Learn how to become a true “pie-boss” with my Top 10 Tips for the Best Apple Pie. Seriously, your Apple Pie will be the talk of the Thanksgiving table!
Watch My Video Demo of this Apple Pie Recipe Below!
Apple pie can go really right, or really wrong! I find it all starts with a great homemade pie crust. But make sure it is well-chilled before it hits the oven.
TIP#1: Refrigerate pie dough at least 3 hours
After the dough is made, separate it into 2 balls, and wrap in parchment paper.
The magic number for pie dough refrigeration is really 3 hours, or overnight is even better!
A well-chilled dough will prevent the dough from shrinking in the oven and becoming too misshapen.
TIP#2: Use cornstarch as your pie thickener
There are a lot of choices for thickeners. Flour. Tapioca. Cornstarch. But I find the most foolproof method is cornstarch.
Toss it in with the apples while preparing the filling and it will create the most delicious apple filling that has just the right amount of syrupy texture.
It also helps your pie set so you get a clean slice with structure and not a “flopsy, mopsy” pie slice with apples spilling out of it.
TIP#3: Use the right apples for apple pie
Ok folks this is a big one! There is a reason why the most popular apple for apple pie is a Granny Smith Apple.
Granny Smith apples are the best apples for apple pie because they are a tart and don’t omit too much juice when baked.
This will assure a pie that allows for a nice clean cut without a bottom of watery apples swimming in your pie plate (We’ve all seen that one!)
TIP#4: Sprinkle the bottom of the crust with cornstarch
Adding a little cornstarch on the bottom of your crust creates a p[protective barrier that will further prevent “Soggy Bottom Syndrome”.
TIP#5: Use egg white as your egg wash
There are a lot of egg wash options out there. Some recipes will call for just egg yolk, some a full egg + water. But I’ve found the way to go is egg white.
You’ll get the most even browning that way and egg white doesn’t burn as quickly as egg yolk can. I love baking this pie in a cast-iron pie plate (this link goes to Amazon where I am compensated on products sold)
TIP#6: Freeze pie 5-10 mins before baking
After you’ve brushed your pie top and made your ventilation slits it’s time to freeze. Just for 5-10 minutes until your pie dough has firmed back up.
This will prevent the butter in the pie dough from melting too quickly when it hits the hot oven, which will cause your pie to shrink and become misshapen.
TIP#7: Bake pie at 375F
I find this is the perfect temperature to bake an apple pie. Simply because it’s hot enough to set the dough quickly, but not too hot that it will burn the edges and force you to use a pie shield.
It will take 50-60 minutes this way, but it’s worth the time commitment. Some things just should not be rushed.
TIP#8: Add a sprinkling of Tubinado sugar…at the 35 minute mark
A little sprinkle of turbinado sugar (raw cane sugar) will give you that nice little fancy crunch on top.
But only add it once your pie has been in the oven 35 minutes, any sooner and it will burn your top too quickly before your filling inside is done.
TIP#9: Do not remove from oven until you see the juices bubbling
Resist the temptation to remove your pie 40 mins in when you see it’s nice and golden brown. Go at least 50 minutes or 55 minutes this is when you’ll start to see the syrupy juices bubbling out from the pie seams.
This means the cornstarch has been activated and the thickening process is working.
TIP#10: Make pie the day before serving
This is the best tip of all! Plan ahead! This pie is best made 24-hours before in order to be fully set. It will give you the best texture and flavor as the flavors are left to marry.
And let’s face it a cleaner kitchen if you can get all this mess done the day before!
Keep your pie uncovered, at room temperature. Then 15 minutes before serving place the pie in a 350F oven for 15 minutes to warm through and serve with a big scoop of vanilla ice cream!
MORE APPLE RECIPES!
- Classic French Apple Tart
- Apple Walnut Tart
- Apple Cider Pancakes
- Easy Apple Fritters
- Apple Cinnamon Pastries
PLEASE LET ME KNOW IF YOU MAKE THIS APPLE PIE RECIPE BY LEAVING A RATING AND REVIEW BELOW!
- 3 tbsp (38g) sugar
- ½ tsp (2.5ml) salt
- 1 cup (240g) butter, diced
- ½ cup (120ml) ice water
- 7 cups (1050g) sliced Granny Smith apples
- ¾ cup (150g) white sugar
- ½ tsp (2.5ml) cinnamon
- ¼ tsp (1.25ml) nutmeg
- 1 tbsp (15ml) fresh lemon juice
- 2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling
- 1 tbsp (15g) butter, diced
- 1 Egg white
- A sprinkle of raw turbinado sugar
Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.
Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.
For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine.
Preheat oven to 375F (190C)
Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.
Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal.
Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet.
Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling.
THE 10 FOOLPROOF TIPS!
TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking
TIP#2: Use cornstarch as your thickener. Better than flour!
TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery
TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome
TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage
TIP#6: Brush very lightly with egg white (not yolk!) for best color, before baking
TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield
TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning
TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling) so let it do its thing!
TIP#10: Make pie the day before serving to allow to rest 24 hours to set. This will allow pie to fully set and congeal. To serve, place in a 300F oven for 15 minutes to serve warm, top with vanilla ice cream.