This apple pie recipe has been handed down for generations in my family, and it’s a tradition every fall and Thanksgiving at our house!
This apple pie recipe combines the best of flavors and textures! We love the heavenly blend of tart Granny Smith apples, sweet honey crisp apples (or pink lady’s), and a flaky, buttery crust, just the way grandma used to make it.
I remember my mom and grandma sitting around the kitchen table for hours… Just talking as they peeled and sliced big bowls of apples for pie by hand… It took time and was truly a labor of love! These days, I’ve adopted the “apple peeler slicer corer” tool, it makes this process so much easier… Plus, the kids love to help by turning the handle!
We love to serve this classic apple pie along side a scoop of vanilla ice cream for pure nostalgic bliss. The flaky, buttery pie crust is made with vinegar and an egg, resulting in a flaky pastry that impresses family and friends year after year.
Like classic apple strudel and Waldorf apple salad… This heritage apple pie is a tradition and a crowd-pleaser!
Why We All LOVE This Heirloom Apple Pie Recipe
You know, there are some recipes that just feel like home, and for our family, this apple pie is definitely one of them. It’s more than just dessert; it’s a taste of generations past, a warm hug on a cool evening, and a guaranteed crowd-pleaser at any gathering!
We’ve tweaked and perfected this recipe over the years, and honestly, that’s part of what makes it so special. We love how the buttery, flaky crust practically melts in your mouth – that secret touch of apple cider vinegar really does wonders, making it tender without you even realizing it’s there! And the filling? Oh, the filling!
The combination of those tart Granny Smiths and the sweet Pink Ladies has always been a winner, giving us that perfect balance of zing and sweetness. But let’s talk about our latest obsession: Honeycrisp apples! Seriously, if you haven’t tried them in this pie, you’re in for a treat. Honeycrisps bring this incredible, crisp texture and a juicy, honey-like sweetness that takes it up a notch. They hold their shape beautifully, adding another layer of delightful crunch to every bite.
So, whether it’s the comforting aroma filling the kitchen, the first perfect bite, or the way everyone gathers around for a second slice, this apple pie isn’t just a recipe – it’s a tradition, and it’s truly a taste of our family’s love. We hope you love it as much as we do!
Key Ingredients
For the Butter Pie Crust:
All-Purpose Flour: This is the main ingredient for the crust. Its gluten content develops to create a tender BUT sturdy base. For a more tender crust, DO NOT overmixing, this overdevelops the gluten and makes a tough texture.
Cold Salted Butter: Creates flakiness. The cold butter melts in the oven, creating pockets of steam that separate the layers of dough. Salted butter adds flavor and balances the sweetness of the pie. Keeping the butter as cold as possible (even chilling your flour) is very important for a flaky crust… If you’re using unsalted butter, add 1/4 teaspoon salt to get the right flavor.
Apple Cider Vinegar: Tenderizes the dough. The acidity in the vinegar helps to break down gluten, resulting in a more tender and less crumbly crust. Don’t worry, you won’t taste the vinegar in the final product! It’s a secret ingredient for a perfect crust! 😉
Ice Water: Binds the dough together without melting the butter. The cold temperature is essential for maintaining the butter’s solid state, which is vital for flakiness. Add ice water gradually, just until the dough comes together. Too much water will make the crust tough.
For the Apple Pie Filling:
Granny Smith Apples: Provides tartness and holds its shape well during baking, preventing a mushy filling. These are classic pie apples for a reason! Their high acidity balances the sweetness of the other ingredients.
Honey Crisp or Pink Lady Apples: These two varieties adds sweetness, a slightly floral note, and a good texture that complements the tart Granny Smiths. The combination of tart and sweet apples creates a more complex and balanced flavor. Golden Delicious apples are also delicious in this recipe!
Granulated Sugar & Brown Sugar: Sweetens the filling and helps to create a luscious syrup. Brown sugar adds depth of flavor with its molasses notes. You can adjust the sugar amount to your family’s preference and the tartness of your apples.
Lemon Juice & Lemon Zest: Brightens the flavor of the apples, prevents browning, and adds a fresh, zesty aroma. The acidity of the lemon juice also helps to balance the sweetness of the sugars.
Pie Crust Topping:
Unsalted Butter, Melted: Butter helps the sugar and cinnamon stick to the crust, and creates a beautiful golden-brown finish. Using unsalted butter here lets you to control the overall saltiness of the pie.
Granulated Sugar & Ground Cinnamon: Creates a sweet, spiced, and slightly crisp topping that adds another layer of flavor and texture to the pie. This simple topping adds visual appeal and taste of the finished pie!
