Best Apple Pie Recipe

With a crisp, flaky all-butter crust on the outside and a mountain of sweet autumn apples on the inside, this is the last apple pie recipe you'll ever need. - 1

As a kid, the holidays meant one thing: my step-dad’s apple pie. He wasn’t the main cook in our household, but I loved watching him pull out that yellowed 3x5 card from the recipe box. Soft at the corners and stained with years of butter and cinnamon, it held the secrets to turning a few ordinary ingredients into something truly extraordinary.

Almost forty years later, I’m still making his pie, but with a few tricks of my own. The biggest change is that I use Fuji apples instead of Granny Smith for a filling that’s naturally sweeter with a scratch-and-sniff apple aroma that makes you close your eyes and breathe deep. This recipe pairs those Fujis with an all-butter crust that’s flaky, rich, and studded with coarse sugar crystals that shatter when you bite through the layers.

I’ve spent two decades refining the skills I learned watching my step-dad work. So without further ado, here’s everything you need to know to make the perfect apple pie.

Why My Recipe Works
WHY FUJI APPLES MAKE THE BEST PIE
KEY INGREDIENTS
PREP NOTES
HOW TO MAKE FUJI APPLE PIE
STORAGE AND REHEATING
SERVE THIS WITH
📖 Recipe
FAQ
Comments

Why My Recipe Works

Frozen flour slows gluten development - Storing flour in the freezer gives you more headroom to work the dough without making it tough. Cold temperatures slow the protein chains from forming, which means a more forgiving, flakier crust. It also prevents the butter from melting.
Fork-flaking creates butter layers - Pressing cold butter through fork tines creates cornflake-sized pieces coated in flour. These flat shards stay distinct in the dough and puff into flaky layers when the butter’s water content turns to steam in the oven.
Potato starch keeps the filling crystal clear - Unlike flour-thickened fillings (which turn cloudy and can taste pasty), potato starch gels clear and gives you that glossy, jewel-toned filling where you can actually see the apple slices.
Double lemon juice balances Fuji sweetness - Because Fujis are naturally sweet, I use twice the usual amount of lemon juice. This gives the filling a tartness that cuts through the richness of the butter crust and keeps each bite from feeling cloying.

WHY FUJI APPLES MAKE THE BEST PIE

Ultra-flaky all-butter pie crust recipe creates layers of butter and dough. - 2

Most traditional recipes call for Granny Smith apples. While they’re firm enough to hold their shape, they’re bracingly tart, so you end up having to add extra sugar to compensate for the sourness. I also think they’re a little lacking in apple flavor.

Fuji apples solve all of these problems. Originally hybridized in Japan around 80 years ago, they’ve become widely available in the US. The real advantage is flavor. Fuji apples have that scent you imagine when someone says “apple pie.”

If you can’t find good Fujis, Honeycrisps, and Braeburns are solid alternatives. Both have better flavor profiles than Granny Smith, though neither quite matches the Fuji’s balance of sweetness, tartness, and aroma.

KEY INGREDIENTS

Pie Crust

All-purpose flour : The Goldilocks choice for pie crust. I tested low-gluten pastry flour (too crumbly, weird cake-like texture) and high-gluten bread flour (tough, chewy). Standard all-purpose with about 10-11% gluten content gives you enough structure to handle the dough while staying tender and flaky. Cold flour slows gluten development and keeps butter from melting as you work, so store it in the freezer.
Cultured butter : The flavor difference is dramatic. Regular American butter is made from fresh cream; European-style cultured butter is fermented first, which intensifies that buttery, almost movie-theater-popcorn richness. It also has a lower melting point than lard or shortening, which means you need to work quickly, but the payoff is flaky pockets that puff your crust into layers.
Ice water : The colder the better. You probably won’t need the full half cup. Add just enough to bring the dough together.

Filling

Fuji apples : Sweet, crisp, aromatic, and firm enough to hold their shape through an hour of baking. If unavailable, use Honeycrisp or Braeburn. Avoid Red Delicious (mushy), McIntosh (disintegrates), or Gala (too soft).
Evaporated cane sugar : Unrefined sugar with caramel notes that complement both the apples and the butter crust. Because Fujis are naturally sweet, you need less sugar than recipes using Granny Smiths. I prefer my pie on the tart side, but you can adjust the amount to taste.
Potato starch : My preferred thickener. It gels clear (so your filling looks glossy, not cloudy), has a pleasant texture, and doesn’t mute the apple flavor the way a flour-butter roux can. Tapioca starch or arrowroot works too, but I’d recommend avoiding cornstarch, which gets gummy as it cools.
Cinnamon and nutmeg : Just enough to give the pie that warm spiced aroma without burying the apples. Grate the nutmeg fresh if you can, as pre-ground nutmeg loses its volatile oils pretty quickly.
Lemon juice : Double the usual amount. This compensates for the lower acidity of Fuji apples and keeps the apples from oxidizing while you work.

This recipe makes the best apple pie ever, with a flaky all-butter crust overstuffed with sweet autumn apples. - 3

Egg Wash

Egg yolk + cream + salt : Brushed on the top crust for golden color and a subtle sheen. The salt helps the wash spread evenly.
Coarse cane sugar : Sprinkled on top before baking. These crystals don’t melt in the oven, giving you a crispy crunch of sweetness in every bite.

