Best Apple Pie Recipe Ever – Easy And Made From Scratch!

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This made-from-scratch apple pie is the king of all apple pies!  Sweet apples with a perfect texture and a hint of cinnamon nested between the flaky tender crust dough – this is the best apple pie recipe ever!

Best Apple Pie Recipe Ever!

This made-from-scratch apple pie is simply out of this world!  I’ve never tasted an apple pie better than this one, not even in the best restaurants.  Once you try this apple pie recipe, you’ll never use another apple pie recipe ever again!

What makes this apple pie so great is the amazing texture of both the apple filling and the crust dough.  The filling of this apple pie is prepared using an unconventional cooking method that makes it so great.  The apples are first cooked in melted butter, sugar and cinnamon and also tossed with a freshly squeezed lemon juice for a fresh new flavor dimension!  You’ll have to stop yourself from not eating the filling before baking the pie :)

A Slice Of Homemade Freshly Baked Apple Pie

Have you ever eaten a mushy soggy apple pie?  The released juice from the apples is the culprit!  This cooking method is genius in avoiding the mush, here’s how: pre-cooking the apples in the pan releases their juice, and we fish out the apples with the slotted spoon so the juice is NOT added to the pie filling!  The apples in the filling are shining with flavor and a perfect texture – and that’s exactly what you want in a best ever apple pie!

The dough for this apple pie is really simple and made in a food processor – just process butter, flour, baking powder, salt and water in a food processor for a minute or two until it turns into dough!  All natural ingredients and no chemicals, no preservatives and no trans fats – no wonder it tastes so good!

Best Apple Pie Recipe Ever - Easy, Delicious And Made From Scratch!

How To Make Apple Pie Step By Step

Step 1: Make Dough For Apple Pie Crust

Apple pie dough from scratch is very easy to make!  In a food processor, combine the flour, baking powder, salt, butter and water and process until it turns into dough.  Shape the dough into 2 disks (for top crust and bottom crust) and refrigerate.

Made From Scratch Dough For Apple Pie

Step 2: Make The Apple Pie Filling

Toss the apple slices with lemon juice.  Cook the apple slices with butter, sugar and cinnamon for 5 minutes.

Apple Pie Filling

The apples will release their juice into the frying pan.  Lift out the apples into the bowl with a slotted spoon and discard the released juices.  Toss the apples with cornstarch.

Apple Juice

Step 3: Assemble The Apple Pie

First, roll out the dough into a 12-inch circle.  Before rolling, add some flour to your rolling surface and the rolling pin, so the dough doesn’t stick to it.

Rolling Apple Pie Crust

Line a greased pie dish with the rolled out bottom crust.  Prick the dough in several places with a fork.

Apple Pie Bottom Crust

Add the apple pie filling to the pie.

Apple Pie Filling - delicious!

Roll out the 2nd dough disk into the top crust and cover the apple pie.

Apple Pie Top Crust

Pinch the edges of the top and bottom crust together to seal the pie.

Apple Pie Sealing The Crust

Brust the top of the apple pie with a whisked egg.

Apple Pie Egg Wash

Cut the slits in the top crust of the apple pie.  They will allow steam to escape when the apple pie is baking.

Apple Pie Before Baking

Step 4: Bake The Apple Pie

Bake the apple pie in pre-heated 375F oven for 40 minutes.  Let cool for 15 min before slicing and serving.

Freshly Baked Apple Pie

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Best Apple Pie Recipe Ever!

This delicious apple pie recipe makes my favorite apple pie ever! Mouthwatering apples with sugar and cinnamon are nested between 2 layers of the flaky and tender crust - amazing!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings


  • 4 tbsp butter
  • 2 1/2 lbs apples peeled, cored and sliced
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp cornstarch
  • 1 egg

Pie crust dough

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup 2 sticks butter
  • 1/3 cup cold water


  • Preheat the oven to 375F.

Make the pie crust dough

  • Cut 2 sticks of butter into cubes.
  • Put butter, flour, salt and baking powder in a food processor bowl fitted with a steel blade, and process for 30 seconds.
  • Add 1/3 cup cold water to the food processor and process for 1 minute, or until the mixture turns into dough.
  • Remove the dough from the food processor and divide into 2 equal pieces.
  • Shape each piece of dough into a ball, then flatten into a disk, wrap with plastic wrap and refrigerate for at least 30 minutes.

Make the apple filling

  • Add the lemon juice to apple slices and toss to evenly distribute.
  • Melt 3 tbsp butter in a large non-stick frying pan over medium heat. Add the apple slices, sugar and cinnamon, and cook, stirring periodically, for 5 minutes.
  • With a slotted spoon, lift the apples from the pan and move the to the bowl, leaving the released liquid in a frying pan. Discard the liquid.
  • Sprinkle the apple slices with cornstarch and toss to combine.

Assemble the apple pie

  • Use 1 tbsp of butter to butter the 10-inch non-stick round pie dish.
  • Lightly flour a pastry board and a rolling pin.
  • Remove the dough from the refrigerator.
  • Roll out the first dough disk to about 12 inches in diameter.
  • Carefully lift the dough and transfer it to the baking dish, so the dough lines up the bottom and sides of the dish. Pierce the dough on the bottom in several places with a fork.
  • Put the apple filling in the apple pie on top of the dough.
  • Roll out the second dough disk to 11 inches in diameter.
  • Carefully lift the dough and put it on top of the apple pie.
  • Pinch the edges of the pie all around the pie to seal.
  • Whisk the egg in a small bowl to make the egg wash. Brush the top crust with the egg wash using a pastry brush.
  • With a sharp knife, make several slits in the top crust to allow steam to escape.
  • Bake the pie in a preheated 375F oven for 40 minutes.
  • Remove from the oven and let cool for 15 minutes before slicing.


If the dough has been refrigerated overnight and gets too hard to roll, just leave it on the counter for 20 minutes or until it's pliable enough to be rolled.
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  1. Made this tonight in my cast iron skillet. It was delish! I used apples from our tree in the backyard. The apples were a little tart but it’s still good. And we like our apple pie runny so next time I’ll leave the pan juices in it. Thanks for the recipe!

  2. I have made this apple pie a few times and I agree it is the best apple pie ever and sooo easy. I’m far from an expert baker.

    I have a ton of apples right now and want to make it again but we are trying to eat clean. Can the filling be made and frozen?

  3. in the top section, you say To bake it for 20 minutes. In the recipe section you say to bake it for 40 minutes. Common sense is telling me to go with the 40 but can you please confirm?

  4. This was a really easy recipe to follow. This will be my second time using this recipe and may stay in the family for all time. The first time I used organic apples and the apples seemed to have more flavor and a denser texture than the ones I cut up for the pie tonight.

  5. I made this pie yesterday for our family’s Thanksgiving Day dinner today. It looks fantastic. Can’t wait to try it!

  6. Made the pie Saturday. Delicious taste! Used Honey Crisp & Granny Smith apples. Did not like the crust. Too friable. First time I’ve made a butter recipe pie crust & using my food processor to do it. Will try it again to see if I may have done something wrong. In my opinion, the crust needs more salt. Perhaps a teaspoon of salt? I’ve been baking & cooking 60+ years.

  7. 5 stars
    The best apple pie! Cooking the apples and leaving the juice out made such a big difference. Thanks for the recipe.

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