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This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!
This post was created in partnership with ALDI. All opinions are our own.
Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet?
Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.
Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only).
What makes the best apple pie recipe?
Of course, “best apple pie recipe” is pretty subjective! Alex and I have designed this pie recipe to be exactly what we want in our perfect apple pie. Here’s what it’s got:
- Rustic lattice crust and maple glaze. Thick lattice work gives the pie a stunning, rustic look. Painting on a maple glaze makes it beautifully shiny.
- Super flaky pie dough. This dough is perfectly flaky and tender, and the bottom stays perfectly crisp.
- Tender apple filling. The apples are tender and gooey, with just the right amount of sweet.
- Perfect spices. Using fresh ginger adds big flavor, and a hint of cloves makes it extra cozy.
Best apples for apple pie
What are the best apples for apple pie? We’re glad you asked. First off: if you can, use organic apples. Apples are one of the best fruits to buy organic! We used organic Gala apples from ALDI. Here are what we’ve found are the best apple varieties that hold their shape and flavor in apple pie:
- Gala
- Jonathon or Jonagold
- Ida Red
- Honeycrisp
- Golden Delicious
- Granny Smith
Equipment you need for the best apple pie
All you really need for this best apple pie recipe is a pie pan and a rolling pin! But a few pieces of equipment are helpful if you have them. Here’s what we recommend:
- Metal pie plate: A metal pie plate can help the bottom crust to come out crispier. But you can use any pie plate you have on hand!
- Pastry cloth and rolling pin cover: A pastry cloth and rolling pin cover help to avoid sticking when you’re rolling out the dough. If you don’t have one, generously flour your work surface and rolling pin.
- Microplane grater: You’ll use a grater to grate the butter when making the crust. A coarse grate microplane is easiest, but you can also use a box grater.
- Food scale: In baking it’s helpful to weigh flour because it can change based on environmental conditions. If you don’t have one, just measure the flour in cups and adjust the water as needed.
Simplify it: If you’re craving simple: try our Apple Crumble recipe instead! It uses similar ingredients but is quick and easy to put together.
How to slice apples: in a flash!
You’ll need to slice quite a few apples for this recipe. And we have a trick to make it faster! Here’s what to do: watch the 10-second video below! You’ll be surprised how quickly it is to slice the apple this way. (It’s my new favorite!)
How to make a lattice pie crust
The biggest area of technique in this best apple pie recipe is making the lattice crust! If you’ve never made a lattice pie crust before, it looks tricky but it’s actually quite simple. Here we’ll show you how to weave the lattice pieces, and then tuck them under to form with the bottom pie crust. Watch the 20-second video below to see how it’s done.
Error-proofing apple pie
Alex and I have done all the recipe testing and error-proofing of this best apple pie recipe so you don’t have to! Here are a few things we learned about pie making through this recipe.
- How do you make sure the pie crust doesn’t shrink when baked? A few things: letting the dough rest after rolling it out helps. Placing the pie in the freezer between filling steps can also help.
- How to you avoid a soggy apple pie? The apple filling is cooked before baking to reduce liquid. Preheating the baking sheet in the oven helps to crisp up the bottom, and the pie is baked at a higher temperature (425 degrees) for the first 15 minutes. We also find using a metal pie pan can help to get the bottom extra crispy.
- How do you make flaky pie crust? Freezing the butter and grating it into the dough helps make sure the butter is extra cold, which makes it flaky. (We use the same trick in our Blueberry Scones.)
Serve it with…
Of course, the best apple pie is perfection with a high quality vanilla ice cream topping. Or, top with homemade whipped cream (or a fancy version: bourbon whipped cream).
Are you ready to make the best apple pie recipe?
The recipe below might look a little daunting, but it’s actually pretty easy to make! Just follow the step by step instructions and hit us up on Instagram if you have any questions. Make sure to tag us and @aldiusa if you make it: we can’t wait to see your creations!
Best Apple Pie Recipe
(5 votes, average: 5.00 out of 5)
Prep Time: 1 hour 15 minutes- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
Yield: 8
Print Recipe
Pin RecipeDescription
This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!
