The recipe for making Apple Pie with the Best Filling

Apple Pie Recipe:

This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.

Apple Pie Crust:

We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.

Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and print the recipe. We use this same crust for Blueberry Pie and Cherry Pie.

The Best Apples for Apple Pie:

Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.

• Granny Smith – firm, tart and the gold standard for baking
• Golden Delicious – balanced sweet/tart flavor
• Jonagold – sweetness amplified by baking
• Honeycrisp – ultra-crisp and sweet
• Braeburn – crisp and doesn’t get mushy
• Pink Lady – sweet and tart apples, hold their shape

Our Favorite Tools to Make Pie:

You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:

• Food processor (for the pie crust)
• French Rolling Pin (or any rolling pin)
• Pizza Cutter (or a knife)
• Bench Scraper (optional)
• Melon Baller to core apples (or use a small knife)
• Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.