Apple Pie Recipe

All-purpose flour: This is the main ingredient for the pie crust and helps give it structure and a tender texture.

Unsalted butter: Cold and cut into cubes, it creates a flaky crust by forming small pockets of fat in the dough.

Ice water: Used to bring the dough together without melting the butter, keeping the crust light.

Apples: Peeled, cored, and sliced, they are the star of the filling, providing sweetness and texture.

Granulated sugar: Sweetens the apple filling and helps create a syrupy texture when baked.

Ground cinnamon: Adds warm, spicy flavor that complements the apples.

Ground nutmeg: A little goes a long way to add depth and a hint of sweetness to the filling.

Lemon juice: Keeps the apples from browning and adds a touch of brightness to balance the sweetness.

One of the trickiest parts of making an apple pie is getting the pie crust just right. Here’s how to mix the flour and cold butter to make a dough that’s flaky and not tough:

1. Start with really cold butter. Cut it into small cubes and keep it in the fridge until you’re ready.
2. Put the flour in a big bowl, then add the cold butter cubes.
3. Use your fingers or a pastry cutter to gently mix the butter into the flour. You want to break the butter into tiny pieces but not melt it. The pieces should look like small peas.
4. Slowly add the ice cold water a little at a time. Mix just until the dough starts to come together. If you add too much water or mix too much, the crust can get tough.
5. Shape the dough into two flat discs, wrap them in plastic, and pop them in the fridge for at least 30 minutes. This helps the butter firm up again and makes the dough easier to roll out.

Why does this matter? When the cold butter melts in the oven, it creates little pockets of steam that make the crust flaky and light instead of hard and chewy. If the butter gets too warm while you’re mixing, you lose that magic.

I remember the first time I tried making pie crust, I didn’t keep the butter cold enough and ended up with a crust that was more like a cookie—still tasty but not what I wanted! Now, I always keep a little bowl of ice water nearby and work quickly. It’s a small step that makes a big difference in how your apple pie turns out.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor, making it a good dairy-free option.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough, though it may slightly alter the texture.

• apples - Substitute with pears: Pears offer a similar texture and sweetness, though they may have a slightly different flavor profile.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor and moisture to the filling.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling similarly, though you may need to adjust the quantity slightly.

• ground cinnamon - Substitute with ground cardamom: Cardamom provides a warm, aromatic flavor that complements fruit fillings well.

• ground nutmeg - Substitute with ground allspice: Allspice offers a similar warm, spicy flavor, though it is slightly more pungent.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides acidity to balance the sweetness, though it has a more pronounced flavor.

• To keep your apple pie fresh and delightful, store it at room temperature for up to two days. Simply cover it loosely with aluminum foil or plastic wrap to maintain its crispness and flavor.

• If you plan to enjoy your apple pie over a longer period, refrigerate it. Place the pie in an airtight container or wrap it tightly with plastic wrap. This will extend its freshness for up to four days.

• For those who love to plan ahead, freezing your apple pie is a fantastic option. First, allow the pie to cool completely. This prevents condensation and sogginess when freezing.

• Wrap the cooled apple pie tightly in plastic wrap, ensuring all edges are sealed. Follow this with a layer of aluminum foil for extra protection against freezer burn.

• Label your pie with the date of freezing, so you can keep track of its freshness. A frozen apple pie can be stored for up to three months, retaining its deliciousness.

• When you're ready to indulge in your frozen apple pie, thaw it in the refrigerator overnight. This gradual thawing helps maintain the pie's texture and flavor.

• To restore that freshly-baked aroma and crisp crust, reheat the thawed apple pie in a preheated oven at 350°F (175°C) for about 15-20 minutes. This will bring back its golden glory and warm, inviting scent.

• Preheat your oven to 350°F (175°C). Place the leftover apple pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until the pie is warmed through and the aroma of cinnamon and nutmeg fills your kitchen.

• For a quick fix, use the microwave. Place a slice of apple pie on a microwave-safe plate. Heat on medium power for about 30-60 seconds. Keep an eye on it to ensure the crust doesn't become soggy. This method is perfect for when you're in a hurry and need a sweet treat pronto.

• If you have an air fryer, it's a fantastic option for reheating. Set the air fryer to 300°F (150°C) and place the apple pie inside. Heat for about 5-8 minutes. This method helps maintain the crust's crispiness while warming the apple filling to perfection.

• On the stovetop, use a skillet to reheat individual slices. Place the pie slice in a non-stick skillet over low heat. Cover with a lid to trap the heat and warm for about 5 minutes. This method can give the crust a delightful, slightly toasted texture.

• For those who enjoy a bit of adventure, try reheating on a grill. Wrap the apple pie in aluminum foil and place it on a preheated grill over indirect heat. Close the lid and let it warm for about 10-15 minutes. This can add a subtle smoky flavor to your dessert.

• Oven: Used to bake the pie, ensuring the crust becomes golden brown and the filling is cooked through.

• Mixing bowl: Essential for combining ingredients like flour and butter for the crust, as well as mixing the apple filling.

• Rolling pin: Helps in rolling out the dough evenly to fit into the pie dish and cover the pie.

• Pie dish: The vessel where the pie is assembled and baked, giving it shape and structure.

• Knife: Useful for peeling, coring, and slicing the apples to the desired size for the filling.

• Cutting board: Provides a stable surface for preparing the apples and other ingredients.

• Measuring cups: Ensures accurate measurement of ingredients like flour, sugar, and butter.

• Measuring spoons: Used for precise measurement of smaller quantities, such as cinnamon and nutmeg.

• Refrigerator: Chills the dough discs to make them easier to roll out and handle.

• Pastry brush: Can be used to apply a wash on the pie crust for a golden finish, if desired.

• Cooling rack: Allows the pie to cool evenly after baking, preventing a soggy bottom crust.

Prepare the crust in advance: Make the pie crust a day ahead and store it in the fridge to save time on baking day.

Use a food processor: Quickly combine flour and butter using a food processor for a faster dough preparation.

Pre-slice the apples: Slice and store apples in a lemon water solution to prevent browning and save prep time.

Batch the filling: Mix extra filling and freeze it for future use, cutting down on prep time for your next apple pie.

Chill the dough efficiently: Flatten the dough discs before chilling to reduce refrigeration time.