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The Best Apple Pie Recipe The Best Apple Pie Recipe

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!

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At a glance

Prep
Bake
Total
Yield
one 9" pie, about 10 servings
Nutrition information

Ingredients

Choose your measure:

Crust

  • 2 cups King Arthur Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • heaping 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 3 to 5 tablespoons ice water

Filling

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

Topping (Optional)

Instructions

  1. To make the crust: Whisk together the flour and salt, then cut in half the butter until crumbly. Add the remaining butter and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
  2. Drizzle just enough water over the mixture to make it cohesive, tossing until it begins to come together.
  3. Gather it into a ball, divide in half, flatten each half into a disk about 3/4" thick, and wrap well. Refrigerate for 30 minutes.
  4. To make the filling: In a large bowl, stir together the filling ingredients, mixing until well-combined. Set aside.
  5. Preheat the oven to 425°F with a rack on the lower shelf.
  6. To assemble the pie: Roll one piece of pie crust into a 12" round, and lay it gently into a 9" pie plate. Spoon in the filling. Roll out the other piece (or make a lattice), lay it over the filling, and seal and crimp the edges. Brush the top crust with milk, and sprinkle it with sparkling sugar, if desired.
  7. To bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly.
  8. Remove the pie from the oven, and place it on a rack to cool completely before cutting.
  9. Store, loosely covered, on the counter for a day. Refrigerate, tightly wrapped, for up to a week.

Nutrition Information

  • Serving Size 202g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 340
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 150mg
  • Total Carbohydrate 62g
  • Dietary Fiber 4g
  • Sugars 38g
  • Protein 3g

* 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.