PREP NOTES

Apple size : Quarter each apple, remove core, then slice each quarter into 3 wedges (roughly ½-inch thick at the widest point).
Butter temperature : Straight from the fridge, cut it into ¼-inch cubes, but don’t let it soften.
Flour : From the freezer. If you don’t store yours frozen, chill it for 30 minutes before starting.
Water : Use ice cubes to chill your water.
Oven position : Middle rack, preheated to 375°F (190°C).

HOW TO MAKE FUJI APPLE PIE

Making a great apple pie comes down to two things: keeping everything cold while you build the crust, and not being afraid to overstuff the filling. The apples shrink dramatically as they cook, so if you skimp on them, you’ll end up with a sad, sunken top crust.

Building the Crust

Start by adding frozen flour, cold butter (cut into cubes), and flaky salt to a large bowl. Use a fork to press the butter through the tines. You’re aiming for cornflake-sized pieces, each coated in a thin layer of flour. This takes some elbow grease, but it’s worth it. Pastry cutters chop rather than flake, and food processors either leave chunks that are too large or too small. The fork method gives you control.

💡 TIP: If the butter starts feeling soft and greasy, pop the whole bowl in the freezer for 5 minutes before continuing.

Once the butter is flaked (no big chunks remaining, but not fully mixed either), add ice water two tablespoons at a time. Stir with the fork after each addition and start reducing the amount of water you add as the dough starts to come together. Stop when the dough can be pressed together in your hand but still looks ragged, not one smooth lump.

🧪 SCIENCE: The water has two jobs: hydrating the flour enough to form gluten (which gives the crust structure) and staying cold enough so that the butter doesn’t melt. Melted butter = no layers = not flaky.

Divide the dough in half, place each half on plastic wrap, and use the wrap to press the dough into flat discs. Refrigerate for at least one hour. This firms the butter and lets any gluten that’s formed relax, making the dough easier to roll.

Making the Filling

While the dough chills, prep your apples. Peel them, quarter, remove cores, and slice each quarter into 3 wedges. Toss with lemon juice as you go to prevent browning.

In a separate bowl, whisk together sugar, potato starch, cinnamon, and freshly grated nutmeg. Pour this mixture over the apples and toss until every slice is coated.

💡 TIP: The filling will look like way too many apples for your pie plate. Trust the process, they’ll fit.

Assembly

Roll out one dough disc on a well-floured surface until it’s slightly larger than your pie plate. Don’t use too much force on the cold dough, or it will crack. Be patient and slowly roll it out. Once it’s the right size, roll it onto your rolling pin, then unroll it onto the plate. Press gently into the corners without stretching the dough.

Arrange the apple slices in the crust, stacking deliberately so there are no sharp edges pointing up (they’ll poke through the top crust). You’ll end up with a mountain of apples.

Roll out the second disc and drape it over the filling. Trim excess dough, then fold the top crust edge under the bottom crust edge. Seal by crimping with your fingers or pressing with the tines of a fork.

Whisk together the egg yolk, cream, and a pinch of salt. Brush evenly over the top crust, avoiding puddles around the edges. Sprinkle with coarse sugar, then cut 4-5 vent slits with a sharp knife.

Baking

Bake at 375°F (190°C) for 45 minutes to 1 hour. The crust should be deep golden brown; if it’s browning too fast, tent loosely with foil or reduce oven temp by 25°F.

🧪 SCIENCE: The filling is done when you can insert a skewer through a vent hole with almost no resistance.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. Cutting too soon means runny filling that won’t hold its shape on the plate.

Overstuffed apple pie topped with an ultra-flaky all-butter crust that's studded with crisp crystals of sugar, served with whipped cream. - 4

WHAT TO WATCH FOR

Crust is tough or chewy : The butter got too warm while mixing and got fully incorporated with the flour, or you added too much water. Next time, work faster, chill ingredients more aggressively, and add water sparingly.
Crust shrinks during baking : The dough was stretched when you placed it in the pie plate, or it didn’t rest long enough before rolling. Always let it chill in the fridge before rolling, and be careful not to stretch it as you move it to the pie plate.
Filling is soupy : Either the pie wasn’t baked long enough (the starch didn’t fully gel) or you skipped the cooling time (the filling needs to set as it cools).
Gap between crust and filling : The apples shrunk but the top crust didn’t follow. This happens when you don’t have enough apples in the pie.
Apples are mushy : Wrong apple variety. Granny Smith, Fuji, Honeycrisp, and Braeburn hold their shape. Avoid Gala, McIntosh, and Red Delicious.

STORAGE AND REHEATING

Room temperature : Covered loosely, with a clean dish towel or parchment paper, and store in a cool dark place for up to 2 days. The crust will soften slightly, but the filling stays good.
Refrigerator : Wrap it in plastic and store it in the fridge for up to 5 days. The crust will lose its crispness, but flavors remain intact.
Reheating : Slice first, then warm in a 350°F oven for 8-12 minutes. This re-crisps the crust. You can also pop it in a microwave oven, but the crust will get soft.

SERVE THIS WITH

This pie stands well on its own, but the right accompaniment can take it to the next level. A scoop of good vanilla ice cream or gelato is the classic move, but for something richer, try my vanilla caramel sauce drizzled over each slice. The butterscotch notes play beautifully with the Fuji’s natural sweetness. If you’re serving a crowd after a holiday meal, consider a pie lineup: this apple pie alongside my key lime pie gives guests both fruit-forward and citrus-tangy options without repeating flavor profiles.

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