Apple Pie

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Yield: One 9" pie, 8 servings

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If we had to choose a national dessert, apple pie would be at the top of the list. It's been part of our culture since Colonial days. This pie lets the apples tell the story, with a little bit of help from lemon juice, cinnamon, and some apple juice concentrate or boiled cider. For the best apple flavor, use more than one variety of apple in your filling. Use apples that will hold their shape during baking: Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy, and Delicious are some good choices. And, when it comes time to serve, add a scoop of vanilla ice cream; or a slice of sharp cheddar cheese, as New Englanders often do.

Want to make Cranberry-Apple Pie? See our tip below.

Our guarantee: This pie has vibrant apple flavor and a flaky crust.

Apple Pie

star rating (94) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: One 9" pie, 8 servings
Published: 01/01/2010



  • 2 1/2 cups Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/3 cup vegetable shortening
  • 1/2 cup (1 stick) cold unsalted butter
  • 7 to 10 tablespoons ice water


  • 8 cups peeled, cored, sliced apples
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup boiled cider or undiluted apple juice concentrate
  • 2 tablespoons butter, diced in small pieces

Tips from our bakers

  • Here's a tasty variation: Cranberry-Apple Pie. Add 1 cup dried cranberries to the filling, and bake as directed.
  • Cutting any fruit pie that's still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It's better to bake the pie in advance, cool it completely, then warm each slice as needed after it's been cut.
  • The smaller the apple slices in the filling, the neater the wedge of pie will look after its cut.
  • You can add extra crunch and shine to the pie by brushing the top with milk and sprinkling it with coarse sugar before baking it.
  • To minimize the gap between the filling and the top crust, you can cook all of the filling ingredients together until the apples give up their liquid and the filling thickens. Cool the filling completely before placing the filling in the crust-lined pie pan.
  • For a flavorful twist, feel free to add up to 2 teaspoons of your favorite vanilla extract.


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1) In a medium bowl, whisk together the flour and salt.

2) Cut in the shortening until it's in lumps the size of small peas.

3) Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.

4) Add the water, 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.

5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot.

6) Fold the dough over on itself three or four times to bring it together, then divide it in half and pat it into two disks 3/4" thick.

7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

8) Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's baked.

9) Combine the sliced apples and lemon juice in a large mixing bowl.

10) In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.

11) Roll out half of the pastry to a 13" circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.

12) Spoon the apple filling into the pan. Dot the top with the diced butter.

13) Roll out the remaining pastry to an 11" circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples.

14) Time to preheat the oven to 425°F.

15) Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.

16) Flute the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

17) Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly.

18) When the pie is done, remove it from the oven and cool it completely before slicing.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 8 Amount Per Serving: Calories: 420 Calories from Fat: 160 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 25mg Sodium: 270mg Total Carbohydrate: 63g Dietary Fiber: 4g Sugars: 31g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/23/2014
  • Barbara from Lincoln CA
  • My husband went crazy over this Apple Pie, it's the best tasting Apple Pie I've ever made.
  • star rating 12/03/2014
  • Ember J from Old Forge, PA
  • I went to London to make an American Thanksgiving for my son who missed it. I took a printed copy of this recipe and reduced cider with me. This is a PERFECT apple pie. I have been searching and making various recipes for years. I can stop now. This will be my apple pie from now on. Thank you for getting it all figured out for me. It disappeared by the way. Everyone loved it!
  • star rating 10/29/2014
  • Charity from
  • Made this last night and it turned out perfectly. I didn't have apple juice or boiled cider on hand so I substituted Apple pie moonshine. Definitely worked:) otherwise made exactly per recipe instructions
  • star rating 10/16/2014
  • from
  • star rating 10/08/2014
  • Betty from Monterey , TN
  • The addition of boiled cider really gives it that extra good flavor.
  • star rating 10/03/2014
  • KAREN from South Royalton
  • Delish. .best crust recipe ever! And I used apple juice concentrate and it came out perfect!
  • star rating 12/18/2013
  • Nancy from Marcellus, NY
  • Love pies with lots of apples and this is a perfect filling. The crust is also wonderful as most recipes call for two cups a flour and this recipe with the extra flour and combination butter/shortening make it easy to work with and it's a lovely taste and texture. Great pie. I also tried the make ahead and freeze and it works great too. In the future I'll make one to serve and one to freeze.
  • star rating 12/08/2013
  • Carah from KAF Community
  • I've never made apple pie before and when looking for a recipe I knew to look here first... KAF has never let me down, their recipes are always on the mark. I was pleased with the end results using this recipe; the crust was easy to work with and came out flaky and tender(without using optional ingred.) which surprised me because I tend to over work my dough. I tweaked my filling a little by adding 1/4 tsp. of ground ginger and baking spice along with the required filling ingredients. I like my apple pie spicy. Thank-you KAF.
  • star rating 11/29/2013
  • winagb from KAF Community
  • After many years, I was finally able to make a delicious apple pie crust!, something that has eluded me for years! I adapted this recipe by using KAF's white whole wheat flour and all shortening, to make it vegan, which I froze beforehand. (You can do this with Earth Balance's shortening sticks.) Brushing with soymilk and topping with sparking sugar gives it a nice touch. The key is to keep everything ice cold until you are ready to bake. It makes all the difference. One tip: using a large Ziploc bag doused in flour is great for rolling dough or crusts if you lack counter space and don't want to deal with flour all over the place -- great if you have a teeny kitchen! Thanks once more, KAF!
  • star rating 10/23/2013
  • anyasmifya from maine
  • Great apple pie! I made it last weekend and everybody loved it! I didn't have apple juice concentrate or boiled cider. So, I boiled down some apple cider. Yummy! It didn't take long to boil down and tasted delicious! I loved how nicely it sliced up.
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