83% would make this again

Easy Apple Pie Recipe

Q: How do I stop the bottom crust from going soggy?

Blind bake the pie shell briefly or brush the warm par baked base with a thin layer of beaten egg white to seal it before adding the filling. Bake the pie on a hot preheated baking sheet so the bottom gets immediate heat and sets up faster.

Q: Which apples make the best filling?

Mix firm tart apples with sweeter ones so the slices hold their shape and the flavour is balanced. A common, reliable combo is Granny Smith for tartness and Honeycrisp or Braeburn for sweetness.

Q: What thickener should I use for a glossy but not runny filling?

Instant tapioca gives a clear glossy filling and handles extra juice well while cornstarch works fast and gives a slightly cloudier look; both are widely used so pick the one you prefer and allow the filling to sit briefly so the thickener can absorb juices. Test the amount conservatively and add more next time if the filling is too loose.

Q: How do I make a neat lattice that does not shrink or tear?

Keep the dough very cold, rest it well in the fridge so the gluten relaxes, cut even strips and work quickly, chilling the strip sheet briefly if it softens while you weave. Resting the finished pie in the fridge for a short time before baking can also help preserve shape.

Q: How long should I cool the pie before slicing?

Let the pie cool for at least two hours so the filling has time to thicken and set; slicing too soon often gives sloppy slices even if the crust looks done. If you want slightly warm slices, reheat individual pieces gently after the filling has set.

Q: Can I make the pie ahead or freeze it?

Yes make the dough and the filling ahead, keep them chilled and assemble near baking time, or freeze an assembled unbaked pie wrapped tightly and bake from frozen adding a little extra time. Baked pie also freezes well; thaw overnight in the fridge and reheat in a low oven to refresh the crust.

Vish G

October 27, 2025

Apple Pie Recipe that brings warmth and comfort to every bite. Made with tender cinnamon apples and a buttery flaky crust, it’s a simple classic everyone loves. Perfect for any season and even better shared fresh from the oven.

PREP TIME

30 MIN

COOK TIME

60 MIN

SERVINGS

Ingredients

For the pastry
250 g (2 cups) plain flour / all-purpose flour
1 tbsp caster sugar
½ tsp salt
170 g (¾ cup) cold unsalted butter, cut into cubes
4–6 tbsp ice cold water
For the apple filling
900 g–1.1 kg (about 6–7 medium) apples, a mix of Granny Smith and Honeycrisp or Braeburn
100 g (½ cup) granulated sugar
40 g (3 tbsp) light brown sugar
1½ tbsp cornflour or 1 tbsp quick-cooking tapioca
1 tbsp lemon juice
1 tsp ground cinnamon
⅛ tsp ground nutmeg
1 tsp vanilla extract
Pinch of salt
25 g (2 tbsp) butter, cut into small pieces
For the top
1 egg, beaten
1 tbsp milk
1 tbsp coarse or demerara sugar for sprinkling

Instructions

In a large bowl, mix flour, sugar and salt. Add the cold butter and rub it in using your fingertips until the mix looks like coarse crumbs with some pea-sized pieces of butter left.
Drizzle in cold water, a tablespoon at a time, tossing gently with a fork until the dough just holds together. Don’t overwork it.
Divide the dough into two discs, wrap and chill for at least 1 hour.
Peel, core and thinly slice the apples. Put them in a large bowl and toss with both sugars, cornflour (or tapioca), lemon juice, cinnamon, nutmeg, vanilla and salt. Let the apples sit for 10–15 minutes while you roll out the dough.
Preheat the oven to 200°C (400°F). Place a baking sheet inside the oven to heat up.
Roll out one dough disc on a lightly floured surface to fit a 9-inch (23 cm) pie dish. Ease it into the dish without stretching, trimming any extra dough from the edges.
Optional but highly recommended: prick the base with a fork and bake it empty for 6–8 minutes to help prevent a soggy bottom. Let it cool slightly.
Spoon the apple mixture into the pie shell, leaving behind any excess liquid. Dot the small pieces of butter evenly on top.
Roll out the second disc of dough and cut into even strips about 2 cm (¾ inch) wide. Lay half of the strips vertically across the pie. Fold back every other strip halfway and weave the remaining strips across horizontally to make a lattice pattern.
Trim and crimp the edges neatly.
Mix the beaten egg with milk and brush it evenly over the lattice. Sprinkle with coarse sugar.
Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F), then reduce to 175°C (350°F) and bake for another 30–40 minutes, until the crust is golden brown and the filling is bubbling.
If the edges brown too quickly, cover them loosely with foil.
Remove from the oven and let it cool on a rack for at least 2 hours before slicing. This helps the filling set properly.