Ingredients
For the crust
- 11 tablespoons frozen unsalted butter
- 2 cups Baker’s Corner All Purpose Flour (260 grams)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup cool water
- 1/2 tablespoon fresh lemon juice
- 2 ice cubes
For the filling
- 8 small organic cooking apples (2 1/2 pounds), such as Gala
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground Simply Nature Organic Cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/2 teaspoon finely grated fresh ginger or 1/4 teaspoon ground ginger
- 1 teaspoon lemon zest plus 2 tablespoons lemon juice (about 1/2 lemon)
- 1 tablespoon vanilla extract
For the glaze
- 1/4 cup Specially Selected 100% Pure Maple Syrup
- 1/8 teaspoon cinnamon
Instructions
- Make the pie dough: Freeze the butter at least 30 minutes.
- In a mixing bowl, use a spatula to stir together the flour, baking powder, and salt (using a food scale to weigh out the flour, if you have one). In a small bowl, mix the water, lemon juice, and ice.
- Use a grater or microplane to large grate the butter into the bowl with the dry ingredients (it will look like shredded cheese!). Then stir it gently with a spatula to coat the butter with flour. Add 3 tablespoons water and stir with the spatula to combine. Add 3 more tablespoons and stir again. Add up to 3 more tablespoons and use your hands to gently knead until a ball of dough is formed. You may need to add a little more water a tablespoon at a time so that the flour is just incorporated. Divide the dough into two equal balls. Place in a covered container and refrigerate while you’re making the filling. (You can also make the dough in advance. See the notes below!)
- Preheat the oven: Place a baking sheet on the middle rack of the oven and preheat to 425 degrees.
- Make the filling; Peel and core the apples, then thinly slice them about 1/8 inch thick (see the “How to slice apples” section above). Place the apples in a large pot with lid or Dutch oven. In a small bowl, mix the cornstarch, sugar, cinnamon, cloves, and salt. Stir into the apples. Then stir in the peeled and grated ginger, lemon zest, lemon juice, and vanilla. Cover and cook over medium heat for 6 minutes, stirring occasionally, until softened slightly and liquid is thickened. Remove from the heat and remove the lid.
- Roll out the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and coat the pin in extra flour. Remove one ball of dough from refrigerator and roll it evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. If it starts to get sticky, dust lightly with flour. Rest the dough for 3 minutes. Then trim the dough to an even 12-inch circle with a pizza cutter (this corresponds to the 9-inch circle on the pastry cloth).
- Add the filling: Gently place the dough into center of the pie plate, using the rolling pin to transfer it. Use your fingers to press the pastry into the form of the pie pan. Then fold the excess dough around the edges under itself, so that it sits evenly on the rim of the pie plate (see photos above). Spoon the apple filling into the pie plate, discarding any remaining liquid at the bottom of the pot. Place the pie into the freezer while rolling out the lattice topping.
- Make the lattice: Roll out the second dough ball into an 11” x 14” rectangle (it will be intentionally slightly thinner than the previous dough). Rest 3 minutes. Then use a straight edge to cut it into 7 strips, where each strip is 11” x 2”.
- Weave the lattice: Remove the pie plate from freezer. Carefully lay out 4 strips of dough in same direction on the pie (see the “How to make a lattice pie crust” above). Be careful to place the strips down without stretching. Weave the strips together to create the lattice with the remaining 3 strips.
- Bake & glaze the pie (3 steps): Place the pie on the preheated baking sheet and bake for 10 minutes at 425 degrees. Reduce the heat to 375 degrees and bake for 30 minutes. About 5 minutes before the 30 minute timer goes off, make the maple glaze: In a small pot add the maple syrup and cinnamon. Heat over medium heat until bubbles just start to appear (about 2 minutes). Turn off the heat. Remove the pie from the oven and brush an even layer of the maple glaze (leftover glaze can be discarded). Bake an additional 10 to 15 minutes until golden brown and bubbly. Remove from the oven and place on a cooling rack. Allow to cool for at least 1 hour until warm, or a few hours until it is room temperature. Then slice into pieces and enjoy! The pie is best eaten the day it is made. For make ahead and reheating instructions, see below.
Notes
Make ahead / reheating instructions:
- Pie is best eaten the day of making it.
- You can make the pie dough in advance: make it up to 3 days ahead, wrap well and refrigerate. Or, wrap in plastic wrap and freeze it for up to 3 months. When ready to use, remove from the freezer and let it thaw in the refrigerator overnight or up to 24 hours.
- Store leftovers at room temperature loosely covered with foil, plastic wrap, or with an overturned bowl. Reheat at 350 degrees for 15 minutes. When reheated, the glaze will not be shiny like after the original bake, but leftovers still taste fantastic!
Category: Dessert
Method: Baked
Cuisine: American
Keywords: Best Apple Pie Recipe, Apple Pie, Apple Pie Recipe
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