The Best Apple Pie

star rating (31) rate this recipe »
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The Best Apple Pie

star rating (31) rate this recipe »
Published prior to 2008

We've made many apple pies over the years, and this is our favorite—so far. The experimenting is so much fun, we'll probably just keep tinkering forever!

Crust
2 cups (8 ounces) King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
heaping 1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) unsalted butter
3 to 5 tablespoons (1 1/2 to 2 1/2 ounces) ice water

Filling
3 1/4 pounds (about 9 whole apples, 10 cups) Cortland or other baking apples, peeled, cored and sliced
3/4 cup (5 1/4 ounces) sugar
1 1/2 teaspoons apple pie spice
1/4 cup (2 ounces) boiled cider
1 tablespoon rum (optional)
1/4 cup (1 5/8 ounces) King Arthur Pie Filling Enhancer
1/8 teaspoon salt
2 teaspoons vanilla extract
juice of 1/2 lemon (about 2 tablespoons)

To make the crust: Whisk together the flour and salt, then cut in the butter until crumbly. Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. Gather it into a ball, divide in half, flatten each half slightly, and refrigerate for 30 minutes, covered.

For the filling: In a large bowl, stir together the filling ingredients, mixing till well-combined. Set aside.

Assembly: Roll one piece of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Roll out the other piece (or make a lattice), lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk, and sprinkle it with coarse sugar, if desired. Or, save out a bit of the crust, and cut decorative leaf designs, laying them in the center of the crust or around the edges.

Baking: Place the pie on a baking sheet to catch any drips. Bake in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 10 servings.

Reviews

1 234  All  
  • star rating 04/24/2015
  • Vivian from Florida (formerly NYC)
  • I have baked 12 apple pies using this recipe for my church's pie sale at Thanksgiving. Always a "sell out".Just baked a pie for the man who takes care of my landscaping.
  • star rating 02/22/2015
  • mrmoran from KAF Community
  • Really terrific basic apple pie. Used KAF standard double crust recipe, along with the filling as written in this recipe, for a terrific, homey dessert -- just what all of this terrible Boston-area weather calls for!
  • star rating 11/24/2014
  • amy from Monmouth,illinois
  • star rating 11/18/2014
  • Pam from North Branch, MI
  • very good apple pie. We loved it, will be making this for Thanksgiving!
  • star rating 11/07/2014
  • from Florida
  • it is really good as well as with a crumb topping.
  • star rating 10/27/2014
  • Donna from NC
  • My husband thought this was the best apple pie ever.
  • star rating 12/07/2013
  • Regina from Strafford NH
  • I just made an apple pie using a pie crust recipe that I was taught at KAF. The crust came out great. I'm not sure why this one is different. For the folks who don't have the cider concentrate, I let my apple slices, coated with sugar, cinnamon and nutmeg, macerate for 20+_ minutes, then I put them in a colander and collected the juice in a bowl below. I cooked the juice quickly, until it became like syrup, added 1 1/2 tablespoons of corn starch to the drained apples, and then tossed them in the syrup.
  • star rating 12/01/2013
  • Karen from Atlanta, GA
  • Made this for Thanksgiving..yes, it is THE BEST RECIPE! The boiled cider makes a real difference. I used my own crust recipe, that is butter, Crisco, Egg and Vinegar, which is always wonderful, tasty and rolls out beautifully. I also added 2 TBS butter on top of apples, and used a combination of Granny Smith, Braeburn and Honeycrisp..Delicious!!!!!
  • star rating 10/13/2013
  • jackie429 from KAF Community
  • Am I the only one who uses at least 1/2 brown sugar? I think it's what makes apple pie. Everything else is very close to mine. It's a great demo. To answer another reviewer's question, I freeze at least a dozen raw apple pies every fall. When I want an apple pie, I simple brush the frozen with cream or an egg wash. poke some holes and bake until brown and bubbly. It tastes like fresh. I usually use Earligold with a couple other varieties such as zestar, pink lady, ginger gold or honey crisp but NEVER granny smith.
  • star rating 10/12/2013
  • Janie from Hot Sulphur Springs, Colorado
  • The pie filling was great, but this is the most difficult crust recipe I have ever made. I had to add more water to get the ingredients to hold together, it was very difficult to roll out the crust, and the crust baked flat and dry. I will definitely make this pie again, but using my old pie crust recipe.
1 234  All