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  • 113 Ratings

There’s never a better time to bake an apple pie than during the first cool days of fall. So which of the thousands of varieties of apples is best? For pies and cobblers, you want apples that can withstand heat without losing their shape or zing. Granny Smith (tart and crisp), Golden Delicious (unbeatable crunch and flavor), and Braeburn (sweeter and slightly softer) are all good picks—but for the best type of apple for apple pie, see our complete guide here. "Before you buy, check for a fresh, fruity aroma," says Amy Traverso, author of The Apple Lover’s Cookbook. No smell? "The apple could be mealy, which will leave your pie lacking in flavor." To really go above and beyond on your pie baking, be sure to keep your butter ice cold, use fresh spices, and crimp the edges carefully using the thumb and forefingers of your opposite hand all the way around the rim (more on that here). Serve your pie a la mode—or, for a savory twist, sprinkle a half cup of grated cheddar cheese over the top crust about 20 minutes before you remove it from the oven.

Sarah Karnasiewicz

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Read the full recipe after the video.

Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes 1 (9-inch) pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°F. In a large bowl, combine the apples, flour, sugar, vinegar, cinnamon, salt, nutmeg, ginger, and allspice and toss gently until combined.

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  • Roll one batch of pie dough into an 11-12-inch round. Gently fit the dough into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang on all sides. Fill with the apple mixture, mounding it slightly in the center. Dot with butter. Roll out second batch of dough and place it over the pie. Trim the edges, then crimp with your fingers or a fork.

  • Use a sharp knife to cut small vents in the top crust. Brush entire surface with beaten egg, then sprinkle with turbinado sugar if using. Place pie on a baking sheet and transfer to oven. Bake for 15 minutes, until crust is just beginning to brown, then lower temperature to 375°F and bake until filling is bubbling and crust is deep golden brown, 45–50 minutes more.

  • Transfer pie to a rack and cool for at least 1 hour before serving.

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