My Tips & Tricks for the Best Apple Pie
Making this apple pie isn’t hard, but a few key tricks can make all the difference between good and absolutely amazing. Here are my top tips:
For That Perfect Flaky Crust:
- Keep Things COLD (Seriously, Cold!): This is the #1 secret to a flaky crust. Your butter must be cold and cut into small cubes. When you’re cutting the butter into the flour, work quickly with a pastry blender or your fingertips to avoid melting it. Even your water should be ice cold! Cold butter creates those pockets of steam that give you that amazing flaky texture.
- Don’t Overwork the Dough: Once you add the liquids, mix just until the dough comes together. Overmixing develops the gluten too much, leading to a tough crust. A slightly moist but not sticky dough is what you’re aiming for.
- Chill Out (The Dough!): Don’t skip the refrigeration step! Chilling the dough for at least 30 minutes allows the gluten to relax and the butter to firm up, making it easier to roll out and preventing shrinkage during baking.
For a Delicious, Perfectly Set Filling:
- Mix Dry Ingredients Separately: Make sure your sugars, flour, spices, and zest are thoroughly combined before sprinkling them over the apples. This gets an even coating and prevents clumps of flour in your filling.
- Don’t Forget the Lemon: The lemon juice isn’t just for flavor; it also helps prevent the apples from browning and brightens up the overall taste. The zest adds an extra aromatic pop!
Assembling & Baking Like a Pro:
- Prep Your Oven: Preheat your oven to 375°F (190°C) with a rack in the bottom third. This ensures the bottom crust bakes through and gets nice and golden. Placing the pie on a parchment-lined baking sheet is also smart to catch any drips and make cleanup easier.
- Protect the Edges: Pie crust edges can brown quickly. If you notice them getting too dark before the rest of the pie is ready, use a pie shield or small strips of aluminum foil to cover just the edges. This ensures an even golden-brown finish.
- Look for the Bubbles: Your pie is truly done when the crust is golden brown and the filling is visibly bubbly through any vents or lattice. Those bubbles mean the juices are thickening properly.
- Patience is Key (Cooling Time!): This might be the hardest tip, but it’s crucial! Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to fully set, preventing a runny mess and ensuring beautiful slices.
More Pie Recipes
Best Blueberry Pie Recipe from Frozen Blueberries
Please let me know what YOU think!
If you use this recipe, please leave a review on the recipe card or in the comments below! Thank YOU so much!
The Best Apple Pie Recipe with Flaky Crust!
Ingredients
BUTTER PIE CRUST INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 cup cold salted butter cut into small cubes (you can also use unsalted butter, but I like the bit of extra salt.)
- 1 egg beaten
- 2 tablespoons apple cider vinegar
- 4-6 tablespoons ice water must be cold water
APPLE PIE FILLING INGREDIENTS
- 5 Granny Smith apples peeled, cored, and thinly sliced
- 3 Pink Lady apples or Honey Crisp peel and core apples, and thinly sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
PIE CRUST TOPPING
- 1 tablespoon unsalted butter melted
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the Flaky Pie Crust. In a large bowl, combine the all-purpose flour, salt, and brown sugar.
- Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the beaten egg and apple cider vinegar.
- Gradually pour the egg-vinegar mixture into the flour mixture while stirring with a fork.
- Add the ice water, one tablespoon at a time, until the dough comes together. It should be slightly moist but not sticky.
- Divide the dough into two equal portions and shape each portion into a disk.
- Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Prep the Apple Filling:
- In a large mixing bowl, combine the thinly sliced Granny Smith and Pink Lady apples.
- In a separate bowl, mix together the granulated sugar, brown sugar, all-purpose flour, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
- Sprinkle the sugar mixture over the sliced apples and toss gently to ensure all slices are evenly coated.
Assembling the Pie:
- Preheat your oven to 375 degrees F (190 degrees C) and place an oven rack in the bottom third of the oven.
- On a floured surface, using a rolling pin to roll out one of the chilled pie crust disks into a 12-inch circle.
- For the bottom crust – Carefully transfer the rolled-out dough to a 9-inch pie pan, allowing the excess dough to hang over the edges.
- Spoon the apple mixture into the pie shell, spreading it evenly.
- Roll out the second chilled pie crust disk into a 12-inch circle and use it to cover the top of the pie. You can either place it as a full top crust or create a lattice pattern for a decorative touch.
- Trim the excess dough from the edges of the pie using a sharp knife and crimp the edges to seal the pie
- Brush the top of the crust with melted butter.
- In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture over the pie.
- Cover the edges of the crust with a pie shield or aluminum foil to prevent excessive browning.
- Place the pie on a preheated baking sheet lined with parchment paper to catch any drips.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. f
- If the crust starts to brown too quickly, tent the pie with aluminum foil.
- Cool: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. Or serve warm with a scoop of vanilla Ice Cream!
Video
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
