staples alongside fresh apples you can grab easily at the grocery store or orchard. The crust bakes up with crisp edges and a soft, flaky bottom that’s just right. This pie is perfect for holidays, special occasions, or any time you crave a classic, family-friendly dessert. For more ideas, see our Holiday Pie Recipes.

Crust and Filling Ingredients

• 2-1/2 cups all-purpose flour
• 2-1/2 tablespoons granulated sugar
• 1 teaspoon fine sea salt
• 8 tablespoons vegetable shortening, well chilled
• 12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces
• 5–6 tablespoons ice water
• 6 large Honeycrisp apples, peeled, cored, and sliced
• 3/4 cup plus 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 egg white, lightly beaten (for brushing the top crust)

Step by Step Pie Assembly

1. Chill the vegetable shortening and butter in the freezer for 15–20 minutes.
2. Whisk together the flour, granulated sugar, and sea salt in a large bowl.
3. Sprinkle the chilled shortening over the flour mixture and cut it in with two knives or your fingers until the mixture resembles coarse sand.
4. Scatter chilled 1‑inch pieces of butter over the mixture and cut in, leaving pea‑sized bits of butter visible.
5. Add ice water one tablespoon at a time, sprinkling it over the dough and pressing with a spatula after each addition; stop when the dough just holds together.
6. Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
7. Remove the dough from the fridge and let it sit about 10 minutes to soften before rolling.
8. Place a rimmed baking sheet on the lowest oven rack and preheat the oven to 500°F.
9. Toss the sliced apples with 3/4 cup granulated sugar, 1 tablespoon light brown sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1/4 teaspoon sea salt, 1/4 teaspoon nutmeg, and 1/2 teaspoon cinnamon; set aside.
10. Roll out one dough disk on a floured surface and fit it into a pie pan as the bottom crust.
11. Pile the apple mixture into the center of the bottom crust, mounding it slightly.
12. Roll out the second dough disk and place it over the apples; trim excess dough and seal and crimp the edges.
13. Cut 4–5 vents in the top crust to allow steam to escape.
14. Brush the top crust with the lightly beaten egg white and sprinkle the remaining tablespoon of sugar over the surface.
15. Carefully place the pie on the preheated rimmed baking sheet in the oven and immediately reduce the oven temperature to 425°F; bake 20–25 minutes until the crust begins to turn golden.

16. Rotate the pan, reduce the oven temperature to 375°F, and bake another 30–35 minutes until the crust is deep golden and juices bubble around the vents.

    

17. Remove the pie from the oven and let it cool until the filling sets before slicing.

Tips for Flaky Crusts & Filling

• Keep your fats rock cold! Chilling (or briefly freezing) the shortening and butter helps create layers in the crust that bake flaky and tender.
• Handle the dough gently: stop mixing as soon as it sticks together to avoid a tough crust.
• For extra flavor, blend apples! Honeycrisp works wonderfully, and adding a tart firmer apple like Granny Smith adds nice balance.
• Slice apples evenly—aim for 1/4″ to 1/3″ thick. This ensures they cook well and mound nicely in the pie.
• Always bake your pie on a preheated rimmed baking sheet placed on the lowest oven rack. This directs heat to the bottom crust, preventing sogginess.
• Check for bubbling juices escaping from vent holes—that’s a great sign your filling is cooked through. For visual cues, see this homemade fresh cherry pie filling guide. A deep, golden crust is another good clue.

Variations, Substitutions, and Add-Ins

• Lattice or decorative top crust: Weave dough strips for a charming lattice (see this flaky lattice pie for an example) or cut out fun shapes for a festive top.
• Spiced caramel apple pie: Drizzle 1/4 to 1/2 cup caramel sauce over the apples before the top crust for a richer twist.
• Add texture: Stir in 1/2 cup chopped toasted walnuts or raisins into the apple mixture.
• Mini or hand pies: Use the same filling with smaller rounds of dough to make individual pies—perfect for parties or lunchboxes! For a summery spin, try the jammy fruit filling in our Triple Berry Pie.
• Switch up sweeteners: Replace some granulated sugar with maple syrup or add extra brown sugar for a deeper caramel flavor.

Storing, Make Ahead, and Reheating

Keeping your pie fresh and tasty is easy with a few straightforward tips. The biggest key: always let the pie cool completely on a wire rack before covering or storing. Wrapping it while still warm traps steam and leads to a soggy bottom crust, which nobody wants.

• Short-term serving: Store a cooled pie loosely covered at room temperature for up to 2 days. For cut slices, use airtight containers or wrap tightly with plastic wrap to keep slices moist but not soggy.
• Refrigeration: For longer keeping, cover a cooled pie well and refrigerate it for up to 4 days. Use containers or tent with foil/plastic to avoid crushing the crust or absorbing fridge odors.
• Freezing: Wrap a completely cooled whole pie tightly in plastic wrap, then in foil and freeze for up to 2 months. Label it so you remember your baking date. Thaw overnight in the fridge before reheating.

Make‑ahead notes

• The dough can be made ahead: wrap the chilled dough disks well and refrigerate up to 48 hours or freeze up to a month. When ready, thaw in the fridge overnight before rolling.
• You can also prepare and bake the pie ahead of time and freeze it for later—just follow the freezing and reheating tips below. For a chilled, make-ahead option that holds beautifully in the fridge, try our Lemon Blueberry Delight.

Reheating — oven method (best to keep crust crisp)

• Oven reheating is best. Place your pie or slices on a rimmed baking sheet preheated in the oven (lowest rack recommended) so the bottom crust crisps back up.

• Approximate reheating times:

  • Slices: 325–350°F for 10–20 minutes until warm and crispy.
  • Whole pie (thawed): 325–350°F for 20–35 minutes until bubbling and heated through.
  • Frozen whole pie: thaw overnight and reheat as above.
• Watch for bubbling juices near the vents and a golden-brown crust—that’s your signal the pie is ready to enjoy.

Quick tips

• If you must microwave a single slice, warm briefly (30–45 seconds) then pop it in a hot oven or toaster oven for a minute or two to bring back crust crispness.
• When storing or transporting slices, wrap or use individual containers to keep toppings from bleeding and prevent flattening the crust. For truly travel-friendly single-serves, consider these easy no-bake strawberry cheesecake cups.

• At room temperature: Keep a cooled whole pie loosely covered for up to 2 days.
• In the fridge: Cover and store the pie for up to 4 days.
• Freezer: Wrap a cooled whole pie tightly in plastic and foil; freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat slices or whole pie in a 325–350°F oven for 10–25 minutes until hot and crusty. Avoid microwaving for best crust texture.

Frequently Asked Questions

• How do I avoid a soggy bottom crust? Bake your pie on a preheated rimmed baking sheet placed on the lowest oven rack. This directs heat to the bottom and crisps it up. Also, be sure to follow the filling thickening amounts exactly and start with a hot oven.
• How do I know the pie is done? Look for bubbly filling escaping through the vents and a rich golden-brown top crust.
• Can I use store-bought crust instead? Absolutely! You can swap in pre-made dough to save time, but the homemade crust will give you that extra flaky touch.
• Can I make the crust dough ahead? Yes! Making the dough ahead and chilling or freezing it is super convenient. Just thaw thoroughly in the fridge before rolling out.
• Which apples work best? I use Honeycrisp for the sweet-tart flavor and nice texture, but Granny Smith, Fuji, Braeburn, or a blend also work great to balance sweetness and firmness.