Step by Step Recipe - How to Make the best Apple Pie (2024)

All you need to know to make the most delicious homemade apple pie

Here it is: THE classic, THE most-loved and always welcomed at any table, any day of the year: The APPLE PIE!

With this classic recipe you will get a fruity and juicy, buttery and cinnamon-y apple pie. Every bite of this dessert will burst in your mouth with the classic holiday flavor of apples and cinnamon, sandwiched in a buttery and flaky, homemade pie crust.

There's nothing quite like it!

Here are all my tips and recommendations to make the best apple pie you could imagine.

First of all: I strongly recommend making the pie crust from scratch (please don't go with store-bought crust!).

Your pie can only be as good as the crust you're using. So if you have the time, please please pleaaaaase, make the pie dough from scratch.

Note: this dough can be made ahead of time and stored in the refrigerator!

Making pie crust is really not time-consuming, especially if you have and use a food processor.

If you haven't made this pie dough before, it might just take a bit of practice.

Mostly, the biggest issue is to find the right amount of water to make the dough come together, without being too dry and without mixing too much.

So, here iswhat you need to make the best pie crust:

1. Really cold butter. You can put it in the freezer for 10 minutes if you like, or use it straight from therefrigerator. The dough will need to have little pieces of butter at the end, which will yield an airy and flaky pastry when baking and melting in the oven.

2. Really cold water AND in the rightamount. Place one cup of water in the freezer (Same idea of the butter - we need to keep the pieces of butter cold and not "overheat the dough). Use as much water as needed for thedough to come together. Not too much. Which brings us to the next tip.

3. Weight the flour if you can, or measure it correctly. It's always a common mistake to pick up too much flour when packing your cup. More flour will require more water.

OR: remember to be flexible. Add more water than the recipe asks for if needed until you get the dough consistency just right!

4. Last but not least: do notovermix the dough. You need to be quick and just mix until needed. This is why I like to use a food processor. It takes only a few seconds to cut the butter into the flour and mix it all up. As I already mentioned, we want little pieces of butter in the dough to make a flaky pie crust. NOT the smooth dough we do for bread or pizza dough.